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Cinnamon Apple Hamantashen


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Cinnamon Apple Hamantashen


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Cinnamon Apple Hamantashen

I find the easiest way to make hamantashen dough is with the your food processor. The machine does all of the work for you. If you don’t have a food processor or choose not to use yours you can use an electric mixer or your hands. This is a basic hamantashen recipe but check out my notes for ideas on some variations.


  • Prep Time : 25 minutes min
  • Cook Time : 15 minutes min
  • Ready Time : 40 min



  • 3 cups All purpose flour
  • 3 teaspoons Baking powder
  • 1/2 cup Sugar
  • 1/2 teaspoon salt
  • 3/4 cup butter or trans fat free margarine, room temperature
  • 3 large eggs
  • 1 cup of your favorite filling: jam, apple preserves, poppy seed filling, etc.


1. Add the flour, baking powder, sugar and salt to the bowl of a food processor and pulse until mixed together.
2. Add the butter and eggs and pulse until dough is formed.
3. Wrap the dough in plastic wrap and place in the refrigerator for 10 minutes (dough can be left in refrigerator up to 12 hours).
4. Roll the dough out until it is ¼ inch thick. You can roll the dough between two pieces of wax paper so ensure that your rolling pin won’t
5. Using a cooking cutter or the rim of a drinking glass cut out circles 3 -4 inch diameter.
6. Put a little dollop of filling in the center of the circles of dough.
7. To make triangles, carefully fold one side (1/3 of the circle) in over the filling, repeat with a second side (1/3 of the circle) allowing the second
side to overlap the first side at the top and finish with the third side allowing the two ends to overlap the first two sides. (If the sides are not sticking you can moisten them with some water) Squeeze the sides closed.
8. Bake on a greased cookie sheet in a 400º oven for 12 – 15 minutes until desired crunchiness.

NOTES: Add a pinch of cinnamon in with the flour when making the dough and then fill with apple preserves…Yum!
Add some fresh lemon zest in with the dough and replace 1 tablespoon of water with lemon or orange juice. Fill with berry preserves. Yum again!


About The Kosher Girl


Samantha Garelick is a professional chef, an enthusiastic foodie, a kosher caterer and an inspiring cooking instructor. After realizing she craved food more than finance, Sam left her career in investment banking and enrolled in the Institute of Culinary Education in Manhattan. Sam has a passion for creating healthy, realistic and delicious ways of eating. Sam teaches classes around the country and stars in inspiring cooking webisodes for the Jewish Television Network. Find out more at The Kosher Girl.




One Response to Cinnamon Apple Hamantashen

  1. avatar says: LaraDyan

    I noticed in the notes that you could replace some water with lemon juice, but there’s no water in the recipe – the dough was pretty crumbly! The flavor was fantastic but I’m wondering if I should have added water?

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