What is Apricot Hamantaschen?
Apricot hamantaschen are a traditional Purim treat. These cookies are shaped like a triangle with a buttery, flaky, and slightly chewy texture. The dough is a sweet and simple mix of flour, sugar, egg, and butter. The apricot center adds a sweet, bright, and tart addition to this Jewish holiday treat.
What does Apricot Hamantaschen Taste Like?
...Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.
...Dried apricots are dried from the fresh fruit. When fresh, the apricot is juicy, with a slightly fuzzy skin. Dried apricots are oblong, wrinkled and less than 1 inch across and roughly 1 inch in length. These dried fruits have a small indent in their middle. They are often an apricot color; a golden peachy tone. Sulfur dioxide is responsible for the apricots maintaining their color, though it does take away from the sweetness of the fruit. This compound is added during the drying process. Some apricots are dried without preservatives and these are brown and very sweet, with a slightly tart edge.
...All purpose flour comes from wheat and though wheat is cultivated all around the world today, it was first cultivated in Turkey 10,000 years ago. All purpose flour is white in color and has a soft texture. This incredibly versatile flour is used in everything from breads, cakes, pastries, crackers, pasta, sauces and much more because of its pleasing and mild flavor that is slightly nutty and buttery. The gluten protein is what helps hold together breads and other products, part of what makes all purpose wheat flour so popular.
...Eggs are an incredibly versatile protein and binder. Most eggs used in cooking come from hens and are usually unfertilized. Eggs are oval shaped and roughly 53 mm in length and 40 mm in width. Eggs have a hard, but thin and delicate shell that is brown or white and occasionally green. Inside is the clear and glossy white, with a slimy texture and in the center is the yellow opaque, round shaped yolk. Once cooked, the whites become opaque. Eggs can be scrambled, fried, boiled, and more. They are used in desserts and baked goods as a binder. Egg is also used as a wash to glaze items or dip meat into before breading it. The flavor is mild and sulfurous. It has many uses.
...Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
...Baking powder is a fine, white, powdery substance with a neutral smell and a very bland taste. It is an acid and used to instantly leaven baked goods. It reacts when it touches moisture and differs from yeast because of its instant leavening reaction. Baking powder is primarily used in flour-based baked goods to help cakes and cookies rise. Baking powder can be found in many non-yeast baked goods.
...Lemon zest is used in dishes to brighten the flavors and add a lemon flavor that is floral, citrusy, and anything but sour. Lemon zest comes from the yellow skin of the lemon. When using zest, none of the white pith underneath should be used, as it tastes bitter. The skin is shaved off in tiny pieces and this is what is called lemon zest, which also refers to the small size. The zest contains aromatic lemon oil and not juice. The small size of the zest makes it easy to incorporate into dishes such as pasta or into a cake batter.
...Orange zest is the finely grated skin of the orange, a citrus fruit with a sweet and mildly tart flavor. The zest has none of the tartness but a floral flavor that tastes like the orange blossom smells, mixed with a gentle bitterness. When using zest, one should be careful to only remove the orange skin and not the bitter, white pith underneath. Orange zest is used to flavor desserts, such as cake batters and can be used in sauces and some savory items.