Hamantaschen are probably one o
Hamantaschen are probably one of the best-known delicacies in Judaism and are almost always associated with Purim. This year, Gefilte Fest Dresden e.V. presents a vegan version for us. Let us know how it turned out for you...
We have already tried out so many recipes and prepared them for tasting, and the question always comes up whether this or that is also available in a vegan version. This is often quite easy in Jewish cuisine and you don't have to give up the delicious taste because of it. That's why today we've pulled a recipe out of our sleeves that allows you to do just that: vegan hamantaschen.
Finally I know the meaning behind this Jewish delicacy
Here's what Mamma Internet says about hamantaschen: Hamantaschen are triangular, filled biscuits traditionally eaten on Purim, a Jewish holiday. The name comes from Haman, the villain in the biblical story of Esther, which is read during Purim. Hamantaschen are often made with poppy seed, apricot or raspberry filling, but there are many other variations. The dough recipe varies according to region and taste, but it is often a simple biscuit or shortcrust pastry. The triangular shape is often interpreted as symbolising Haman's hat or ears. Hamantaschen are a delicious and symbolic pastry that plays an important role in the celebration of Purim.
Vegange Hamantaschen
Ingredients for 32 pastries
250 g wheat flour
120 g wholemeal flour
1 teaspoon salt
250 g margarine (vegan)
2 teaspoons orange zest, grated
120 g icing sugar
Vanilla
100 ml almond milk
500 g jam for the filling (e.g. peach, blueberry, strawberry, plum)
Instructions
Preheat oven to 180°C, prepare a baking tray with baking paper.
In a medium bowl, combine all the flour and salt.
In another bowl, beat the vegan butter and icing sugar until light and fluffy (food processor, mixer or by hand for the brave).
Add six tablespoons of almond milk, the orange zest and vanilla and mix well (If it doesn't mix well, as well as it can will do).
Stir together the flour and wet ingredients until you have a uniformly moist batter. If necessary, thin with almond milk until the dough is easy to handle.
Wrap dough in plastic wrap and leave to rise in a cool, undisturbed place for at least two hours.
Roll out about ½ finger thick (lightly flour the base so nothing sticks), then cut into 4 to 5 cm circles and place on the baking tray.
Put a little jam (about 1 teaspoon) in the centre of each circle, fold three sides up and press together to make a triangular biscuit. Press the biscuits a little tighter than necessary, otherwise they will open up during baking.
Bake in the preheated oven for 8-10 minutes, or until the hamantaschen are lightly golden.
Then sprinkle the hamantaschen with icing sugar and serve while still warm or already cooled.
And don't forget to celebrate Purim. Tastes best with a costume and artificial nose!
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