1-2-3 Easy, Flaky, Dairy-Free Hamentashen Dough Recipe
Hamentashen are my favourite cookie all-around. I make them with several kinds of dough—using butter, or cream cheese, or sour cream. But this one is my go-to. I love this dough for its ease and because it is foolproof. Even though it’s dairy free, it is not heavy and the flavour is delicious. It is easy to roll out (great for warm hands and little kids) and needs little refrigeration (which is a huge bonus when you have a near-immediate craving for hamentashen—um, always, duh). This recipe was adapted from Leah Koenig’s Modern Jewish Cooking. I highly recommend (almost insist) that you weigh your flour to be sure you use the right amount. If you measure it with a measuring cup, be sure to lighten up the flour with a fork or spoon and then spoon it into the measuring cup and level it off with the back of the knife. A standard cup of flour should weigh 130 grams. If you dip your measuring cup into a densely packed bag of flour, you are likely using ¼ cup too much flour per cup, which will make the dough very dry and it will crack when rolled out.
Ingredients
- 325 g/2½ cups all-purpose flour,
- plus more for the countertop
- 1 tsp baking powder
- ¼ tsp kosher salt
- 1 tbsp fresh orange juice (just
- squeeze an orange)
- 60 ml/¼ cup vegetable oil
- (sunflower or canola)
- 130 g/⅔ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp lemon zest or orange zest (if
- using orange zest, zest the orange
- before you squeeze it)
- Makes about 24 or so
- hamentashen
Instructions
- 1
In a medium bowl, whisk together the flour and baking powder and salt.
- 2
In a separate, larger bowl, combine the orange juice, oil, sugar, eggs, vanilla and zest. Mix well (with the whisk from the flour). Add in the dry mixture, using a fork, stir to incorporate. The mixture will be a little shaggy.
- 3
Lightly sprinkle the countertop with a little flour.
- 4
Transfer the dough onto the countertop. Knead a few times with your hands, until the dough is smooth but not sticky. If the dough is too dry, you can add 1 teaspoon more orange juice; if the dough is too wet, add more flour.
- 5
Divide the dough into 2 flat disks, wrap in plastic wrap and refrigerate while you make the filling. You can refrigerate this dough overnight.
- 6
Using one disk of dough at a time, roll the dough out onto a lightly floured surface until it is about ⅛-inch thick.
- 7
Using a 3-4-inch round cookie cutter or the rim of a drinking glass, cut out circles as close together as possible.
- 8
Add the scraps to the second and third pieces of dough and repeat.
- 9
Place a heaping teaspoon of filling into the centre of the circles. With a damp finger, moisten the perimeter of the dough round (so that the corners will seal when pinching into shape). 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 to seal. Repeat with the remaining dough. Refrigerate the filled hamentashen while preheating the oven to 350˚F.
- 10
Bake for 15-20 minutes or until lightly golden. Remove from the oven, let cool for 5 minutes on the cookie sheet and then transfer to a wire rack.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
You Might Also Like
More dessert recipes→
Dessert
Italian Lemon Ricotta Cheesecake with Blackberry Coulis
An Italian cheesecake is typically made with ricotta cheese. It is not overly sweet and slightly drier than a traditional cheesecake. This cake is best made the day before you want to serve it. The Blackberry Coulis really adds a nice touch. You can use frozen raspberries if you can find blackberries.
July 29, 2022
Dessert
Salted Frozen Yogurt Bark with Fruit and Nuts
This is the perfect sweet snack to satisfy those cravings.
July 15, 2022
Dessert
Wildberry Pie Oat Bars
I really do love anything berry but especially when they come guilt free. These decadent bars are refined sugar-free, gluten-free, vegan and incredibly delicious. They are not too sweet, just the way I like them and a great power snack. Feel free to make just blueberry or raspberry bars by subbing frozen or fresh raspberries or blueberries.
July 13, 2022
Frequently Asked Questions
How do I make 1-2-3 Easy, Flaky, Dairy-Free Hamentashen Dough?
This 1-2-3 Easy, Flaky, Dairy-Free Hamentashen Dough recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 16 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this 1-2-3 easy, flaky, dairy-free hamentashen dough in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.