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EST. 2011 BY LIZ RUEVEN
The Perfect Hamantaschen Dough

The Perfect Hamantaschen Dough

It’s a little early, I know. But the weekend is fast approaching and with it comes an opportunity to commit to mastering the most whimsical of all baked goods: Hamantaschen!

So when Sarah Lasry posted a little preview of what I’ll be posting here NEXT week, our friend Shushy over at Cooking in Heels flipped head over her stilettos for this dough. Sarah promises it’s fabulous, even for those of us who have had problems with corners popping open and shapes looking too, well, UN- triangular. Yup, both Sushy and I confess freely to being hamantaschen challenged.

With thanks to Shushy, who stirred up a lot of expectation on her Instagram account (do check out her fabulous blog) and Sarah Lasry, one of my  “4 Bloggers Dish: Passover” co-authors and go to recipe expert at Patchke Princess, here’s a dairy free (pareve) dough without a bit of margarine.

YAY for coconut oil!

For more ideas on hamantaschen fillings (chocolate and apricot and kid friendly jelly) and doughs (chocolate and anise and peanut butter), click my previous posts here and here.

Be sure to check back for another hamantschen recipe next week. I’m sworn to secrecy but I CAN tell you that it’s time for something savory- and we’ll have it right here for you.

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5 Comments

    • I checked in with Sarah Lasry, the recipe writer and she believes it will be fine if you use White Whole Wheat Flour. She suggests that you might need more liquid to achieve the right dough consistency, though. Good luck and let us know how they turn out.

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