About the Recipe
Indulge in our specially crafted nut-free and Gluten-Free Hamantaschen. These delectable treats are a feast for the taste buds and a visual delight, with a buttery, sweet flavor that melts in your mouth. Each Hamantaschen is meticulously shaped into a perfect triangle, embodying the traditional design cherished for generations. Their bite-sized portions make them ideal for everyone.
Inclusivity is our priority. We’ve eliminated common allergens from our recipe, allowing everyone to enjoy these pastries without worry. This thoughtful approach prioritizes enjoyment, taste, and community, making our Hamantaschen a perfect addition to any gathering. Whether you’re celebrating Purim or simply savoring a sweet moment, they promise a delightful experience that transcends the ordinary.
Each bite reveals a rich, buttery flavor profile complemented by a variety of mouthwatering fillings, from classic fruit preserves to innovative combinations. The outer crust is crafted to achieve a perfect balance of tenderness and flakiness, holding the delicious filling securely while being light enough to enjoy without feeling heavy. This attention to detail makes our Hamantaschen a standout choice for any occasion.
These delectable treats transcend taste; they embody the essence of bringing people together. Sharing food fosters connection and community, and our Hamantaschen are an ideal centerpiece for gatherings, celebrations, or intimate moments. With their allergen-friendly formulation, they invite everyone to enjoy sweets without dietary restrictions. Gather friends and family, or indulge in self-care, and experience the delight of our nut-free and gluten-free Hamantaschen.
Ingredients
1 ½ cups superfine brown rice flour
1 cup potato starch
1 cup tapioca starch
¾ cup oat flour
¼ cup sweet rice flour
2 teaspoons baking powder
2 teaspoons xanthan gum
½ teaspoon salt
3 eggs
1 cup sugar
½ cup oil
1 stick of butter
2 tablespoons orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla extract
For Filling
1 jar of Prune butter/ Poppyseed pastry filling
½ teaspoon cinnamon, or more to taste
1 teaspoon of orange zest
Preparation
In a large bowl, combine all the gluten-free flour, baking powder, xanthan gum, and salt. Whisk to combine and set aside.
In a mixer, beat eggs on high speed for one minute until thick. Add sugar and beat for one more minute.
Add oil, orange juice, zest, and vanilla extract and beat until combined.
Gradually add the gluten-free flour mixture to the mixture. Mix until well combined and the dough begins to gather together (the dough will not be stiff enough to form a ball).
Remove the dough from the bowl, wrap it in waxed paper, and refrigerate overnight. The dough can be stored in the refrigerator for several days before baking.
When you are ready to bake the hamantaschen, preheat the oven to 350 degrees Fahrenheit.
Make the hamantaschen filling: combine all the filling ingredients in a prep bowl and set aside.
Work with a quarter of the dough at a time, leaving the remainder refrigerated until needed, so it does not become too soft or sticky. Using a rolling pin, roll out the dough between two pieces of waxed paper to about ⅛ inch to ¼ inch thickness. If the dough is sticky, sprinkle some gluten-free flour on the work surface and knead it into the dough. Use rice flour for this step.
Using a wide juice glass (or biscuit cutter), press the top of the glass into the dough to cut out 3-inch circles of dough. Gather scraps and reroll for more circles. With a spatula, move the dough circles to cookie sheets lined with parchment paper.
Place approximately 1 teaspoon of filling in the center of each circle. Fold up the sides of the circle to form a triangle (symbolic of Haman’s three-cornered hat). Leave an opening at the center of the triangle to allow the filling to peek through. Pinch the edges together to prevent the filling from leaking out.
Bake at 350 degrees Fahrenheit for 12 to 17 minutes or until the edges are slightly brown. Keep an eye on the cookies for the final 2-4 minutes so they brown perfectly and do not burn.
Let cool slightly before transferring to the cooling rack.
Notes