Indulge in a delightful twist on tradition with my Apple Pie Hamantaschen Cookies recipe, a fusion of sweet, spiced apples encased in a tender, flaky dough. These triangular-shaped pastries are not only a treat for the taste buds but also a charming addition to your Purim celebration. The combination of juicy apples, warm cinnamon, and a touch of vanilla creates a filling that captures the essence of a comforting apple pie. Paired with a simple yet irresistible dough, these Hamantaschen are baked to golden perfection, making them a must-have for the festive occasion.
Purim is coming soon, and apart from all the fun costumes, it’s also time for the second-best part of the holiday - hamantaschen cookies. I have eight amazing recipes for hamantaschen already, 6 are sweet recipes and 2 are savory. I have vegan hamantaschen recipe and gluten free hamantaschen recipe too. Just head to my Purim recipe index to check them all out. This time, however, I am starting my Purim baking celebrations with a classic sweet flavor – apple pie.
Apple pie cookies
Everyone loves apple and apple pie even more so. Why wouldn’t we use this delicious flavor in festive hamantaschen? The apple pie filling is made with apples, lemon juice, sugar, vanilla, and cinnamon.
The dough I used to make these apple pie hamantaschen is the same dough as my date hamantaschen. It's made with only 3 ingredients and doesn’t require cooling and waiting before rolling and cutting out the cookies. For that reason, I started this recipe by making the apple pie filling first. The filling is cooked separately and needs to cool down before using it as a filling.
Additionally, these apple pie hamantaschen have very little sugar in them, just in the filling. If you want to add more sweetness then sprinkle powdered sugar on the baked hamantaschen.
Hamantaschen cookies shape
The tricky part with baking homemade hamantaschen is to get them to hold their shape while baking and to keep the filling from running out. But I have the trick for this! To keep the shape of the cookies as a traditional triangle shape, you need to pinch the 3 corners and pinch very well! Check your pinches before you put the cookies in the oven and start baking. You might see that some opened already.
To keep the filling inside the cookies you need to use nonrunny filling and get rid of any excess liquids by straining the filling.
The second part of keeping the filling and shape is to use very little filling - don’t overload the dough with a lot of filling. It all depends on the size of the cookies you cut. I used a cup this time and not a cookie-cutter. It created small cookies so I filled each one with only 3-4 cubes of apple. I know you probably feel like adding more filling but it might cause the dough to open from the triangle shape and the filling will run out. And that defeats the purpose of hamantaschen! I suggest using up to a teaspoon of filling and not more than that if you want nicely-shaped hamantaschen.
Tips for Perfect Apple Pie Hamantaschen Cookies:
Choose the Right Apples
Select a combination of sweet and tart apples for a balanced and flavorful filling. Popular choices include Granny Smith, Honeycrisp, or a mix of your favorite varieties.
Prep Apples Efficiently
Ensure uniform cooking by peeling, coring, and cutting the apples into small, consistent cubes. This helps the filling cook evenly, resulting in a harmonious blend of flavors.
Don't Overcook the Filling
When cooking the apples, be mindful not to overcook them. Aim for a tender texture while retaining some structure. Overcooking can lead to mushy filling, and we want that perfect balance of sweetness and bite.
Strain Excess Liquids
After cooking, strain the apple pie filling to remove excess liquids. This prevents the Hamantaschen from becoming soggy during baking and ensures a concentrated, luscious filling.
Precision in Cutting
Use a cup or cookie cutter to create uniform circles of dough. Consistent sizes ensure that each Hamantaschen bakes evenly, with a well-balanced ratio of dough to filling.
Mindful Filling Placement
Place the filling slightly off-center to facilitate proper folding and sealing of the Hamantaschen. This ensures they maintain their triangular shape during baking.
Seal the Edges Well
Press the edges of the dough securely to prevent any leaks during baking. A well-sealed Hamantaschen retains its shape and keeps the filling contained.
Allow the Hamantaschen to cool at room temperature after baking. This step ensures that the pastry sets properly and enhances the overall texture.
Enjoy Fresh or Store Thoughtfully
Hamantaschen are best enjoyed fresh. If storing, keep them in an airtight container to preserve their texture and flavors.
While store-bought pie filling can be convenient, making your own filling from fresh apples enhances the flavor. However, if you're short on time, you can use a high-quality apple pie filling as a shortcut.
Yes, you can freeze both the unbaked and baked Hamantaschen. If freezing unbaked, assemble and freeze on a baking sheet; once solid, transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
You can experiment with alternative flours, but keep in mind that they may alter the texture. A mix of all-purpose and whole wheat flours can work well to maintain a balance of tenderness and nuttiness.
If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much flour, as this can make the dough tough.
Ensure that the edges are well-sealed before baking. Press down firmly on the edges to create a tight seal. If necessary, you can also egg wash the edges for a more secure closure. Note that this makes the recipe not vegan.
Certainly! Chopped nuts or raisins can be a delicious addition to the filling. Just be mindful of quantities to maintain a good balance with the apples.
To retain their crispness, reheat leftover Hamantaschen in a preheated oven for a few minutes. Microwaving may result in a softer texture.
Traditionally triangular, you can certainly experiment with different shapes. Just ensure the edges are well-sealed to prevent the filling from leaking.
For optimal freshness, consume within a few days. Store them in an airtight container at room temperature. If stored in the refrigerator, bring them to room temperature before serving for the best texture.
Other Purim recipes to try:
For more recipes with apples, check out my apple recipe index.
Bake these apple pie hamantaschen cookies today!
These apple pie hamantaschen are so unique from the regular hamantaschen you have every year yet they are very simple to make. With rich cinnamon and apple filling and as a new flavor to create a beautiful mishloh manot (sending portions) for your friends and family.
Let's start making these yummy apple pie hamantaschen cookies:
Apple Pie Hamantaschen
For the dough
- 2 cups all-purpose flour
- ½ cup vegetable oil
- ½ cup boiling water
For the filling
- 3 apples
- ¼ cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- Juice of half a lemon
- Peel, core, and cut the apples into small cubes.
- In a wide pan, place the cubed apples and cook on high for 2 minutes.
- Add the sugar, lemon juice, vanilla, and sugar. Mix well.
- Cook for another 5 minutes until the apples start to soften a bit.
- Transfer the apples to a colander placed over a bowl to let the liquids out.
- Let the apple pie filling cool to room temperature and strain all liquids.
- Set the oven to 160°C / 325°F with the fan.
- In a bowl, place all the dough ingredients and mix well.
- On a lightly floured surface roll the dough.
- With a cup or a cookie cutter cut out circles.
- Place ½ teaspoon (or a bit more if you make big circles) of filling in the center of each circle and close the dough to a triangular shape cookie.
- Bake for 10-12 minutes.
- Cool at room temperature.
- Have a hamantaschen and Happy Purim!