Hamantaschen for Purim!

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.

Enjoy!

Vegan Haman­taschen

Ingre­di­ents:

  • 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.
Preper­a­tion:

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)

Oy Vegan!

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