Recipe: Breads Bakery Apple Hamantaschen

Recipe: Breads Bakery Apple Hamantaschen

Hamantaschen cookies are a traditional favorite during the Jewish holiday of Purim. Triangle-shaped, they come with various fillings, such as apple, poppy, prune or chocolate.

Bakery Breads, from New York, shares with “CBS Sunday Morning” viewers the recipe for their popular Hamantaschen, below. (You can find this recipe and others, including chocolate babka and challah, at Bread Bakery Site.)

Don’t miss correspondent Faith Salie’s report on the story of this delicious treat on “Sunday morning” March 13!

Apple Hamantaschen from New York’s Breads Bakery.

Bakery Breads

Apple Hamantaschen from Breads Bakery

Makes about 45 hamantaschen (freezing instructions included)


For the dough

185 grams (1 stick + 5 tablespoons) butter
40 grams (3 tablespoons) sugar
75 grams (1/2 cup) powdered sugar, sifted
Pinch of salt
1 egg
340 grams (2 3/4 cups) all-purpose flour

For the apple filling

5-6 medium Granny Smith apples
150 grams (3/4 cup) sugar
1/4 cup + 1 tbsp water
1 tablespoon lemon juice
Pinch of salt
45 grams (1/2 cup) cake or breadcrumbs
1 teaspoon of cinnamon
1 egg for gilding
Powdered sugar for sprinkling

Suggested Equipment:

chef’s knife and cutting board
a stand mixer fitted with a paddle
Plastic wrap
rolling pin
about. 3″ hex or round bit
piping bag or spoon
a pastry brush or your fingers
baking sheet lined with parchment paper
sieve or sieve

To treat:

Mix the dough

  1. Measure all ingredients and set aside. [For best results, we recommend using a kitchen scale to weigh ingredients instead of measuring with cups & spoons.]
  2. In an electric mixer fitted with a paddle attachment, cream the butter, sugar and salt on medium speed for about 4 minutes or until light and fluffy.
  3. Add powdered sugar and mix on low speed 1 minute or until well blended, scraping down bowl as needed.
  4. Gradually add the egg and mix on medium speed for 2 minutes or until well blended, scraping down bowl as needed.
  5. Add flour and mix on low speed until just combined, about 30 seconds. Do not overmix! If the dough is crumbly, you can knead it lightly by hand until it comes together. [Overmixing the flour will allow too much gluten to form in the dough, resulting in a tougher texture. In general for tender baked goods like cakes and cookies, only mix the flour until just combined, even finishing the mix by hand to make sure you don’t overdo it.]
  6. Remove the dough of the bowl and shape it into a square about 6″ x 6″; cover with plastic wrap and refrigerate for at least 2 hours or up to 1 day (or place directly in freezer and freeze for up to two weeks, thaw in refrigerator overnight before shaping).

Do the filling

  1. Peel, core and cut the apples into quarter-inch cubes.
  2. Bake the filling: combine 3/4 of the apples, sugar and water in a saucepan and cook over medium-high heat, crushing the apples with the back of a spoon as they soften. Cook until the mixture has the texture of thick applesauce, adding more water as needed.
  3. Add the remaining apple cubes and mix, cook a few more minutes.
  4. Remove from fire and add cinnamon and cake crumbs. Let cool completely before transferring to a piping bag (if using).

To assemble

  1. Make the egg wash lightly whisking an egg, a pinch of salt and a little water until the yolk breaks down and the mixture is smooth. Put aside.
  2. Roll out the dough: On a lightly floured surface, roll out the cooled dough to 1/8 to 1/16″ thick, adding more flour as needed to make sure it doesn’t stick to the table. If the dough breaks, you can fix it with scraps and continue rolling, or cut the dough into smaller, easier-roll portions. Remove any excess flour with a dry pastry brush. [There’s a sweet spot where the dough temperature is warm enough to roll without cracking but cold enough to not stick to the table. Before you begin rolling cold dough straight from the fridge, temper it by hitting it firmly with a rolling pin many times on both sides. This helps make the dough more pliable, preventing cracking as you roll it out. (It’s also a stress reliever for the baker.)]
  3. Cut the dough using a hexagonal (or circular) cookie cutter. Remove any excess dough, reform into a square (without over-kneading), cover with plastic and refrigerate again.
  4. Lightly egg wash the entire upper surface of the hexagons.
  5. Poach the filling: if using a piping bag, cut a 1/2″ opening in the tip of the bag, or use a 1/2″ round tip if you prefer. Make sure your apple filling can pass through the opening without clogging. Pipe (or spoon) about 1 teaspoon of apple filling into the center of each piece, being careful not to overfill.
  6. To fold all other corners (three total) up and center to form a pyramid, pinching remaining corners to secure filling. (If using a circle cutter, imagine 3 equidistant “corners” and pull them to the center.)
  7. To organise shaped cookies 2″ apart on a parchment-lined baking sheet and refrigerate for at least 15 minutes.
  8. Repeat steps 3-7 until you have shaped all of the dough, again rolling the scraps up to 3 times. [Want to bake your hamantaschen another day?  Consolidate them on your sheet pan (without allowing them to touch), wrap well with plastic wrap and freeze for up to one week. Allow them to defrost slightly for 15-20 minutes before baking.]

Cook it well

To cook at 350 degrees Fahrenheit for 10-15 minutes or until golden brown. Allow to cool slightly before covering with powdered sugar.

Storing your hamantaschen

Hamantaschen will always taste best the day they are cooked, but they will keep well at room temperature for up to two days after cooking. Store cooled cookies in an airtight container or wrapped in plastic.

It’s Purim, which means it’s time for some Hamantaschen, which can come with a variety of sweet fillings.

CBS News

For more information: