Hamantaschen are filled triangular cookies eaten during the Jewish holiday of Purim.
Whisk all-purpose flour, pastry flour, baking powder and 1/4 teaspoon salt in a medium bowl.
Preheat oven to 350F.
Photo: Brittany Conerly
Line 3 baking sheets with parchment paper.
Roll out 1 dough round on a floured surface until 1/8-inch thick.
Using a 3-inch round cutter, cut 12 circles from the dough (only reroll scraps once).
Place the 12 dough rounds on a prepared baking sheet.
Add 2 teaspoons of the apple mixture to the center of each round.
Working quickly so the dough does not dry out, fold one edge inward, slightly covering the filling.
Press the dough down in the corners to ensure the dough sticks together.
Freeze the hamantaschen for 10 minutes or refrigerate for 30 minutes.
Repeat with the remaining dough and filling to make 36 total hamantaschen.
Cool completely, about 20 minutes, before serving.
To make ahead
Refrigerate dough (Steps 1-2) overnight.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
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