Skip to content
Free Delivery over $99

on all qualifying orders

Ooni Warranty

Register your products here

Shop with confidence

with 24/7 support

Apricot-Ginger Hamantaschen000010
Apricot-Ginger Hamantaschen000010

Apricot-Ginger Hamantaschen Dessert Pizza

By Liza Schoenfein
By Liza Schoenfein

Purim is, perhaps, one of the lesser-known Jewish holidays, but for food writer, editor and recipe developer Liza Schoenfein (@lifedeathdinner), it deserves way more recognition. A culinary staple of Purim are the triangular cookies called hamantaschen, which are usually filled with prune purée or poppy seeds....

Read more

Method

Note

If you can’t find slivered almonds, feel free to use flaked almonds or substitute pistachios. 

For the dough:
  1. Melt the butter either in a small saucepan on the stovetop for about 45 seconds or in a microwave-safe container in the microwave for about 30 seconds. Let cool and set aside. 

  2. In a small bowl or glass measuring cup, combine the water, yeast and ½ of a tablespoon (5 grams) of the sugar. Stir well. 

  3. If using a stand mixer: Add the all-purpose flour, “00” flour, the remaining 4 tablespoons (50 grams) of sugar and salt to the bowl. Whisk to combine. Add the yeast mixture to the flour. Mix on low speed until the dry ingredients are combined with the yeast mixture, about 1 to 2 minutes. With the mixer still running, add the melted butter. Add the eggs one at a time. Mix the dough at the same speed for 5 to 10 minutes until the dough is firm and stretchy.

    If mixing by hand: Add the all-purpose flour, “00” flour, the remaining 4 tablespoons (50 grams) of sugar, and salt to a medium bowl. Whisk to combine. Add the yeast mixture to the flour. Mix with a wooden spoon until the dry ingredients are combined with the yeast mixture, about 1 to 2 minutes. Add the melted butter. Add the eggs one at a time and continue mixing until well incorporated. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it is firm and stretchy. 

    Tip: If the dough is too sticky, sprinkle your hands with water or a little bit of oil to keep the dough from sticking as you knead.

  4. Cover the bowl with a damp towel or cling film and leave to rise for 2 to 3 hours or until doubled in size. 

    Apricot-Ginger Hamantaschen000004

For the filling:
  1. Add the dried apricots, ginger, water, lemon zest, lemon juice and apricot preserves to a medium saucepan. Bring the mixture to a boil and stir gently. Lower the heat to low and let simmer, covered, for about 20 minutes, stirring occasionally until the liquid is fully absorbed. Remove from the stovetop and let cool. Set aside until your dough is ready. 

For the assembly:
  1. Fire up your oven, aiming for 750 to 800 °F (400 to 425 °C) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

  2. Divide your dough into 2 equal balls of about 280 grams each, using a dough scraper and digital scale for accuracy. Place a ball on a lightly floured surface, flour your hands and use your fingertips to press it into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc bigger. Pick up the dough and gently pinch it around the edge, allowing gravity to pull it downwards into a circle with a 12-inch (30-centimeter) diameter. Transfer to a lightly floured peel. 

  3. Working quickly, place a little less than 2 cups (115 grams) of the apricot filling onto the middle of the dough. Spread it with a rubber spatula or the back of a large spoon, leaving a 2-inch (5-centimeter) edge. 

    Tip: If the filling feels too dense to spread, stir in a little warm water to loosen it first.

    Apricot-Ginger Hamantaschen

  4. To form a triangle, lift and fold 3 sides of the dough up and over the filling (leaving about 4 inches or 10 centimeters of the filling exposed). Pinch the points of the triangle together gently but firmly to seal.  

  5. Once your oven has reached temperature, turn the flame to low and slide the hamantaschen pizza off the peel and into your oven. Cook for 1 to 2 minutes, using the peel to turn the pizza every 20 seconds or so to ensure an even bake. 

    Tip: Move the pie to the front-right part of the oven as needed to prevent burning while the dough cooks.

    Apricot-Ginger Hamantaschen000013

  6. Remove the pizza from the oven, sprinkle with 1 tablespoon (6 grams) of the slivered almonds, slice and serve. Repeat the steps for the second hamantaschen pizza.

Liza Schoenfein

Liza Schoenfein (@lifedeathdinner) is a food writer, editor, recipe developer and regular contributor to the Forward. She’s published work in Epicurious, Self and Saveur, among others, and serves up recipes and stories on her blog Life, Death & Dinner.

Are we missing something?

We'd love your feedback to help us improve this recipe.



Explore more recipes

Ooni Dough Calculator App
Get the Ooni app for a dough calculator and much more
For more learning and inspiration, and a dough calculator, download our mobile app with over 250 recipes.Get it on Google PlayDownload on the App Store

Added to your cart:

Product title

  • (-)
Cart subtotal