Category Archives: Purim

Non-Dairy Hamentaschen Dough

A nicely crisp cookie.
Makes about 30-35, depending on the size of the circles you cut.
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2 large eggs

2/3 cup sugar

1/4 cup canola oil

1 tsp vanilla

2 1/4 cups flour

1 tsp baking powder

This dough produces a cookie with just enough crispness! It’s become our favorite, and we’ve tried a lot of recipes over the years. Our favorite fillings are the very traditional Poppy Seed Filling and Prune Filling, but you can be creative.

Mix together in a bowl

  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt

In the bowl of a mixer (or large bowl, by hand) beat

  • 2 large eggs

Add and mix completely

  • 2/3 cup sugar
  • 1/4 cup canola oil
  • 1 tsp vanilla

Add the dry ingredients and mix just until a uniform dough forms. If the dough doesn’t hold together, sprinkle a bit of water in and continue to mix; if it seems to wet, work in a bit of extra flour.

You can use the dough right away but I often make all the fillings and dough the day before and refrigerate them. The baking happens the next day with the help of some friends.

To make the hamentaschen, preheat the oven to 325º F. Roll the dough to the desired thickness. Under 1/8-inch gives crisp, thin cookies, but you can make them up to 1/4-inch thick. Place the filling, ATTN wet 3 places where you’ll form corners with a bit of water and form the triangles. This dough has a bit more leavening than some of the other doughs I have tried: if you don’t seal the corners they will pop open! Place the cookies on an oiled sheet pan, leaving a bit of space between them.

Make an egg glaze by beating together

  • 1 egg
  • 2 tsp water

When the cookies are ready to go in the oven, brush them with the glaze and bake for about 18-20 minutes. The timing will vary according to your oven, the thickness of the dough and how dark you like the dough to get.

Remove from oven and let cool on sheet for a couple minutes before transfering to racks to complete cooling. These will get soft if you put them in a closed container so we leave them on the counter for a day or two. They don’t last much longer than that at our house unless I make a huge batch, in which case I have frozen them successfully.

Adapted from a recipe by Torey Avey.

Fluden

My mother’s recipe, courtesy of my cousin.

  • 43/4 cups flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup shortening (margarine or Crisco)
  • 4 eggs
  • 1 cup honey

Mix dry ingredients. Add shortening, eggs and honey. Beat, or mix by hand if your beater’s not heavy enough to handle this dough. For fluden, grease 13×9 pan. Roll out thin sheets of dough to fit pan and just keep building layers of dough and any filling your little heart desires – jam, raisins & nuts, cinnamon sugar, canned pie filling, ground dates, oranges & apples, chocolate chips, coconut or chili peppers if you prefer! Bake at 350 about 1 hr. or until nice and brown. Have fun! You can spread a little beaten egg, or melted jam over the top to make it shiny. Sprinkle with cinnamon sugar too if you like – it’s very creative—you can do almost anything you please with it and it’s always a little different.

My note: I believe she used this same dough to make Hamentaschen. My mom baked at a high altitude (about 4,700 feet above sea level), and I haven’t tried this recipe yet. You might need to increase the leavening by a very modest amount, but I doubt it. I do suspect that’s why the flour is not a full 5 cups, too.

Hamentaschen Sugar Dough

Combine and set aside

  • 4 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

In mixer, blend

  • 1 cup unsalted margarine

When softened, add

  • 3/4 cup sugar

When fully blended, add

  • 3/4 tsp vanilla
  • 1 egg
  • 2 TBL water

Depending on the humidity, size of the egg, etc., you may have to adjust the flour by 1/4 cup or water by 1TBL  to get the dough to hold together or not be sticky. Refrigerate dough overnight before using.

Working with about 1/4 of the dough at a time, roll to desired thickness (about 1/8 ” inch), cut into 3″ circles, top with 1 tsp filling (see Poppy Seed Filling or Prune Filling or buy commercial fillings), moisten outer ring of dough and form into triangles. Transfer to greased cookie sheet and brush with beaten egg. Bake for 15 to 20 minutes at 325 F convection; they should turn a golden color from the egg wash, but sometimes it doesn’t happen.

Depending on how thick you roll the dough and how large you cut the rounds, the yield will vary. This made about 5 dozen hamentaschen. If you go for thicker cookies (3/16 “), you’ll get about 3 dozen hamentaschen.

ATTN Because of the leavening, the cookies have a tendency to burst apart at the corners if they are not securely held together.

See Hamentaschen Honey Dough for an alternate recipe.

