Hamantaschen 3 Ways: Sweet, Savory & Egg-Free (Vegan)

Seasonal & Holiday Eats!

SWEET HAMANTASCHEN

•   2 2/3 cups all-purpose flour
•   1 1/2 teaspoons baking powder
•   1/4 teaspoon salt
•   3/4 cup cold unsalted butter (use margarine for Pareve version)
•   2/3 cup sugar
•   1 egg
•   1 egg white
•   1 teaspoon vanilla

Filling:
•   Strawberry and/or Apricot Jam (the classic Prune is a favorite too)
•   Chocolate chips

Equipment: 2 1/2 to 3-inch round cookie cutter (Can use a glass or measuring cup as well)

Combine the flour, baking powder and salt in a food processor. Add the butter and pulse. In a small bowl, mix together the sugar, vanilla, egg and egg white. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes.

Preheat oven to 350 degrees F.

Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place 1 teaspoon of the fruit filling in the center (or between 5 and 10 chocolate chips). Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Continue until all the disks are made.

Bake for 12 to 14 minutes.

SAVORY HAMANTASCHEN

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tsp salt
1 tsp garlic seasoning
½ tsp Cajun spice
1 cup grated parmesan cheese
1 tsp dried basil
½ tsp dried oregano
½ cup olive oil (extra-virgin is fine)
½ cup ice cold water

As far as the filling for these amazing and unconventional treats, let your imagination run wild! How about pizza fillings? Tomato sauce, basil, mozzarella and parmesan cheese? What about caramelized onions and goat cheese?  Sun dried tomato basil pesto? The options are endless! Have fun with it and enjoy these entrée Hamantaschen!

Yields enough dough for 6-8 hand-pie sized Hamantaschen.

In a large bowl whisk together the flour, baking powder, salt, garlic, Cajun spice and herbs. Make a well in the middle of the dry ingredients and add oil to it and mix into flour with a fork. Add parmesan cheese and mix. Add water and mix in with the fork until it is absorbed.

Knead lightly until the dough comes together somewhat. Gather dough in a ball, cover in plastic wrap, and flatten into a disc. Place in fridge and chill for 1-2 hours (can be overnight).

Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place a small spoonful of the savory filling in the center. Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Top filling with additional grated cheese if desired. Bake 12-14 min until lightly browned and serve.
 

EGG-FREE/VEGAN HAMANTASCHEN

•   2 2/3 cups all-purpose flour
•   2 teaspoons baking powder
•   1/4 teaspoon salt
•   3/4 cup cold unsalted butter (use margarine for Pareve/Vegan version)
•   2/3 cup sugar
•   1/2 cup applesauce
•   1 teaspoon vanilla
•   1/2 orange, zest grated (optional)

Filling:

•   Strawberry and/or Apricot Jam (the classic Prune is a favorite too)
•   Chocolate chips (use dark chocolate chips for Vegan version)

Equipment: 2 1/2 to 3-inch round cookie cutter (Can use a glass or measuring cup as well)

Combine the flour, baking powder and salt in a food processor. Add the butter and pulse. In a small bowl, mix together the sugar, vanilla, egg, egg white, and orange zest. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes.

Preheat oven to 350 degrees F. Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place 1 teaspoon of the fruit filling in the center (or between 5 and 10 chocolate chips). Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Continue until all the disks are made.

Bake for 12 to 14 minutes.