'Hamantashen' Inspired Apricot Jam Cookies

Hi, everyone! Today I wanted to share this little ‘hamantashen’ inspired cookie recipe, which I made to participate in the ‘hamantashen for ukraine’ fundraiser from a berlin-based bakery called fine bagels! Hamantashen are jewish holiday pastries or cookies and are typically shaped triangular and filled with poppyseed, jam or other sweet fillings.

The fundraiser action started back in 2022 in order to support humanitarian aid in Ukraine. Since I’m just a home baker, I wanted to participate by sharing my take on a vegan recipe version, selling some cookies to my friends and be able to donate at least a small amount. I also thought sharing my take on the recipe could help other fellow home bakers to participate as well, so feel free to join! :)

and now here is my recipe for these:

'Hamantashen' Inspired Apricot Jam Cookies

Ingredients:

(makes about 8 cookies)

for the cookie dough:

150g light flour (I used light spelt)
1/2 tsp cornstarch
1/2 tsp baking powder
a pinch of salt
a little bit of vanilla or cinnamon
50g vegan butter or coconut oil
50g maple syrup
1 tbsp cold water if needed (optional, you could also just wet your hands a bit if you feel like the dough is too dry)

for the filling & topping:

a few tsps of your favorite jam or filling (I used apricot jam, but a lot of things work very well with this! you could even try peanut butter, vegan nutella or any other kind of sweet filling!)
some green pumpkin seeds or pistachios
a little bit of plant milk for coating

Instructions:

Combine all ingredients for the dough and knead together until you get a soft, not very sticky consistency.
Preheat your oven to 180°C and place the dough in the fridge or freezer until the oven is preheated.
Chop your pumpkin seeds or pistachios and prepare your filling if needed.
Roll out the dough and cut out little circles (you can use a bigger glass jar for this).
Place 1-2 tsp of your chosen filling in the middle of each circle and form into a triangular shape by folding the three sides halfway towards to middle (there are different ways to fold hamantashen, I think. You can find a lot of references and instructions online!).
Now coat your cookies with a little bit of plant milk and add the pumpkin seeds to each of the three pointy ends.
Bake the hamantashen cookies for about 15-20mins or until slightly golden around the edges.
Lastly, let them cool completely and you’re done!