Hamentaschen

1. 1

   Combine the blackberries, agave nectar, lemon juice, arrowroot, and poppy seeds in a large pot.

2. 2

   Bring to a boil, then reduce to a simmer.

3. 3

   Let simmer, uncovered, for 45 minutes, stirring occasionally.

4. 4

   Set aside to cool.

5. 5

   Pour the jam into an airtight container.

6. 6

   Preheat the oven to 325F.

7. 7

   Line 2 rimmed baking sheets with parchment paper and set aside.

8. 8

   Roll the dough out onto a clean work surface to 1/4-inch thickness.

9. 9

   Using a 2-inch biscuit cutter, cut the dough into rounds.

10. 10

    Drop a teaspoonful of the jam filling into the center of each circle.

11. 11

    Identify three separate, equidistant points on the edge of the rounds to create a perfect triangle.

12. 12

    Grab the dough at these three points and bring them up one at a time around the filling to form a tent and pinch the points and seams together, leaving a bit of the filling exposed (as pictured).

13. 13

    Transfer to the prepared baking sheets and bake for 15 minutes, rotate, then continue baking for 7 minutes more, or until the edges are browned.

14. 14

    Remove from the oven and let stand on the baking sheets for 10 minutes.

* Per serving · 4 servings · Values may vary.

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