One of the traditional foods for the Jewish festival of Purim is a triangular cookie known as hamantaschen, said to represent the three-cornered hat worn by the Purim story’s villain, Haman. These cookies are usually filled with fruit jam or a poppy seed paste. In this easy hamentaschen recipe, fig puree using Blue Ribbon Orchard Choice or Sun-Maid California Figs provides the filling for these buttery, orange-scented cookies. Dip a corner of fig hamantaschen into melted chocolate for an extra-special treat! Cookies will keep for 2-3 days in an airtight container.
Fig Hamantaschen Cookie Dough
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 10 tablespoons unsalted butter, cut into small cubes
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 orange
- 6 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs, chopped (about 1 1/3 cups chopped figs)
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cardamom
- 4 ounces semisweet chocolate chips
- Additional orange zest and crushed pistachios for garnish (optional)
Make Hamantaschen Dough
Place the flour, sugar, baking powder and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and process for a few seconds until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, egg yolks, vanilla extract and the zest of the orange. Add the egg mixture to the food processor and process for thirty seconds. Turn the dough out onto a floured surface, gather into a ball and knead until it comes together. Divide dough in half and form into two discs. Wrap each disc in plastic wrap and refrigerate for several hours or overnight.
Prepare the Fig Filling
In a medium saucepan, combine the chopped figs, sugar, 3/4 of a cup water, and the juice from the orange. Bring the mixture to a boil, then turn down the heat and simmer, stirring occasionally, until the figs have softened, about 6-8 minutes. Remove mixture from heat and stir in the vanilla extract and the cardamom. Allow to cool slightly. Puree the fig mixture with an immersion blender or transfer to a food processor and puree.
Make the Cookies
Remove one of the disks from the refrigerator and let it sit on the counter for 5-10 minutes to make it easier to roll out. Preheat oven to 350°F and line two baking sheets with silicone baking mats or parchment paper. Roll out dough on a well-floured surface with a floured rolling pin to 1/4 inch thickness. (Do not roll them too thin or the filling will leak.)
Using a 4-inch round cookie cutter, or round drinking glass, cut out circles of dough.. Gather up the scraps and roll them out a second time to cut out more circles. (You should be able to get a dozen circles.) Place 6 circles on each cookie sheet.
Fill the Fig Hamantaschen
Spoon a teaspoon of the fig puree in the center of the dough circle.
Create the classic triangle shape for the fig hamantaschen, by doing a series of three folds. First, fold one side of the cookie in so that the edge comes to the middle of the jam filling. Fold the second side in the same way and so that it partially covers the first side. Finally, fold the remaining side up and in so that it overlaps the other two sides. Pinch the seams together. Chill the cookies for at least ten minutes prior to baking.
Bake for 15 minutes until the cookies are golden brown. Cool on a wire rack. Repeat with the remaining disk of dough.
Make Chocolate Glaze
Place the chocolate in a glass bowl and microwave on medium power for 30 seconds. Stir. (If chocolate is not completely melted, continue microwaving for thirty second-intervals and stirring until melted.)
Dip one corner of each cookie into the melted chocolate. While chocolate is still wet, sprinkle on orange zest and/or crushed pistachios, if using. Return cookies to a cooking rack to allow the chocolate to harden.
Recipe and photos by Emily Paster