Hamentashen are served during the Jewish holiday of Purim. Whether you’re Jewish or not, you’ll enjoy eating these cookies. Traditionally, they are prepared with eggs; however, here’s a vegan version which you can find in The Vegetarian Resource Group’s vegan cookbook The Lowfat Jewish Vegetarian Cookbook!

Hamentashen
Serves 15
1½ cups unbleached white flour
1½ cups whole wheat pastry flour
1½ teaspoons baking powder
1/3 cup oil
2/3 cup water
½ cup applesauce
3 Tablespoons orange juice
5 Tablespoons prune or poppy seed filling (found in the baking or Kosher section of
supermarkets)

Preheat oven to 350 degrees.
Mix all the ingredients, except filling, together in a large bowl. Knead dough for
a few minutes. Separate into 3 balls. Cover balls of dough with a slightly damp towel
and refrigerate dough for about 3 hours. Remove dough from refrigerator and roll balls
of dough out to 1/8-inch thickness. Cut out approximately fifteen 4-inch rounds. Place
1 teaspoon prune or poppy seed filling in center. Form a triangle out of the dough by
folding in edges but still leaving some space in the middle of the dough for the filling to
remain mostly uncovered.
Bake at 350 degrees for 30 minutes until dough is brown. Serve.

Note: If you are unable to purchase prune or poppy seed filling in your local supermarket, simply purée a few prunes with a little fruit juice. You can also use other fruit fillings such as cherry or strawberry.