Hamentashen with Brownie Filling

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)

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)

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)

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)

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)

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)

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

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

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)

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

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)

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

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)

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

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)

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