Apricot Hazelnut Brown Butter Hamantaschen

Apricot Hazelnut Brown Butter Hamantaschen are a delightful twist on a traditional Jewish pastry. These treats highlight the rich and nutty flavors of brown butter, combined with the sweet and tangy apricot jam and toasted hazelnuts. The buttery dough yields a tender, melt-in-your-mouth texture that juxtaposes beautifully with the creamy hazelnut filling. You can make these hamantaschen for Purim, family gatherings, or simply to satisfy your sweet tooth. With straightforward steps, you will impress your friends and family while savoring every bite.

Why Make Apricot Hazelnut Brown Butter Hamantaschen

First, these hamantaschen are incredibly easy to prepare. You only need a few simple ingredients, and the process is straightforward, making it perfect for both novice and experienced bakers.

Second, the taste is exceptional. The combination of brown butter and hazelnuts offers a nutty depth, while the apricot jam adds a fruity brightness, creating a delightful flavor balance.

Finally, these pastries are cost-effective. You can easily whip them up using pantry staples, and they are much more affordable than store-bought cookies. Enjoy a gourmet treat right at home without breaking the bank.

How to Make Apricot Hazelnut Brown Butter Hamantaschen

Making these Apricot Hazelnut Brown Butter Hamantaschen involves a few essential techniques that enhance flavor and texture. Start by browning the butter, which intensifies its flavor and gives the dough a rich nuttiness. Once you mix the dough, chilling is crucial for easy shaping and to ensure the hamantaschen hold their form during baking.

Next, prepare a smooth hazelnut filling that pairs perfectly with the apricot jam. Layering these flavors in a tender dough creates a pastry that is not only beautiful but delicious. The combination of textures—from the crumbly exterior to the creamy filling—will tantalize your taste buds.

Ingredients

For the dough:

• 9 tablespoons unsalted butter (for browning)
• 1/4 cup browned butter
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• Seeds from half a fresh vanilla bean (optional)
• 2 large eggs
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 1/4 cups plus 2 tablespoons all-purpose flour

For the filling:

• 3/4 cup toasted hazelnuts, skins rubbed off
• 1 tablespoon all-purpose flour (for filling)
• Few pinches of sea salt
• 1/3 cup granulated sugar (for filling)
• Remaining browned butter (4 to 5 tablespoons, cold)
• 1 large egg (for filling)
• 1/4 teaspoon vanilla extract (for filling, optional)
• 1 teaspoon brandy or another flavoring (optional)
• 1/2 cup apricot jam

Directions

1. Brown the butter in a medium saucepan over medium heat, stirring frequently until it smells nutty and reaches a dark beige/medium brown color. Pour 1/4 cup into a large bowl for cookie dough and freeze the rest for the filling.
2. In the large bowl, let the browned butter cool slightly, then whisk in sugar, vanilla extract, and optional vanilla bean seeds. Add eggs, one at a time, followed by baking powder and salt.
3. Gradually add flour in three parts, kneading in the last part if the dough is too stiff.
4. Divide the dough into two parts, wrap in plastic, and refrigerate for 2 hours (or freeze for 20-30 minutes).
5. For the filling, blend toasted hazelnuts, flour, salt, and sugar in a food processor, then mix in the frozen browned butter to form a paste. Add egg and any flavorings and blend until smooth. Refrigerate until needed.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll out the chilled dough to 1/8 inch thick and cut into 3-inch circles. Place a teaspoon of hazelnut paste and a dab of apricot jam in the center of each circle. Fold and pinch corners to seal.
8. Arrange on baking sheets with space in between. Bake for about 11 minutes or until golden at the edges. Cool on racks and store in an airtight container.

How to Serve Apricot Hazelnut Brown Butter Hamantaschen

Serve these delightful hamantaschen as a sweet snack or dessert. Pair them with a warm cup of tea or coffee to enhance your tasting experience. For an added touch, dust them with powdered sugar just before serving to give them an elegant finish. Arrange them on a beautiful platter, showcasing their golden color and appealing shapes.

How to Store Apricot Hazelnut Brown Butter Hamantaschen

Store these pastries in an airtight container at room temperature for up to one week. If you prefer to keep them longer, you can freeze them for up to three months. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through.

Tips to Make Apricot Hazelnut Brown Butter Hamantaschen

1. Browning Butter: Watch the butter closely while browning; it can go from perfect to burnt quickly.
2. Chill the Dough: Don’t skip the chilling step! It makes the dough easier to handle and shapes better.
3. Hazelnut Alternative: If you don’t have hazelnuts, use almonds or walnuts for a different flavor profile.
4. Avoid Overfilling: When placing the filling, use a teaspoon to avoid overflowing, which can prevent proper sealing.
5. Flavor Variations: Experiment with different jams, like raspberry or apricot-peach, for a unique twist.

Variations

1. Chocolate Hazelnut Hamantaschen: Replace the apricot jam with chocolate hazelnut spread for a rich, indulgent treat.
2. Citrus Twist: Add lemon or orange zest to the dough for a refreshing citrus flavor that complements the hazelnuts.

FAQs

What common mistakes should I avoid while making hamantaschen?
Overfilling the dough is the most common mistake. Stick to a teaspoon of filling to ensure they seal properly.

Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to three days before rolling it out.

Are there any substitutions for the filling?
Absolutely! You can use any nut butter or your favorite fruit preserves instead of hazelnuts and apricot jam.