Hamantaschen Dough (Pareve)

Tina Wasserman
Recipe by
Tina Wasserman

Another version of dough when you want your pastry to be dairy-free.

2 sticks unsalted pareve margarine
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoons vanilla extract
Zest of 1/4 of a large orange
5 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup orange juice
Filling of your choice, canned or homemade (See "Hamantaschen Prune Filling" and "Hamantaschen Mohn Filling")
1 egg plus 1 tablespoon water for glaze
  1. Cream the margarine and sugar until well combined. Add the eggs, vanilla, and orange zest, and mix until light and fluffy. 
  2. Combine the flour, baking powder, and salt in a 1-quart bowl. Add half the flour mixture to the mixing bowl, and stir until almost incorporated. Add half the orange juice and combine. 
  3. Repeat with the remaining flour mixture and the remaining orange juice until a soft, smooth dough is formed. Refrigerate the dough for 15 minutes or longer before rolling out.
  4. Roll out the dough to 1/4-inch thickness on a lightly floured board, and cut into 2 1/2-inch circles. 
  5. Place 1 scant teaspoon of filling in the center of each circle. Shape into triangles by using your thumbs to push up from the bottom of the circle and your forefingers to pull down from the top sides. Pinch the top seams of the dough well to securely enclose almost all of the filling. A little should peek through the top of the opening.
  6. Combine the remaining egg with the 1 tablespoon of water, and brush the egg wash on the tops of the hamantaschen. 
  7. Bake at 350°F on parchment-lined cookie sheets for 12 minutes or until lightly golden.
Additional Notes
  • The addition of orange juice not only adds flavor, but the acid breaks down some of the gluten in the flour. This will make your cookie tender.
  • Never use whipped or diet margarine. You will add too much air and water to the dough and change its consistency, making it harder to roll out and shape.