DRIED PLUM HAMANTASCHEN
Prep Time: 30 minutes
Stand Time: 1 hour
• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter or margarine
• 1 egg, lightly beaten
• 3 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 2 cups (about 12 oz) coarsely chopped dried plums
• 1/2 cup diced dried apples
• 1½ cups apple juice
• 1/3 cup honey
• 2 tablespoons lemon juice
• 1/2 cup chopped walnuts
Heat oven to 400°F.
For Pastry: In mixing bowl, combine flour, sugar, baking powder and salt.
Add butter; mix with fork until mixture resembles coarse crumbs.
Stir in egg, lemon juice and peel, mixing just until blended.
With hands, gather dough into a ball.
Cover; refrigerate 1 hour.
For Filling: In medium saucepan, combine dried plums, apples and apple juice.
Bring to a boil; reduce heat.
Cover and simmer 10 to 12 minutes or until some of the liquid is absorbed.
Add honey and lemon juice; cook and stir 5 minutes.
Stir in nuts; remove from heat. Set aside.
On well-floured surface, roll pastry to 1/8 inch thickness
Cut ten 4½-inch circles.
Using rounded tablespoonfuls of filling, form a mound in center of each circle.
Fold up side of dough in thirds to form a triangle, pinching together at all three corners and leaving a generous opening at the top.
Place, 2 inches apart, on lightly greased baking sheets.
Bake 12 to 15 minutes or until edges just begin to turn golden.
Remove to wire rack; cool.
Nutritional Information (per serving)
% of Calories from Fat 29%
California Dried Plum Board - www.californiadriedplums.org