This dough, made with shortening and butter, yields a light, cookie-like pastry which is similar to the hamantashen you might expect to find in a commercial bakery. If you require a dairy free dough, simply use all shortening or non-dairy margarine (instead of butter and shortening). The recipe for Apricot filling follows but you can also use this amazing dough for prune, poppy, sour cherry, apple caramel, chocolate peanut butter, cherry cheesecake or Meyer Lemon fillings (all recipes in Archives). My best collection of hamantashen of course, is in A Treasury of Jewish Holiday Baking (Whitecap Books, 2009)
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Hi there, fellow home and pro baker and fan of great recipes….