Recipe by Elana's Pantry
http://www.elanaspantry.com/desserts/hamantaschen/ Traditionally, Hamantaschen are stuffed with prune paste or poppy seed paste. While I liked the tradition, these tastes were a little strange to me growing up. Now, these gluten-free Hamantashcen are filled with a more familiar, yet slightly exotic filling. I hope you like them as much as we do!
- 236.59 ml currants
- 354.88 ml water
- 2 apples, peeled, cored, chopped
- 1 whole vanilla bean
- 6 slivers lemon rind
- 236.59 ml dried apricot, chopped in quarters
- 709.77 ml blanched blanched almond flour
- 2.46 ml celtic sea salt
- 118.29 ml grapeseed oil
- 1 egg
- 29.58 ml agave nectar
- 14.79 ml vanilla extract
Directions See How It's Made
- Filling Instructions:.
- In blender, on high speed, puree currants in 1 ½ cups water until smooth.
- In a medium saucepan, combine currant mixture, apples, vanilla bean, lemon rind and dried apricots.
- Cook over medium heat, stirring occasionally, until apples are soft, about 45 minutes.
- Dough Instructions:.
- In a large bowl, combine almond flour and salt.
- In a smaller bowl, mix together oil, egg, agave, and vanilla.
- Mix wet ingredients into dry.
- Roll dough into 1 inch balls; place them on a parchment lined baking sheet, then press flat into small circles.
- Scoop one teaspoon of filling into each circle of dough.
- Fold the dough in from three sides and pinch the corners to form a triangle shaped cookie.
- Bake at 350° for 10-12 minutes until dough is golden brown.