It’s that time of year again! That time when kids set off fireworks non-stop, that time when every girl is a princess and every boy is a ninja, that time when something cool and awesome better make its way to me wrapped up in a bow. That’s right! It’s my birthday! Oh yeah, and Purim, that too. I guess that’s what everyone else is celebrating. Me? I have my priorities.
It’s the time of year when we can get most creative with our religious food – hamantashen for the masses y’all! In previous years I have made lemon meringue hamantashen which were a big hit. I have also made your run of the mill jam-filled hamantashen – Rocker Dude will not have Purim without them. And last year I tried a brownie-speculoos version – needed work so when I have it down I will post it here. But this year we are doing something a little different. We are combining two of my favorite foods – apple pie and hamantashen.
At first it may seem like an obvious pairing, delicious fillings in dough always are, and yet, it’s not too common. And just to dress it up, caramel shards on top.
I am always looking for something different to do with my hamantashen and while I know that tradition has its place, so does deliciousness. So let the baking begin! (Pesach is in a little over a month and here I am bulk buying flour for Purim – #ridiculoustiming – but there you have it. We have to have cinnamon rolls for mishloach manot!)
For the first time ever, we decided (read: I agreed) to dress up for Purim as a family, with themed costumes and everything. But not for us some Disney Princess with the rest of us as supporting characters, no, we do it properly. Superheroes all the way. The Little Rocker will be defending the city as Batgirl, with Squeaker as her loyal sidekick Robin from Rocker Dude and I as The Joker and Harley Quinn. It took a bit of planning but we got the costumes together and we are all set. I don’t know if we will do this every year, but it is fun to do once in a while. Also as Purim falls out on my birthday this year, we have to do something special. (Pictures to come soon!)
I used a double batch of this recipe from our sugar cookie adventures in December
Filling (based on this recipe from King Arthur):
3 cups peeled, cored, finely chopped apples – I prefer Gala, Pink Crispy or Pink Lady
2 tablespoons lemon juice
1/3 cup sugar
3/4 tablespoons flour
1 tablespoons cornstarch
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup apple juice concentrate
Caramel Shards (based on this recipe from Epicurious):
1 cups sugar
1/4 cup water
1 1/2 tsp. salt
Make your filling first. You can make it a few days in advance and leave it in the fridge until you are ready to make your cookies. Mix all of the ingredients and stir until the filling begins to bubble and thickens considerably. You want to make sure that the filling bubbles so that you don’t taste the flour afterwards. Continue cooking until the apples reach your desired tenderness. It’s nice to have a little crunch still in the apples for texture. Set aside and cool. You can refrigerate for up to four days.
Follow the directions to make the sugar cookie dough until the refrigeration stage. You can keep the dough for a week in the fridge and for two months in the freezer.
When you are ready to make your cookies, preheat the oven to 350 degrees F and roll out the cookie dough to a 1/8 inch thickness. Using a drinking glass or a circle cookie cutter, cut out as many circles as you can. Place 1 tsp. of filling in the center of each one. Pinch each side together to make a triangle. (See here for instructions). Place cookies two inches apart on a baking sheet. Bake for 15-20 minutes, until the cookies are very lightly browned. Let cool.
To make the caramel shards, lightly oil a 12-inch square of foil. In a heavy saucepan boil sugar, water and salt over moderate heat, stirring, until sugar is dissolved. Boil syrup without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until pale golden. Continue cooking syrup without stirring, swirling pan, until deep golden. Immediately pour caramel onto foil and cool completely, about 20 minutes. Break caramel into shards. Place a few small pieces into the center of the cooled hamantashen. Serve immediately or soon after. (Shards keep, layered between sheets of wax paper, in an airtight container at room temperature for 1 day.)
These are best served slightly warm – like real apple pie, but are also good at room temperature.
Makes about 4 dozen cookies.