Vegan Apricot Hamantaschen with Chocolate Drizzle

Vegan Hamantaschen

Ingredients:

• ¾ cup (6 oz) plant-based butter, at room temperature (e.g. Miyoko’s brand)

• ⅔ cup granulated sugar

• ¼ cup apple sauce

• 1 teaspoon vanilla extract

• 1 Tablespoon cornstarch

• 2 cups (250 g) all purpose flour 

• 1 teaspoon baking powder

• Pinch of salt 

• Apricot jam, as needed (or your favorite jam)

For the chocolate drizzle:

• 1 cup chopped vegan dark chocolate or chocolate chips

• 1 teaspoon coconut oil or sunflower oil

Directions:

In a large bowl using a handheld mixer, or in a stand mixer fitted with a paddle attachment, beat the vegan and sugar together until fluffy. Add the apple sauce, cornstarch, and vanilla extract and mix until just combined; the apple sauce and cornstarch will act as the binder for the dough. 

In a small bowl, whisk together the flour, baking powder, and a pinch of salt. Add the flour mixture to the vegan butter mixture. Mix until just combined.

Transfer the dough onto a clean surface, and form into a disc. Wrap and chill in the refrigerator for at least 2 hours, and up to 24 hours.

Once the dough has chilled, lightly flour your surface. Roll the dough until it is about ¼”-thick. Cut 3”- 4” circles out of the dough, using a cookie cutter or a water/wine glass. Fill each round of dough with 1-2 teaspoons of jam; be careful not to overfill your cookies. Pinch the edges upward and tightly together to form a triangle. Place the cookies on a parchment or Silpat-lined baking sheet, about 2” apart. Freeze or refrigerate the hamantaschen for 15 minutes before baking (don’t skip this step as it will help your cookies keep their shape). 

Preheat the oven to 350°F. Bake for 20-25 minutes, or until golden brown at the edges. Cool on a rack. Once fully cool you can eat them as is, or drizzle them with melted chocolate. Hamantaschen can be stored in an airtight container for up to 5 days. 

For the chocolate drizzle:

In a bowl, combine your chocolate and coconut oil. Melt the chocolate in a microwave, or in a heat-proof bowl placed over a pot of simmering water (a double boiler). Once the chocolate is just melted, mix until smooth. Drizzle each cookie with the chocolate using a spoon or fork. Let the chocolate harden and set, about 1 hour.  

Savory Hamantaschen - Leek, Fig and Cambozola Cheese

Hamantaschen. Triangular. Filled with stuff. Made for Purim. Meant to resemble Book of Esther’s Haman. Also maybe meant to resemble aforementioned defeated enemy’s ears (in Israel Hamantaschen are called “Oznei Haman” - translation from Hebrew: Haman’s ears). Whatever they are, they are defined by their shape. There are endless variations on their dough, their size, their flavors, and their fillings.

This year, like many other years, I continue to explore the possibilities of what Hamantaschen can be. I experiment with the dough. Egg or no egg? Butter or margarine? Sweet or savory? Traditional fillings or crazy fillings? I'm still seeking my perfect version of a sweet, not-too floury dough , but I am increasingly happy to eat a pastry that is a little more savory. While it has a note of sweetness, this hamantaschen is more appetizer than dessert. The dough is the same used in flaky pie dough or crostatas, the filing has leeks, fig preserves and Cambazola cheese. The result is salty, sweet, and rich.

As a cautionary note, the impulse may be to fill these generously with your filling; exert restraint, it will seem like too little but any more will cause the cookie to overflow or taste too filling-heavy. Another cautionary note, make sure to really pinch shut the edges of each hamantaschen. These tricky guys like to unravel in the oven any chance they get.

Savory Leek, Fig, and Cambozola Hamantaschen

Makes approximately 20

for the dough-

• 2½ cups all purpose flour

• 2 tablespoons sugar

• 1 teaspoon kosher salt

• 1 cup unsalted butter (2 sticks), cold

• 2 teaspoons apple cider vinegar, cold

• 6-8 tablespoons ice cold water

• 1 egg, beaten for the egg wash

• freshly ground black pepper, to taste

for the filling-

• 2 large leeks, diced

• 2 tablespoons unsalted butter

• ½ teaspoon kosher salt

• ¼-½ teaspoon fig preserves per hamantaschen

• ½ teaspoon Cambozola or creamy blue cheese per hamantaschen

for the dough-

In a food processor, add the flour, sugar and salt. Pulse a few times. Add the cold cubed butter. Pulse until the mixture forms pea-sized crumbs of butter and flour. (If doing by hand, using a pastry cutter combine the dry ingredients with the butter until pea-sized balls form).

