Date Filling For Hamentaschen Recipes

Steps:

• Pulse dates, raisins, rind and cinnamon in a food processor until minced finely.
• Add nuts and pulse 1-2 times.

Steps:

• In a food processor blend together all filling ingredients except water until an almost smooth, jamlike consistency. If date mixture is very dry blend in water, 1 tablespoon at a time. Filling may be made 2 days ahead and chilled, covered.

Steps:

• Combine ingredients in a small saucepan. Cook over low heat until very thick.

Steps:

• Combine honey, lemon juice, and prunes in a small saucepan. Add enough water to cover. Bring to a boil; reduce heat and simmer until prunes are softened, about 10 minutes. Remove prune filling from heat and let cool.
• Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
• Combine flour, baking powder, and salt together in a bowl.
• Beat sugar, butter, and shortening together with a wooden spoon until creamy. Add eggs; stir until smooth. Stir in orange juice and vanilla extract. Gently fold in flour mixture, mixing until a dough forms. Divide dough into 3 balls.
• Roll out 1 ball of dough on a floured work surface to 1/4-inch thickness, using a piece of parchment paper under the rolling pin to prevent sticking. Use the rim of a glass to cut dough into circles.
• Place 1/2 teaspoon prune filling in the center of each circle of dough. Pinch edges together to secure filling and form triangular pockets. Transfer cookies to baking sheet. Repeat rolling, cutting, and filling remaining balls of dough.
• Bake cookies in the preheated oven until lightly golden, about 18 minutes.

Steps:

• Sift together all-purpose flour, baking powder, and salt in a bowl. Set aside.
• Beat eggs with an electric mixer in a second bowl until smooth. Set aside.
• Mix sugar, vegetable oil, orange and lemon zests and juices, and vanilla extract in a third bowl. Add to beaten eggs; mix well. Add the flour mixture and beat until the dough starts to pull away from the sides of the bowl and forms a ball.
• Place dough onto a floured work surface and knead until it no longer sticks to your fingers. Shape into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
• Whisk egg, cream, and water together to make glaze.
• Divide chilled dough into 4 sections. Roll out dough on floured work surface with a floured rolling pin until it is about 1/8-inch thick. Use a cookie cutter or jar lid to cut out circles about 4 inches in diameter.
• Place 1 teaspoon of apricot jam in the center of a dough circle. Pinch 2 sides together to create 2 sides of a triangle. Use some of the egg glaze as 'glue' if needed. Fold the bottom of the circle up to form the third side of the 'hat,' leaving a little of the filling visible in the center. Repeat with remaining dough circles and filling.
• Place cookies on the prepared cookie sheets. Brush tops with egg glaze mixture using a pastry brush. Sprinkle with sugar.
• Bake in the preheated oven until light golden brown, about 18 minutes. Cool for 10 minutes before transferring to a cooling rack with a spatula.