Pizza Hamantaschen

Dough

(You can also use prepared pizza dough for this recipe to skip the dough making part)

365 grams (about 2 ¼ cups) all purpose flour

2 tablespoons nutritional yeast

1 ¼ teaspoons sea salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

½ teaspoon baking powder

⅓ cup canned coconut milk (the solid stuff at the top of the can) or softened vegan butter

¼ – ⅓ cup warm water

2 tablespoons Bob’s Red Mill Egg Replacer + 4 tablespoons water (or use your favorite vegan egg replacer for dough)

Filling

About ¼ cup tomato sauce of choice (I used Trader Joe’s pizza sauce)

About ¾ – 1 cup vegan cheese shreds (or use homemade, see notes section)

About 25 sun-dried tomatoes, optional

1. Note: If using prepared pizza dough, move on to step 3.
2. Prep the filling, then the dough. To a large mixing bowl, add your flour, nutritional yeast, baking powder, and spices. Whisk and then use a large spoon to make a well in the center. Add in the solid part of the canned coconut milk or softened vegan butter and your prepared vegan egg replacer. Mix until a firm and smooth dough—I find it easiest to use my hands to make it come together once the liquid is mixed through. If it just won’t come together, add just a teaspoon or two of water or canned coconut milk and mix some more. If you accidentally add too much liquid and the dough is sticky, sprinkle on a bit of flour and work that in.
3. On a lightly floured work surface, roll out your dough with a lightly floured straight rolling pin until about an eighth of an inch thick. A slight bit thinner is OK, but you want your hamantaschen to stay put when you build them. Thicker is not recommended as it will cause your hamantaschen to push out during the baking process.
4. Using a 3 inch diameter biscuit cutter, cookie cutter, or glass, cut as many rounds as you can fit, then gather the scrap, re-roll it, and set the extra circles aside.
5. Preheat your oven to 350° Fahrenheit (177° Celsius) and line 2-3 baking trays with parchment paper or silicone baking mats.
6. Fill your hamantaschen: I did a very small amount of tomato sauce, 1 sun-dried tomato, and about a half teaspoon of vegan cheese. Store bought vegan cheese you can add a tiny bit more but it doesn’t always melt.
7. Close the hamantaschen: There’s a few ways to do this, but I’m going to give you what I feel is the best method to keep them from opening up in the oven. Fold the left diagonal side in, then overlap it with the right diagonal side, creating a triangular tip. Pull up the bottom edge — the right side of the bottom flap should lie on top of the bottom of the right diagonal flap, creating a completed triangle. The left side of the bottom flap should be tucked under the left diagonal flap. Place each cookie about an inch and a half to 2 inches apart.
   
8. Bake each tray for 12-18 minutes (depends on your oven) until the corners start to turn lightly golden brown and they’ve firmed up a bit. Rotate and swap your trays halfway through. Mine were perfect after 16 minutes.
9. They’re best when they’re fresh and hot, but you can store leftovers in the fridge in an airtight container for up to 3-4 days. Reheat in a toaster oven, oven, or microwave. Dip in extra tomato sauce if desired and enjoy!

1. I used my 5-minute homemade vegan cheddar, which is more like a stretchy sauce. Shreds will also work. I just wouldn’t use a really runny sauce because it could leak out of the hamantaschen.
2. Picture shows me making my original (sweet) vegan hamantaschen, but I used the same folding method for these savory pizza hamantaschen.
3. Find more of Liz’s recipes at Zardyplants. This particular recipe is reprinted with permission from their e-book, Plant Based Jewish Recipes by Liz and Paul Madsen. Follow them on Facebook and Instagram.