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three apricot hamantaschen

Apricot Hamantaschen

Crispy on the outside and soft and fruity on the inside, these apricot hamantaschen are a Purim treat you can enjoy year round.
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes



  • 2 cups all-purpose flour
  • 1/8 teaspoon baking powder
  • 2 pinches salt kosher or fine sea salt
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/4 cup sour cream
  • 1/2 cup sugar preferably superfine ( I prefer 1/4 white and 1/4 raw/Turbinado but all white sugar is fine too) - see note for processing "regular" sugars to superfine
  • 8 tablespoons unsalted butter chilled and cut into small chunks, (1 stick)


  • 2 cans apricots in natural juice 2-15 ounce cans drained (about 18 ounces or 2 cups of apricots) and mashed or processed into a thick puree
  • 1 kiwi peeled, quartered, white center removed, and mashed
  • 1/4 - 1/2 cup sugar
  • 1/4 cup slivered almonds optional (about 1 ounce)


  • 1 large egg beaten



  1. Whisk the flour, salt, and baking powder together and set aside.
  2. Put the sugar in a food processor. Add the butter chunks, combining until they are well mixed, even if bits of butter remain visible.
  3. Add the flour mixture to the sugar and butter, processing until you get tiny pea-sized crumbs.
  4. Mix the egg, vanilla and sour cream. Pour that mixture into the crumbs and pulse about 10 times until the mixture is just barely combined.
  5. Move the mixture to a plastic food storage bag and knead it slightly (through the bag) until it comes together. Cut the dough in half, form each into a ball, press the balls into disks and wrap them in plastic wrap. Refrigerate the disks for at least 30 minutes, preferably longer.


  1. Put the apricot and kiwi puree and the sugar into a saucepan. (I puree the two fruits together in a food processor.) Bring the mixture to a boil and simmer, stirring occasionally, for 15 minutes.
  2. Once the filling has thickened slightly, let it cool on the counter, then refrigerate the filling until it is well chilled.

Forming the hamantaschen

  1. Pre-heat the oven to 350 degrees F.
  2. Remove one dough disk from the refrigerator. Roll the disk into a circle about 12-13" in diameter on a lightly floured mat, board or counter. (Dust more flour on the surface and the disk as needed to keep the disk from sticking.)
  3. Cut rounds with a cookie or muffin cutter or a glass, preferably about 3 1/2" in diameter, as close together as possible. Gather scraps and re-roll the extra dough until all of it is used up.
  4. Brush the outside of each circle with the beaten egg and place about 1 tablespoon of chilled apricot filling in the center. If using the almonds, crush a handful of the slivers and dot the tops of the filling with them.
  5. To form the triangle shape, pull together the sides of the circle and pinch them, forming a point at the top. Press it gently but firmly to seal the point and pull up the bottom to form two more points, one on each side. Press those two and brush the outside of the hamantaschen with beaten egg.
  6. Place the hamantaschen on a doubled parchment-lined baking sheet (i.e. one sheet on top of another) and bake for about 22 minutes, until the outside is lightly browned, turning the baking sheet halfway through baking.
  7. Cool the hamantaschen for a few minutes on the baking sheet before removing to a wire rack to cool completely.
  8. Repeat with the second dough disk and the rest of the filling.

Recipe Notes

To process granulated white sugar and raw sugar to superfine consistency, process them together for about 1 minute in a food processor.
For the filling, 1/4 cup of sugar will yield a fruity and not very sweet filling. If you prefer a sweeter taste, add up to another 1/4 cup of sugar - 1/2 cup total.
Bake one disk's worth of hamantaschen at a time. In the time listed at the top of the recipe for the "cook time", I have assumed that you do not have a double oven and therefore have to wait until the first batch is done before you can bake the second. If you have to re-use pans, make sure they are cool to the touch before putting the second batch on them. You can run them under cool water and dry them to cool them down quickly.