Best 4 Apricot Hamantaschen Apricot Pocket Cookies Recipes

APRICOT HAMANTASCHEN

Steps:

• Combine the confectioners' sugar, flour and salt in the bowl of a food processor fitted with the metal blade. Process for 10-15 seconds to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 2 of the egg yolks and pulse a few times, until the mixture is crumbly and pale yellow. Add 1 tablespoon of the water and pulse just until the dough starts to clump together. If the mixture seems dry, add the remaining tablespoon of water and pulse again. Dump the dough onto a lightly floured work surface and knead a few times into a smooth ball. Divide in half and pat into two 6-inch discs; wrap in plastic and refrigerate for 30 minutes.
• Preheat oven to 375°F and set racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.
• In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
• Remove the dough from the refrigerator and place on a lightly floured work surface. Working with one disc of dough at a time, roll to ⅛-inch thick, turning and dusting with more flour as necessary so it doesn't stick. Using a cookie cutter or glass, cut out 3-inch circles and place about ½-inch apart on the prepared baking sheets. Re-roll and re-cut any excess dough. Brush the dough very lightly with the egg wash. Place a level teaspoon of apricot jam on the center of each cookie (do not overfill). Fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under -- this creates a pattern that looks pretty (but don't fuss too much over it). Pinch the corners together neatly so that they form a point. Slide the pans into the refrigerator for 20 minutes to chill.
• Bake for 12-15 minutes, turning the pans halfway through baking, until the cookies are lightly golden on top and just starting to brown in the corners. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
• Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the disks from the freezer, thaw the dough for 1 to 2 days in the fridge, and then proceed with recipe. To Freeze After Baking: Let the hamantaschen cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

APRICOT HAMANTASCHEN (APRICOT POCKET COOKIES)

Steps:

• Soak the apricots. Place the apricots in a medium bowl. Add boiling water to cover and set aside to soak for 1 hour.
• Mix the dough. Whisk together the eggs, 1 cup of the sugar, lemon zest and orange zest in a large bowl, whisking until the sugar is dissolved and the mixture is creamy and foamy. Stir the almond meal into the egg mixture, stirring together with a wooden spoon until combined and a dough forms. Wrap the dough in plastic wrap and refrigerate for 2 hours.
• Make the filling. Drain the apricots in a colander, stirring to eliminate the surface water, and then blot dry on paper towels. Transfer them to a chopping board or bowl and finely chop. Mix the apricots, walnuts if using, and the remaining 1/4 cup sugar in a medium bowl, stirring until well combined.
• Make the cookies. Preheat the oven to 350°F. Pinch off walnut-size pieces of dough, roll into balls, and arrange on a parchment-lined baking sheet, pressing a hollow into the center of each with your thumb. Fill the hollows generously with the apricot filling and bake for 12 to 15 minutes or until golden. Transfer the cookies from the baking sheet to wire racks to cool. (Chill any remaining filling up to 3 days or freeze up to 1 month.)

APRICOT HAMANTASCHEN

Steps:

• Preheat the oven: Preheat the oven to 400°F and position racks in the upper and lower thirds of the oven.
• Prepare the baking sheets and remove dough from fridge: Line 2 baking sheets with parchment paper or silicone baking mats. Take the dough out of the refrigerator and let it come to temperature for 10 minutes.
• Bake the cookies: Arrange the cookies so they are about 2 inches apart (they should all fit on 2 baking sheets). Bake and set your timer for 6 minutes. When the timer goes off, rotate the sheets front to back and top to bottom. Reset the timer and bake the cookies for an additional 5 to 10 minutes, or until the edges are golden brown. Total baking time will be 12 to 16 minutes.

APRICOT HAMANTASCHEN

Steps:

• Soak the apricots. Place the apricots in a medium bowl. Add boiling water to cover and set aside to soak for 1 hour.
• Mix the dough. Whisk together the flour and baking powder in a medium bowl. Whisk together the eggs, 1 cup of the sugar, and the lemon zest and orange zest in a large bowl, whisking until the sugar is dissolved and the mixture is creamy and foamy. Sift the flour mixture into the egg mixture, stirring together with a wooden spoon until combined and a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Make the filling. Drain the apricots in a colander, stirring to eliminate the surface water, and then blot dry on paper towels. Transfer them to a chopping board or bowl and finely chop. Mix the apricots, walnuts if using, and the remaining 1/2 cup sugar in a medium bowl, stirring until well combined.
• Make the cookies. Preheat the oven to 350°F. Spray two baking sheets with nonstick cooking spray. Roll out the dough on a lightly floured board to 1/4-inch thickness. Cut out 3-inch circles (use a biscuit cutter). Place a generous spoonful of filling in the center of each circle, then fold up three sides so the cookie looks like a 3-cornered hat, pinching the dough edges together but leaving the center open as shown in the photo. Gather the dough scraps and reroll; cut and fill in the same way. Arrange the cookies on the prepared baking sheets and lightly brush with the egg wash, which will give them a nice color. Bake until the pastry is golden brown-20 to 25 minutes. Transfer the cookies from the baking sheets to wire racks to cool.