Because most fruit and nut fillings are pareve-contain no dairy products, it is easy to prepare Hamentashen with this dough that can be eaten after a meat meal or for those who can’t comsume dairy products.
Please note that most homemade poppyseed fillings call for milk so check the canned variety, if using, to make sure it is pareve.
- 2 sticks unsalted pareve margarine
- 1 ½ cups sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- Zest of ¼ of a large orange
- 5 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup orange juice
- Filling of your choice-canned or homemade
- 1 egg plus 1 Tablespoon water for glaze
- Cream the margarine and the sugar until well combined. Add the eggs, vanilla, and orange zest and mix until light and fluffy.
- Combine the flour, baking powder, and salt in a 1 quart bowl. Add half the flour and stir until almost incorporated. Add half the orange juice and combine.
- Repeat with the remaining flour mixture and the remaining orange juice until a soft, smooth dough is formed. Refrigerate for 15 minutes or longer before rolling out.
- Roll out dough to ¼ inch thickness on a lightly floured board and cut into 2 ½ inch circles.
- Place 1 scant teaspoon of filling in the center of each circle and shape into triangles by using your thumbs to push up from the bottom of the circle and your forefingers to pull down from the top sides. Pinch dough well to securely enclose almost all of the filling. A little should peek through the top of the opening.
- Combine the egg with 1 Tablespoon of water and brush the egg wash on the tops of the hamantashen.
- Bake at 350F on parchment lined cookie sheets for 12 minutes or until lightly golden. Makes 4 to 5 dozen.