Best Raspberry Hamantaschen Recipes

EASY PIE DOUGH RASPBERRY HAMANTASCHEN

Easy Pie Dough Raspberry Hamantaschen image

This year, we tried a shortcut for our Hamantaschen, since we were didn't have time to make dough from scratch. We used pre-made vegan (parve) pie dough we found on the freezer section at Whole Foods. They might not be the prettiest hamantaschen ,but they are amazing!!

Provided by Vicky & Ruth

Number Of Ingredients 2

Ingredients

1 pack of frozen rolled pie dough (if making the dough from scratch, use this vanilla hamantachen dough recipe, or this vegan hamantaschen recipe)
24 teaspoons of good quality raspberry preserves

Steps:

Preheat the oven to 350F. Line a baking sheet with parchment paper
Unroll the dough, and roll it 1/8" inch thick
With the help of a glass or cookie cutter, cut the dough into 3" circles
Spoon 1 teaspoon of raspberry preserves in the center
Pinch the dough in three spots into a triangle shape (look at the images in the post for guidance)
Transfer them to the lined baking sheet and bake for 25 minutes

Nutrition Facts : ServingSize 1 hamantaschen, Calories 129 calories, Sugar 3.4, Sodium 52, Fat 7.7, SaturatedFat 1.9, UnsaturatedFat 5, Carbohydrate 13, Fiber .4, Protein 1.5

RASPBERRY HAMANTASCHEN

Raspberry Hamantaschen image

Gluten Free and Dairy Free Raspberry Hamantaschen http://www.elanaspantry.com/desserts/gluten-free-raspberry-hamantaschen/ Yield will be dependent on the size of your cookies and thickness of your dough. I used a scalloped cookie cutter that was 1 ¾-inches in diameter and rolled my dough to approximately ¼ inch thick; my yield was around 2 dozen little cookies. It was challenging to get an exact yield as my younger son was eating these almost as fast as I baked them.

Provided by Elanas Pantry

Categories Dessert

Time 23m

Yield 2 dozen, 10-12 serving(s)

Number Of Ingredients 7

Ingredients

2 cups blanched almond flour
1/2 teaspoon celtic sea salt
2 tablespoons grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon water
some raspberry jam

Steps:

In a large bowl, combine almond flour and salt.
In a smaller bowl, combine oil, agave, vanilla and water.
Mix wet ingredients into dry.
Chill dough in refrigerator 1 hour.
Roll out dough between 2 pieces of parchment paper ¼ - ½ inch thick.
Cut dough into circles (size of your choosing).
Make a light indentation with your forefinger in the center of each circle.
Drop ½ teaspoon of raspberry jam into the center of each circle.
Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie.
Bake at 350° for 8 minutes until cookies are golden brown around the edges.
Serve.