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4.8 from 5 votes

Gluten Free Hamantaschen for Purim

Adapted from The Shiksa
Author: Samantha

Ingredients

  • 1 1/2 sticks unsalted butter room temperature
  • 2/3 c sugar
  • 2 eggs (1 for dough, another for egg wash)
  • 1 tsp vanilla extract
  • 2 1/4 c gluten-free flour I used Red Mills All Purpose Gluten Free Flour
  • 1 tsp orange zest
  • 1/4 tsp salt

Various fillings: (Make sure GF if using)

  • I used raspberry guava and fig and orange.

Instructions

  • In a large stand mixer (or hand mixer), begin to cream the butter until light and soft. Add sugar and cream together.
  • Add 1 egg, vanilla and orange zest and mix well.
  • In another bowl, sift together the flour and salt.
  • In about 2 batches and with the mixer on low speed, slowly add the flour mixture. Mix until just combined and use a spatula to scoop down the sides making sure everything is incorporated well.
  • Once mixed, take dough out and knead until a smooth ball forms but don't overwork it.
  • Form the dough into a round, flat disk and wrap in plastic wrap.
  • Place in refrigerator for about 2 hours or in freezer for about 1 hour.
  • Remove dough from freezer or refrigerator and flour surface very well. Using a good, heavy rolling pin (or some good ol' fashion elbow grease), begin to roll out the dough. The dough will feel hard so just get going with it. I let it rest on the counter for about 20 minutes in between pounding and then it began to create flexibility to roll out.
  • Roll out to about 1/4 thick.
  • Use a 3 inch round cookie cutter to cut out circles, or a drinking glass may work well too.
  • Don't discard scraps, knead and roll out again to cut more circles.
  • Take one circle and place a teaspoon of filling in the center.
  • Take one side of circle and fold in.
  • Take other side and fold in, bringing the top corners together.
  • Now here's the tricky part. Take the bottom part and fold up while making it overlap the 2-sides (if that makes sense? So essentially, you want the left side-corner to be OVER the bottom flap and the right-side corner under the flap.
  • Secure and pinch the corners and place them on a greased baking sheet (or parchment paper, if using).
  • Brush with egg wash.
  • Bake at 350 degrees Fahrenheit for about 20 minutes, rotating halfway through.
  • Let cool on baking sheet for about 5 minutes before transferring to a cooling rack.