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Dried Plum Hamantaschen

These dried plum and nut-filled cookies are a must for the Jewish holiday of Purim, but they’re just as delicious all year round.

Prep Time 30 minutes    Cook Time 30 minutes     Serves 10

IngredientsDried Plum Hamantaschen

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 ounces) coarsely chopped dried plums (prunes)
1/2 cup diced dried apples
1 1/2 cups apple juice
1/3 cup honey
2 tablespoons lemon juice
1/2 cup chopped walnuts



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.


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.

Heat oven to 400 degrees. On well-floured surface, roll pastry to 1/8 inch thickness. Cut ten 4 1/2-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.


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