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Vegan Hamentaschen




2 sticks unsalted vegan butter, mostly melted

1 liquid egg

1.5 tsp vanilla extract

1 cup cane sugar

.5 cups dark brown sugar

3 TBSP almond milk

1.5 tsp baking powder

.5 tsp kosher salt

Favorite jar(s) of fruit preserves, dark chocolate chips, sprinkles and/or Nutella


Whisk the butter, sugars, liquid egg, almond milk, vanilla in a large mixing. Add the flour, baking powder and salt until fully incorporated. 


Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.


Preheat your oven to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick.  For extra festive fun, sprinkle colored sprinkles onto the dough as you start to roll. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough. 


Spoon a teaspoon of your filling of choice into the center of each circle of dough. 


Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.


Place cookies on parchment-lined baking sheets and bake for 10-12 minutes. Let cool before plating and serving. Makes about 3 dozen.


*Adapted from a recipe by Michael Solomonov

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