Pareve/Parve Hamantaschen
Yield 24 to 30
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Description
These hamantaschen have a soft, airy texture that makes them irresistible.Kosher, Pareve
Equipment
- Standing mixer with a guitar hook (flat beater)
- Plastic food wrap
- Rolling pin
- 3 1/2 inch diameter cookie cutter or a glass
- Parchment paper
- Baking sheet
Ingredients
For the dough:
- 3 cups (420g) all-purpose flour plus a little more for dusting
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) canola oil or any natural tasting oil
- 1/2 cup (120ml) water
- 1 flat Teaspoon baking powder
- 1 Teaspoon vanilla extract
- a pinch of salt
Filling ideas (about 1 cup is needed):
- date spread
- chocolate spread
- jam/jelly- strawberry, prune, blueberry, peach, mango, pineapple, and orange marmalade mixed with 1/3 cup of cookie or cake crumbs (read the recipe notes)
- poppy seed paste bought or homemade
- peanut butter and jelly
- Halvah spread
For garnish:
- powdered sugar
Instructions
- Place flour, sugar, oil, water, baking powder, vanilla, and salt in a standing mixer fitted with a flat beater.
- Mix just until a uniform dough is obtained. If the dough is not coming together, add a little water (1-2 teaspoons).
- Shape the dough into a disk about 1 inch thick before chilling. Wrap the dough in plastic wrap and transfer it to the refrigerator for 1 to 2 hours (up to overnight).
- Roll the dough on a heavily floured surface to a ¼ -inch (½ cm) thickness and cut circles using a cookie cutter. Place a flat teaspoon of the filling of your choice in the center of each circle. *The dough is going to be sticky so flour the dough and rolling pin as needed*
- Pinch the edges together in three places so that they meet in the middle to form a triangular cookie shape. Pinch the three corners of the triangle together firmly to seal the edges. Make sure the filling is well-enclosed.
- Arrange the Hamantaschen on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for 30 minutes to an hour before baking.
- Preheat the oven to 350°F/180°C.
- Pinch the hamantachen's corners again to ensure they won't open in the oven.
- Bake for 15-20 minutes until the Hamantaschen is slightly golden. Let them cool.
- Dust with powdered sugar.
Notes
The dough:
Work as quickly as possible to prevent the dough from becoming warm.
Don’t skip the chilling time. Chilling prevents the cookies from spreading out too quickly once they're in the oven.
The filling:
The filling should be thick enough to prevent the cookies from collapsing and losing their shape during baking. If you are filling your Hamantaschen with jam or jelly, you can make them a little thicker by mixing them with cookie crumbs (like graham crackers), cake crumbs (from a stale leftover cake), or chopped nuts. It will prevent them from spilling out during baking.
Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough.
Baking:
The cookies should remain relatively white and not brown.
The cookies will start changing color on the bottom when ready to take out of the oven. If you want them extra crunchy go ahead and give them a few more minutes.