Pareve Hamantaschen Recipe

Categories: B-shul, Religious School

In Bshul our students learn the basics about kashrut.  Foods such as vegetables, fruit, grains, nuts and fish are considered pareve or neutral.  When baking sweets for a chicken Dinner on Shabbat, margarine or oil is used to keep dairy and meat separate.  My friend Ilene uses Crisco for baking, insisting it makes her pareve pastries moist and tasty.  With that in mind, I substituted Crisco for butter in my Hamantaschen recipe and found the dough easy to work with.  The kids gave it the thumbs up for taste!  See what you think…

Pareve Hamantaschen


  • 6 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla
  • 2 ½ cups Crisco-butter flavored sticks (or dairy, use butter)
  • 2 large eggs plus 1 egg for egg-wash (egg white beaten with a drop of water)
  • ¼ cup lemon or orange juice
  • zest of lemon or orange
  • Fillings:  preserves, chocolate, poppy seed, hazelnut spread, date spread, etc.  (DO NOT use jelly as it is too thin & will leak)


  1. Cream Crisco and sugar
  2. Add eggs, juice, zest and vanilla
  3. Slowly add dry ingredients and mix until ball of vanilla dough forms (if dough feels crumbly then add more juice still it comes together)
  4. Divide the dough into 4 equal parts & Mold the dough into 4 logs
  5. Wrap in plastic and chill for 30-60 minutes (Can be frozen!)
  6. Slice chilled dough into 12 circles per log
  7. Gently flatten the circle of dough & place a ¼ teaspoon of filling into the center of the circle  (do NOT overfill!)
  8. Hold dough in palm of one hand and with other hand pinch ends 3 times to form a triangle
  9. Place on a cookie sheet lined with parchment and brush dough with egg wash
  10. Bake at 350 degrees for 10-12 minutes, until golden
  11. Cool and Enjoy!

Makes 4 dozen.   Pastries freeze well.




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