Raspberry Crumble Hamantaschen With Chocolate Drizzle
Vegan hamantaschen with raspberry jam, a buttery crumble topping, and a chocolate drizzle. Easy to customize with different jams and toppings. Perfect for Purim or anytime.
Ingredients
Dough:
- 1/2 cup unsweetened vegan milk at room temperature
- 1 tablespoon cornstarch
- 1/3 cup refined coconut oil at room temperature
- 1/2 cup sugar
- 1/2 teaspoon fresh lemon zest
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Filling:
- 1/2 cup raspberry jam store-bought, cold
Crumble Topping:
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons sugar
- Pinch of salt
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons refined coconut oil semi-firm
- Chocolate Drizzle:
- 1/4 cup semisweet chocolate chips
- 2 tablespoons vegan milk
Maple syrup, for brushing
Instructions
Prepare the dough:
- In a cup, mix together milk and cornstarch with a fork until as dissolved as possible. Set aside.
- In a medium mixing bowl, use an electric hand mixer to beat together the coconut oil and sugar. It should be somewhere between creamy and crumbly. Add the milk and beat until smooth and incorporated. Mix in the zest and vanilla. Add 1 cup of the flour, the baking powder, and salt. Beat on medium until smooth. Add the rest of the flour about 1/4 cup at a time, mixing after each addition, until the dough is stiff, smooth and not tacky. It will probably start climbing up the beaters. That's ok! If needed, add a tablespoon of flour or so.
- Divide dough in two, roll into a ball and flatten a bit into a fat disc, then wrap each in plastic and refrigerate for about 30 minutes. In the meantime, prepare the filling and crumble.
Prepare the crumble topping:
- Combine flour, sugar, and salt. Add vanilla and coconut oil in small pieces and work it in with fingertips until coarse crumbs form. Keep chilled.
Form the cookies:
- Have ready 2 large baking sheets, lined with parchment paper. Preheat oven to 350°F.
- Sprinkle a clean, dry countertop with a little flour. Take one portion of dough and flatten it out a bit with the palm of your hand, then roll about 1/8 inch thick, sprinkling with flour if the dough seems sticky.
- Using a 3 inch cookie cutter, create 14 to 16 circles of dough. Peel away the excess dough. Fill each cookie with about a heaping teaspoon of cold raspberry jam.
- Pinch together two sides to form a cone. Then fold up the bottom, once again pinching the sides to seal. Top each cookie with a small pinch of cold crumble and press lightly. Brush the dough lightly with maple syrup for a little extra browning.
- Roll out the other portion of dough and repeat. If desired, you can roll out the remaining excess dough and make a few more cookies.
Bake:
- Bake 10 minutes, rotate pans, and bake another 8 minutes or so. The bottoms should be golden brown. The tops don't brown much. Cool on the pan for 10 minutes, then transfer to a rack. Cool completely before drizzling.
Chocolate drizzle:
- Melt the chocolate chips and milk together in a small saucepan over low heat, stirring until smooth. Let cool slightly until it reaches drizzle consistency. Drizzle cooled cookies with the chocolate using a spoon or piping bag. Let set before storing.
Tried this recipe?Let us know how it was!
