HAMANTASCHEN FILLING RECIPE RECIPES

Steps:

• Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated. 
• Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
• Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough. 
• Spoon a teaspoon of the apricot preserves into the center of each circle of dough. 
• Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
• Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper). 
• Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes. 
• Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper.
• Mix the eggs, sugar, oil and vanilla.
• Add flour and baking powder and mix until combined. If the dough is too sticky to roll, add more flour (1 tbsp at a time) until it's no longer sticky.
• Roll out the dough to approximate 1/8-inch thickness and cut out circles with the rim of a small cup. Shape the dough scraps into a ball and roll it out again and cut out more circles.
• Put approximately a teaspoon of filling in the center of each circle.
• Fold the sides like a triangle and pinch shut.
• Bake for 12 minutes.