Fig Hamantashen (Dairy or Pareve)

Yield: about 24

Ingredients

Dough

• 3 1/4 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 8 tablespoons unsalted butter or margarine (1 stick), cut into small pieces
• 1 egg, lightly beaten
• 3 tablespoons fresh orange juice

Filling

• 1/4 pound dried figs, chopped
• 1 1/2 cup water
• 1 teaspoon fresh lemon juice

Instructions

Dough

1. In a food processor combine sugar, flour, baking powder and salt. Pulse once or twice to combine.
2. Add butter or margarine and pulse until mixture resembles cornmeal.
3. Add egg and orange juice and process just until dough forms.
4. Remove dough and wrap in plastic wrap.
5. Refrigerate for 2 hours or overnight.

Filling

1. Combine figs, water and lemon juice in a saucepan and cook over medium heat until most of the liquid evaporates, about 10 minutes.
2. Let cool and purée in a food processor.
3. Heat oven to 400 degrees F. Line cookie sheets with parchment paper or grease them.
4. On a floured surface, roll out dough 1/8 inch thick. Cut into circles with a 3 inch cookie cutter.
5. Place 1 teaspoon filling in center of each circle. Pinch 3 edges of dough together, leaving a small opening in center for filling to peek through. The pastry will be a triangle with a little filling showing.
6. Place on prepared cookie sheets and bake until golden brown, about 20 minutes.
7. Let cool on rack 10 minutes before removing.

Attribution

Chicago Jewish News