Fresh Apple Hamantaschen Filling

Preparation info
  • Yield: Enough filling for


    • Difficulty


Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • 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.


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


  1. 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, cl