Eggless Strawberry Hamantaschen

Sharing is caring!

Hamantaschen cookies are the highlight of Purim. And yet, traditional Purim cookies are not eggless or dairy-free, which can be a disappointment for those with allergies. This simple, easy and effortless recipe for dairy-free and eggless hamantaschen cookies can be made with any filling. Today we have strawberry filled Purim cookies.

I shared my Purim cookies recipes with you already, but guess what? There is more! I know! You probably think I'm obsessed with these Hamentaschen cookies, and yet I had to make a different version this week - an eggless version. Had to? Why?

Well, a friend of mine requested me to make her daughter some eggless hamentaschen cookies. The eight-year-old has just suddenly been diagnosed with egg allergy and has been having a hard time with the fact that she can't eat everything anymore. She loves cookies, and since she is Aadi's friend, every time she visits she loves to dig into the cookie jar.

One of the best things about Purim is 'mishloach manot', which is a Purim gift basket with mostly edible gifts and hamentaschen cookies. So, I decided to send her a little basket of strawberry eggless hamentaschen cookies. As you can see from my previous two recipes, hamantaschen are traditionally not eggless or dairy-free, which can be a huge problem for those with allergies. So, in this case, all I did was switch the dough to my eggless cookie dough recipe. And of course, you can make it dairy-free by just switching the butter for margarine. How cool is that?

Ingredients and substitutes

• Butter/Margarine - I always use unsalted butter but margarine works just as well. And if you use margarine you may not need the extra 2 tbsp of water to form a smooth dough. Because margarine has higher water content.
• Sugar - I highly recommend you use fine grain sugar to shorten the creaming time. Always cream the butter and sugar well. And fine grain sugar works best.
• Extract - Orange is quite traditional with these cookies but I think vanilla works like a treat with this dough.
• Strawberries - I have used fresh for these cookies because strawberries are in season now. And yet, I have used frozen before and it works just as well. I personally like to keep the filling chunky. And yet, since the girl, whom I made them for, does not like chunky I blitz it in the food processor.

Step by step instructions

Make the filling

• Place strawberries and all other filling ingredients in a saucepan.
• Cook on low heat until the strawberries are soft, all the water is absorbed.
• Mash the strawberries with a fork or blitz in a food processor.
• Cool completely before filling the hamentaschen.

Making the dough

• Sift and combine together flour, baking powder, and salt.
• Cream butter, sugar until light and fluffy.
• Add vanilla extract.
• Followed by flour mix
• Add water - just enough to make a smooth dough.
• Divide the dough into two.
• Form each into a flat disc.
• Wrap in cling/plastic wrap.

Chill dough /roll cookies

• Place in the fridge for at least 30 minutes or until firm enough to roll.
• Roll the dough using as little flour as possible.
• Using a 3 inch round cookie cutter cut as many discs as you can.
• Place the circles on a baking tray.
• If the dough has softened place it back in the fridge to chill again.

Add filling and Fold

• Place a small teaspoon of filling in the center of the disc.
• Do not add too much filling. The cookie dough is delicious on its own too.
• Too much filling will cause an overflow and open up.
• Dampen the disc edges very lightly with water or egg white ( very lightly - just to secure them).
• Overlap or pinch the three sides of the disc/circle using one of the methods (see video).

Chill cookies and bake

• Preheat the oven at 180 C / 360 F.
• Chill the cookies for at least 20 minutes while the oven is preheating (Chilling helps the cookies hold their shape better).
• Bake in a preheated oven for about 12 to 14 minutes.
• Cool on a wire rack completely before you store in a cookie jar.

Storage

• Compared to the other fillings this strawberry-filled hamentaschen cookies will stay fresh for up to a week only.
• The cookie dough can be chilled for a week in the fridge or frozen for up to three months in the freeze.
• Fruit fillings will last for a week in the fridge.

8 Tips how to make the perfect hamantaschen cookies

1. Chill the dough as required. This will prevent the cookies from spreading too much.
2. Roll the disc fairly thin so the cookies do not look bulky.
3. Thick cookies tend to open up when baking.
4. Use the right method for the right technique. The pinch method works with firm cookie dough. And yet,  if you are unsure use the overlap method.
   Alternatively, test a few cookies with the pinch method first before you do the whole batch.
5. Keep the filling thick so it won't bleed out of the cookies.
6. Do not overfill the center to prevent overflow. The cookie dough is shortbread based so it's delicious just as well.
7. Make the disc no smaller than 3 inches because one folded they tend to be smaller in size.
8. Bake until they are starting to get slightly brown on the sides - not too much to prevent them from going hard.

---

Save this recipe on Pinterest for later. Tried my recipe? Share it with me, please.
Share a picture of your work with me by uploading an image here below my Image on board. You can also find a collection of my tutorials and recipes here on Pinterest.

---

Sharing is caring!