Hamantaschen
These delightful pastries are filled with a sweet and fruity mixture of currants, apples, and apricots, all wrapped up in a nutty almond dough. Each bite brings a burst of flavor with a hint of vanilla and citrus, making them a perfect treat for any occasion. Bake a batch of these delicious triangle-shaped pastries, and enjoy the wonderful blend of textures and tastes in every bite.
— Constant Cookbook
Ingredients
- 1 cup currants
- 1 ½ cups water
- 2 apples, peeled, cored, chopped
- 1 whole vanilla bean
- 6 slivers lemon rind
- 1 cup dried apricots, chopped in quarters
- 3 cups blanched almond flour
- ½ teaspoon celtic sea salt
- ½ cup grapeseed oil
- 1 egg
- 2 tablespoons agave nectar
- 1 tablespoon vanilla extract
Instructions
- In a vitamix, on high speed, puree currants and water until smooth
- In a saucepan, combine currant mixture, apples, vanilla bean, lemon, and apricots
- Cook over medium heat, stirring occasionally, until apples are soft, about 35-45 minutes
- In a large bowl, combine almond flour and salt
- In a small bowl, mix together oil, egg, agave, and vanilla
- Mix wet ingredients into dry
- Roll dough into 1 inch balls and place on a parchment paper lined baking sheet
- Flatten dough into small circles
- Scoop one teaspoon of filling into each circle
- Fold dough in to create a triangle, pinch corners firmly
- Bake at 350°F for 10-12 minutes until golden brown
- Cool for 30 minutes
- Serve
Yield
Makes 18 hamantaschen
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