Vegan Pop-tart Hamantaschen

These Vegan Pop Tart Hamantaschen are the perfect ratio of pastry and filling to bring back your sweet tooth. Vegan and kosher for Purim? Yes, please!

Whether you’re just looking for a new way to enjoy hamantaschen or you’re searching for fun vegan options, I’ve got your back. These little cookies come with all the flavors and colors of a pop tart and the decadence of a hamantaschen cookie. It’s like eating two desserts in one!

Holiday hamantaschen are a staple at Purim celebrations, so make your holiday prep easier by practicing (and noshing on) this Vegan Pop-tart Hamantaschen recipe in advance. Check it out below!

Need other ideas for Purim? Check out my other recipes here!

Vegan Pop-tart Hamantaschen

Author: Micah Siva

Makes: 16-18

Dough:

• 1/3 cup unsalted vegan butter, at room temperature
• ¼ cup granulated sugar
• 2 tablespoons apple sauce
• 1 teaspoon vanilla extract
• 1 ¼ cup flour
• 1 tbsp cornstarch
• ½ teaspoon baking powder
• ¼ teaspoon sea salt

Filling:

• 1 cup strawberry jam

Frosting:

• 1 ½ cups powdered sugar
• 2 tablespoons milk
• 1 tablespoon light corn syrup
• ¼ teaspoon vanilla extract
• ¼ cup rainbow sprinkles

Preparation:

1. Use the paddle attachment of a stand mixer to combine the butter, sugar, apple sauce, and
   vanilla. Add the flour, cornstarch, baking powder, and salt, mixing on low until just incorporated.
2. Flatten the dough into a disc and wrap in plastic wrap. Refrigerate for at least 45
   minutes.
3. Line 2 baking trays with baking paper.
4. Remove the dough from the fridge and cut it in half. Re-wrap one half of the dough with
   plastic wrap and keep in the fridge. Roll one half of the dough on a well-floured surface
   to ⅛-inch thickness.
5. Use a 3-inch circular cookie cutter (or glass) to cut out circles and transfer them to the
   lined baking trays. Repeat with remaining dough. Brush each circle with the cornstarch
   mixture. Re-roll the scraps until all dough is used. If you find the dough is sticking to the
   glass, dip it in flour before cutting.
6. Place 1 teaspoon of the filling in the center of each circle. Fold the left side of the dough
   towards the center, covering a small portion of the filling. Fold the right side of the dough
   towards the center, slightly overlapping with the left on the edge closest to you, creating
   a triangle shape. Fold the top of the dough over, pinching the edges together, or tuck it
   over like an envelope.  Pinch each corner to secure.
7. Repeat with the remaining and transfer the tray to the fridge for at least 15 minutes.
8. Meanwhile, preheat the oven to 350F.
9. Bake the hamantaschen directly from the fridge for 13 to 15 minutes, or until just
   golden. Note: if you roll the hamantaschen out too thick, it will take longer to bake.
   Check the hamantaschen for doneness around 12 minutes.
10. Let cool on the baking tray.
11. Make the frosting: in a medium bowl, whisk the powdered sugar, milk, corn syrup, and
    vanilla in a bowl until smooth.
12. Drizzle the frosting over the hamantaschen and top with sprinkles.