Vegan Hamantash / Hamantaschen Recipe (How To Make)

vegan butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit adds natural sweetness with fewer preservatives.

In a mixing bowl, combine 2 cups of all-purpose flour, 200 g of vegan butter, 1/2 cup of white sugar, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of vanilla essence.

Whisk the dry ingredients together until well combined.

Knead the mixture until it forms a solid ball, ensuring there are no cracks; if it cracks, add a touch more vegan butter.

Refrigerate the dough while preparing the filling.

For the filling, blend or grind 100 g of poppy seeds until the oil starts releasing and they clump together.

Add 8 pitted dates, a handful of pecan nuts, 1 tablespoon of sugar, 1 tablespoon of vegan butter, and 1 teaspoon of vanilla essence to the blended poppy seeds.

Pour in 1 cup of plant-based milk, and blend until creamy; if too stiff, add more plant-based milk as needed.

Transfer the filling to a saucepan over low heat, stirring continuously for about 10-15 minutes until it darkens and thickens.

Dust a surface with flour, and roll out the chilled dough flat.

Take a small amount of the poppy seed filling and place it in the center of the dough circle.

Fold in the two sides and the bottom of the dough to form a triangle with a visible center.

Preheat the oven to 180°C (355°F).

Brush the formed hamantaschen with a vegan egg wash made from plant-based milk.

Bake in the oven for about 15-20 minutes until golden.

Sprinkle icing sugar on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens