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Delicious Gluten-Free Hamantaschen (Dairy)

User Rating 4 Star Rating (2 Reviews)

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Updated March 09, 2009

Delicious Gluten-Free Hamantaschen (Dairy)
Photo © Nancy Lapid
This recipe is adapted from one posted by Giora Shimoni, About.com's Guide to Kosher Food. I told him that until I tried this recipe, I had not eaten hamantaschen in the 10 years since I started my gluten-free diet. These are so delicious, they were worth the wait.

The recipe calls for butter and cream cheese. I used low-fat cream cheese, Smart Balance spread, and Bob's Red Mill Gluten-Free All Purpose Baking Flour.

If you don't want a dairy recipe, here is an alternative from Gluten-Free Bay.

Reprinted and modified with permission of Giora Shimoni, About.com's Guide to Kosher Food.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

  • 7 oz. (200 g) butter
  • 8 oz. (250 g) cream cheese
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (use your favorite blend of gluten-free flours)
  • Apricot jam, strawberry jam, or prune butter for filling
  • 1 egg, beaten (optional)
  • Sugar for garnish (optional)
  • Extra flour for handling the dough

Preparation:

In a mixing bowl, cream the butter and cream cheese together. Add the sugar and vanilla, and mix until smooth. Let the mixture come to room temperature. Then, add in the flour and mix lightly. Refrigerate the dough for an hour or more.

Preheat the oven to 350 F.

Cover baking sheets with parchment paper and sprinkle the paper with flour.

Coat your hands with flour and break off enough dough to roll between your palms into a ball of about an inch to an inch-and-a-half in diameter. Make sure the ball is coated with flour, and place it on the baking sheet.

Coat the bottom of a drinking glass or custard cup with flour, and flatten the ball of dough to about 1/8 of an inch. (Don't press too hard or the dough will stick to the glass.) Place about a teaspoon of filling on the circle of dough.

With a flour-coated spatula, gently lift the edges of the circle. Pull up the sides and pinch three corners together to form a triangular cookie, with filling showing. It doesn't matter if the dough doesn't look perfect. Use your finger to close any holes in the sides.

Repeat the process until the baking sheet is filled, and bake for about 20 minutes, or until golden.

Some people like to brush their hamantaschen with beaten egg and sugar before baking. Others like to sprinkle them with confectioners' sugar after they're baked. I made mine plain.

User Reviews

Reviews for this section have been closed.

 5 out of 5
This worked well with slight adjustments, Member siduriana

I used Pamela's all purpose Pancake and baking mix for my gluten-free flour, this made the crust light and delicious. I also used ""sugar in the raw"" instead of refined sugar which gave it a nicer texture and flavor. To coat the hamantaschen for baking I used brown rice flour. The end product was gobbled up by my hungry friends and family, who were amazed that it was gluten free. One word of caution, you really need watch the amount of flour you dust them with and pinch the corners together or they won't stick and end up spreading when baked.

7 out of 7 people found this helpful.

See all 2 reviews

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