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Quick and easy vegan hamantaschen

This hamantaschen recipe shouldn’t take you more than 1 and 1/2 hours to make. Many recipes online are overly complicated with lots of ingredients. We’ve tested this recipe courtesy of Vegan Atlas. The biscuit base works with any filling you’d like. Try peanut butter, different jams or even chocolate spread! Just make sure your filling is thick enough!

hamanstachen purim

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90 mins

Ingredients

315 grams all purpose flour

150 grams of granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

170 grams of vegan butter / margarine

120 grams of applesauce

1 teaspoon vanilla extract

Instructions

Combine the flour with the sugar, baking power, and salt in a mixing bowl and stir to combine completely.

Add the vegan butter, divided up into bits, along with the applesauce and vanilla. Work together with a pastry blender or large fork (some find it easier to work together with clean hands). If the dough isn’t holding together, add a little more vegan butter or apple sauce until it does.

Once the dough holds together smoothly, wrap it in plastic wrap or a produce bag and refrigerate for at least 30 minutes or 15 minutes in the freezer.

Preheat the oven 180º C.

Divide the dough in half.

Roll out each half evenly on a well-floured board to about a 1/8-inch thickness.

Using a cookie cutter or the open end of a glass, cut into approximately 2 1/2- to 3-inch circles.

Repeat the process with the remaining dough, combining scraps until all the dough is used up. Be sure to generously flour the board as you gather up and roll out the dough.

Place a teaspoon of filling or fillings of your choice in the centre of each dough circle.

Pinch the dough into a triangle with the filling securely inside, leaving the triangle open to view.

Pinch the edges closed slightly more than you think is needed, as the hamantaschen may open up a bit during baking. Dampening your fingers can help with the sealing.

Arrange the filled hamantaschen on a lightly oiled or parchment-lined baking sheet.

Bake for 12 to 15 minutes, or until the bottoms are golden. Be cautious not to overbake.

Allow the hamantaschen to cool thoroughly on racks or plates before serving.

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