Apple Cinnamon Hamantaschen
A delightful twist on traditional hamantaschen, featuring a warm, spiced apple filling encased in a tender, buttery dough. Perfect for Purim or any time you crave a comforting cookie.
- Time
- 45 min
- Servings
- 12
- Calories
- 200 kcal
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 medium apple, peeled, cored, and finely diced
- 2 tbsp brown sugar, packed
- 0.5 tsp ground cinnamon
- 0.25 tsp nutmeg
- 1 tsp lemon juice
- 1 batch egg wash (1 egg beaten with 1 tbsp water)
Steps
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- While the dough is chilling, prepare the apple filling. In a small bowl, combine the diced apple, brown sugar, cinnamon, nutmeg, and lemon juice. Stir to coat the apples evenly.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
- Using a round cookie cutter (about 3-4 inches in diameter), cut out circles of dough. Re-roll scraps as needed.
- Place about 1-2 teaspoons of the apple filling in the center of each dough circle.
- Fold the edges of the dough towards the center, pinching the three corners together to form a triangle, leaving the filling exposed in the middle. Ensure the corners are well sealed.
- Place the hamantaschen on the prepared baking sheets.
- Brush the tops of the hamantaschen with the egg wash.
- Bake for 15-20 minutes, or until the edges are golden brown and the filling is bubbly.
- Let the hamantaschen cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
