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Prune and Apricot Hamantaschen

Prune and Apricot Hamantaschen is the perfect Hamantaschen recipe, with a dough that holds its shape as it bakes, without being too dry or brittle. It has the perfect consistency and flavor, and it’s filled with either stewed prunes or stewed apricots. This Hamantaschen recipe is one that you’re not going to want to miss! As always, the tools you'll need and the exact ingredients with their precise measurements are listed right after my introduction in the video, and I will also add them here for your convenience: For The Dough: 3 Sticks of Room Temperature Butter (24 Tbsps) 1 Cup Sugar 2 Eggs 1/3 Cup Orange Juice 1 Tbsps Pure Vanilla Extract 4 1/2 Cups All Purpose Flour 2 tsps Baking Powder For The Apricot Filling: 2 Cups Dried Apricots 1 Cup Water 1/4 Cup Orange Juice 1 tsp Orange Zest 1/4 tsp Salt 1/3 Cup Sugar For The Prune Filling: 2 Cups Pitted Prunes 1 Cup Water 1/4 Cup Orange Juice 1 tsp Orange Zest 1/4 tsp Salt 1/3 Cup Brown Sugar Procedure: Add the room temperature butter and the sugar to a large bowl, and cream together using the back and side of a serving fork. Beat and add one egg at a time, and incorporate them into the mixture. Add in the orange juice and vanilla, and combine well. The mixture will have a curdled appearance, which is normal. In a medium sized bowl, using a fork, combine the flour and baking powder. Bring over the large bowl with the wet ingredients, give it a quick stir with a serving fork. and add in the dry ingredients, 1/3 of the mixture at a time, mixing well after adding in each third. Once all of the dry ingredients are in, clean off your serving fork, and switch to bringing the dough together with your hands, to form a cohesive ball of dough. Place the dough ball back into the bowl, cover with plastic wrap, and place in the refrigerator to chill for at least 2 hours. Into a medium sized pot on the stove, add all of the ingredients for the apricot filling, and into another medium sized pot on the stove, add all of the ingredients for the prune filling. Turn the heat on to medium under both pots, and allow the mixture to come to a boil. Once both of the mixtures have begun to boil, give them each a quick stir, cover each of the pots, and lower their heat to low, or a medium-simmer setting (if your stove has it). Allow each filling to cook for 30 minutes, giving each an occasional stir. After 30 minutes, remove from the heat, and while the apricot filling is still hot, use the back and side of a serving spoon to break the apricots down. Place each filling into a small bowl to allow them to fully cool. Once the dough has had a chance to cool for at least 2 hours in the refrigerator, preheat the oven to 375°, making sure there is a rack placed in the center. Prepare 2 large baking trays by lining them with parchment paper. Bring the dough out from the refrigerator, slice the dough ball in half, re-cover the bowl, and keep one half of the dough in the refrigerator while you work on the other half. Place 2 large sheets of wax paper onto a clean counter. Form that piece of dough into a ball, and place between the sheets of wax paper. Press down on the top sheet to begin to flatten out the dough. Use your hands and a rolling pin to continue to flatten the dough into a large oval. Remove the top layer of wax paper, and using a 3/4” round cookie cutter, biscuit cutter, or glass, cut out as many circles as possible. Remove the areas in between the circles, wrap them in a piece of wax paper, and place them in the refrigerator so that you may roll those out too, to make more hamantaschen, after filling and shaping the first ones. With the help of 2 teaspoons, fill each circle with about a heaping teaspoonful of room temperature apricot filling. Gently using your thumbs and index fingers, fold the bottom part of a circle upwards over some of the filling, then fold the right side of the dough over some of the filling, and then the left side of the dough over some of the filling, to form a triangle with fruit filling exposed in the center. Use your thumb and index finger to gently pinch the sides of dough together, to form a triangle. Once all triangles have been formed (don’t forget to use the excess edges that you placed in the refrigerator), place your hamantaschen on a sprayed or parchment lined tray, and place the tray in the FREEZER for 20 minutes. ***With the other half of the dough, repeat the same exact process to make your prune hamantaschen. After your formed apricot hamantaschen have been in the freezer for 20 minutes, place them on a parchment lined tray on a center rack of your preheated oven, and bake for 12 minutes, then turn the tray around, and bake for 3 minutes more (for a total of 15 minutes). Carefully remove them from the oven, allow them to cool for 5 minutes on the tray, then carefully place them onto a cooling rack. ***Repeat the same exact process to bake your prune hamantaschen and enjoy!