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Brownie/Apple Pie Stuffed Hamantashen Recipe

   
 

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     Brownie/Apple Pie Stuffed Hamantashen

Category   Desserts - Breads
Sub Category   None
Servings   50
Preptime   2 hours

Ingredients
1 1/2 cups butter, soft
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
1 tablespoon lemon juice
5 cups flour
2 teaspoon baking powder
1 teaspoon salt
1 cup butter (brownie filling)
 
2 cups sugar
4 eggs
2 teaspoon vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Egg whites

Instructions
Cream together the butter/margarine and sugar until smooth. Beat in the eggs, vanilla and lemon juice, scraping sides occasionally. Reduce mixer speed to low, and stir in flour, baking powder and salt. Cover and chill dough for at least one hour (don't skip this step!) or overnight. Preheat oven to 350°. Melt butter/margarine in a medium sized saucepan. Remove from flame and allow to cool slightly. Add in sugar, eggs and vanilla and stir (by hand) until smooth. Stir in cocoa, flour, salt and baking powder. Pour into a greased 9x13 pan. Bake at 350° for 35-40 minutes. Keep in mind that since these brownies will be used as a filling, they do not have to be perfectly ready- in fact, its easier to fill the hamantaschen if they are slightly under-cooked.
To assemble- Preheat oven to 400°. Lightly flour your work surface. Roll out cookie dough to the same thickness as you would for sugar cookies, or slightly thicker. Be careful not to roll the dough out too thin- or you will get holes in the hamantasch as you fold it. Using a large glass, cut out circles from the dough. Using a cookie scoop or a melon baller, scoop out a ball of brownie. Place in the center of the circle. Smear some egg white around the edges of the circle, and fold the top two sides until they are touching.(Since the filling here is a relatively solid ball, as opposed to soft jelly filling, you are really just folding the sugar cookie over the top of the brownie ball to form a hamantash shape- it's not an actual pinch like a traditional hamantasch.) Fold the bottom side up and pinch lightly.
Line a baking sheet with parchment paper or a silicon mat. Arrange formed hamantaschen on the pan. Bake in preheated oven for 15 minutes. Drizzle cooled hamantaschen with Basic Chocolate Glaze. Makes 50 large hamantaschen. Apple Pie Filling 2 apples, shredded (about 2 cups packed) 1/2 cup sugar 1/4 teaspoon cinnamon 1 tablespoon cornstarch Combine all filling ingredients in a small bowl-mix well. Lightly flour your work surface. Roll dough out to the same thickness as sugar cookies, or slightly thicker. Place a very small spoonful of apple filling in the center of the circle. (If the hamantaschen are overfilled, they run the risk of popping open during baking.) Towards the end of the batch of hamantaschen, I found that the apples got very liquidy, so squeeze out any excess liquid before placing it on the circle. Smear some egg white around the edge. Press the top two edges tgether and pinch lightly.
Arrange on a lined cookie sheet. Bake in a preheated oven at 400° for 15 minutes. For the glaze- Pour 1 1/2 cup powder sugar into a ziploc bag. Add 2 tablespoons milk or creamer and 1/2 teaspoon vanilla. Zip close and mix. The glaze will probably be thick- if it is, microwave on high for 15 seconds, and mix again. (You realize when I say mix, I mean squish, right?) Snip off a corner and drizzle over cooled hamantaschen.


Originally Submitted
3/31/2015





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