Apple Pie Hamantaschen Cookies

In a bowl, sift and combine together flour, cornstarch, baking powder, and salt.

In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar until light and creamy.Tip - do not cream too long, just until the sugar is melted, as we do not want to add too much air into our dough.

Add the egg and egg yolk one at a time. Followed by the vanilla extract

Next, add the flour mixture. Combine well into a soft dough. Tip - you can combine the dry ingredients all at once.

Divide the dough into two discs. Wrap well in plastic wrap and chill for at least 2 hours or until firm enough to roll.Tip - it is important to chill until the dough is firm enough to roll. Otherwise, it will be difficult to shape the cookies.

Wash, core, peel and chop the apple into small pieces. Tip- since the filling is a small space on a 3-inch disc we want the pieces of apples to be small - I make mine less than ¼ inch pieces

Add all filling ingredients in a heavy bottom saucepan. Heat on medium-low until the sugar melts and apples release their juices.

The cornstarch will start to thicken the juices. Continue to cook on medium until almost all the juices are evaporated.Tip - it is important that all the juices have evaporated, otherwise you will have soggy cookies. The apples will continue to release some juices so take that into account.

Take it off the heat. Let cool completely before filling in the cookies.Tip - it is important that the filling is cold, not hot when filling or it will warm the dough making it hard to shape. You can even put in the freeze for a quick chill.

Roll the chilled cookie dough on a lightly floured surface to about &frac18 thickness.Tip - You want the cookies thin enough so you can overlap the edges without cracking but thick enough so they won't become too hard.

Using a 3-inch or 3 ½ inch cookie cutter, cut as many discs as you can and place them on a baking tray. Tip - Line the baking tray with parchment paper or silicone mat for easy clean-up.

Add about a tablespoon of filling in the center. Tip -Do not add too much filling because the hot filling will force the cookies to open during baking.

Dampen the disc edges very lightly with water or egg white Tip - you need just a dap of the water or egg whites otherwise it will be difficult to secure these folds

Method one - Overlap the three corners as shown in the video. Fold the first two sides over at one end. Then overlap the third side under the first and under the second.Tip -At all times each side should be one under and one over the other. Sounds complicated but if you see the video it's pretty simple.

Method two - FInd the middle. Pinch two sides together, Bring the third side up and pinch to meet the other two sides. Tip - Press the folds gently, but firmly so they do not open during baking.

Once all cookies are filled - chill them in the fridge while you preheat the oven.Tip - chilling the cookies will helps the cookies hold their shape better.

Preheat the oven at 375 °F / 190 °C / Gas Mark 5

Brush the cookies with egg wash. Bake for 10 to 12 minutes until the edges are lightly golden.