Fresh Apple Hamantaschen Filling

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

Preparation info

Yield: Enough filling for
48
hamantaschen

Difficulty
Easy

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.

Ingredients

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

Dessert
Vegetarian
Gluten-free
Jewish

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, cl