Apricot Hazelnut Brown Butter Hamantaschen
Directly from smittenkitchen.com
9 tablespoons unsalted butter
2/3 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 tsp baking powder
1/4 tsp salt
2 1/4 plus 2 tbsp all-purpose flour
3/4 cup toasted hazelnuts, skins rubbed off
1 tbsp all-purpose flour
1/3 cup granulated sugar
Pinch of salt
1 large egg
1/4 tsp vanilla extract
1/2 cup apricot jam (or your jam of choice - we also tried prune and raspberry in class)
1) Make dough ahead of time. In a medium saucepan, melt butter over medium heat and continue to brown until it smells nutty and brown flecks appear. Pour 1/4 cup into a medium bowl and set the rest aside (about 4-5 tbsp) in a small dish and freeze for the filling.
2) In the same bowl as the 1/4 cup of browned butter, whisk in sugar and vanilla extract. Add eggs one at a time, followed by salt and baking powder. Switch to a spoon and add 1 cup of flour, stirring until combined. Add second cup and repeat one last time with the remaining flour until fully combined. Divide dough into two parts and wrap into flat discs in plastic wrap. Refrigerate for at least 2 hours, or freeze for 20-30 minutes.
3) For the filling: Place nuts, flour, salt and sugar in a food processor and run until nuts are finely ground but not worked into a paste. Remove remaining browned butter from the freezer and scrape into the machine; run until combined. Add egg and vanilla extract and run until a paste forms. Store in the refrigerator until needed.
4) Heat oven to 350 degrees and line baking sheet(s) with parchment paper or a non-stick baking mat.
5) Roll dough, one packet at a time, onto a floured counter until about 1/8" thick. Cut into three-inch circles. In the center of each circle, dollop a teaspoon (just so, not heaping) of hazelnut paste and a 1/2 teaspoon (not heaping) of jam. Fold sides up in a conical fashion to form a triangle. Pinch corners closed to avoid spillage.
6) Arrange on baking sheet and repeat step 5 with remaining packet of dough.
7) Bake for 10-15 minutes, checking for a golden color on the edges. Let cool on racks and enjoy!