Hamatashen with Fig Filling Recipe

  Jewish Cookie

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

1/4 pound dried figs, chopped
1 1/2 cup water
1 teaspoon fresh lemon juice

Combine sugar, flour, baking powder, and salt in a food processor. Pulse in butter or margarine until mixture resembles cornmeal. Add egg and orange juice and process just until dough forms. Form into 8-inch disk, wrap in plastic, and refrigerate 2 hours or overnight.

Combine filling ingredients 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 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.
Makes about 24

Hamatashen with Fig Filling

Copyright © 2007 Epicurean.com
All rights reserved