Dairy Free Hamantaschen
User Reviews
4.8
456 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
25 mins
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Total Time
1 hr 25 mins
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Servings
35 servings
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Calories
62 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Dairy Free Hamantaschen
Report
Dairy Free Hamantaschen are triangular filled pastries made with a slightly sweet, tender dough that contains eggs, sugar, vegetable oil, and orange zest for flavor, without any dairy ingredients. These cookies have a crumbly yet pliable texture allowing for easy shaping and folding around various fillings. The dough is rolled and cut into rounds, then folded into the classic triangle shape before baking.
Description
The recipe uses eggs, sugar, canola oil, and orange zest in the wet mix, blended with flour, baking powder, and salt to form a slightly tacky but smooth dough. Water is added as necessary to achieve the right consistency. The absence of dairy makes this dough ideal for those avoiding milk products.
After preparing the dough, it is rolled out and cut into circles using a cookie cutter or glass. The chosen filling is placed in the center, and the dough is folded into triangles (hamantaschen shape). They bake at 350°F for 20 to 25 minutes until set. The dough’s texture supports the structural fold and holds the filling well.
This recipe suits holiday baking or anytime cookies are desired without dairy. Ingredients and quantities yield a dough that handles well for shaping and results in tender, lightly crisp pastries with a subtle orange aroma.
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Ingredients
- 2 large egg
- 2/3 cup sugar
- 1/4 cup canola oil
- 1 teaspoon orange zest
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1-5 teaspoons water if needed
- cooking oil spray nonstick
Instructions
- Before you begin making the hamantaschen, choose and make your filling and have it on hand to work with. This dough will dry out quickly if left to rest too long, so it's best to have everything ready to assemble when you start.Preheat your oven to 350 degrees F. In a mixing bowl, whisk together the eggs, sugar, canola oil, orange zest and vanilla.
- In another bowl, sift together the flour, baking powder, and salt.
- Slowly stir the dry ingredients into the wet, using a large wooden spoon and using circular motions until a crumbly dough begins to form.
- Knead until smooth and slightly tacky to the touch. Try not to overwork the dough, only knead till the dough is the right consistency. If the crumbles are too dry to form a smooth dough, add water slowly, 1 teaspoon at a time, using your hands to knead the liquid into the dough. Knead and add liquid until the dough is smooth and slightly tacky to the touch (not sticky), with a consistency that is right for rolling out. It can easily go from the right consistency to too wet/sticky, so add water very slowly. If the dough seems too wet, knead in a little flour until it reaches the right texture.
- Lightly flour a smooth, clean surface. Use a rolling pin to roll the dough out to 1/4 inch thick. Scrape the dough up with a pastry scraper, lightly reflour the surface, and flip the dough over. Continue rolling the dough out very thin (less than 1/8 of an inch thick). The thinner you roll the dough, the more delicate and crisp the cookies will turn out-- just make sure that the dough is still thick enough to hold the filling and its shape! If you prefer a thicker, more doughy texture to your cookies (less delicate), keep the dough closer to 1/4 inch thick. Lightly flour the rolling pin occasionally to prevent sticking, if you need to.
- Use a 3-inch cookie cutter (not smaller) or the 3-inch rim of a glass to cut circles out of the dough, cutting as many as you can from the dough.Gather the scraps and roll them out again. Cut circles. Repeat process again if needed until you've cut as many circles as you can from the dough. You should end up with around 35 circles.
- Place a teaspoon of filling (whichever filling you choose) into the center of each circle. Do not use more than a teaspoon of filling, or you run the risk of your hamantaschen opening and filling spilling out during baking. Cover unused circles with a lightly damp towel to prevent them from drying out while you are filling.
- Assemble the hamantaschen in three steps. First, grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle.
- Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the center.
- Grasp the bottom part of the circle and fold it upward to create a third flap and complete the triangle. When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle. This way, each side of your triangle has a corner that folds over and a corner that folds under-- it creates a "pinwheel" effect. This method if folding is not only pretty-- it will help to keep the cookies from opening while they bake.
- Pinch each corner of the triangle gently but firmly to secure the shape.Repeat this process for the remaining circles.
- When all of your hamantaschen have been filled, place them on a lightly greased baking sheet, evenly spaced. You can fit about 20 on one sheet... they don't need to be very spaced out because they shouldn't expand much during baking.Place them in the oven and let them bake at 350 degrees F for 20-25 minutes, until the cookies are cooked through and lightly golden.
- Cool the cookies on a wire rack. Store them in a tightly sealed plastic bag or Tupperware.
Notes
- Have your filling prepared and ready before starting the dough to prevent it from drying out.
- Use a 3-inch cookie cutter or similarly sized glass to cut dough rounds for uniform hamantaschen.
- Bake at 350°F for 20 to 25 minutes; check for a lightly golden color and set texture.
- The dough should be slightly tacky but not sticky, adjusting water carefully as needed.
- Use nonstick cooking spray on baking sheets to prevent sticking.
Nutrition Information
Show Details
Calories
62kcal
(3%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Cholesterol
10mg
(3%)
Sodium
21mg
(1%)
Potassium
26mg
(1%)
Sugar
3g
(6%)
Vitamin A
15IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
9mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 35servings
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Cholesterol | 10mg | 3% |
| Sodium | 21mg | 1% |
| Potassium | 26mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
456 reviews
Excellent
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