Hamantaschen, also known as traditional Purim cookies or Oznei Haman, are delightful triangular-shaped pastries traditionally enjoyed during the Jewish holiday of Purim.
One of the biggest obstacles to following a plant-based lifestyle is leaving behind the beloved foods that are part of family celebrations and holidays.
When it comes to Hamantaschen, though, you’ll be thrilled to know that you can not only make vegan-friendly Hamantaschen, but they also taste just as good as the original thing!
While these beloved pastries are customarily part of the Purim celebration, there’s no reason you can’t enjoy them all year round.
Whether you’re preparing for Purim, putting together a lovely Mishloach Manot, or just craving a delicious pastry, we’ve got the perfect recipe for vegan hamantaschen!
What are Hamantaschen?
Hamantaschen are delectable pastry cookies with a distinct triangular shape, reminiscent of folded pockets.
The texture of Hamantaschen is the perfect blend of tender and crumbly, and each bite leaves you with a delicious infusion of flavor from the filling.
Speaking of flavors, Hamantaschen offers a symphony of taste experiences. The dough, which is typically subtly sweetened, has quite a neutral taste, which allows the fillings to shine!
Hamantaschen have a range of fillings, from traditional fruit preserves like raspberry jam or apricot jam to decadent chocolate to citrus-infused fillings using orange zest or lemon zest to nutty variations like peanut butter or almond butter, there’s something for everyone!
While Hamantaschen cookies tend to be filled with fruity preserves, the most traditional way to enjoy them is with a poppy seed filling or with a date and prune filling.
These traditional treats are named after the villainous character Haman from the biblical Book of Esther. The name “Hamantaschen” translates to “Haman’s pockets” or “Haman’s ears” in Yiddish, referring to the distinctive triangular shape of the pastries.
Traditionally, Hamantaschen are enjoyed during Purim festivities, a Jewish holiday dedicated to commemorating the events described in the Book of Esther, as a symbol of triumph over adversity. It is also customary to add them to a Mishloach Manot, or Purim basket, which is a gift basket of food, during the holidays.
Are Hamantaschen Vegan?
Traditionally, Hamantaschen are not vegan, as the pastry dough is made using animal-based ingredients like butter, milk, and eggs.
But the great news for all the plant-based bakers out there is that Hamantaschen can be made vegan with a few simple substitutes that will taste equally as delicious as the classic recipe.
In this recipe for the dough, we use vegan butter instead of dairy butter. We use applesauce as an egg replacer, which not only acts as an excellent binding agent, but also helps keep the dough moist and brings in that subtle sweet flavor that Hamantaschen are so well known for. While flax seed eggs are the most popular vegan egg replacers, we do not recommend using them for this recipe.
When it comes to the filling, many fruit preserves and jams are naturally vegan, which is great! However, it’s always a good idea to check the ingredient list to make sure there are no gelatin or honey additives.
You can also get creative and experiment with various vegan fillings, like chocolate spreads, nut butters, or even homemade fruit competes, if you’re feeling a bit more adventurous.
Tips to Making the Best Vegan Hamantaschen
As any good baker knows, it’s always good to have a few helpful tricks up your sleeve! These baking tips will ensure you have the best results.
Chill the Vegan Butter
Before adding the vegan butter to your dough mixture, make sure it’s chilled (not melted or at room temperature). This will help create a flaky and tender texture in the baked Hamantaschen.
The Consistency of the Dough
The consistency of the dough is something that you need to pay close attention to, as it is a good indicator of whether your batch of Hamantaschen cookies will be a scrumptious success.
The dough should come together and be slightly sticky, but not too wet. If the dough feels too dry, gradually add small amounts of water or non-dairy milk until it reaches the right consistency.
Let the Dough Rest
As with many pastry recipes, letting your dough rest in the refrigerator for at least an hour (up to overnight) can enhance its texture and make it easier to work with.
One of the great things about this recipe is that preparing it ahead of time is actually beneficial to the overall taste and texture!
For this recipe, we recommend letting the dough rest for at least 1-3 hours (the longer the better) or overnight where possible. We do not suggest leaving the dough in the fridge for longer than 24 hours.
Preparing the dough ahead of time allows for better flavor development and helps the gluten in the flour relax, resulting in a more tender and flaky pastry. It also allows the ingredients to fully incorporate, leading to a more cohesive dough.
Resting the dough also helps with its elasticity, making it less likely to shrink or distort during baking. This step is particularly important when working with vegan dough, which may have a slightly different texture compared to regular dough.
To make the dough ahead of time, follow the recipe instructions until you’ve formed the dough. Wrap the ball of dough tightly in plastic wrap or place it in an airtight container and refrigerate until needed. When you’re ready to bake, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly, before rolling and shaping.
How to Roll Out the Dough
When it comes to rolling the dough, make sure to sprinkle a small amount of flour on your work surface and a rolling pin to prevent any sticking. Roll the dough to a consistent thickness of approximately 1/8 inch (3mm). This ensures that each cookie bakes evenly and has a uniform triangular shape.
Filling the Hamantaschen
As tempting as it can be, try not to be too generous with the amount of filling you put in each cookie. Overfilling them can cause the pastries to open up during baking and potentially leak.
A little goes a long way, and in this recipe, using approximately a teaspoon of filling for each pastry is more than enough!
