Vegan hamantaschen with walnut filling | Photo: Matan Choufan
Vegan hamantaschen with walnut filling | Photo: Matan Choufan
Recipe

Vegan Hamantaschen

Vegan hamantaschen that are easy-to-prepare (by hand!), wonderfully crunchy and work with a variety of fillings, such as nuts, lotus and chocolate

These hamantaschen are vegan, super easy to prepare, and can be filled with a variety of sweet fillings, such as nuts, lotus (speculoos) and chocolate. The amount of dough in the recipe corresponds to one recipe for filling – that is, you can choose the one you like and make the recipe as listed below, or make 1/3 recipe for each if you must try them all.

Ingredients for vegan hamantaschen

For the filling:

  • 3/4 cup (180 ml) orange juice
  • 1/2 cup (120 ml) oil
  • 1 teaspoon vanilla extract
  • 1 pinch Salt
  • 1/2 cup less 2 tablespoons (75 grams) Sugar
  • 3 cups less 2 tablespoons (400 grams) flour
  • grated orange peel from one orange

For the nut filling:

  • 1/3 cup (80 ml) soy milk or coconut milk or other vegan drink
  • 1/2 cup (100 grams) Sugar
  • 3 tablespoons (45 ml) maple syrup
  • 1/4 cup (50 grams) coconut oil
  • grated orange peel from one orange
  • 3.5 oz (100 grams) walnuts chopped (or any other kind of your preference)

For the chocolate filling:

  • 7 oz (200 grams) dark chocolate
  • 1/4 cup (60 ml) coconut cream
  • 5 Petit-Beurre cookies, ground

For the lotus filling:

  • 1/2 jar (200 grams) lotus spread
  • 5 lotus cookies ground

Instructions

Prepare the dough:

  • 1. Mix all the ingredients in a bowl and knead by hand for about 2 minutes until uniform. Form into a disk, wrap in plastic wrap and put in the fridge for at least fifteen minutes (you can keep the dough in the fridge until the filling is ready).

Prepare the nut filling:

  • 2. Place soy milk, sugar, maple syrup and coconut oil in a small pot and bring to a boil. Remove from the heat and add orange zest and chopped walnuts. Cool in the refrigerator for about an hour, until the filling sets up a little.

Prepare the chocolate filling:

  • 3. Melt the chocolate and coconut cream in a bain-marie, or in the microwave in short bursts, and whisk to obtain a uniform mixture. Add petit-beurre crumbs and mix. If the filling is too runny, transfer to the refrigerator for an hour.

Prepare the lotus filling:

  • 4. Mix the lotus spread and cookie crumbs until uniform.

Prepare the hamantaschen:

  • 5. Heat the oven to 340F (170C) degrees and line 2 baking sheets with parchment paper.

  • 6. Generously flour a work surface and roll out the cold dough to a thickness a little less than 1/4-inch (1/2 cm). The dough secretes a little oil while cooling and that's fine - once you flour it, it will be comfortable to work with. Cut circles from the dough with a diameter of 2¾-3¼ inches (7-8 cm). Place a flat teaspoonful of the filling in the center of each circle and pinched closed to form a triangle. It is important to seal well (so the filling does not pour out) - they will open slightly during baking. Transfer the hamantaschen to the freezer for fifteen minutes. They may open a little while cooling - just reseal as needed.  

  • 7. Bake the hamantaschen for 15-20minutes, until golden.  

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