Doughs!

Flour the heck out of your rolling station and rolling pin every time you roll out a bit of dough. Every. Time.

Rolled dough, I have no idea how thick it is, I go by feel. I don't have cookie cutters, but I do have a glass that I always use! The important thing is consistency. In both pictures, really.

Egg wash around the outside of the circle, then put filling (apricot in this one) in the center. Really not a lot of filling. You'll notice that I do one row at a time; this is so that the egg around the rim doesn't dry out. It's store bought and delicious. If you like the chunky kind, that's absolutely fine, it works very well in hamantaschen.

I did this one-handed lmao help.

Three-step fold! Little bit of flap from one third of the edge folded towards the center, then the next third, then the last. I tried to get a video but couldn’t set it up anywhere. Then eggwash over the top before you put them in the oven.

The finished products! The chocolate dough has cherry in it.

You will notice that there's a few on the non-chocolate that are misshapen where one of the flaps fell down. You know what you do with these? These are the taste test ones. And if there's a few more than what you rant to nosh on right now? Who cares, they're fine. Just looks un-factory made. I had some from the chocolate batch that came out worse, but I ran out of picture space on the post. (Now in a reblog) And they're still extremely edible and just as delicious!