Hamantashen

Method

Cream butter and sugar until pale, then beat in eggs and vanilla. Fold in flour, baking powder and salt to form a dough, wrap and chill for 2 hours. For filling, simmer chopped apricots with water and honey for 15 minutes, then combine with poppy seeds and lekvar. Roll chilled dough to 3mm thickness on floured surface and cut 7cm circles. Place 1 teaspoon filling on each circle, fold edges up to form a triangle whilst leaving centre slightly open, then pinch corners firmly. Brush with beaten egg yolk and bake at 190°C for 12-15 minutes until golden. Cool on a wire rack before serving.