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Gingerbread Hamantashen with Spiced Apple Filling

 

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Gingerbread Hamantashen with Spiced Apple Filling
 

 

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Recipe

Gingerbread Hamantashen with Spiced Apple Filling

I love gingerbread flavors in everything and when I was making my favorite little gingerbread maccabees in December it dawned on me that it would make a great hamantashen filled with apple flavors or pumpikin or even nutella. For this recipe I am giving you the most amazing apple filling perfectly flavored for any hamanthashen.

Times

  • Prep Time : 30 min
  • Cook Time : 10 min
  • Ready Time : 40 min

Servings

36

Ingredients

    For the cookie dough:

    • 2 cups whole wheat flour
    • 1 cup all purpose flour plus more fore dusting
    • 1 teaspoon baking soda
    • 3/4 teaspoon ground cinnamon
    • 1 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly milled black pepper
    • 8 tablespoons (1 stick) unsalted margarine, room temperature
    • 1/4 cup vegetable shortening, at room temperature
    • 1/2 cup packed light brown sugar
    • 2/3 cup unsulfured molasses
    • 1 large egg

    For the filling:

    • 6 tablespoons margarine, cut in 1-inch pieces
    • 1/2 vanilla bean, cut lengthwise and scraped of seeds
    • 3 large or 4 medium apples, peeled, cored and cut into eighths
    • 1/4 cup brown sugar, packed

    Directions

    Prepare gingerbread cookie dough:

    Sift the flours, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.

    In a stand mixer, beat the margarine and shortening on high until well blended, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)

    Prepare Filling:

    In a large skillet over medium heat add the margarine and vanilla bean and seeds, cook about 5 minutes.  Add the apples and let them caramelize on one side, then turn and cook until it beings to caramelize.  Sprinkle the brown sugar over the apples and cook turning occasionally while it softens about 10 minutes.  Remove from heat and remove vanilla bean, then puree in food processor and cool until ready to use.

    When ready to assemble and bake the cookies -

    Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.

    To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick. Cut out 3 inch circles and use a spatula to place circles on a baking sheet lined with parchment.

    Spoon a teaspoon of filling into the center of the circle of dough and fold together to form a triangle.

    Bake for 8-10 minutes, remove to wire rack to cool and enjoy.

    Nutrients

    Servings Per Recipe: 36

    Amount Per Serving

    • Calories: 140
    • Total Fat: 6g
    • Cholesterol: 5mg
    • Sodium: 120mg
    • Total Carbs: 19g
    •     Dietary Fiber: 1g
    • Protein: 1g

    Tags

    About Tamar Genger MA, RD

    avatar

    Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

     

    comments

     

    15 Responses to Gingerbread Hamantashen with Spiced Apple Filling

    1. I love ginger cookies and I love this hamentashen adaptation! So creative – must try this!

    2. avatar says: Melody

      Now THAT is a great combination! Thank tiy.

    3. i love these creative hamentaschen flavors, and all of the “similar recipes” linked at the bottom, too! i have a lot of baking to do…

    4. avatar says: sulevin

      Looks wonderful, except for the pepper — seems like that just doesn’t belong in cookies. I may try to meld this with my oatmeal hamantaschen recipe.

      • avatar says: jbbm

        oh you are so wrong about the pepper! it DEFINITELY belongs in gingerbread cookies.

        • avatar says: Sulevin

          Well, there’s a saying in Hebrew, “al ta-am varei’ach, ein l’hitvakkei’ach,” which means, less eloquently, that you can’t argue about taste & smell; i.e., it’s so subjective. My personal opinion about pepper, is that’s how you ruin good food.

    5. This recipe could easily be adapted to be eggless since there’s only 1 egg in it. Always looking for allergy friendly recipes kosherfoodallergies.blogspot.com
      has gluten free and eggfree hamantaschen recipes!

    6. avatar says: jbbm

      i must make these this year!

    7. Brown sugar is in the recipe twice. I suspect the first mention of 1/4 cup is incorrect.

    8. avatar says: jkw

      I only use oil for baking — no margarine or shortening — so how much oil should be substituted? 1/4 cup?TIA

    9. avatar says: Sara

      What’s the deal with the margarine/shortening? Can we use butter instead?

      • I wanted to keep them non dairy and the shortening is trans fat free so I didn’t mind using a little bit of it. You can try butter.

    10. avatar says: Neomi

      I always perk up and pay attention when I see the recipe is by Tamar <3 she is a brilliant lady <3

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