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Parve
Easy
1 h
Diets 
My favorite apple strudel is the one my cousin Faye makes, with layers of flaky phyllo and finely shredded apples, and these hamantaschen are inspired by those same flavors and textures. The kataifi in this recipe adds that classic apple strudel flavor and gives the outside of the dough a subtle, satisfying crunch. The dough and shaping methods are adapted from Naomi Elberg’s hamantaschen dough, though you can use your favorite hamantaschen dough. Since this filling stays put as it bakes, you can be more generous than usual, about one tablespoon of filling per cookie, without worrying about the cookies opening.
Note: the filling recipe below yields enough for ~48 hamantaschen
Makes 12-14 Hamantaschen
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
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1 cup toasted and shredded kataifi + more for rolling
zest and juice of 1 lemon
1 teaspoon Gefen Vanilla Extract
2 tablespoons melted margarine
powdered sugar, such as Gefen
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Mix all filling ingredients together until fully combined. Refrigerate until ready to use.
In a bowl, mix eggs, oil, sugar, lemon zest and juice, and vanilla extract until smooth. Add baking powder, salt, cinnamon, and flour, and mix until a dough forms. The dough should be sticky but workable.
Cover a work surface with kataifi and roll the dough to about 1/4-inch thickness. Cut four-inch circles from the dough and place one tablespoon of filling in the center of each circle.
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.
Bake for 11 minutes, until the bottoms are lightly golden.
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.
Sponsored by Manischewitz
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