Fig Hamantashen (Dairy or Pareve)
- 3 1/4 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 8 tablespoons unsalted butter or margarine (1 stick), cut into small pieces
- 1 egg, lightly beaten
- 3 tablespoons fresh orange juice
- 1/4 pound dried figs, chopped
- 1 1/2 cup water
- 1 teaspoon fresh lemon juice
- Dough: In a food processor combine sugar, flour, baking powder and salt. Pulse once
or twice to combine.
- Add butter or margarine and pulse until mixture resembles cornmeal.
- Add egg and orange juice and process just until dough forms.
- Remove dough and wrap in plastic wrap.
- Refrigerate for 2 hours or overnight.
- Filling: Combine figs, water and lemon juice in a saucepan and cook over medium heat until
most of the liquid evaporates, about 10 minutes.
- Let cool and puree in a food processor.
- Heat oven to 400 degrees F. Line cookie sheets with parchment paper or grease
- On a floured surface, roll out dough 1/8- inch thick. Cut into circles with a
3- inch cookie cutter.
- Place 1 teaspoon filling in center of each circle. Pinch
3 edges of dough together, leaving a small opening in center for filling to peek
through. The pastry will be a triangle with a little filling showing.
- Place on prepared
cookie sheets and bake until golden brown, about 20 minutes.
- Let cool on rack 10 minutes before removing.
Makes about 24.
Source: Chicago Jewish News
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