As many of you may know, last Thursday was Purim. My madrachim group for Canadian Israel Experience threw an awesome carnival for kids at the Lipa Green Centre in Toronto which was a blast. Check out pics from Purim Fun 2012 here!
Even though Purim has passed, I thought I would share my vegan recipe for Hamantaschen! These are super delicious.
For more information on the story behind Purim and what people do at this time of year, click here.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup vegetable shortening (I use Earth Balance vegan shortening)
- 1 cup sugar
- Vegan egg replacer (equivalent of 1 large egg)
- 3 tablespoon fresh orange juice
- 2/3 cup filling such as apricot or cherry jam.
Into a bowl sift together flour, baking powder, and salt. In another bowl beat shortening, sugar, and egg replacer until light and fluffy. Add juice and beat until incorporated. Add flour mixture, stirring, until a smooth dough is formed. Gather dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, at least 3 hours and up to 2 days.
Preheat oven to 375° F.
On a lightly floured surface roll out half of dough (keeping other half wrapped and chilled) 1/4 inch thick. With a 3-inch cutter cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Reroll scraps and cut out more rounds. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed.
Bake hamantaschen in middle of oven 15–20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Repeat with remaining dough. Keep Hamantaschen in an airtight container at room temperature for up to 5 days.
(Adapted from a recipe on Epicurious.com)