Name: Hamantaschen
Yield: Makes about 28 cookies
Ingredients: 4 cups all-purpose flour; 1 teaspoon baking powder; 2 teaspoons Diamond Crystal kosher salt; Zest of 1 lemon; 4 large eggs; 1 cup sugar; 1 cup canola oil; 1/4 cup lukewarm water; 2 cups dried apricots or dried prunes; 1 cup sugar; 1 cup water; 1 cup poppy seeds; 1 1/2 cups dark raisins; 1 1/2 cups golden raisins; 1/2 teaspoon ground cloves; 1/2 teaspoon Diamond Crystal kosher salt; 1/2 teaspoon ground cinnamon; 1 cup sugar; 2 cups water

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HamantaschenQuentin Bacon

Rae: We wanted to come up with a version of this Purim pastry that was light and crumbly but not dry, and these really fit the bill. At Mile End we make the three classic kinds: apricot, poppy seed, and prune. If you want to make a mixed batch, just make all three fillings, using a third of the amount of each of the filling ingredients called for below. Mile End's baker, Rich Maggi, swears by his tortilla press for flattening the dough, though a rolling pin will also do the trick.

Recipe notes

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