Apple Pecan Pie Hamantashen

Sarah Faygie Berkowitz Sarah Faygie Berkowitz
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You can use any flavor cake mix — white, chocolate, lemon, strawberry — go crazy! And have fun with the fillings. Some of my favorites are lemon curd with lemon zest, strawberry daiquiri, and of course, the one pictured here — apple pecan pie.

50m 30
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Tree nuts, Egg

Directions

Prepare the Hamentashen

  1. Preheat oven to 350ºF (180°C). Line two cookie sheets with Gefen Parchment Paper.

  2. Stick a paring knife into the can of pie filling and chop up large pieces. (Who ya’ calling lazy? It’s a shortcut!)

  3. In a stand mixer, combine cake mix powder, flour, eggs and water. Mix 20 to 30 seconds or until a solid dough ball forms. Divide dough into two balls, set one aside.

  4. Roll out ball on floured surface to roughly a quarter inch thickness.

  5. Cut out circles using the rim of a glass. Place a tablespoon of pie filling, a sprinkle of pecans, and a sprinkling of streusel in the center and pinch closed. Repeat with second dough ball.

  6. Bake 13 to 15 minutes (check center bottoms for doneness, but don’t over bake!). Transfer to wire rack to cool completely.

Notes:

This dough requires an electric mixer. Mixing it by hand typically yields a crumbly mess, but if you have the power of an electric mixer in your arm — by all means, give it a try!

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1 Comment

Shelley Caplan •

These were very easy to make. The dough is obviously more cakey than cookie. However, to have something quick, they’ll do nicely. I think it will be fun to experiment with different mixes and fillings. I used a spice cake with a quick caramel apple filling— stirred crumbled apple chips into a jar of caramel sauce!