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Photo: Brittany Conerly
Active Time:1 hrTotal Time:4 hrsServings:36Jump to Nutrition Facts
Active Time:1 hrTotal Time:4 hrsServings:36
Active Time:1 hr
Active Time:
1 hr
Total Time:4 hrs
Total Time:
4 hrs
Servings:36
Servings:
36
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12tablespoonsunsalted butter (1 1/2 sticks), softened¾cupgranulated sugar1tablespoonlemon zest2large eggs, at room temperature1tablespoonvanilla extract1 ¾cupsall-purpose flour, plus more for rolling1 ¾cupswhole-wheat pastry flour2teaspoonsbaking powder½teaspoonsalt, divided3cupspeeled finely chopped tart apples, such as Granny Smith (about 5 small)¼cupapple butter¼cupwater2tablespoonspure maple syrup1tablespoonlemon juice2tablespoonscornstarch1teaspoonpumpkin pie spice
Cook Mode(Keep screen awake)
Ingredients
12tablespoonsunsalted butter (1 1/2 sticks), softened
¾cupgranulated sugar
1tablespoonlemon zest
2large eggs, at room temperature
1tablespoonvanilla extract
1 ¾cupsall-purpose flour, plus more for rolling
1 ¾cupswhole-wheat pastry flour
2teaspoonsbaking powder
½teaspoonsalt, divided
3cupspeeled finely chopped tart apples, such as Granny Smith (about 5 small)
¼cupapple butter
¼cupwater
2tablespoonspure maple syrup
1tablespoonlemon juice
2tablespoonscornstarch
1teaspoonpumpkin pie spice
DirectionsBeat butter, sugar and lemon zest at medium speed with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, until creamy and lightened in color, 2 to 4 minutes. Add eggs, one at a time and beating until just combined after each addition, then vanilla, stopping to scrape down sides of bowl as needed, 1 to 2 minutes.Whisk all-purpose flour, pastry flour, baking powder and 1/4 teaspoon salt in a medium bowl. Add the flour mixture to the butter mixture, beating at low speed and scraping the bowl as needed; beat until just combined, about 1 minute. Divide the dough in 3 rounds and wrap each in plastic wrap; refrigerate for at least 2 hours or up to overnight.Meanwhile, combine apples, apple butter, water, maple syrup, lemon juice, cornstarch, pumpkin pie spice and the remaining 1/4 teaspoon salt in a large saucepan. Cook over medium-low heat, stirring occasionally, until the apples are soft and the mixture is thickened, about 10 minutes. Remove from heat.Preheat oven to 350°F. Line 3 baking sheets with parchment paper.Roll out 1 dough round on a floured surface until 1/8-inch thick. Using a 3-inch round cutter, cut 12 circles from the dough (only reroll scraps once). Place the 12 dough rounds on a prepared baking sheet. Add 2 teaspoons of the apple mixture to the center of each round. Working quickly so the dough does not dry out, fold one edge inward, slightly covering the filling. Fold the next edge slightly overlapping, and then the last, creating a triangle with overlapping sides so you still can see a quarter-size amount of the filling in the center. Press the dough down in the corners to ensure the dough sticks together. Freeze the hamantaschen for 10 minutes or refrigerate for 30 minutes. Repeat with the remaining dough and filling to make 36 total hamantaschen.Bake the hamantaschen, 1 sheet at a time, until lightly browned on the bottom, about 12 minutes. Cool completely, about 20 minutes, before serving.To make aheadRefrigerate dough (Steps 1-2) overnight.EquipmentParchment paper; 3-inch round cookie cutterOriginally appeared: EatingWell.com, February 2023
Directions
Beat butter, sugar and lemon zest at medium speed with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, until creamy and lightened in color, 2 to 4 minutes. Add eggs, one at a time and beating until just combined after each addition, then vanilla, stopping to scrape down sides of bowl as needed, 1 to 2 minutes.Whisk all-purpose flour, pastry flour, baking powder and 1/4 teaspoon salt in a medium bowl. Add the flour mixture to the butter mixture, beating at low speed and scraping the bowl as needed; beat until just combined, about 1 minute. Divide the dough in 3 rounds and wrap each in plastic wrap; refrigerate for at least 2 hours or up to overnight.Meanwhile, combine apples, apple butter, water, maple syrup, lemon juice, cornstarch, pumpkin pie spice and the remaining 1/4 teaspoon salt in a large saucepan. Cook over medium-low heat, stirring occasionally, until the apples are soft and the mixture is thickened, about 10 minutes. Remove from heat.Preheat oven to 350°F. Line 3 baking sheets with parchment paper.Roll out 1 dough round on a floured surface until 1/8-inch thick. Using a 3-inch round cutter, cut 12 circles from the dough (only reroll scraps once). Place the 12 dough rounds on a prepared baking sheet. Add 2 teaspoons of the apple mixture to the center of each round. Working quickly so the dough does not dry out, fold one edge inward, slightly covering the filling. Fold the next edge slightly overlapping, and then the last, creating a triangle with overlapping sides so you still can see a quarter-size amount of the filling in the center. Press the dough down in the corners to ensure the dough sticks together. Freeze the hamantaschen for 10 minutes or refrigerate for 30 minutes. Repeat with the remaining dough and filling to make 36 total hamantaschen.Bake the hamantaschen, 1 sheet at a time, until lightly browned on the bottom, about 12 minutes. Cool completely, about 20 minutes, before serving.To make aheadRefrigerate dough (Steps 1-2) overnight.EquipmentParchment paper; 3-inch round cookie cutter
Beat butter, sugar and lemon zest at medium speed with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, until creamy and lightened in color, 2 to 4 minutes. Add eggs, one at a time and beating until just combined after each addition, then vanilla, stopping to scrape down sides of bowl as needed, 1 to 2 minutes.
Whisk all-purpose flour, pastry flour, baking powder and 1/4 teaspoon salt in a medium bowl. Add the flour mixture to the butter mixture, beating at low speed and scraping the bowl as needed; beat until just combined, about 1 minute. Divide the dough in 3 rounds and wrap each in plastic wrap; refrigerate for at least 2 hours or up to overnight.
Meanwhile, combine apples, apple butter, water, maple syrup, lemon juice, cornstarch, pumpkin pie spice and the remaining 1/4 teaspoon salt in a large saucepan. Cook over medium-low heat, stirring occasionally, until the apples are soft and the mixture is thickened, about 10 minutes. Remove from heat.
Preheat oven to 350°F. Line 3 baking sheets with parchment paper.
Roll out 1 dough round on a floured surface until 1/8-inch thick. Using a 3-inch round cutter, cut 12 circles from the dough (only reroll scraps once). Place the 12 dough rounds on a prepared baking sheet. Add 2 teaspoons of the apple mixture to the center of each round. Working quickly so the dough does not dry out, fold one edge inward, slightly covering the filling. Fold the next edge slightly overlapping, and then the last, creating a triangle with overlapping sides so you still can see a quarter-size amount of the filling in the center. Press the dough down in the corners to ensure the dough sticks together. Freeze the hamantaschen for 10 minutes or refrigerate for 30 minutes. Repeat with the remaining dough and filling to make 36 total hamantaschen.
Bake the hamantaschen, 1 sheet at a time, until lightly browned on the bottom, about 12 minutes. Cool completely, about 20 minutes, before serving.
To make ahead
Refrigerate dough (Steps 1-2) overnight.
Equipment
Parchment paper; 3-inch round cookie cutter
Originally appeared: EatingWell.com, February 2023
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Nutrition Facts(per serving)113Calories4gFat17gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
