Apple Pie Hamantashen

Wow my mind has been racing with all my food adventures in the Kosher Guru kitchen. It was really hard to decide what to share with the foodie nation next. I really had in my head a meme entitled “brace your selves for hamantashen blogging “.


Well guess what I jumped on the bandwagon. Normally I love the plain traditional hamantashen, well not filled with prunes or anything, but with a really good jam. However, I went to an event a few weeks ago for Renewal, an organization that matches people in need of kidney transplants with donors. It really is an amazing organization and you should totally check them out.

Well, the event was a cooking demonstration and I came home with some fantastic recipes. I was so inspired by Melinda Strauss of Kitchen Tested and her apple pie fries, that I made a little twist on that and came up with apple pie caramel hamantashen. It’s a few steps individually but it comes together, and it’s so worth it. I first make my pie dough probably the hardest part, I add my flour, vanilla , oil, and sugar I mix that together till it resembles large crumbs then I add in cold water enough so that it becomes a nice flaky dough. Wrap it in plastic then refrigerate for at least a half hour or keep in the fridge for up to 3 days or just freeze and safe for a future use. I used some whole wheat flour in my pie dough-, maybe to make me feel slightly better about eating the entire tray. It’s a little harder to work with but that’s ok if you really want a short cut you can buy store bought pie dough and apple pie filling from a can. I then roll out my dough to about 1/8 ' on parchment paper, and I cut circles with a glass, like I would traditional hamantash. I add my apple filling I made my own but you can use a can of apple pie filling and just blend it so it almost resembles apple sauce. Just about a teaspoon in the center then I pinch my edges toward the center to form the triangle. I line a sheet with parchment paper and place my filled hamatash about ½ inch apart from each other, keep rolling and using up the scraps. Baste the top of each hamantash with an egg diluted with a little water and add on top some turbinado sugar. to those asking themselves what is turbinado sugar, don’t worry that was me not too long ago it’s just coarse sugar also known as sugar in the raw aka the sugar packets in starbucks so I guess if you really want just grab a few of those on your way out the next time but don’t tell them the Kosher Guru sent you.

Most supermarkets carry it now so it’s not hard to find. Well then comes the waiting game those 18 -20 minutes between you and an apple pie hamantash. Oh wait, I forgot almost the best part the caramel sauce of course you can make your own or store bought is yummy too. Drizzle some caramel on those “pies” and maybe let me know if you are making them because I might just show up at your door step.

Apple Pie Hamantashen
Write a review
  1. Pie dough
  2. 2 ½ cups flour (I mixed regular and whole wheat)
  3. A little less than 1 cup canola oil
  4. 3 tbsp sugar
  5. 1 tbsp vanilla
  6. ½ -3/4 cup of ice water
  7. Combine the flour, sugar, oil and vanilla until resembles crumbs
  8. Add water a little at a time until it all comes together to form a ball (you might not need all of it)
  9. Wrap dough in plastic and refrigerate for 30 minutes or for up to 3 days
  10. Apple pie filling
  11. 8-10 apples (I like the sweetness of mackintosh) peeled, cored, and chopped
  12. ¼ cup brown sugar
  13. 1 tsp lemon juice
  14. ¼ cup flour
  15. 1 cup water
  16. 1 tsp cinnamon
  17. Combine all ingredients in a pot
  18. Bring to a boil over high heat make sure to stir constantly so it doesn’t burn
  19. Reduce heat to a simmer for 10 minutes and using an immersion blender blend the mixture till smooth
  20. (this makes about 2 cups of filling you probably won’t need all of it but it tastes so good you might eat it all before your hamentashen get filled !!!
  21. Caramel sauce
  22. 1 cup sugar
  23. 1/2 cup cream or milk substitute I used almond milk
  24. Put the sugar in a pot over medium heat stirring constantly
  25. Sugar will first form clumps and are eventually looking for it to liquefy and become an amber color be careful not to burn
  26. When it’s completely melted take the pot off the stove and adds your cream little at a time
  27. it will bubble up so be careful not to burn yourself keep mixing until it’s all uniform and you have a gorgeous velvety sauce let cool a bit and use right away
  28. Apple pie caramel hamantash
  29. Pie crust store bought or homemade
  30. Apple pie filling store bought (if using store bought just blend it) or homemade
  31. Caramel sauce store bought or homemade
  32. Turbinado sugar
  33. Egg mixed with tbsp water
  1. Pre heat oven to 350
  2. Line baking sheet with parchment paper
  3. Roll out dough on parchment so that it gets to be about 1/8 inch thick, if dough is sticky you can add flour to help roll it out
  4. Cut circles with a glass
  5. Add tsp apple pie filling in the center of each circle
  6. Pick up edges towards the center to create the triangle shape and pinch dough together
  7. Transfer carefully to the baking sheet leaving ½ inch between each one
  8. Baste top of each hamantash with egg mixed with a little water
  9. Sprinkle turbinado sugar on top
  10. Bake 350 for 18-20 min
  11. Drizzle with caramel sauce
KosherGuru - Bringing Anything and Everything Kosher to the Masses

Pots Fall Sale

  • It’s a template any uxer sut critica blogger as wsll as
    1 that’s slightly off beat dot Questions certain most notable and
    architecturally laudable mosques can be located in Egypr
    paramedic training Somehow they develop a conversation about dancing and Selma’s incapacity to attain Privte Loans What a big target audience Cdl Handbook This can be one of
    the most useful body surfing spots inside county
    federal education

  • >