Recipe by Orly Gottesman, creator of Blends by Orly
Yields about 20 small or 15 larger hamantaschen. Recipe may be doubled. For a healthier option, substitute the Crisco with coconut oil.
3/4 cup (150 grams) white granulated sugar (or a bit less sugar if you prefer a less sweet dough)
11 tablespoons (150 grams) Crisco (use Crisco for crispier texture) or margarine/butter
3 tablespoons orange juice
zest of 1 orange
1 teaspoon pure vanilla extract
2 cups (345 grams) Blends by Orly London Blend
Pre-heat your oven to 375 degrees F and coat a cookie sheet with parchment paper.
In stand mixer using the paddle attachment, mix sugar, margarine, egg, orange juice, orange zest and vanilla extract together for 1 minute on low setting until well blended.
Add Blends by Orly London Blend and mix for 2 more minutes on medium speed until a smooth and slightly thick dough is formed.
Remove the dough from your bowl and form it into a ball. Place the ball on a large piece of cling wrap and flatten the ball out with your hand into a disc. Cover the disc with cling wrap and refrigerate wrapped dough for at least 15 minutes to harden the dough. This will make it less sticky and easier to roll out.
On either a floured surface (or to save time, directly on the parchment lined cookie sheet) roll the dough into a flat circle about 2cm thick with a rolling pin. Continue to flour your surface with London Blend to prevent the rolling pin from sticking to the dough.
Use round dough cutters or the rim of a drinking glass to stencil out uniform round cut-outs of dough. Make as many round cut-outs as you can and set aside. Gather the excess dough into a ball and re-roll out. Repeat the process.
Fill center of dough circle with good quality preserves, jam, chocolate chips, peanut butter or other fillings of choice (get wild and crazy!) and fold the dough into a triangle by sticking the three corners together.
Bake for 15-20 minutes or until dough appears a very light brown in color.
Recipe by Orly Gottesman, BlendsByOrly.com
Orly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand “Orly the Baker” for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.
Orly’s mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.