Fresh Apple Hamantaschen Filling
(dairy)
Yield: Enough filling for 48 Hamantaschen

This filling makes tiny, open-faced apple-walnut tarts, fragrant with the all-American spices of an old-fashioned pandowdy and glossed with a lick of syrupy molasses.

Ingredients:
2 tablespoons unsalted butter
About 1 1/2 pounds sweet, flavorful apples with lots of character, peeled, cored, and diced (4 cups; try Gravenstein, Gala, Braeburn, Jonathan, and Stayman Winesap; if possible, search out local, seasonal varieties)
About 3 tablespoons packed brown sugar
1 tablespoon molasses, plus additional for glazing the filling
3/4 teaspoon ground cinnamon, plus additional for sprinkling
1/2 teaspoon fresh lemon juice
1/4 teaspoon nutmeg, preferably freshly grated
2 pinches of ground cloves
1/8 teaspoon salt
1/2 cup walnuts, lightly toasted and coarsely chopped

Directions:
In a 10- to 12-inch heavy skillet, melt the butter over medium-high heat until sizzling. Add the apples and saute for about 3 minutes, lifting and turning them. Stir in the brown sugar and molasses and mix well to coat the apples evenly. Add the cinnamon, lemon juice, nutmeg, cloves, and salt, and cook over moderately high heat for 5 minutes, or until the apples are just tender. You should have no liquid left in the pan; if any remains, briefly boil rapidly over high heat to evaporate it. Taste and adjust the seasoning. You may need to add more sugar depending on your preference and the sweetness of the apples.

Transfer the apples to a medium-large bowl, and let cool to room temperature. Stir in the walnuts and refrigerate, covered, until cold.

When you make the hamantaschen, brush the exposed filling with a bit of molasses (or just dab it on with your fingertip) and sprinkle with cinnamon.