Hamentaschen

Directions

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.