American/Israeli Hamantaschen Biscuits by Denise Phillips

Rainbow Hamantaschen 1Over in the US and Israel their Hamantaschen are made with the fillings revealed. The three sided pastry is viewed as a pocket for the desired filling.

They are made with biscuit pastry and folded over from one side to the next and sealed and then finally glazed with egg wash. Another difference is that they tend not to be decorated with hundreds and thousands

Preparation Time:30 minutes plus 30 minutes cooling time

Cooking Time: 15 minutes

Makes: About 24

Ingredients:

300g plain flour

150g margarine

1 large egg

30g caster sugar

1 teaspoon vanilla essence

Approximately 2 tablespoons water or to combine

Fillings of Choice:

Chocolate – use 1 teaspoon of nutella in the middle of each biscuit

Apricot

250g dried pitted apricots

60ml water

60ml orange juice

25g caster sugar

1 tablespoon lemon juice

Pinch of salt

Glaze:  1 egg yolk with a splash of water

Method

  1. Combine all the pastry ingredients together in the food processor and whizz together until well combined. Wrap in cling film and refrigerate for 30 minutes.
  2. Make the apricot filling by combining all the ingredients together in a saucepan. Stir and bring to the boil, lower the heat and simmer covered for 10 minutes. When there is about 1 tablespoon of liquid left, transfer to the liquidiser or food processor.
  3. Leave to cool and then leave in the fridge until ready to use. It is easier to use when it is completely cold.
  4. Heat oven to 200 C/ 400 F/ Gas mark 6.
  5. Line 2 baking trays with non-stick parchment paper.
  6. Lightly dust the work surface with flour. Roll out the pastry and using round 7.5 cm/ 3 inch biscuit cutters make templates.
  7. Place about 1 teaspoon of filling in centre of circle of dough.
  8. Pinch to form a three-cornered hat in the following way ~ First, grasp the left side of the circle and fold it towards the centre to make a flap that covers the left third of the circle.
  9. Then take the right side and fold it towards the centre, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the centre.
  10. Finally take the remaining bottom part of the circle and fold it upwards to create a third flap and complete the triangle, while letting the left side of this new flap overlap the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle. This way, each side of your triangle has a corner that folds over and a corner that folds underneath.
  11. Pinch each corner of the triangle gently but firmly to secure the shape.
  12. Glaze with egg wash.
  13. Bake about 15 minutes or until just starting to brown.
  14. Cool completely on a wire rack.

To serve the stylish way: Dust with icing sugar