HAMANTASCHEN (BEST EVER!)
A friend gave me this recipe for hamentaschen, the traditional pastry of the Jewish holiday of Purim. The filling is more likely to please an adult than a child. To use up all the filling takes somewhere between one and two batches of dough. These freeze well. I'm totally guessing on the time it takes to make them. They aren't quick, but worth the effort!
Provided by helowy
Categories Dessert
Time 2h15m
Yield 2 batches, 72 serving(s)
Number Of Ingredients 16
Steps:
- For the filling, simply chop all the ingredients fine in your food processor and mix well.
- For the dough, cream sugar and eggs.
- Add oil and mix until it turns pale yellow and is no longer shiny.
- Mix in lemon and vanilla.
- In another bowl combine flour, baking soda, and baking powder.
- Slowly add dry ingredients to wet. When it becomes difficult to mix, add more flour and knead.
- Preheat oven to 375°F.
- To assemble cookies, roll out dough (in batches) to desired thickness (maybe a little thinner than 1/4") and cut into circles of desired size (can use cookie cutter, inverted glass, etc). Put a dollop of filling in the center of each cookie and fold up into a triangular shape, pinching the corners and leaving the center open so that the filling peeks out.
- Bake cookies for about 15 minutes until they are beginning to brown. I've always greased the cookie sheet very lightly with non-stick spray, but I don't know that you need to.
GLUTEN-FREE HAMANTASCHEN - SUGAR-FREE [ PURIM COOKIES ]
This is a recipe for gluten-free, cane-sugar-free hamantaschen. They don't have a hard sugar-cookie consistency; Rather, they are more like soft, cakey pastries. Delicious! I filled half of my hamantaschen with no-sugar-added apricot preserves. The other half I filled with lekvar, a puree of dried prunes that have been softened in boiling water. You can buy canned lekvar, which has sugar or corn syrup in it, or you can try making it yourself using a traditional recipe but omitting or replacing the sugar. This recipe has no refined sugars. It uses agave nectar, which is one of the least refined sweeteners available. Though it naturally contains fructose, it is much lower on the glycemic index (GI) than other natural sweeteners, which can makes it more suitable for some diabetics, sugar-sensitive people, low-carbers, and hypoglycemics.
Provided by Whats Cooking
Categories Dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- With an electric hand mixer, or in the bowl of a standing mixer, cream the butter or margarine with the agave nectar. Add the unbeaten egg, lemon juice, lemon zest and vanilla and continue combining. In a separate bowl, combine all dry ingredients.
- Slowly add the dry mixture into the liquid mixture. Mix until combined into a cohesive ball of dough. Refrigerate for 2 hours or overnight.
- Line two cookie sheets with parchment paper. Flour a counter or other surface thoroughly. Remove dough from refrigerator and immediately roll into a ball and roll the ball in flour before placing it on the floured counter. Roll out until 1/4" to 1/8" thickness. Using a juice glass or biscuit cutter, cut into 3-4" circles. Immediately move dough circles to parchment-lined cookie sheets. If the dough begins to stick to the counter, use a pastry scraper to gently transfer the disks of dough.
- Place approximately 1 teaspoon of filling (apricot preserves, lekvar, poppyseed filling, raspberry jam, etc) in the center of each circle. Using a pastry brush, apply well-beaten egg to the perimeter of each dough circle and immediately fold 3 sides of circle together so that the cookie becomes a triangle, and pinch corners to seal. Seal completely and firmly, using beaten egg so they do not come apart in baking. If you have trouble sealing the corners, try folding them over a bit. The final cookie should look like a triangle with the filling showing through only at the center.
- Use the remaining beaten egg to lightly brush the top of each pastry.
- Bake at 350 F for 12-15 minutes or until lightly golden on top but not overly browned on the bottom (lift one cookie up after 12 minutes to make sure the bottom hasn't become dark brown). Let cool slightly before serving or transferring to cooling rack.
Nutrition Facts : Calories 55.2, Fat 4.2, SaturatedFat 0.8, Cholesterol 17.6, Sodium 52.1, Carbohydrate 3.6, Fiber 0.2, Sugar 0.2, Protein 0.8
GLUTEN FREE, DAIRY FREE HAMANTASCHEN RECIPE - (3.5/5)
Provided by seo53
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl whisk together eggs, sugar, vanilla, oil and orange zest. Using a sifter, pour flour, baking powder, and salt inside and sift on top of liquid mixture. Flour rolling pin and roll out dough to 1/4 inch thick. using a 3" found cookie cutter, cut circles in dough and transfer to lightly greased cookie sheet. using a teas., place one teas. of preferred filling (I used chocolate almond butter and pomegranate jelly) in the center of dough round. fold left edge of circle until it almost hits the center. Fold right edge over to create a pyramid. Fold the bottom edge up to meet the other sides, folding one side under the right and over the left. Pinch the ends. Place on cookie sheet and bake for 18-20 minutes until golden. Makes 28 cookies.
More about "gluten free hamantaschen sugar free purim cookies recipes"
GLUTEN FREE HAMANTASCHEN - RECLAIM TRADITIONS, WITH ...
