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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