Makes about 48 hamentashen
Chocolate Cream Cheese Hamentashen – ITS VEGAN and GLUTEN-FREE!)
I am a HUGE fan of Norene Gilletz’s chocolate cream cheese pastry (found in the Food Processor
Bible). I have used it for years. SInce going gluten-free and dairy-free I have made a few modifications.
I use my cake pop dough and add cocoa powder and tofutti cream cheese to make a creamy
filling, but you can fill it anyway you like….Here is the recipie!
1 small tub of Tofutti cream cheese or regular cream cheese (227g or 1 cup) at room temperature
2 sticks of margarine or butter (225g) at room temperature
1/4 cup of granulated sugar (50 g)
1/2 cup cocoa powder (60g)
1/3 cup icing sugar (50g)
2 cups of all purpose flour (I use Better Batter which includes xanthan gum) (335g) or if you want to
make your own, follow the basic flour mixes here and add :
http://us5.campaign-archive2.com/?u=a04438cddd6154dfac78efa5f&id=6df6a39120
DIRECTIONS:
Cream the cream cheese, margarine and sugar using a paddle attachment. Add the dry ingredients
and mix well until it forms into a ball.
Place dough in plastic wrap in 2 balls and place in refrigerator for an hour or so.
Flour your work surface. You can use icing sugar if you want a smooth texture (many all purpose
flours are made with rice and the texture may leave a sandy feel) or you can use tapioca flour as well.
Roll out dough, and cut 3 – 3.5” circle with the top of a glass or cookie cutter. place filling and pinch
into triangle. Bake at 350 degrees for 12-15 minutes depending on size.
I like to cool them and ice them with chocolate drizzle, sprinkles and/or royal icing.
MY FAVORITE FILLING:
200 g of chocolate cake pop mix (http://www.deliciouswithout.com/gluten-free-cake-pops)
200 g of tofutti or regular cream cheese
100 g of chocolate ganache (50 g of whipped cream and 50 g of chocolate chips simply melted)
100 g of chooclate chips