Updated: Dec 31, 2019
Plant-based, Vegan, Gluten Free
Are you like me and hate dealing with dough? As always I got you covered!
Hamentachen come from the Yiddish dessert of poppy dough pockets. Jews in Europe use to eat these around holiday times and some how over the years they became specifically assigned to the holiday of Purim.
I have actually never made these classic cookies. Because. I. don’t bake and my husband is the baker in our house. – and I like it like that 😉
But I saw these on an Israeli food bloggers’ Instagram (@vegan_hightech_mom) in Hebrew and I had to share them with the rest of the English speaking world!
- 1 cup of pecans or walnuts
- 1 cup of majool dates (very soft)
- 2 tbsp of raw tahina or peanut butter or almond butter (can make different versions using one of the former)
- 1 tbsp of maple syrup
- Process the dough ingredients in a good processor until you get a doughy consistency. Not too smooth, it’s nice to be able to see the small nut bits.
- Lay the dough out on baking paper and cover it with another sheet over baking paper. Roll out until flat like pizza dough.
- Using the mouth of a drinking glass cut out circles like you would for cookies. Lay all the cut circles out separately on a sheet of baking paper. Cover with another sheet and using the bottom of a jar or glass flatten themselves little. But not too much.
- Mix the filling ingredients in a cup or jar. Spoon 1 tsp into the center of the dough circles.
- Close the dough like you would regular Hamentachen. Connecting two sides to create points.
- Freeze for at least 1 hour on a baking sheet not stacked. Then transfer them to a tight sealing container and store in the freezer. When you are ready to serve, remove them from the freezer 10 minutes before.