We recently experimented with Leah Koenig’s Hamantaschen recipe from her new cookbook, Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen. While we are not Jewish, we can appreciate other cultures, especially their traditions, which includes their food. Leah’s original recipe incorporates a filling made of chocolate and poppy seeds. We modified this by using fig, raspberry and apricot. (full recipe below)
FRUIT HAMANTASCHEN (yields 36 cookies)
2 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon water
1/4 cup vegetable oil
1/2 cup sugar
Fruit, jelly or jam preserves (we used fig, raspberry and apricot preserves from Bonne Maman)
Whisk together flour, baking powder and salt. Set aside. In a separate bowl, mix water, vegetable oil, sugar and eggs until combined. Slowly stir in the flour mixture until dough begins to come together. Turn the dough out onto a flat surface and knead with hands until smooth but not sticky. Gather the dough, then divide in half and form into two flat discs. Wrap each disc tightly in plastic wrap and refrigerate from 3 hours to overnight.
Preheat oven to 350F and line a large baking sheet with parchment paper. Remove dough from plastic wrap and roll dough to 1/8 inch thickness on a floured surface. Cut circles using 3 inch cookie cutter and transfer the circles to your lined baking sheet. Spoon 1 teaspoon of fruit filling into the center of each circle and fold the 3 sides to form a triangle. Make sure corners are sealed. Repeat with remaining dough and filling.
Bake until lightly golden brown at the corners, about 15 to 18 minutes. Once done, let cool for 5 minutes. These cookies can be easily freshened up in a toaster oven. Enjoy!