Orange and Date Gluten Free Hamantaschen
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5.0
90 reviews
Excellent
Orange and Date Gluten Free Hamantaschen
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Dough adapted from Leah Koenig's Modern Jewish Cooking
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Ingredients
For dough:
- 1 cup gluten-free flour mix
- ⅓ cup almond meal
- ½ teaspoon baking powder
- pinch of kosher salt
- ½ TB orange juice
- Zest of half an orange
- ⅛ cup oil
- ⅓ cup sugar
- 1 egg
For filling:
- 170 g Medjool dates
- ½ cup orange juice OR non-dairy milk
- ½ cup walnuts chopped
- ¼ teaspoon cinnamon ground
- 1 pinch cloves ground
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Instructions
- Combine the dry ingredients (gluten-free flour, almond meal, baking powder and salt) in a medium-sized bowl.
- In a large bowl, combine wet ingredients; orange juice, orange zest, oil, sugar and egg, and whisk together.
- Working slowly and in batches, add flour mixture to wet ingredients (adding in ½ cup at a time). Stir the dough a few times, just until it starts to come together. Transfer the dough onto a flat, floured surface and knead a few times. Dough should be smooth but not sticky; if it’s too dry, add more orange juice, 1 teaspoon at a time, or more gluten-free flour, 1 tb at a time, if it looks too wet.
- Shape dough into a flat disc, wrap in plastic wrap and refrigerate for at least 3 hours.
- To make filling: add filling ingredients to the food processor. Process until smooth, scraping down the walls of the food processor with a spatula a few times to combine everything.
- Preparing hamantaschen: When ready to bake the gluten-free hamantaschen, preheat the oven to 350F. Cover a baking sheet with parchment paper or a reusable silicone mat.
- Remove dough from fridge, and using a rolling pin, roll it out on a lightly floured surface to about 4-mm thickness. Using a cookie cutter or a glass, cut out circles and transfer them onto a baking sheet, leaving some space between the cookies. Roll scraps of leftover dough back together, and repeat process until all dough is done.
- Spoon a 1-teaspoon of date filling in the middle of each circle. Fold into a triangle: fold the left side over on an angle, followed by the ride side and then the bottom, forming a triangle-shaped pocket. Pinch the seams firmly. Repeat with remaining dough.
- Bake for 20 minutes at 350F. Let gluten-free hamantaschen cool on baking sheet for 5 minutes, then transfer to a wire rack to cool.
- Gluten-free hamantaschen will keep in a sealed container for 4 days.
Equipments used:
Nutrition Information
Show Details
Calories
175kcal
(9%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
24mg
(1%)
Potassium
149mg
(4%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
66IU
(1%)
Vitamin C
6mg
(7%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 24mg | 1% |
| Potassium | 149mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
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