FRUIT-FILLED HAMANTASCHEN FROM PHILADELPHIA

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Fruit-Filled Hamantaschen from Philadelphia image

Provided by Joan Nathan

Categories     Dessert     Bake     Purim     Prune     Raisin     Walnut     Kosher

Yield Yield: 36 cookies (P) with margarine; (D) with butter

Number Of Ingredients 16

Fruit Filling
3/4 cup pitted prunes
1/3 cup seedless raisins
1/4 cup water
1/4 cup shelled walnuts
1/4 apple with peel
Juice and rind of 1/4 lemon
2 tablespoons sugar
Dough
2/3 cup pareve margarine or butter
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/2 to 3 cups unbleached all-purpose flour
1 teaspoon baking powder
Dash of salt

Steps:

  • 1. To make the filling, simmer the prunes and raisins together in the water, covered, for 15 minutes or until the prunes are softened but still firm.
  • 2. Add the nuts, then put the mixture through a grinder or chop in a food processor with the apple. Add the lemon juice and rind and sugar and mix well.
  • 3. To make the dough, cream the margarine or butter with the sugar. Add the egg and vanilla and continue creaming until smooth. A food processor is great for this.
  • 4. Add the flour, baking powder, and salt. Process until a ball of dough is formed.
  • 5. Chill for 2 to 3 hours, or overnight.
  • 6. Taking one fourth of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut into 2 1/2-inch circles. With your finger, brush water around the rim of the circle. Drop 1 teaspoon of filling in the center. Then bring the dough around the filling and press 3 ends together.
  • 7. Bake in a preheated 375-degree oven on a well-greased cookie sheet for 10 to 15 minutes or until the tips are golden.

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