Apple Hamantaschen

Beat butter, sugar and lemon zest at medium speed with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, until creamy and lightened in color, 2 to 4 minutes. Add eggs, one at a time and beating until just combined after each addition, then vanilla, stopping to scrape down sides of bowl as needed, 1 to 2 minutes. 

Whisk all-purpose flour, pastry flour, baking powder and 1/4 teaspoon salt in a medium bowl. Add the flour mixture to the butter mixture, beating at low speed and scraping the bowl as needed; beat until just combined, about 1 minute. Divide the dough in 3 rounds and wrap each in plastic wrap; refrigerate for at least 2 hours or up to overnight. 

Meanwhile, combine apples, apple butter, water, maple syrup, lemon juice, cornstarch, pumpkin pie spice and the remaining 1/4 teaspoon salt in a large saucepan. Cook over medium-low heat, stirring occasionally, until the apples are soft and the mixture is thickened, about 10 minutes. Remove from heat.

Preheat oven to 350°F. Line 3 baking sheets with parchment paper.

Roll out 1 dough round on a floured surface until 1/8-inch thick. Using a 3-inch round cutter, cut 12 circles from the dough (only reroll scraps once). Place the 12 dough rounds on a prepared baking sheet. Add 2 teaspoons of the apple mixture to the center of each round. Working quickly so the dough does not dry out, fold one edge inward, slightly covering the filling. Fold the next edge slightly overlapping, and then the last, creating a triangle with overlapping sides so you still can see a quarter-size amount of the filling in the center. Press the dough down in the corners to ensure the dough sticks together. Freeze the hamantaschen for 10 minutes or refrigerate for 30 minutes. Repeat with the remaining dough and filling to make 36 total hamantaschen. 

Bake the hamantaschen, 1 sheet at a time, until lightly browned on the bottom, about 12 minutes. Cool completely, about 20 minutes, before serving.