Funfetti Hamantaschen

March 06, 2024

Micah Siva

Although hamantaschen have always been one of my favorite Jewish treats, they are long overdue for a rebrand from their reputation as a dry, flavorless cookie at the back of the deli case. Every spring, my family would fill, fold, and bake dozens of hamantaschen, filled with poppy seed or prune filling in preparation for Purim. The recipe here is not the prune-filled hamantaschen of my childhood. Inspired by my own springtime birthday, I updated and veganized my favorite holiday cookie with a dash of almond extract, colorful sprinkles, and a simple cashew “cheesecake” filling for a birthday-worthy hamantaschen that can be made all year-round.

NOTE: Freeze the hamantaschen in airtight containers for up to 6 months. Prepare the dough and filling up to 4 days in advance and store in airtight containers separately in the refrigerator. Leftover filling is great on top of oatmeal, added to smoothies, or on toast.

VARIATION: To use this hamantaschen dough as a base for other fillings, omit the almond extract and sprinkles. Use a thick filling that won’t seep liquid when cooking, such as high-sugar jams (I use Bonne Maman brand), chocolate hazelnut spread, apple butter, or a poppy seed filling. Hamantaschen are a blank canvas for fillings!

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Ingredients

For the Dough

¾cup unsalted vegan butter, at room temperature
½cup sugar
¼cup applesauce
1teaspoon vanilla extract
1teaspoon almond extract
2 ¼cups all-purpose flour, plus more as needed
1tablespoon cornstarch
1teaspoon baking powder
¼teaspoon sea salt
¼cup rainbow sprinkles

For the Filling

1 ½cups raw cashews, soaked in hot water for 20 minutes
2tablespoons cornstarch
2tablespoons coconut oil, melted
⅓cup water
¼cup sugar
1teaspoons vanilla extract
1tablespoon lemon juice
1teaspoon lemon zest
½teaspoon almond extract
½teaspoon salt

For the Glaze

¼cup plain unsweetened non-dairy milk
2tablespoons maple syrup

Yield: 30 to 36

Time: On the table in 3 hours, including 1 hour of resting time

Preparation

To make the Dough

Step 1
Food processor: In the bowl of a food processor, combine the vegan butter, sugar, applesauce, vanilla, almond extract, flour, cornstarch, baking powder, and salt, pulsing until just combined. Add the sprinkles, pulsing two or three times to incorporate. The dough should be moist but not sticky.
Stand mixer: Using the paddle attachment, mix the vegan butter, sugar, applesauce, vanilla, and almond extract until light in color. Add the flour, cornstarch, baking powder, and salt and mix on low until just incorporated. Add the sprinkles and mix on low for 1 minute more to evenly distribute.
Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for at least 45 minutes.

To Make the Filling

Step 1
Drain the cashews. In a high-speed blender or food processor, combine the cashews, cornstarch, melted coconut oil, water, sugar, vanilla, lemon juice, lemon zest, almond extract, and salt and blend until smooth. Note: The mixture will be thick, so you may have to scrape down the sides occasionally to blend. Set aside.
Step 2
Line 2 sheet pans with parchment paper.
Step 3
Remove the dough from the fridge and cut it in half. Rewrap one half of the dough with plastic wrap and keep in the fridge. Roll one half of the dough on a well-floured surface to ⅛ inch thickness.
Using a 3-inch circular cookie cutter (or a glass), cut out circles of dough and transfer them to the prepared sheet pans. Reroll the scraps until all the dough is used. If you find the dough is sticking to the cutter, dip it in flour before cutting.
Step 4
Place 1 teaspoon of the filling in the center of each circle. Pinch the dough into a triangle or fold the left edge of the dough toward the center, covering a small portion of the filling, then fold the right edge of the dough toward the center, slightly overlapping the left, creating a triangle shape, with the point closest to you. Fold over the top of the dough and pinch the edges together, or tuck it over like an envelope. Pinch each corner to secure.

To make the Glaze

Step 1
In a small bowl, combine the non-dairy milk and maple syrup. Use a brush to brush the glaze over all the hamantaschen. Transfer the pans to the refrigerator and chill for at least 15 minutes. This will prevent them from opening and losing their shape when baking.
Step 2
Meanwhile, preheat the oven to 350°F.
Step 3
Transfer the sheet pans to the oven and bake for 12 to 14 minutes, or until just golden. Note: If you roll the hamantaschen out too thick, it will take longer to bake. Check the hamantaschen for doneness around 12 minutes.