Hamantaschen are small triangular pastries that hold a sweet filling. They are one of the traditional sweets of the Jewish holiday Purim. Here’s a vegan version that features a rich, flavorful dough that you can stuff with your favorite filling.
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1¼ cups granulated sugar
¾ cup vegan butter substitute,
slightly softened but not at
½ cup soy cream cheese
2½ tablespoons soymilk
1 teaspoon vanilla extract
1 cup fruit preserves, or 1 to 2
cans (a total of at least 12.5 ounces) poppy seed, apricot,
or date filling
To make the dough, combine the flour, baking powder, and salt in a large bowl. In a separate large bowl, combine the sugar, vegan butter substitute, and soy cream cheese and beat with an electric mixer until fluffy. Beat in the soymilk and vanilla extract. Add the flour mixture and stir with a
Preheat the oven to 350 degrees F and oil 4 baking sheets. Roll out the dough on a floured surface to barely ¼ inch thick. Cut into rounds with a 3-inch round cookie cutter to make about 24 rounds. To fill the hamantaschen, place about 1 teaspoon of filling in the center of each round.
Pinch 3 edges of the dough together tightly to prevent the filling from leaking out during baking, leaving the center open, resulting in a triangle shape. Arrange on the prepared baking sheets about 3 inches apart. Bake for 15 to 17 minutes, or until they just begin to brown. Let cool on the baking sheets for 1 minute, then transfer to racks to cool completely. Store in a sealed container in the refrigerator.
If you do not have a three-inch round cookie cutter, you can use the rim of a clean, empty can or drinking glass. wooden spoon until just combined. Gather the dough into a ball, cover with plastic wrap, and refrigerate for 2 to 12 hours.