Vegan Hamantaschen
This cookie is a perfect treat to share with your family and friends for the Jewish holiday, Purim - or when you want a delicious, melt-in-your-mouth treat. And this simple recipe will help you build confidence in your baking skills!
Servings: 20 cookies
Equipment
- Rolling Pin
- baking sheet
- parchment paper
- spatula
- cooling rack
Ingredients
- 2.75 cups flour
- 1 cup powdered sugar
- 1.5 cups vegan butter softened to room temperature
- .25 cups apple butter*
- 2 tsp vanilla extract
- raspberry jam (or other filling)**
Instructions
- 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.
- Once all of the ingredients have formed a dough, place half the dough on a lightly floured sheet of parchment paper. Sprinkle a bit of flour on top of the dough and place another sheet on top. Roll out the dough to approximately 1/8-1/4 inch thick. Repeat with the other half of the dough.
- Let the dough sit for 1 hour in the fridge.
- Remove half of the dough from the fridge and preheat your oven to 350 degrees F.
- Using a circular cookie cutter, cup, or lid of a jar, cut circles out of the dough. They should be approximately 2-2.5 inches in diameter. Transfer the circles to a parchment paper lined baking sheet.
- When you've cut as many circles as you can manage, reroll your dough and finish cutting the circles. Repeat with the other half of the dough.
- Spoon a teaspoon of your filling into the center of the circles.***
- Fold the ends of the circle up to create a triangle shape around the filling. Fold the edges of each side of the other to ensure the filling does not leak out when baking. If your circles are falling apart, wait a few minutes for the dough to soften a bit and try again. If you notice any cracks in your dough, you can smooth them over by slightly wetting your hand and running your finger over the crack.
- Place the baking sheet in the oven on the middle rack and bake for 15 minute, or until the hamantaschen turn golden brown around the edges. Let sit to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool for 10 more minutes. Enjoy!
Notes
*I recommend using apple butter for this recipe. However, you can substitute apple sauce for apple butter, your dough just may not come out as sweet and you may need to use slightly more flour to compensate for the higher liquid content in apple sauce.
**There are lots of fillings that would be great in Hamantaschen, but be sure to choose one that is not too liquidy as it will melt too quickly in the oven and run outside of the cookies.
*** Using more than a teaspoon of filling will likely cause your cookies to overflow!