Hamantaschen Dough with Prune Filling
adapted from Jewish Holiday Feasts Cookbook by Louise Fiszer and Jeannette Ferrary
¾ cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
8 tablespoons unsalted butter or margarine (1 stick), cut into small pieces
1 egg, lightly beaten
3 tablespoons fresh orange juice
1 pound pitted prunes, chopped
4 tablespoons water
1 tablespoon fresh lemon juice
¼ cup honey
2 teaspoons grated lemon zest
1/3 cup almonds, ground in food processor
To make dough: Combine sugar, flour, baking powder and salt in a food processor. Pulse in butter or margarine until the mixture resembles cornmeal. Add egg and orange juice and process just until dough forms. Form into 8-inch disk, wrap in plastic, and refrigerate two hours or overnight.
To make filling: Combine prunes in water over low heat, about 10 minutes. Add lemon juice and honey and cook another 5 minutes. Mixture should be fairly thick. Add lemon zest and almonds, stirring well to combine. Let cool.
Preheat oven the oven to 400 degrees F. Line cookie sheets with parchment paper or grease them. On a floured surface, roll out dough 1/8-inch thick. Cut into circles with a 3-inch cookie cutter. 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. Place on prepared cookie sheets and bake until golden brown, about 20 minutes. Let cool on rack 10 minutes before removing.