You can of course adjust as needed based on the size of your dough circles.
Sealing the Pastries
To ensure your Hamantaschen cookies stay sealed during baking, gently pinch the corners together, creating a secure closure around the filling. Make sure the edges are well-sealed by pinching them together to prevent the filling from leaking out.
Baking Time and Temperature
Baking pastry is always tricky! If you bake them too quickly by overheating the oven, you lose the flaky crust, and if you leave them in the oven too long, they will burn and become too hard.
For this recipe, we recommend baking your Hamantaschen at 350°F (175°C) for 12 to 15 minutes. Ideally, you want the edges of each cookie to be golden-brown, which means you’ve got the perfect texture.
After Baking the Hamantaschen
While it can be difficult to resist tucking into a batch of cookies fresh from the oven, it’s best to allow the Hamantaschen to cool on a wire rack before enjoying them. This gives them time to set and time for the filling to cool down, so it’s not too runny.
Storing the Hamantaschen for Later
If you have any leftovers or you’re baking them ahead of time, allow the cookies to cool completely, before storing them in an airtight container to maintain their freshness. They can be enjoyed for several days, but are best when consumed within 2-3 days of baking.
How to Make Vegan Hamantaschen
Now for the fun part, let’s get baking!
Prep time: 30-40 minutes (as well as an additional 1-3 hours for the dough to rest)
Bake time: 12-15 minutes
Yield: roughly 24 cookies
Ingredients:
For the dough:
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegan butter, chilled
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
For the filling:
Your choice of vegan fruit preserves or jams (such as raspberry, apricot, or strawberry) or any filling of your choice
Vegan chocolate chips or chopped nuts (optional)
Vegan dark chocolate or powdered sugar (optional)
Instructions:
- Start by combining the dry ingredients (the all-purpose flour, granulated sugar, baking powder, and salt) in a large bowl.
- Next, cut the chilled vegan butter into small cubes and add it to the flour mixture. Using a pastry cutter or your hands, incorporate the butter until the mixture starts to resemble coarse crumbs.
- Add the wet ingredients (unsweetened applesauce and vanilla extract) to the bowl with the dough mixture. Mix everything together until a dough forms. If the dough feels too dry, you can add a tablespoon of water or plant-based milk at a time until it comes together.
- Now, transfer the dough onto a lightly floured surface and knead it gently for a minute or two, just until it becomes smooth and cohesive. Be careful not to overwork the dough.
- Once the dough is properly kneaded, wrap it tightly in plastic wrap and place it in the fridge for at least 1-3 hours to rest. Note, you can leave the dough in the refrigerator for up to 24 hours.
- Remember to let your dough sit at room temperature for a few minutes before working with it once it has come out of the fridge.
- Now that you’re ready to roll out the cookies and bake them, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Begin by rolling out the dough on a well-floured board, to a thickness of approximately 1/8 inch (3mm). Using a round cookie cutter or the rim of a drinking glass, cut out 3-inch (7.5 cm) circles from the dough.
- Next, place a teaspoon of your chosen vegan fruit preserves, jam, or chocolatey filling in the center of each circle of dough. You can also add a few vegan chocolate chips or chopped walnuts on top of the filling if you’d like.
- To shape the Hamantaschen, fold three sides of the dough circle towards the center, forming a triangular shape. Pinch the edges gently to seal the corners, ensuring they are well sealed, and no filling can escape.
- The goal is to make a small triangle with the filling inside the triangular pastry border, protected from leaking but not covered by pastry dough.
- Transfer the filled Hamantaschen onto the prepared baking sheet, leaving some space between each pastry.
- Bake in the preheated oven for 12 to 15 minutes, or until the edges turn golden brown.
- Once baked, remove the Hamantaschen from the oven and let them cool on a wire rack for 10-15 minutes before serving these delicious pastries!
Pro tip: once the Hamantaschen cookies have cooled down, you can make them even tastier by drizzling some melted dark chocolate over them or adding a dusting of powdered sugar.
How Do You Make Poppy Seed Hamantaschen?
If you’d like to make your vegan Hamantaschen cookies a bit more traditional, you can adapt this recipe to make classic poppy seed Hamantaschen. The poppy seed filling is sweet, slightly nutty, and adds a unique texture to the Hamantaschen!
The dough recipe and steps will remain the same, the only thing you’ll need to change is the filling.
To make a poppy seed filling, you’ll need:
1 cup ground poppy seeds
1/4 cup granulated sugar
1/4 cup plant-based milk (such as almond milk or soy milk)
1 tablespoon melted vegan butter or coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon lemon zest (optional)
Simply mix all the ingredients in a mixing bowl to form a thick, slightly sticky filling. If you’re struggling with the consistency, you can add a few more drops of plant-based milk. Once your dough is ready, add a teaspoon of this poppyseed mixture to each pastry circle.
Enjoy Vegan Hamantaschen!
This modern twist on a classic recipe proves that vegan alternatives can be just as delightful and satisfying as their non-vegan counterparts. Whether you’re vegan, exploring plant-based options, or simply looking to expand your culinary horizons, the vegan version of those triangular-shaped cookies will not let you down.
Be sure to check out some of our other vegan recipes to find more plant-based culinary inspiration!