To the food processor add the apple cider vinegar, and the ice water a few tablespoons at a time. Pulse until the mixture comes together in a ball. If the dough doesn’t stick together easily between your fingers, add another tablespoon of water. When it is done, the dough will be slightly crumbly but will easily form into a ball. Form the finished dough into a flattened disc, wrap in plastic and refrigerated for 2-3 hours or overnight.

for the filling-

Clean and dice the leeks. To a skillet over medium low heat, add the butter. Add the leeks to the pan and season them with salt. Sauté until the leeks are soft and starting to caramelize (turning golden but not crispy and browned), about 10-15 minutes

to assemble your hamantaschen-

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Flour your surface and rolling pin lightly. Roll out the dough until about ¼-inch thick. Using a 3-inch biscuit, cookie cutter, or even a drinking glass, cut out rounds from the dough. Fill each round with ½ a teaspoon of the leek mixture, ½ a teaspoon of fig preserves, and ½ a teaspoon of cambozola blue cheese. Fold over one third of the round onto the filling, fold over a second third, and fold over the last third. With each third, gently pinch and seal the edges of the dough firmly together, forming a well-secured triangle-shaped pastry. Transfer the hamantaschen onto the parchment-lined baking sheet. Make sure there is at least an inch between each pastry. You can re-roll the remaining dough and form more hamantaschen.

In a small dish, beat an egg. With a pastry brush, brush the top of the dough with the egg wash. Top with freshly ground black pepper if desired.

Bake the hamantaschen for 12-14 minutes, or until golden brown.

Once baked, transfer to a rack to fully cool. Serve at room temperature. The hamantaschen can be stored in an air-tight container for several days, if they last that long.

Hamantaschen

Hamantaschen are generally a simple cookie: sweet pastry filled with jam, poppy seed fillings, prunes or other dried fruit combinations in triangular form. They're usually made of a sturdy sugar cookie-type dough. They're also often a little dry and boring.

Last year I used a basic pie dough

 for my hamantaschen. I really like those cookies because you can never go wrong with good pastry, but this year I wanted to bake more traditional hamantaschen. I did a little research and found the Ovenly

 recipe. Their pie dough + powdered sugar + egg yolk combination inspired me. I found I needed a little more liquid than the original recipe called for, but otherwise it's very similar to theirs. Next time I would probably omit the honey from the dough as it's plenty sweet with the powdered sugar (if you do this you may need to add a little extra water). 

You can fill these cookies with your favorite thick jam, or you can make a poppy seed, or dried apricot filling. These hamantaschen are perfect along with a hot cup of tea or coffee, especially during these lingering winter days... They are soft and delicate, buttery and crumbly, small and sweet. 

Happy Purim!

Raspberry Hamantaschen

Recipe slightly adapted from Ovenly

Makes approximately 40 hamantaschen

for the dough-

• 2 1/4 cups all purpose flour

• 1 cup powdered sugar

• 1/2 teaspoon salt

• 2 large egg yolks

• 2 tablespoons honey

• 1 cup (2 sticks) unsalted butter or margarine, cold and cubed

• 2-3 tablespoons ice water

for the filling-

• 1/2-3/4 cup thick jam (I used organic low-sugar raspberry jam... or sub with your favorite filling choice)

for the egg wash-

• 1 egg yolk

• 1 teaspoon water

for the dough-

Sift together the flour, sugar and salt. This step is critical as powdered sugar is generally lumpy, and this step eliminates the lumps. Cube the butter. Add the flour and butter to a food processor. Pulse until a coarse meal forms. If you don't have a food processor, combine the flour mixture and the butter using a pastry cutter.

Next, make a well in the dough, and add the egg yolks and the honey to the well. Combine everything together with your hands or a spoon. The dough will be crumbly and it will just start sticking together. Add 2 tablespoons of ice water, and combine the dough. If the dough still isn't coming together, add more ice water 1 tablespoon at a time. Be careful not to over-mix or your dough will get tough. Also, be careful not to add too much water. You want to just form a ball of dough without it being too sticky or wet.

Form the dough into a 6-inch dish. Wrap with plastic wrap and refrigerate for 15-30 minutes. If you see flecks of butter in the dough that is a very good thing

to assemble the hamantaschen-

Once chilled, roll the dough out until it is about 1/8-1/4 inch thick. Using a 2-inch biscuit or round cookie cutter, or using a small glass, cut rings out of the dough.

Combine the scraps of dough, and re-roll it and cut out more rounds.

Add about 1/2 a teaspoon of filling to the center of each cookie. Pinch the sides closed so that you form a triangle. You want to make sure the dough is sealed very well together, otherwise the filling will escape as the cookie bakes.

Preheat the oven to 375°F.

Transfer the hamantaschen to a parchment-lined cookie sheet. Freeze the cookies for 15 minutes before baking, or about as long as it takes for the oven to preheat.

Make an egg wash by whisking the egg yolk and water together. 

Before placing the cookies in the oven, brush the dough with the egg wash. Bake for 13-15 minutes or until golden brown.

Transfer the cookies to a rack and allow them to cool.