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Honest Gourmet Vegan Hamantaschen Old-Vienna-Style Recipe

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4 from 4 reviews

This recipe offers a refined, vegan version of Old-Vienna-style Hamantaschen, featuring a tender shortcrust pâte sablée made with high-quality vegan butter and a carefully crafted emulsion base. The dough is enriched with full-fat soy milk, soy lecithin, vanilla, and rum for an authentic flavor and texture, filled traditionally with poppy seed or Austrian plum butter (Powidl). Perfect for Purim or any festive occasion, these pastries combine delicate crumb and rich filling, while adhering to vegan principles without compromising taste or texture.

Ingredients

The Emulsion Base

  • 45ml Full-fat soy milk (heated to 90°F / 32°C)
  • 1.5 tsp Soy lecithin powder
  • 1 tsp Vanilla extract
  • 1 tsp Dark Rum (Inländer Rum recommended)

The Dry Components

  • 300g White pastry flour (T480 Glatt or substitute 225g all-purpose + 75g cake flour or Italian tipo 00)
  • 50g Finely ground almond flour
  • 90g Powdered sugar
  • 1/2 tsp Salt
  • Zest of 1/2 organic lemon

The Fat

  • 180g High-quality vegan butter (minimum 82% fat)

The Filling

  • 250g Poppy seed filling (veganized classic with maple or date syrup and vegan margarine)
  • and/or 250g Powidl (Austrian plum butter) or any preferred filling

Additional

  • Powdered sugar for dusting

Instructions

  1. Prepare the Emulsion: Whisk together the soy lecithin powder into the heated soy milk (at 90°F/32°C), then add the dark rum and vanilla extract. Let this mixture hydrate and thicken for about 10 minutes until it becomes a thick, viscous slurry.
  2. Make the Sablage: Using a food processor, pulse the pastry flour, almond flour, powdered sugar, salt, and lemon zest briefly. Add the cold, cubed vegan butter and pulse until the mixture resembles coarse sand with pea-sized crumbs.
  3. Bind the Dough: Pour the emulsion slurry into the dry mixture and pulse just until the dough barely clumps together. Avoid overworking to keep the pastry tender.
  4. Chill the Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 6 hours. This resting period allows the flour to hydrate fully and the dough to develop structure without eggs.
  5. Shape the Hamantaschen: Roll the chilled dough out to about 3mm thickness. Use an 8cm circle cutter to cut rounds. Place a spoonful of poppy seed filling or Powidl in the center of each round, then pinch the edges carefully to form triangular shapes.
  6. Freeze Before Baking: Place the shaped triangles on a baking sheet and freeze for 20 minutes immediately before baking. This thermal shock helps prevent the pastries from losing shape or structural integrity in the oven.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the frozen hamantaschen for 18-22 minutes, or until lightly golden and firm. Remove from the oven and let cool on a rack.
  8. Finish: Dust the baked hamantaschen with powdered sugar for the signature sweet “shroud” finish before serving.

Notes

  • Use a high-fat vegan butter (min. 82% fat) to ensure proper texture and avoid dough becoming too loose.
  • The alcohol in the rum is chemically necessary to help with the dough’s texture and flavor development; it mostly evaporates during baking.
  • The 6-hour chill time is essential for hydration and flavor but overnight chilling can improve the result further.
  • If unavailable, substitute pastry flour with a blend of all-purpose and cake flours or an Italian tipo 00 flour for optimal tenderness.
  • Freeze shaped hamantaschen immediately before baking to maintain their triangle shape and prevent filling leakage during baking.
  • Try different fillings such as apricot jam, chocolate spread, or your favorite fruit preserves for variation.

Find it online: https://marthatasty.com/honest-gourmet-vegan-hamantaschen-old-vienna-style-recipe/