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The Whole Foods Kosher kitchen

Hammentaschen Recipe. Gluten-Free Variation

Posted on 9th of February, 2012 by Lévana

Hammentaschen

Hammentaschen the signature triangle-shaped fun Purim cookie, shrouded in legend and folklore (ear-shaped? purse-shaped? Read on!) with three points pinched around a jam filling. It matters not at all if you don’t celebrate Purim—you will love ’em! Attention Gluten-Free Diners: This is for you too!

The day you get really adventurous, skip the sugar in the dough, replace the OJ with soy or rice milk, add salt, pepper, herbs and spices of your choice, and make savory fillings, using the exact same recipe and directions: Fill it with cheese, or meat, or anything you would fill, say, a boreka with, only making the filling nice and colorful so you have a pretty dot peaking out of the opening.

Excerpted from my latest cookbook, The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple

Ingredients:

Dough:
4 cups flour: all-purpose, whole wheat pastry, or spelt (gluten-free: any GF flour)
1 tablespoon baking powder
½ teaspoon salt
4 eggs
¾ cup sugar
1 cup vegetable oil
1 tablespoon vanilla extract
¼ cup orange juice
Zest of 1 orange

Instructions:

Make the dough: Combine the flour, baking powder, and salt in a bowl and set aside. Beat the eggs, sugar and oil in a food processor or with an electric mixer (or even by hand) until light and fluffy. Add the vanilla, juice and zest, and the flour mixture, mixing at low speed (in a food processor, use the pulse button and pulse only until combined) or by hand until well combined. Let the dough chill in the refrigerator for 1 hour or up to one day.
Preheat the oven to 350°F. Cut out a portion of dough and roll out evenly on a very lightly floured board, 1∕8 inch thin. Cut out 3-inch circles with a scalloped cookie cutter. Place a heaping teaspoon of your favorite filling (suggestions below) in the center of each circle. Bring up the sides at 3 equidistant points, pinching firmly and leaving the centers exposed. Repeat with the rest of the dough and filling, using the scraps of the previous portion of cut-out dough with the next piece of dough you cut out, taking care to flour the board very lightly so the dough will not get too heavy.
Place the cookies on a cookie sheet lined with parchment paper, 1 inch apart. Bake about 20 minutes, or until lightly golden. Store in tins, do not refrigerate. Makes 3 dozen.

Fillings:
Choice of:

  • Prune butter (lekvar), poppy seed (mohn) filling, apricot, or strawberry preserves; try your best for all-fruit, available at health foods stores.
  • Make the following mixture: ½ cup brown sugar or Sucanat, 1 cup raisins, ½ cup walnuts, 1 tablespoon cinnamon; pulse in a food processor just long enough to get a fine but not mushy grind.

 

Filed under: Cookie Recipes, Dairy-Free Dessert Recipes, Dessert Recipes, Gluten Free Recipes, Gluten-free Cookie Recipes, Hammentaschen Recipes, Jewish Recipes, Purim Baskets, Recipes

19 Responses

  1. gitta, on Said:

    Hi Levana! I was wondering about a chocolate filling…. How would I do that, would plain chocolate chips work? Thank ku and have a happy Purim!

    Gitta.

    Reply
    • Lévana, on Said:

      Gitta I wouldn’t. I would be too afraid to see it oozing out of the opening. What I would do is drizzle some melted chocolate on raisin-cinnamon hammentaschen. But even then, there are enough places that showcase chocolate, this is just not one of them:-)))

  2. gitta, on Said:

    Levana, thank you! You are right, makes sense…. Hamantashen should be made with their quintessential jam filling :)

    Reply
  3. leslie morrison, on Said:

    Hi Levana,
    The dough came out sticky so I added another 1/2 cup flour. Is it okay to leave jam unrefrigerated in the cookie for several days? Normally is had to be refrigerated. Thanks! Happy Purim!

    Reply
    • Lévana, on Said:

      Leslie two things:
      1. Next batch, as opposed to adding flour, which is guaranteed to make them heavy, let the dough rest a few minutes, it will firm up as the gluten in the dough relaxes and absorbs extra moisture. This is the secret of delicous cookies.
      2. I can’t see the advantage of filling and shaping the cookies one day, then baking them the next day. I certainly wouldn’t. I would say, for every imaginable reason, fill’em, shape’em, bake’em, and be done with’em!

  4. Kim Fogel, on Said:

    The regular batch was sticky and my fleishig was crumbly. What did I do wrong with the fleishig one? I tried it twice!

    Reply
    • Lévana, on Said:

      Kim, yup: You fooled around too much. Pastry without sugar just doesn’t work….. Soy or other non-dairy milk is no problem whatsoever. Mine are always pareve

  5. Kim Fogel, on Said:

    I followed your advice what you said from above ” The day you get really adventurous, skip the sugar in the dough” :(

    Reply
    • Lévana, on Said:

      Kim, this is a good example of something taken out of context. The whole line was about, if you get adventurous, skip the dough and make a savory filling. I would never give advice to make a cookie without a sweetening agent.

    • Lévana, on Said:

      Yocheved. There must be a way, but the way is certainly not to take the recipe as is, and substitute agave for sugar. That just won’t work. This goes for all cookie and other dry batters. Since the suggested substitution turns the solid-liquid ratio on its head, the answer is, when I have time to tinker with this, I will let you know the results:-)))

  6. lisa, on Said:

    any way to make this in advance?

    I understand that I shouldnt refrigerate after baking – so how long can they last – and taste good – at room temp?

    thanks

    Reply
    • Lévana, on Said:

      Shula, they might be, lots of cookies are quite good made the vegan way. Egg replacement is: For each egg, use 1 tablespoon ground flax seeds mixed with 1/4 cup warm water

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