PECAN FILLING: Bring sugar and water to boil
in heavy saucepan over medium-high heat,
stirring with wooden spoon until sugar
dissolves. Remove from heat and add pecans,
butter and milk. Return to heat, stirring
constantly, and simmer until thick, about 10
minutes. Remove from heat and stir in honey.
Transfer to oven-proof glass bowl, cover
with plastic wrap and refrigerate until set,
about 1 hour.
FILLING: Combine cocoa, sugar, milk and
walnuts in bowl and blend thoroughly.
HAMANTASCHEN: Combine flour, almonds, baking
powder, salt and sugar. Blend in butter with
electric mixer until mixture resembles very
fine crumbs. Blend water and cocoa in small
bowl and beat in egg. Add to flour mixture
and beat until mixture begins to form dough.
Do not over-mix. Transfer to floured board
and knead into ball. Chill 30 minutes for
6 or 7 portions. Flatten each with palm of
hands and roll out 1/4- inch thick. Cut into
3-1/2 inch rounds with scalloped cookie
cutter. Place 1 teaspoon Caramel Pecan
Filling or Chocolate Filling in center of
each round. Fold edges of dough toward
center to form triangle, leaving bit of
filling visible in center. Pinch edges to
seal. Place on lightly greased foil-lined
baking sheet and brush with egg white. Bake
at 350 degrees F until firm, about 20
minutes. Transfer to racks to cool