FIG HAMENTASCHEN (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3 1/4 cup sugar 2 cups all-purpose flour 2 teaspoons baking powder 1 1/4 teaspoon 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

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

Combine the figs, water and lemon juice in a saucepan and cook over medium heat until most of the liquid evaporates, about 10 minutes. Let cool and puree in a food processor.

Preheat the oven to 400. 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.

Serving Size

Makes about 24.

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