During the month of Purim, our shops shelves fill with these iconic triangle-shaped cookies, mounds of sweet filling encased in delicate almond short dough. Apple is a real crowd-pleaser, as well as other classics like poppy, chocolate and prune. (We use a hexagon cutter to get the most out of our dough, but a circle cutter will also do the trick.)
Makes about 24 hamantaschen (freezing instructions included)
For the Dough
185 grams butter
40 grams sugar
75 grams powdered sugar, sifted
Pinch of salt
40 grams almond flour*
300 grams pastry flour (or all-purpose)
*can be replaced with the same amount of pastry (or all-purpose) flour to accommodate a nut allergy
For the Apple Filling
7-8 medium Granny Smith apples
150g (3/4 cup) sugar
1/4 cup + 2 Tbsp water
45 grams (1/2 cup) cake or bread crumbs
Pinch of cinnamon
1 egg for egg wash
Powdered sugar for dusting
• chef knife and cutting board
• sauce pan
• a stand mixer fitted with a paddle attachment
• plastic wrap
• rolling pin
• approx. 3" hexagon or round cutter
• piping bag or spoon
• sheet pan lined with parchment paper
• pastry brush
MIX THE DOUGH
- Measure out all ingredients and set aside.
For best results, we recommend using a kitchen scale to weigh ingredients instead of measuring with cups & spoons.
- In an electric mixer fitted with a paddle attachment, cream the butter, sugar and salt until light and fluffy.
- Add the powdered sugar and mix on low speed until combined, scraping the bowl as needed.
- Slowly add the egg and almond flour and mix until fully combined.
- Add the pastry flour and mix until just combined. Do not overmix!
- Remove the dough from the bowl and form it into a flat rectangle; cover with plastic wrap and refrigerate for at least 2 hours.
MAKE THE FILLING
- Peel, core, and dice the apples into quarter-inch cubes.
- Cook the filling: combine 3/4 of the apples, the sugar, and water in a saucepan and cook over medium-high heat, mashing the apples with the back of a spoon as they soften. Cook until the mixture is the texture of chunky applesauce, adding more water as needed.
- Add the remaining apple and combine, cooking a few minutes more.
- Remove from heat and add the cinnamon and cake crumbs. Let cool completely before transferring to a piping bag.
- Make the egg wash by lightly whisking one egg, a pinch of salt, and a splash of water until the yolk breaks up and the mixture is smooth.
- Roll out the dough: on a lightly floured surface, roll the chilled dough to 1/16” thick, adding flour as needed to ensure it doesn't stick to the table. Brush off any excess flour.
Before you begin rolling cold dough, you can temper it by hitting it firmly with a rolling pin many times on both sides. This helps make the dough more pliable, preventing cracking as you roll it out. (It's also a stress reliever for the baker!)
- Cut the dough using a hexagon (or circle) cutter. Remove any excess dough and set aside (the dough can be re-rolled up to three times).
- Lightly egg wash the entire top surface of the hexagons.
- Pipe the filling: If using a piping bag, cut a 1/2" opening in the tip of the bag (or use a 1/2" round tip if you prefer). Pipe (or spoon) approximately 1 teaspoon of apple filling into the center of each piece, being careful not to overfill.
- Fold every other corner (three total) up and into the center to form a triangle, pinching the corners to secure the filling. (If using a circle cutter, imagine 3 equidistant "corners" and pull those up into the center.)
- Arrange shaped cookies 2” apart on a parchment-lined sheet pan and refrigerate for at least 15 minutes.
Want to bake your hamantaschen another day? Consolidate them on your sheet pan (without allowing them to touch), wrap well with plastic wrap and freeze for up to one week. Allow them to defrost slightly for 20-30 minutes before baking.
BAKE IT NICE
- Bake at 350 degrees Fahrenheit for 10-15 minutes or until golden brown. Let cool slightly before enjoying!
STORING YOUR HAMANTASCHEN
Hamantaschen will always be best the same day, but they'll hold well at room temperature up to two days after baking. Store the cooled cookies in a sealed container or wrapped in plastic.