Honey Oatmeal Hamantaschen

About 30 hamantaschen

I found this recipe in old cooking book written by Francine Prince "New Jewish Cuisine". First of all, I wanted to try dough recipe. For a second, I did not try any recipe from this book  and selected this recipe to try first. I tweaked a little bit and my hamantaschens turned perfect. I was lazy to follow filling recipe and used  ready poppy seed filling from the can.  I'm still posting recipe with author's filling recipe. I'm sure, many people will try such good dough with a right filling.

Dough:
1/4 cup 1-minute quick oats
About 2 1/4 cups all-purpose flour
1 tablespoon corn starch
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each cinnamon, ground ginger, and ground coriander
3 tablespoons each packed light brown sugar and honey
4 tablespoons margarine blend, melted
2 tablespoon Italian olive oil
2 large eggs
3 tablespoon ice water or chilled cognac

Filling:
1/2 pound dried apricots
1 pound soft pitted prunes
2 cups unsweetened apple juice
2 tablespoons light brown sugar
1/2 teaspoon ground coriander
1 teaspoon minced lemon zest
2 tablespoons honey
1 teaspoon pure vanilla extract

For the dough, fit food processor with steel blade. Put oats in work bowl and pulverize. Stop machine. Add 2 cups flour, baking powder, salt, starch, spices. Combine in 2 on/off turns.

In measuring cup, combine sugar and honey with melted margarine and oil, beating with fork to blend. Beat eggs into mixture. With machine running, drizzle mixture through feed tube. Process 30 seconds. then drizzle in water or cognac. Process until mixture forms into 1 or 2 balls. Take out from the bowl of food process, add 1-2 tablespoons flour and knead the dough.  Fold up paper around dough and chill for 2 hours or until firm.

To prepare filling, put apricots in strainer. Rinse under cold running water, separating each piece. Transfer to medium saucepan.Add prunes, apple juice, sugar, spices and lemon zest. Bring to boil. Reduce heat and cook until liquid is reduce by half(about 8 minutes), stirring often. Remove from heat. Cover and let stand until cooled. Puree through food mill into medium bowl. Stir in honey and vanilla. (Nay be prepared a day ahead and refrigerated in tightly closed jar. Bring to room temperature before using).

Preheat oven to 350F. Divide dough into 4 equal parts. Roll out each part of dough on lightly floured board to 1/4-inch thickness. Cut into 3-inch mounds with cookie cutter. Re-roll scraps after briefly chilling. Place a teaspoonful of puree in center of each circle. Fold up edges by thirds, leaving an opening at center and punching edges together where they meet. Finished shape should be triangular. Place on cookie sheets about 1 inch apart and bake in the center section of oven until light brown (13-15 minutes)

Cool on wire rack for 20 minutes. Serve while filling is still slightly warm.
I had some extra dough and decided to spread a little bit of orange marmalade and roll in as a cigar. This dough is quite universal.