A favorite for Purim, these triangular cookies or hamantaschen are a fun project for adults and kids, can be made with or without butter; in this case without, and filled with an infinite number of traditional (poppyseed, apricot) or more innovative (in this case, a sweet Nutkrack citrus-pecan mixture). Give 'em a try, see what you think!
This dough recipe adapted from Tori Avey; we recommend you check out her videos for techniques in folding the little triangles: https://toriavey.com/toris-kitchen/dairy-free-hamantaschen/
**Filling recipe is below -- make the filling ahead of time so it's ready when the dough is!
Nutkrack Citrus-Pecan Hamantaschen
2 large eggs
2/3 cup sugar
1/4 cup canola oil
1 tsp lemon zest
1 1/2 tsp vanilla
2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp fine kosher salt
1-5 tsp water (if needed)
Preheat oven to 350 degrees F.
Mix flour, baking powder and salt in one bowl. Whisk together remaining ingredients in another mixing bowl. Slowly add the wet ingredients to the dry, mixing with a wooden spoon until just gathered together, adding a tiny amount of water if needed. Keep the dough covered while working with it so it does not dry out.
Roll out on a clean flat surface, cut 3-inch circles using a cookie cutter or a drinking glass. Add a teaspoon of filling and one half Nutkrack pecan at top of each cookie and fold sides in carefully, use technique in link above, being careful to seal corners to prevent leaking.
Place on baking sheet lined with parchment, bake until lightly browned and filling is bubbly, about 15 minutes. Remove and cool on rack.
Orange-Pecan Nutkrack Filling
3/4 cup raw pecans, finely chopped
1/2 cup Nutkrack pecans, finely chopped
1/4 cup honey
2 tbsp light corn syrup
2 tbsp orange marmalade
1/2 tsp orange zest
2 tbsp orange or lemon juice
1/4 tsp kosher salt
2 tbsp unsalted butter (or substitute for non-dairy if preferred)
1/2 cup water
Mix all ingredients in a saucepan and bring to a boil, then lower heat and simmer for about ten minutes or until thickened; allow to cool thoroughly before filling hamentaschen.
Prep time: 30 mins
Cook time: 15 mins