In trying to keep with traditional flavors, I went to the Jewish market and bought a can of prune jam and a can of poppy seed jam. I did not like the poppy seed, however. You can use any preserve you like. I'd like to do apricot in the near future.
I've heard that hamantaschen are usually dry and not very good. These ones are tender, moist and absolutely effin' delicious. I can't wait to make them again.
- 1 1/2 cups coconut oil
- 1 cup pure cane sugar
- 2 egg replacements (I use Ener-G)2 tsp baking powder
- 1/3 cup orange juice
- 1 tsp vanilla powder or 1 tbs vanilla extract
- 4 1/2 cups all-purpose flour
- 1 (12 ounce) can prune filling, or equivalent amount of any flavor you desire
Cream together the coconut oil and sugar until fluffy. Add in the egg replacements and baking powder and beat on medium for 1 minute.
Add in the orange juice and vanilla and beat on medium for another minute. Add in the flour, one cup at a time, beating for one minute between each cup.
Place the dough into the fridge for about 30 minutes. Dough should be much firmer but still pliable.
Preheat the oven to 375 degrees.
On a floured surface, turn out dough and roll until about 1/4 inch thick. Using a cookie cutter or a glass that has a diameter of 3-4 inches, punch out circles in the dough.
Put 1 tsp dollops of the filling into the middle of the circle. Don't overfill, or you'll have a gooey mess on your hands.
Fold up one side of the circle to the middle, then fold up the other two sides to form a triangle. Pinch the corners well to ensure the hamantasch holds it's shape.
Place the hamantaschen onto a baking sheet and bake for 10-12 minutes. Allow to cool on baking sheet for about 10 minutes, then finish cooling on a wire rack.
These are meant to be given as gifts to children, but I won't tell if you don't share them; they're super yum.