Sweet Potato Dough Hamantash
Sweet-potato savory crispy dough Hamantash filled with vegan cheese mix and olives.
Equipment
- Mixing bowl
- Rolling Pin
- Round cookie cutter
- Baking Tray
- Parchment paper
Ingredients
For the Cookie Crust
- 2¼ Cups GF oat flour 230gr
- ½ Cup Vegan butter 100gr
- ¾ Cup Sweet potato puree 160gr cooked and drained or baked
- ⅓ Cup Maple syrup 80gr
- Pinch Salt
- 2 Tbsp Potato starch
- 1 Tsp Baking powder 10gr
Vegan Cheese Filling
- 75 gr Vegan feta cheese Grated
- 75 gr Vegan cashew mozzarella cheese Grated
- 75 gr Vegan shredded yellow cheese
- 30 gr Kalamata olives No seeds, chopped
- 30 gr Green Tasos olives
- 1 Tbsp Zaatar
- 1 Tbsp Sumac
Instructions
- Heat the oven to 175C/350F degrees.
- In a mixing bowl put all the dry ingredients with the butter and mix well. You can knead in a food processor, mixer, or by hand.
- Add the sweet potato and maple puree and mix well until the mixture is combined.
- Form a flat ball of dough and put it inside baking paper. Refrigerate it for half an hour.
- In the meantime, you can prepare the vegan cheese and olive filling. Add all the cheeses and olives to a bowl, season with rosemary and thyme, and mix well.
- Take the dough out of the fridge and roll it out to a thickness of 1 millimeter inside the baking paper in a rectangular shape.
- With the cookie cutter, make as many round pieces as possible,
- Add 2 teaspoons of the filling to the center of each circle.
- Close the 3 sides in a triangle shape, and lightly tighten at the tip so that the cookie wont open.
- Arrange the Hamantash in a pan with baking paper and refrigerate for about an hour. Refrigeration is important to maintain the perfect texture of the dough. and will prevent the hamantash from opening during baking. You can let them sit in the fridge or freezer before baking.
- Bake for 20-25 minutes.
- You can start munching on them, half an hour after baking when they have cooled down a bit.