Apples and spice – what a winning combination for a refreshing new hamantashen variety. One of our visitors (called Mr. Appel, appropriately enough) asked about the possibility and the good baker, as is her wont, responded. You can use canned apple pie filling (just make the apple pieces smaller by dicing finer –messy but important) or your own apple filling with the recipe here. Either approach will give you orchard-fresh hamantashen.
Apple Pie Hamantashen
Servings
4 Servings
Ingredients
- Hamantashen Dough
- 1/2 cup shortening
- 1/2 cup unsalted butter or unsalted margarine
- 1 1/4 cups sugar
- 3 Eggs
- 1/4 cup orange juice or milk
- 2 teaspoons pure vanilla extract
- 4 cups approximately all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 1/2 teaspoons baking powderApple Pie Filling *
- 2 cups dried apples
- 1/4 cup yellow raisins
- 1/2 cup apple juice or water
- 1 tablespoon Lemon juice
- 1/3 cup Sugar
- 1 teaspoon cinnamon
- 2 cup finely diced apples
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Egg wash
- * Or 1 can apple pie filling mixed with 1/2 teaspoon cinnamon and 1 tablespoon lemon juice. Dice apples finer (within their u2018sauceu2019).
Instructions
Preparation
- 1 For the dough, in a mixer bowl, cream the shortening and sugar. Add eggs and blend until smooth. (If mixture is hard to blend or seems curdled, add a bit of the flour to bind it). 2 Stir in orange juice or milk and vanilla. Fold in flour, salt, cinnamon, and baking powder and mix to make a firm but soft dough. Transfer dough to a lightly floured work surface and pat into a smooth mass. Cover and let rest ten minutes. Divide dough into two or three flattened disks. 3 Work with one portion at a time. Wrapped in plastic, dough can be refrigerated for 2-3 days. If refrigerating, allow dough to warm up before rolling out.4 For the Apple Pie Filling, place the dried apples in a saucepan and add the apple juice or water, lemon juice, sugar and cinnamon. Simmer to soften apples, 5-10 minutes, and then stir in diced apples, and cook to soften apples, 5 minutes, and then stir in cornstarch mixture to thicken. Remove from the heat and cool thoroughly before using as filling.5 Preheat oven to 350 F. Stack two baking sheets together and line top one with parchment paper.6 For the hamantashen, roll dough out on a well –floured work surface just under 1/4 inch into 3-4 inch circles. Brush with egg wash, fill center with 2 teaspoons of filling and seal as for hamantashen. Brush outsides with egg wash and sprinkle with sugar. Bake until edges start to brown, about 25-30 minutes.
Special instructions
- Apples and spice – what a winning combination for a refreshing new hamantashen variety. One of our visitors (called Mr. Appel, appropriately enough) asked about the possibility and the good baker, as is her wont, responded. You can use canned apple pie filling (just make the apple pieces smaller by dicing finer –messy but important) or your own apple filling with the recipe here. Either approach will give you orchard-fresh hamantashen.
- Source:
- BetterBaking.com
I made these last Purim and my family loved them. They were best eaten on the day they were made, and I will probably chop up the dried apples the next time I make them. And I will be making them again! Thanks for the yummy recipe!