Apple Strudel Hamantaschen

Ingredients 

Hamantaschen Dough 

• 4 eggs
• 1 cup vegetable oil
• 1 and 1/4 cups sugar
• zest and juice of 1 lemon
• 1 teaspoon Gefen Vanilla Extract
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 4 and 1/2 cups Glicks Flour + more

Filling 

• 1 jar Manischewitz Apple Butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1 cup toasted and shredded kataifi + more for rolling (see note)
• zest and juice of 1 lemon
• 1 teaspoon Gefen Vanilla Extract
• 2 tablespoons melted margarine

For Decorating 

• powdered sugar, such as Gefen

Directions 

1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

2. Mix all filling ingredients together until fully combined. Refrigerate until ready to use.

3. In a large bowl, whisk together the eggs, oil, sugar, lemon zest and juice, and vanilla extract until smooth and well combined. Add the baking powder, salt, cinnamon, and flour, mixing just until a dough forms. The dough should be sticky but still workable. If needed, add additional flour 1–2 tablespoons at a time, until the dough reaches a consistency you’re comfortable handling.

4. Lightly flour your work surface and sprinkle with kataifi. (I use a silicone baking mat). Working in batches, roll the dough out to about 1/4-inch thickness. Cut 4-inch circles from the dough and place 1 tablespoon of filling in the center of each circle.

5. Carefully lift the dough on three sides and press to form a hamantaschen shape. The dough should be sticky enough that pressing, rather than pinching, brings it together. Transfer to the prepared baking sheet, spacing cookies about one inch apart.

6. Bake for 11 minutes, until the bottoms are lightly golden.

7. Allow to cool, then dust with powdered sugar before serving. Best served cooled and fresh; store leftovers in the refrigerator for two to three days.

Notes: 

To toast kataifi: Preheat oven to 300 degrees Fahrenheit. Spread kataifi in a thin, loose layer on a sheet pan. Bake 10–15 minutes, tossing every three to four minutes. Pull when lightly golden (it will deepen slightly as it cools).