· 2 cups dried apricot (finely chopped)
· 1 1/3 cups orange juice
· 2/3 cup honey
· 1/2 orange zest (grated)
· 2 2/3 cups all-purpose flour
· 1 1/2 tsps baking powder
· 1/4 tsp salt
· 3/4 cup unsalted butter (cold, pareve margarine)
· 2/3 cup sugar
· 1 eggs
· 1 egg white
To make the Filling:
Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed. Add water, if needed. Let cool.
To make the Dough:
Combine the flour, baking powder and salt in a food processor. Add the butter and pulse. In a small bowl, mix together the sugar, egg, egg white, and orange zest. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes.
Preheat oven to 350°F. Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place 1 teaspoon of filling in the center. Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Bake for 12 to 14 minutes.
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