Hamantaschen with Forest Berry Fillingby Kimberly Resnick
The perfect light cookie to hold a fresh delicious filling fit for a queen.
2 + ⅓ cup all purpose flour
¾ cup organic granulated sugar
¼ teaspoon baking powder
½ cup + 2 teaspoons vegan butter ( we use original Earth Balance)
3 tablespoons nondairy milk (we use unsweetened soy milk)
3 tablespoons aquafaba ( water from a can of chickpeas or any white bean)
1 teaspoon vanilla extract
¼ tsp Lemon extract
Forest Berry Filling
48 ounce bag frozen mixed berries ( blueberries, blackberry, strawberries)
4 cups organic granulated sugar
1 cup cornstarch
½ teaspoon lemon extract
1 tablespoon vanilla extract
Prepare filling first
Time: approximately 30 min
- In a saucepan defrost berries pour out any excess liquid
- Cook berries and sugar together on medium low until sugar is completely dissolved
- *very important not to overheat the berries at any time . It will lose the bright berry flavor.
- Pour berry sugar mix into blender with corn starch. Blend until smooth. Blender is best to ensure there are no chunks of cornstarch and the filling is nice and smooth
- Pour back into the sauce pan heat on medium. This process takes some time. The goal is to cook out as much of the moisture as possible. Again the heat should never be to high or the sugar will burn. Stir and scrape bottom constantly. It’s done when it is very thick and there is no extra liquid. Add in vanilla and lemon at the very end.
- Let cool and refrigerate. It will thicken up even more in the fridge
- Sift together all dry ingredients and set aside.
- Combine butter, sugar, aquafaba in bowl. Using mixer beat until light and fluffy.
- Separately combine soy milk vanilla and lemon extracts
- Slowly alternate adding dry and wet ingredients into butter mixture.
- When it starts to get tough you might need to knead by hand.
- It should be a thick moist dough that doesn’t crack. If it does crack add in a little more milk or flour if dough appears too wet
- Wrap and put in fridge for at least 4 hrs
- Roll out dough with powdered sugar approximately ¼ inch thick
- Use a 4 inch round cookie cutter or the top of a glass to cut out circles
- Lay them on a parchment lined cookie sheet.
- About 2 inches apart. Using a tablespoon place the filling in the center of the round dough
- Pinch the two bottoms together then the top. Leaving a small opening in the center.
- Bake at 350 degrees for approximately 25 min turning the sheet in the oven halfway through cooking.
- The edges and bottom should be golden when done.
Recipe by Kimberly Resnick via Lil’ Yenta’s, a 100% vegan bakery located in Philadelphia, PA. Check out Lil’ Yentas on Instagram.