Vegan Hamantaschen Recipes
VEGAN HAMANTASCHEN
Making vegan hamantaschen, the traditional Purim cookies, isn't much of a stretch - simply replace dairy butter with vegan butter. The yield varies according to the size of your cookie cutter.
Provided by Nava Atlas
Categories Jewish Vegan Recipes
Time 1h22m
Number Of Ingredients 12
Steps:
- 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; or, truth be told, it's 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; 15 minutes in the freezer works, too.
- When ready to make the cookies, preheat the oven to 350º F.
- Divide the dough in half and roll out evenly on a well floured board to about a 1/8-inch thickness. With a cookie cutter or the open end of a glass, cut into approximately 2 1/2- to 3-inch circles. Repeat with the remaining dough; combine scraps of dough together until it's all used up.
- Put a teaspoon of filling or fillings of choice in the center of each circle of dough, then pinch the dough into a triangle with the filling securely inside, yet open to view (see photos above the recipe box). Pinch closed a bit more than you think you'll need to, as the cookies open up a bit as they baked.
- Arrange the cookies on a lightly oiled or parchment-lined baking sheet. Bake for 12 to 15 minutes, or until the bottoms are golden. Don't overbake! Allow to cool thoroughly on racks or plates before serving.
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- Add the butter to a bowl or stand mixer. Cream on high until smooth using a hand mixer or the whisk attachment for the stand mixer. Scape the sides as needed.
- Mix the powdered sugar and flour in a separate bowl using a whisk or fork to create the dry mix.
- If using a stand mixer, switch to the beater. In the bowl, mix by hand with a whisk or rubber spatula. Slowly add the dry mix to the butter by the spoonful until fully incorporated.
- Once the butter and dry mix have begun to form a dough, add the apple butter and vanilla extract and mix in.
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