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Apple pie hamantaschen cooling on a wire rack

Apple Pie Hamantaschen

A mini-apple pie in the shape of a Hamantaschen. This hand held treat is great for Purim - or for anytime you want a bite-sized apple pie.

Ingredients

Dough

  • 2 cups all-purpose flour
  • 1/8 teaspoon baking powder
  • 2 pinches salt
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/4 cup sour cream
  • 1 stick unsalted butter chilled and cut into 8-10 chunks, 8 tablespoons
  • 1/2 cup sugar I use half white and half raw/Turbinado

Filling

  • 4 cups chopped apples - about 3-4 medium apples 1/2-1 inch pieces
  • 1/2 teaspoon cinnamon
  • 1-2 pinches fresh ground nutmeg
  • 1 tablespoon dark brown sugar
  • 1/2 teaspoon fresh lemon juice
  • 2 tablespoons apple juice cider or water
  • 1/2 teaspoon cornstarch

Glaze

  • 1 egg beaten with 1-2 teaspoons of water
  • cinnamon and sugar optional

Instructions

Dough

  1. Whisk the flour, salt, and baking powder together and set aside.
  2. Mix the egg, vanilla, and sour cream and set aside.
  3. Process the sugar for 1 minute in a food processor to make it superfine.
  4. Add the butter to the sugar and process until the mixture is sandy in texture. Add the dry ingredients and process again until the mixture forms crumbs. Add the liquids and pulse about 10 times, just until everything is combined.
  5. Spoon the dough into a plastic food storage bag. Knead the dough inside the bag, take it out in a log and divide into 2 pieces. Loosely wrap them, form the pieces into disks and refrigerate them for at least 30 minutes.

Filling

  1. Pre-heat the oven to 350 degrees.
  2. Mix all the ingredients for the filling. Put them into a saucepan and bring to a simmer. Cook them a low-medium simmer for 10 minutes, covered. Stir occasionally, especially toward the end, so that the apples don't stick to the bottom of the saucepan. Remove the apples from the heat and cool them down before filling the hamantaschen.

Forming the Hamantaschen

  1. Remove one dough disk from the refrigerator. On a lightly floured mat, board, or counter, roll the disk into a circle about 12 inches in diameter and 1/8-1/4 inch thick. Cut 3 1/2 inch rounds as close together as possible, and place them on parchment or silicone mat-lined cookie sheets.
  2. Gather up dough scraps and re-roll them - making about 12 circles from each dough disk.
  3. Lightly brush the egg yolk around the edges of each circle, add about 1 tablespoon of apple pie filling to the center of the circle, and fold it in a three-cornered hat shape. (Pull together two sides of the circle and pull up the third.) Pinch each corner to seal it tightly and lightly brush the outside with more egg wash. Sprinkle the outside with cinnamon and sugar before baking (optional.)
  4. Bake one sheet of apple pie hamantaschen at a time, each for about 20-24 minutes, turning it halfway through until the corners are lightly brown. If you have 2 baking sheets, double them up, with one underneath the lined one to prevent the bottoms of the hamantaschen from burning.
  5. When the hamantaschen are done, cool them on the baking sheets for a few minutes, then transfer to a wire rack to completely cool.
  6. Store in a tightly closed container or freeze the hamantaschen.

Recipe Notes

If you have time, refrigerate the filling to thoroughly chill it, or remove it to a bowl with a pan of ice water underneath, stirring to release the heat.