From gfjules.com
4.6/5 (20)Servings 24Cuisine DessertTotal Time 57 mins
- To prepare the dough, cream shortening, butter and sugar until light and fluffy. Beat in the eggs (or substitute), 1 tablespoon milk and vanilla.
- Whisk together the dry ingredients in a separate bowl, then gradually stir in with the wet mixture until fully incorporated. A smooth dough should be formed at this point – not sticky or dry. If it is crumbly, stir in more milk, one tablespoon at a time until the dough holds together easily.
- Prepare a clean surface or pastry mat by dusting lightly with gfJules™ Gluten Free All Purpose Flour (don’t use gritty rice flour to roll the dough!). Roll dough to 1/4-inch thickness and cut 2 1/2 – 3 inch circles using a sharp round cookie cutter.
GLUTEN-FREE HAMANTASCHEN RECIPE - GOOD FOR YOU GLUTEN …
From goodforyouglutenfree.com
4/5 (10)Total Time 50 minsCategory DessertCalories 83 per serving
- Wrap dough in plastic wrap and refrigerate for at least 10 minutes or until you're ready to assemble the cookies.
MARLENE’S GLUTEN FREE HAMANTASCHEN RECIPE • JEWISH FOOD HERO
From jewishfoodhero.com
Cuisine JewishTotal Time 16 minsCategory Gluten-Free Cookies
- In a large bowl, combine all the gluten-free flour, baking powder, xanthan gum and salt. Whisk to combine and set aside.
- Add gluten-free flour combination slowly to mixture. Mix until well combined and dough begins to gather together (dough will not be stiff enough to form a ball).
GLUTEN-FREE, SUGAR FREE HAMANTASCHEN RECIPE - THE NOSHER
From myjewishlearning.com
Estimated Reading Time 5 mins
PALEO HAMANTASCHEN COOKIES : REFINED SUGAR-FREE, GAPS OPTION
From raiasrecipes.com
Estimated Reading Time 6 mins
GLUTEN FREE HAMANTASCHEN FOR PURIM - LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
4/5 (50)Estimated Reading Time 8 mins
- In a large stand mixer (or hand mixer), begin to cream the butter until light and soft. Add sugar and cream together.
- In about 2 batches and with the mixer on low speed, slowly add the flour mixture. Mix until just combined and use a spatula to scoop down the sides making sure everything is incorporated well.
EASIEST GLUTEN-FREE HAMANTASCHEN COOKIES FOR PURIM
From joybileefarm.com
5/5 (2)Estimated Reading Time 8 mins
- In a small bowl mix together sugar and butter until light and fluffy. Add eggs and vanilla and beat until well blended. Add ground flax seed and mix until flax seed is fully mixed. Allow the mixture to sit for 5 minutes.
- Add lemon zest, almond flour (#ad), and gluten free flour. Blend well. The dough will be moist and appear to need more flour but trust me. It doesn’t need any more flour.
- Cover and refrigerate dough for 2 hours or overnight. During this resting period the flour will absorb any excess moisture in the dough and the dough will be soft, pliable and hold together well.
- Remove the dough from the refrigerator. Place the dough on a counter top that is floured with a scant amount of gluten-free flour blend. Work the dough by folding it over on itself a few times. Form it into a round mound. Roll it until the dough is no more than ¼ inch thick. Cut with a round cookie cutter or the edge of a glass, to make circles of dough.
GLUTEN FREE HAMANTASCHEN | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
Category SweetsCalories 122 per servingTotal Time 40 mins
- Add in almond flour, tapioca flour, and baking powder and combine together thoroughly with a sturdy spoon until the dough is well hydrated and no dry spots remain.
EASY GLUTEN-FREE VEGAN 4-INGREDIENT HAMANTASCHEN – THE ...
From the-jewish-vegan.com
Cuisine JewishTotal Time 1 hrCategory Dessert
- Place your softened butter in a bowl or stand mixer. Cream the butter using the stand mixer with a whisk attachment or hand mixer until smooth and fluffy, about 5-7 minutes. Scrape down the sides as needed.
- Whisk and sift together the flour and sugar. Add it to the butter 2 tbsp to ¼ cup at a time, beating it with the stand mixer or hand mixer until fully incorporated before adding more. Scrape down the sides as needed.
- Once you near the end of the flour/sugar mixture (about ¼ to ½ cup left), add just a bit at a time and mix by hand until a dough forms that stays together without sticking to your hands. You'll probably have about ¼ left when the dough has formed.
- Place a sheet of parchment paper on a surface and dust with the leftover flour/sugar mixture (or just flour if there was none left). Place the dough ball and dust with a bit more of the mixture. Place another sheet of parchment paper on top and then roll out the dough until it is a ¼ inch thick with a rolling pin.
GLUTEN FREE HAMANTASCHEN WITH ALMOND FLOUR FOR PURIM ...
From joybileefarm.com
4.5/5 (2)Category Gluten Free BakingCuisine JewishTotal Time 1 hr
- Add lemon zest, tapioca flour, baking powder, and almond flour (#ad). Mix together until a soft dough forms. You can not over mix this dough.
