Vegan Hamantaschen

March 20, 2011
3 Ratings
  • Makes 24
Author Notes

Less-than-traditional dough with some mashed banana. It just happens to be vegan--this is just a copy the recipe from Jewish Vegetarian Year cookbook with some maple sugar added in. I didn't get much maple flavor so that isn't crucial--just use a full 1/2 cup of regular sugar.

The dough is not too sticky, thus you will get some cookies that open up if you only pinch sides together. To lessen the occurence, I started an overlap-fold technique, hopefully the picture can demonstrate the detail, it's hard to explain in words. Enjoy! —Raquelita

What You'll Need
  • 2/3 cup vegetable shortening or butter substitute (I like Earth Balance)
  • 1/4 cup maple sugar
  • 1/4 cup white or raw sugar
  • 1/2 cup well-mashed banana
  • big pinches salt
  • 1/2 teaspoon vanilla
  • 2 3/4 cups all-purpose flour
  • jam, nutella, fruit butter or traditional filling
  • 2 tablespoons water
  1. beat together shortening and sugars
  2. add in banana, water and vanilla, beat well. don't worry if the mixture separates out here--it looks ugly but it works!
  3. beat in the salt and flour to make a smooth dough
  4. form a ball, cover and chill for at least 2 hours
  5. on a floured surface roll out to less than 1/8 inch thick. cut 3-inch circles in the dough. it's good to work in batches as the dough softens quickly. you can gather scraps and re-roll them, but put them in the freezer or refrigerator while you deal with your circles.
  6. dot a scant teaspoon of jam or filling in the middle of each circle.
  7. to make the traditional triangle shape: fold one side of the circle, then fold the next third so there is some overlap, then fold the last third. the jam center should still be visible. note: to keep them from opening up, instead of folding up and pinching sides together "up-side" to "up-side", use some of one edge (what used to be facing up) to fold OVER the other edge (what used to be on the bottom), then pinch.
  8. place a few inches apart on parchment-lined cookie sheets (in case of runny jam) and bake at 375F for 12 or so minutes, until you can see some browning. let cool before enjoying--the jam will firm up nicely (Nutella turns into a nice dense consistency too)

See what other Food52ers are saying.

  • Hannah Flood
    Hannah Flood
  • Jessica Ann Green
    Jessica Ann Green
  • lapadia
  • Alyssa Bartoshevich
    Alyssa Bartoshevich

5 Reviews

Hannah F. December 11, 2020
If I don't have maple sugar would it be better to swap that with maple syrup or just more white sugar?
Jessica A. March 10, 2017
Has anyone tried this recipe with canola oil instead of vegan margarine?
Alyssa B. March 19, 2019
Doesn't come out right unless you use a solid fat. It's pretty great with the Earth Balance.
lapadia May 14, 2011
Yum..love the "banana" dough :). Am thinking a date filling would be nice, too!
lapadia May 14, 2011
OH!!....cool looking photo!