Apple Pie Hamantaschen
Classic sweet flavor for the traditional Purim cookies. Rich cinnamon and apple filling for a non-dairy simple and quick dough that doesn't need to rest or be cooled.
Ingredients
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
Instructions
- 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!
Notes
*To get the hamantaschen to hold their shape while baking and to keep the filling from running out 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. In addition, 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.