1/2 cup filling(s) of choice – homemade chocolate filling, raspberry preserves, other preserves, chocolate chips, prune filling, etc.
1 egg, whisked
Homemade Chocolate Filling (optional)
1/4 cup vegan butter (1/2 stick), melted
1/2 cup cocoa powder
3/4 cup granulated sugar
1 teaspoons pure vanilla extract
1 egg whites
Make the Hamantaschen:
Wrap a large piece of plastic wrap around a cutting board. Dust with gluten-free flour. Then, place the chilled dough on top of the plastic-lined cutting board and press down.
Place another piece of plastic wrap over the dough and tuck underneath the cutting board.
Then, roll the dough into a large rectangle until it’s about 1/4″ thick.
Use a 3-inch cookie cutter to cut as many circles of dough possible.
Remove the excess dough from around the circle cutouts.
Add 1/2-3/4 teaspoon of your filling of choice into the center of each cookie cutout.
Dip your finger into the egg wash (aka whisked egg) and brush the perimeter of the dough with egg wash.
Fold the hamantaschen and secure the corners by pinching them together. Watch my video to learn how to form the hamantaschen.
Place each hamantash onto a parchment cookie sheet.
Place the pan filled with hamantaschen into the fridge for 1 hour.
Then, bake at 350℉ for 15-20 minutes.
Cool on a wire baking rack for 1 hour before storing.
To Make the Chocolate Filling:
Sift the cocoa powder over the melted butter. Whisk to combine.
Then, mix in the remaining ingredients.
Refrigerate until ready to use.
If refrigerated overnight and the mixture becomes too hard to use, microwave it for 15-20 seconds, then stir. It should be thick.
Tip: If you prefer more jelly in your hamantashen (about 1 teaspoon per cookie) I recommend closing the hamentaschen using the folding method so that the jelly doesn’t ooze out (opposed to the pinching method).