Gingerbread Apple Pie Hamantashen
It isn’t a proper Purim without some tasty hamantashen! Pie lovers, have you ever realized that hamantashen are basically like hand pies? This spiced dough and sweet apple pie filling has all your favorite pie flavors and will definitely shine at your hamantashen swap.
- 3 cups flour (can substitute gluten-free or half whole wheat)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1½ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon cloves
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 stick (8 tablespoons) butter, room temperature
- ¼ cup shortening, room temperature
- ½ cup packed light brown sugar
- 2/3 cup molasses
- 1 egg
- 1 cup homemade apple butter (or store-bought equivalent)
- Whisk together the flour, baking soda, spices, salt and pepper. Set aside. In a mixer, beat the butter and shortening on high until thoroughly combined. Add the sugar and beat until light and fluffy, about 2 minutes. Add in the molasses and egg and beat until combined. Stir in half the dry ingredients until combined. Repeat with the remaining dry ingredients to make a stiff dough. Divide into two flat disks and wrap in plastic wrap. Chill into the refrigerator for at least 3 hours (dough can be made a few days in advance).
- When ready to bake, preheat the oven to 350 degrees. Line baking sheets with parchment paper and pour apple butter into a bowl. Remove the dough from the refrigerator, working with one disk at a time, while you prepare your work surface. Lightly flour a flat countertop and place the dough on top. Sprinkle with flour and roll out until it is 1/8-inch thick. Cut into 3-inch circles and place on the baking sheet.
- Spoon a teaspoon of the filling into the center of the circle and fold the corners together to form a triangle. Repeat with all circles and bake for 8 to 10 minutes, until set. It can be difficult to determine doneness by color since the dough has a dark tint to it—be careful not to over-bake. Remove from wire rack to cool.