- Cover the dough and chill in the refrigerator for 1 hour. (Important: This allows the flour to absorb moisture evenly and makes it easier to roll.)
VEGAN AND GLUTEN-FREE HAMANTASCHEN WITH RASPBERRY CHIA JAM ...
From eatingbyelaine.com
5/5 (1)Category DessertCuisine JewishTotal Time 25 mins
- To a food processor add the almond flour, tapioca flour, arrowroot starch and salt. Process for a couple seconds until all dry ingredients are evenly distributed. While the motor is running, add the wet ingredients to the food processor (butter or coconut oil, maple syrup, vanilla extract and almond extract). Process until all ingredients are well incorporated. Scrape down the sides if needed and process again. A ball of dough should form.
- Place the dough on parchment paper in the refrigerator for an hour or longer if possible. The longer you allow it to chill the easier it will be to work with.
- Place the dough on a rimmed half sheet pan lined with parchment paper or a silicone baking mat. Place a sheet of parchment paper on top and use a rolling pin or glass to roll out the dough until it is 1/4 inch thick. Form it into the shape of a large rectangle. Even out the sides and roll again if needed. Cut the dough into circles using the rim of a glass cup (2.5 inches in diameter). Roll out extra dough and repeat until you have about 11 circles. Add 1/2-1 teaspoon of raspberry chia jam to the center of each circle. Gently fold in the edges of the circle to form a triangle overlapping each edge over the next edge to seal the cookie. You can pinch the edges of the triangle to help with this. If the dough starts to fall apart you probably didn’t chill it for long enough. If this happens you can stick the entire pan back into the fridge or even the freezer for a quick chill. This will make it easier to work with.
EASY GLUTEN FREE HAMANTASCHEN TUTORIAL - FEARLESS DINING
From fearlessdining.com
Cuisine JewishTotal Time 30 minsCategory Gluten Free Dessert RecipesCalories 228 per serving
- In a large bowl, add your dry ingredients and whisk to blend. If you are making funfetti hamantaschen, add your sprinkles now.
GLUTEN-FREE VEGAN HAMANTASCHEN COOKIES WITH POPPY SEED FILLING
From unconventionalbaker.com
4.1/5 (8)Category CookiesCuisine DessertTotal Time 33 mins
- Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie cutter handy {I used a 2½” round cutter here}. Set aside.
- Place all filling ingredients in a food processor and process until combined {I just added everything to my magic bullet after grinding the seeds down and processed it in there}. Set aside.
- To make the cookie base, place rice flour, maple syrup, vanilla, almond extract, salt and 5 tbsp sunflower seed butter into a food processor and process to combine. Add in another 5 tbsp sunflower seed butter and process again. Then add the remaining 3 tbsp and process (this helps the sun butter blend into the dough better than processing all at once). Add ⅓ cup water and process again. At this point you should have a very sticky, stretchy, pliable mixture, but one that can be lumped into a ball. If it seems a little dry still, add a bit more water and process again (I only used ⅓ cup of water with the sun butter for this recipe, but found other nut-butters required a slightly greater amount of water).
- Wet your hands a little and lump ½ of the dough into a ball, kneading it lightly. Flatten into a disk and place on a piece of parchment paper (if at this point the ball is cracked all around the edges, you’ll need to return it to the processor and add a bit more water and process again — that’s an indication the mixture is too dry. A bit of cracking is normal though). Cover with a second sheet of parchment paper and roll out into an ⅛” thickness. Cut out circles using a round cookie cutter (or a glass rim).
YUMMY GLUTEN-FREE HAMANTASCHEN - THE NOSHER
From myjewishlearning.com
Servings 84-96Estimated Reading Time 2 minsAuthor Rella Kaplowitz
GLUTEN-FREE CHOCOLATE HAMANTASCHEN FOR PURIM - A RECIPE
From 18doors.org
GLUTEN-FREE HAMANTASCHEN | JEWISHBOSTON
From jewishboston.com
GLUTEN-FREE COOKIE RECIPES | BETTER HOMES & GARDENS
GLUTEN-FREE HAMANTASCHEN - SUGAR-FREE [ PURIM COOKIES ...
From pinterest.com
GLUTEN FREE HAMANTASCHEN RECIPE - GLUTEN FREE HAMANTASCHEN ...
From findrecipeworld.com
GLUTEN FREE HAMANTASCHEN COOKIES | LIL' COOKIE
From lilcookie.com
HOW TO MAKE GLUTEN-FREE HAMANTASCHEN - YOUTUBE
From youtube.com
GLUTEN FREE HAMANTASCHEN SUGAR FREE PURIM COOKIES RECIPES
From tfrecipes.com
GLUTEN-FREE HAMANTASCHEN - SUGAR-FREE [ PURIM COOKIES ...
From pinterest.ca
SUGAR FREE RECIPES - GLUTEN-FREE HAMANTASCHEN - SUGAR-FREE ...
From americandiabetesassociationrecipess.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search