Hamentashen with Brownie Filling

Recipe View In a large bowl, beat the eggs and sugar until light and creamy, about 3-5 minutes. Gradually stir in the vegetable oil, apple juice, lemon juice, and vanilla extract until well combined. (5 minutes)

Recipe View In a separate bowl, whisk together the baking powder and flour. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. (5-7 minutes)

Recipe View Wrap the dough tightly in plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the gluten to relax and the dough to become easier to handle. (3 hours)

Recipe View Prepare the brownie filling according to the package directions, using the eggs, water, and vegetable oil specified. Alternatively, you can use your favorite homemade brownie recipe. (10 minutes)

Recipe View Cover the brownie batter and refrigerate for at least 3 hours, or preferably overnight, to firm it up and prevent it from spreading during baking. (3 hours)

Recipe View Remove both the cookie dough and brownie batter from the refrigerator and let them rest at room temperature for 30 minutes to soften slightly. (30 minutes)

Recipe View Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. (10 minutes)

Recipe View In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Set aside. (2 minutes)

Recipe View On a lightly floured surface (or between two sheets of parchment paper), roll out half of the cookie dough to a thickness of about 1/4 inch. Use a round cookie cutter (approximately 3-4 inches in diameter) to cut out circles. (10 minutes)

Recipe View Carefully remove the dough scraps from around the circles. Gather the scraps, re-roll, and cut out more circles. (5 minutes)

Recipe View Using two spoons or a small cookie scoop, place about 1 tablespoon of the chilled brownie batter in the center of each cookie dough circle. (8 minutes)

Recipe View Brush the edges of the cookie dough circles with the egg wash. This will help the edges seal properly. (5 minutes)

Recipe View Fold each circle into a triangular shape by bringing three points of the edge towards the center, partially overlapping the brownie filling. Pinch the corners firmly to seal, ensuring the filling is secure. (10 minutes)

Recipe View Brush the tops of the assembled hamentashen with the remaining egg wash for a golden, glossy finish. (5 minutes)

Recipe View Transfer the parchment paper with the cookies onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the bottoms of the cookies are lightly golden brown and the brownie filling is set. (10-12 minutes)

Recipe View Let the hamentashen cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)