Turkish delight hamantaschen

DIRECTIONS

• For the filling, cut each square piece diagonally to create two triangles. Wash the powder off of the Turkish delight and dry well with paper towels.
• To make the dough, combine flour, sugar, baking powder, salt and butter in a food processor. Pulse to create crumbs. Add egg and egg yolk and pulse just until the dough begins to clump together. Add 1 tablespoon of water if dough does not clump together. Turn the dough out onto a large bowl, knead shortly, gather into a ball, divide into twoand flatten to 2 disks. If the dough seems too soft to roll and handle, put it in the fridge in a bowl for 15 minutes or until it feels firm enough.
• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Have a 2¾-inch cookie cutter at hand and 2 more large pieces of parchment paper.
• Put first half-portion of dough on the on a parchment paper, top with another paper and roll with a rolling pin to a rectangle (about ⅛” thin). Remove the top parchment paper. Use the cookie cutter to cut out circles of dough. Reroll the dough as needed.
• Put a piece of Turkish delight at the center of each circle. Lift and pinch the edges of each circle in 3 places spaced evenly apart, to create a triangle; the filling will be partially exposed in the center. Arrange on the baking sheet, spacing them an inch apart.
• Put baking sheets in the fridge for 30 minutes.
• Bake one sheet at a time for 12-15 minutes or until the pastries are just turning light-golden on the edges.
• Transfer the pastries to a wire rack to cool completely. Dust with powdered sugar Store in an airtight container at room temperature for up to 1 week.