Dried Fruit and Walnut Hamantaschen

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman
Photo by Dane Feldman.

While others were gearing up for yesterday’s St. Patrick’s Day celebrations, I spent my weekend mildly celebrating Purim (read: baking hamantaschen with my mother). These are a little different than the standard hamantaschen, which typically contain marmalade or poppy seeds. Instead, I made the filling first using dried fruit, juices, and nuts.

Adapted from the Bayonne Hadassah Cookbook 1980.

What you’ll need for the filling:
3/4 golden raisins
3/4 dark raisins
1 1/2 pitted prunes
1/2 cup walnuts, crushed
1 tsp cinnamon
3 1/2 tbsp Truvia
Juice of 1 orange
Juice of 1 lemon

Directions:
Put the raisins, prunes, cinnamon, and Truvia into a small saucepan. Pour in the fresh juices and add in the walnuts. Cook on medium heat until fruit softens.

What you’ll need for the dough:
2 cups unbleached flour
1 cup whole wheat flour
3 eggs
1/2 cup turbinado sugar
1/2 cup butter
1/4 cup margarine
1/4 tsp salt
3 tsp baking powder

Directions:
Preheat the oven to 400.

Sift the baking powder, flour, sugar, and salt. Add the butter. Beat the eggs in a separate bowl before adding them to the flour mixture. Mix together until the dough is soft.

Flour a cutting board and a rolling pin. With your hands, roll the dough into a tight ball. Then, using the rolling pin, roll out the dough until it is 1/4 inch thick.

Cut the dough with a round cookie cutter and add about 1 tablespoon of filling to the center each round piece of dough. Tightly fold the edges up around the filling so that it forms a pocket and the filling is still exposed on top.

Bake for 12-15 minutes.

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