It’s that time of year! I love Jewish traditions that revolve around food, and Purim has some of the most fun food traditions. Hamentashen are tri-cornered cookies filled with a sweet poppy seed or prune filling (the most traditional fillings), or jam, chocolate, or even Nutella if you are adventurous. I’ve even seen some recipes floating around this year for cheesecake and salted caramel fillings!
While I do like to be adventurous sometimes, my absolute favorite way to fill hamentashen is with apricot jam (try this homemade cinnamon apricot jam!). The recipe below provides a soft and pliable dough, and I find that I get the best results (i.e. the least stick-age) by rolling out the dough between two pieces of parchment paper.
- If you have a soy allergy, you can use a soy-free margarine, or 3/4 cup of coconut oil in place of the margarine. If you use coconut oil, the dough will be a bit oily but resist adding more flour or the dough will be too dry and crumbly to roll or shape.
- If you can’t have rice, you can substitute millet flour, sorghum flour, or potato starch for the rice flour in this recipe but add an extra 1/2 tsp of xanthan gum.
- You could use a very finely ground almond flour if you want grain-free hamentashen, but they will be a bit challenging to shape. I recommend cutting, filling, and shaping the hamentashen, then moving the parchment paper to a baking sheet rather than trying to move the individual hamentashen. If the dough is too crumbly to shape, try adding an extra egg.