Hamantaschen – Lauren Groveman

Ingredients

• 2 cups unbleached, all-purpose flour, for the dough, plus more for rolling out the pastry
• ¾ teaspoon fine table salt
• ½ cup superfine granulated sugar
• ½ cup finely minced nuts (walnuts, toasted almonds and/or toasted macadamias)
• 2 sticks unsalted butter, cold and cut into small cubes
• ¼ cup water
• 1 egg
• 1 teaspoon pure vanilla extract
• Powdered sugar, as needed, when cutting the pastry dough
• Apricot butter filling
• Prune butter filling
• For the egg-wash: 1 egg mixed with 1 teaspoon water and ½ teaspoon vanilla
• For the nut topping: ½ cup finely chopped nuts, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon