Happy Purim! Whether you are a religious Jew, a cultural Jew, or just like sweets, you will love these Unorthodox Hamentashen With Fig Jam.
I've made proper hamentashen in the past, but this year I ended up doing something slightly different.
I was out of jam. I did not feel like making hamentashen dough. THEN I thought why not use the frozen rugelach dough I had from making one of Dorie Greenspan's recipes!? Sure rugelach dough and hamentashen dough aren't the same, but I'm not one to follow the rules all the time ;)
The dough issue was solved, but I was still out of jam. That's when I wondered whether you can make jam from dried figs. Turns out you can! Thank you TheKitchn for a great tutorial.
Click on the video below to hear my voice ;) Did you know I have an accent!?
I used dried black mission figs my parents sent me last year when I broke my arm. I followed the recipe from The Kitchn closely, but used half the sugar and roughly chopped the figs before cooking them. You guys! The aroma was unbelievable. This is such a lovely jam.
I then defrosted and rolled out the rugelach dough. Cut it into circles with an oxo cutter, added a spoon of jam, put a bit of water on the outside edge of the dough and formed each cookie into a triangle shape making sure to squeeze the seams well. To make sure the dough would not spread too much, I froze the cookies for 5 minutes prior to baking them.
I baked these cookies at 350F for 25 minutes. There was no need to oil or butter the cookie sheet because the dough was buttery enough.
How good do they look!?!