Poppy Seed Filling

Making this requires a special grinder and a lot of cranking, but the results are stupendous.
Makes 3 cups, for maybe 60 hamentaschen
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8 ounces poppy seeds
1 cup milk
4 TBL butter
2/3 cup sugar
2 eggs

Poppy seeds are difficult to grind unless you have a specialty grinder. It’s kind of like a manual coffee mill, but you really can’t use a coffee grinder. I have tried. ATTNIf you don’t have such a grinder, look for another recipe that soaks and cooks the poppy seeds as the following will not work.

My poppy seed grinder
My poppy seed mill, resting after a long workout.

In a poppy-seed mill, grind

  •  8 ounces (about 11/2 cups poppy seeds)

Heat the following ingredients to dissolve sugar without boiling the milk.

  • 1 cup milk
  • 4 TBL butter
  • 2/3 cup sugar (or more to taste)
  • pinch of salt

Remove the mixture from the heat. In a large bowl, beat

  • 2 eggs

In small amounts, add more and more of the milk mixture to the eggs, but ATTNnot too much at once or the eggs will cook. The idea is to gradually warm up the eggs and combine them with the milk. Once you have added half the milk to the eggs, pour it all back into the pan on the heat and let it cook until thickened into a smooth custard, but ATTNdon’t let it approach a boil!  Remove from the heat, stir in the ground poppy seeds and let the mixture cool. It can keep a couple days in the refrigerator.

Note that sometimes I’ve just added sugar and milk to the ground poppy seeds to make a filling. It’s not as satisfying but in a pinch it works. If you need a non-dairy filling you can use corn syrup and mix it with the ground poppy seeds and skip the custard/milk process completely.

Adapted from a recipe from Olga’s Flavor Factory.

Hamentaschen Honey Dough

In a mixer, combine: 4 cups flour, 1/2 tsp salt, 1 tsp baking powder in bowl of mixer. Add 1/2 cup softened shortening, 4 eggs and 1 cup honey. Combine until smooth. You may need to add up to 3/4 cup additional flour to get the dough to a good consistency: think cookie dough… that’s what it is.

You can use this to make Hamentaschen: Roll dough to 1/8-inch thick, cut into 21/2 inch circles, fill (see Poppy Seed Filling or Prune Filling or buy commercial fillings), form into triangles, brush with beaten egg and bake for 15-18 minutes at 350 F convection). It’s also the dough for making Fluden. See Hamentaschen Sugar Dough for an alternate recipe.

Fluden

Make Hamentaschen Honey Dough. Roll into a 1/8-inch layer large enough to cover bottom and go up sides of pan; trim off all but 3/8 inch that hangs beyond edge of pan. (You can use a 13×9 or 9×9 pan, depending on how much you want to make.) Spread a layer of filling on the bottom. Roll a layer of dough, a bit thinner than the outside layer. It needs to be big enough to cover the bottom and just fit in side the pan without going up the sides (or just a bit).

Alternate layers of filling and dough, ending when the last layer is near the top of the pan. You want to use many different kinds of fillings, such as Poppy Seed Filling, Prune Filling, preserves, chopped nuts, chocolate bits, etc. Commercial pastry filling should give you a broad range of choices.

When you get to the last layer, fold outer layer that you first placed in the pan back over the top layer of dough and try to seal it. Brush top with a beaten egg, sprinkle generously with cinnamon sugar. Bake in oven at 325 F convection for 45-50 minutes. It will be a fairly dark brown on top.

Let cool and store covered. Cut into small squares. Fluden can also be frozen in chunks.

Prune Filling

Combine 24 ounces dried prunes, 12 ounces dried apricots, 1/2 lemon, 1 orange (cut into 8 pieces) and water to just cover in a saucepan. Bring to a boil, lower heat and simmer until water is almost gone and fruits are soft. Let cool. Grind with 11/2 to 2 cups walnuts. Add 1/4 to 1/2 cup sugar to taste.

An alternate approach I’ve used is to simmer 20 ounces of prunes with 1/4 to 1/2 cup of water. I cooked them for 8 minutes in the microwave until they were fully rehydrated. I ground them in the meat grinder, added the grated peel from one large orange and 1/4 cup almond meal. I added no sugar.

Extra filling can be frozen and will easily keep for a year in the freezer. If you’re not making a big batch of Hamentaschen or Fluden, you might want to cut the quantities back. See the recipes for Hamentaschen Sugar DoughHamentaschen Honey Dough or Non-Dairy Hamentaschen Dough (our favorite).