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Parve
Easy
1 Hour
Diets 
We originally used chopped chocolate for this recipe, but after further testing, we experimented with a salted caramel ganache—and the results were outstanding. We highly recommend taking the extra few minutes to make this ganache; it truly elevates each bite.
For a fun twist on flavor and appearance, try adding instant espresso powder or instant coffee to the dough. Espresso powder dissolves quickly, creating a striking coffee-marbled effect, while instant coffee takes a bit longer to melt. Simply cover the dough and let it rest for five minutes, then knead it gently to achieve a beautiful swirl. Enjoy!
Servings: 18 hamantashen
2/3 cup sugar
2 eggs
1/2 cup Tonnelli Avocado or canola oil
1 teaspoon Gefen Pure Vanilla Extract
1 and 1/2 teaspoons baking powder
2 (3-and-1/2-ounce) salted caramel chocolate bars (parve), chopped
1/4 cup nondairy milk, such as Gefen Coconut Milk
Add the caramel chocolate bars to a glass or metal bowl. Heat 1/4 cup nondairy milk in a saucepan over high heat until scalding hot. Pour over chocolate and immediately mix until smooth and completely melted.
Preheat oven to 350 degrees Fahrenheit. Mix sugar, eggs, oil, vanilla, baking powder, and salt. Add flour, one cup at a time, until a cohesive dough forms, then mix in instant coffee. Cover dough and set aside to rest for three to four minutes.
Place a large piece of Gefen Parchment Paper on the kitchen counter and lightly flour it. Turn the dough onto the parchment and sprinkle with a little more flour. Top with another piece of parchment paper. Using a rolling pin, roll dough into a 1/4-inch-thick circle.
Using a three-inch cookie cutter or drinking glass, cut out rounds. Roll the remaining scraps into a smooth, workable dough, roll out, and cut out as many more hamantashen as possible.
Add half a teaspoon to one teaspoon of filling per round, being careful not to overfill. Top with a pinch of sea salt. Fold to form hamantashen and pinch edges to seal.
Arrange on a parchment-lined baking sheet and bake for 10 to 13 minutes. Drizzle with more ganache (if desired).
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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