Hamentashen

Ingredients:

Dough:

• 2 and 2/3 cups wheat flour
• 1.5 tsp baking powder
• 1/4 teaspoon salt
• 3/4 cup cold butter
• 2/3 cup sugar
• 1 egg
• 1 egg white
• Grated zest of 1/2 orange
• Equipment: round cookie cutter with a diameter of 6-8 cm.

Filling:

• 2 cups finely chopped dried apricots
• 1 and 1/3 cups orange juice
• 2/3 cup honey
• Zest of 1/2 orange

Preparation:

1. To prepare the filling: Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes until tender and the liquid is absorbed. Add water if necessary. Let cool.
2. To prepare the dough: In a food processor, combine the flour, baking powder, and salt. Add the butter and pulse until combined.
   
   In a small bowl, combine the sugar, egg, egg white, and orange zest. Transfer the mixture to a food processor and pulse until smooth. Avoid overmixing. Divide the dough into two portions, form into discs, and refrigerate for 30 minutes.
3. Preheat oven to 180°C.
   
   Roll out the dough on a floured surface to a thickness of 0.5 cm. Cut out circles with a diameter of 6-8 cm. (The scraps can be re-rolled and cut into circles again.) Take a circle of dough and place a teaspoon of filling in the center.
4. Pinch the circle in three places to form a triangle-shaped cookie with the filling visible in the center. It will look like a tricorne. Place the cookies on a baking sheet, spacing them 5 cm apart. Continue this process until all the cookies are formed.
   
   Bake for 12-14 minutes. Store in an airtight container for up to a week. The cookies can also be frozen.