Apple Pie Hamantaschen
Apple Pie Hamantaschen Recipe
For the cookie:
- 2 cups/ 200g ground almonds
- 1 cup / 125g tapioca flour (for my athlete friends, Tapioca is a great source of carbs)
- pinch salt
- 1/2 tsp vanilla powder
- 1/4 cup/50g coconut oil, melted
- 1/3 cup / 100ml maple syrup, honey, yacon syrup or a mix of the three
- 5 drops orange essential oil (optional – could also use orange zest)
- water, as needed to help bind if necessary
For the Apple Pie filling:
- 3 cups/350g baking apples/granny smith apples, peeled and diced
- 2 tbsp ginger, grated on a microplane or fine box grater
- 1/4 cup or 40g raisins
- 5 medjool dates, pitted and chopped
- 1/4 – 1/2 cup / 30-60 ml maple syrup, honey, yacon or a mix of all three
- 1/2 tbsp cinnamon
- 1 tsp cardamom powder
- 1/2 tsp nutmeg, freshly grated on microplane or fine box grater
- 1 tsp vanilla powder or extract
- zest or peel of 1 orange (optional)
- First things first, pre heat your oven to 180c/350f so it’s ready to rock when you are.
- Pop all the apple pie ingredients into a medium sauce pot in the order they are listed above and get your hob on high heat, just to get things going. Once there’s some good bubbly sounds coming from the pot, turn the heat down to med-low, just to keep it ticking over and simmering a little bit. Set the timer to 5 minutes and walk away.
- When the timer goes off, give em a stir to be sure they’re not sticking or burning, turn the heat down if needed. We want the apples to be tender, but not mush and the mix should be sticky, not runny, so if there’s too much liquid, just take the lid off the pot and allow the moisture to boil away. Once they are cooked, but have some bite left, remove from the heat, transfer the contents to a shallow dish or bowl and allow to cool while you make the dough..
- Now for the cookie dough, super simple. Combine all the dry ingredients and mix well.
- Make a little well in the centre of the dry ingredients, add the wet ingredients and, using your hands, mix it all up. If you just melted the coconut oil and it’s hot, then use a wooden spoon or a whisk to mix it all up and combine well. If the dough is not coming together into a ball because it’s too dry, then add a touch of water ( like 2 teaspoons ), mix and add a little more if needed. The dough should form a ball and be roll-able
- Once it’s where you want it to be, knead it out a few times just to bring it all together and firm up slightly.
- Roll the dough out between two pieces of grease proof/ baking paper until it’s 1/8 inch / 3mm thick and then cut it into large 3-4 inch / 7-9 cm rounds using a cookie cutter or ring mould. Repeat this process until all dough is made into rounds.
- Drop about 1 tbsp of the cooled apple filling into the centre of the circle and then carefully fold the left side of the round over the filling on a slight diagonal, followed by the right side and then the bottom. Click here for a step by step photo tutorial on how to fold hamantaschen.
- Once they are all formed, pop them on a grease proof paper lined baking tray and bake for 8 minutes, turn the tray in the oven and bake additional 8 minutes or until golden brown on the edges and the under side. Turning the tray half way will ensure even browning.
- When they are ready, transfer them to a cooling rack and then store in an air tight container. Because the filling is moist, they will go soft when stored… and then they are more like little pies. Ain’t no shame in that, but it’s good information to have.
- Kcal 294.1
- Protein 4.6g
- Fat 16.4g
- Carbs 30.9g
- Fibre 4.2g
Thank you to Amy for sharing this recipe with us. For the original recipe and more, please visit her website.