Date Triangles (Hamentaschen)

This is a take on the traditional holiday cookie called Hamentaschen. They are most often made with apricot or poppyseed filling, however these are made with dates, almonds and oranges. Ever since I laid eyes on this Martha Stewart recipe from 1996, I’ve been giving these delicious little cookies as gifts to my Jewish friends and clients during Purim or served to guests when they drop-in.

Serves 8


·  1¼ cups all-purpose flour
·  ¼ cup sugar
·  Pinch of salt
·  1 orange (to yield 1 tablespoon zest and 2 tablespoons juice)
·  8 tablespoons unsalted butter (1 stick), in small pieces
·  2 teaspoons orange-flower water (optional)
·  3 tablespoons ice water
·  ¾ cup dates, preferably Medjool, pitted
·  ⅓ cup sliced almonds, plus more for garnish
·  ½ teaspoon milk
·  2 tablespoons honey


In a food processor, combine flour, sugar, salt, and half the zest; pulse to combine. Add butter; pulse until mixture is crumbly. Combine orange-flower water and ice water; drizzle over mixture. Pulse until dough just comes together. Chill, covered, for 20 minutes.

Also, In a food processor, combine dates, almonds, remaining zest, and orange juice; pulse to coarsely chop.

Heat oven to 350 degrees. Form dough into 1½-inch-diameter balls; flatten into 3½-inch circles. Place 1 heaping teaspoon date filling on each. Fold sides toward centers, making triangles; press to flatten slightly. Place pastries 2 inches apart on a baking sheet; press again.

Mix milk and honey; brush on pastries. Arrange 3 almonds on each pastry. Bake until golden, 30 to 40 minutes. Transfer pastries to a wire rack; brush with glaze again. Let stand 15 minutes before serving.

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