Name: Fresh Apple Hamantaschen Filling
Yield: Yield: Enough Filling for 48 Hamantaschen
Cuisine: United States
Ingredients: 1 tablespoon molasses, plus additional for glazing the filling; About 1½ pounds sweet, flavorful apples with lots of character, peeled, cored, and diced (4 cups; try Gravenstein, Gala, Braeburn, Jonathan, and Stayman Winesap; if possible, search out local, seasonal varieties); ½ teaspoon fresh lemon juice; ¼ teaspoon nutmeg, preferably freshly grated; 2 pinches of ground cloves; About 3 tablespoons packed brown sugar; ½ cup walnuts, lightly toasted and coarsely chopped; ⅛ teaspoon salt; 2 tablespoons unsalted butter; ¾ teaspoon ground cinnamon, plus additional for sprinkling

Preparation info

Yield: Enough Filling for
48
Hamantaschen

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

This filling makes tiny, open-faced apple-walnut tarts, fragrant with the all-American spices of an old-fashioned pandowdy and glossed with a lick of syrupy molasses.

Ingredients

2 tablespoons unsalted butter
About 1½ pounds sweet, flavorful apples with lots of character, peeled, cored, and diced (

Method

In a 10- to 12-inch heavy skillet, melt the butter over medium-high heat until sizzling. Add the apples and sauté for about 3 minutes, lifting and turning them. Stir in the brown sugar and molasses and mix well to coat the apples evenly. Add the cinnamon, lemon juice, nutmeg, cloves and salt, and cook

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Fresh Apple Hamantaschen Filling

Ingredients

Method

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