So, when I picked up my daughter from school yesterday, they informed me that they would be eating Hamantashan. I rushed home to see if I could replicate what I haven’t had in years. I made gluten-free, dairy-free hamantashan and they were AMAZING!! I got rave reviews.
Just as a note, lots of hamantashan are made with a citrus zest. I really like mine just plain and simple, so I did not use any of that.
Stellar Hamantashan (GF/DF)
This recipe is adapted from the The Shiksa Blog:
- 2 eggs
- 2/3 cup sugar
- 1/4 cup canola oil
- 1 tsp vanilla (I make my own, but the safest GF variety without alcohol is Frontier Vanilla Flavor)
- 281.25 grams of GF multipurpose flour or about 9.92 oz (the real recipe called for 2 1/4 cup flours, which would be too much for this recipe. If doing cups, I’d try about 2 cups for starters and you can always add as you go)
- scant 1 tsp of Xanthan Gum
- 1 tsp baking powder
- 1/4 tsp salt
- 1 to 5 tsp water (if needed) – I did not need this
- Any kind filling: jam, nutella, chocolate chips, poppy seed, etc.
You will also need
- 1 baking sheets, 2 mixing bowls, wooden spoon, whisk, parchment paper
6. Refrigerate dough for about 20 minutes.
7. On a sheet of parchment paper, break dough off and roll into about 1″ balls. I completed each Hamantashan at a time, because the dough was a bit sticky and I didn’t want it to sit and get too warm. Flatten them out, put a dollop of jam in the middle, then pinch corners together to make a triangle.
8. Place formed dough in a 350* oven and bake for about 30-35 minutes until edges just begin to brown.