For me, hamantaschen are the ultimate cookies. Thin crispy short crust pastry, lots of filling – what’s not to like? 😊 A few years ago, I began to think of hamantaschen cookies as some kind of little pie, and since then had many ideas of making hamantaschen in so many different ways. This is how this following recipe was thought of – apple pie hamantaschen that are simply delicious and festive.
These apple pie hamantaschen are made of a buttery, flakey short crust pastry that is rolled quite thin (to make room for a lot of filling), and filled with apple pie filling. It’s easy to make, festive and just delicious. A great diversity for the traditional hamantaschen cookies, that apple pie lovers would want to eat all year round, and not only for Purim.
Apple Pie Hamantaschen Cookies
For the dough:
- 150 grams (1 cup + 1 tbsp.) all-purpose flour
- 100 grams (1 stick) cold butter, cut into cubes
- 40 grams (1/3 cup) sugar powder
- Pinch of salt
- 1 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold water
For the apple pie filling:
- 4 large Granny Smith apples
- 50 grams (1/4 cup) sugar
- 1 tsp. vanilla extract
- 1 tbsp. lemon juice
- 1 tsp. ground cinnamon
- Sugar powder
Short crust pastry: in a food processor with a steel blade, put flour, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.
Add the yolk and continue to blend until dough is formed. If the dough does not combine into large lumps - gradually add a little water.
Transfer the dough to a lightly floured work surface and form a disc shape.
Wrap in plastic wrap and cool in the refrigerator for about an hour.
Apple pie filling: peel the apples and cut into small cubes the size of 1*1 cm.
Heat a wide skillet over high flame.
Place the apple cubes in the skillet and cook at a high flame for 3-4 minutes while stirring until the apples begin to soften a little.
Add sugar, vanilla, lemon and cinnamon and mix well. Lower the heat and continue to cook the apple cubes for 5-10 minutes or until they soften slightly, but still firm.
Drain the liquids and cool at room temperature.
On a floured surface roll the dough about 3-4 mm thick and cut out 7-8 cm circles.
Place about 1 teaspoon of apple filling and close to the shape of hamantaschen.
Place the hamantaschen cookies in increments on a baking pan lined with baking paper.
Preheat the oven to 170c degrees.
Bake the hamantaschen cookies for 15-20 minutes or until golden.
Cool at room temperature, sprinkle with powdered sugar and serve.
- Keep the hamantaschen cookies in a sealed jar for up to 2 days at room temperature.
- It is possible to freeze the hamantaschen for up to a week or two in a sealed box. It is recommended to warm slightly before serving.
- It is recommended to serve the apple pie hamantaschen a little warm, so they are at their best and really reminiscent of apple pie.
- Instead of apples, you can use pears in the same amount.