| 1 | Recipe by: saal@floyd.att.com |
| 2 | Add salt and baking powder to to this mixture. |
| 3 | Add the remaining ingredients and knead. |
| 4 | Refrigerate for at least several hours. |
| 5 | roll out in small circles to make the filled triangles. |
| 6 | Bake in a hot oven (375-400 °F). |
| 7 | apricot puree apricots!apricot puree |
| 8 | put apricots in a bowl, cover with water. |
| 9 | Soak for a few hours. |
| 10 | If the apricots are sour, add honey or sugar. |
| 11 | Add a few drops of lemon juice and any other spices you"d like. |
| 12 | (cinnamon, nutmeg, clove, etc. |
| 13 | Experiment!) |
| 14 | cook over a low flame until the apricots are soft and the water is thick. |
| 15 | Transfer to a food processor or blender and mash well. |
| 16 | the puree may be refrigerated. |
| 17 | It should be spooned onto the dough before the dough circles are folded into the triangular hamentaschen. |
| 18 | apricot/pineapple filling apricots!apricot-pineapple puree pineapple!apricot-pineapple puree |
| 19 | simmer the apricots in the juice from the pineapple and lemon until soft. |
| 20 | Blend everything in blender or food processor until smooth with some chunks. |
| 21 | Let cool and chill before using. |
