Gochujang Caramel Hamentashen
Gochujang Caramel Hamentashen are based upon a recipe for Gluten Free Gochujang Caramel Cookies that I posted a few weeks ago.
To recap:
Wikipedia defines Gochujang as:
“Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.”
Making Gochujang Caramel Hamentashen
When I was contemplating new and exciting hamentashen for this year, these cookies came to mind. What if we took Classic Gluten Free Hamentash dough and ran the Gochujang Caramel through it, similar to what we did for the cookies? It turned out that they were AMAZING!
The filling for Gochujang Caramel Hamentashen
This part of the recipe development was a little tricky. The filling needed to be something that was creamy and sweeet to compliment the mild spiciness of the gochujang.I didn’t want to do a chocolate filling because I felt that the chocolate would overpower the gochujang. While it might give a Mexican chocolate flavor, the dough recipe wasn’t developed with so much gochujang to make it spicy enough for that flavor profile.I ended up making a dairy-free version of my Cheese Danish Cookie Cream Cheese Filling. Combing the dairy-like filling with a white chocolate drizzle seemed like the perfect counterpart to the dough.It worked!
I also used a store bought dairy-free dulce de leche filling, which was also incredible with the gochujang dough.
The recipe for Gochujang Caramel Hamentashen
I’m including the recipe for the Dairy-Free Cream Cheese filling here. It’s a great filling for any type of hamentash and I highly recommend it. If you don’t feel like making a filling, try a dairy-free caramel or Dulce de leche filling. They will go really well with the hamentashen.
PrintGochujang Caramel Hamentashen
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 48 Hamentashen 1x
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Gochujang Caramel Hamentashen are sweet and slightly spicy, filled with a dairy-free cream cheese or dulce de leche filling, and drizzled with creamy white chocolate. They’re incredibly delicious and nothing like you’ve ever tasted before!
Ingredients
For the Gochujang Caramel
- 1/2 cup plant based butter (1 stick)
- 2 packed tablespoons light brown sugar
- 1 heaping tablespoon gouchujang
For the Hamentash Dough
- 1 recipe Classic Gluten Free Hamentashen
For the Dairy Free Cream Cheese Filling
- 8 ounces plant based cream cheese, softened
- 1/2 cup confectioner’s sugar
- 1 large egg yolk
- 1 teaspoon grated lemon peel
To Finish
- 6–8 ounces dairy-free white chocolate, melted
- Dulce de leche filling, optional
Instructions
To make the Gochujang Caramel Hamentashen
- Preheat oven to 350°F or 325°F Convection.
- Line three half sheet pans with parchment paper or silicone mats. Set aside.
For the Gochujang Caramel
- In a medium bowl, blend the plant based butter, brown sugar and gochujang paste until smooth. Set aside.
For the Dairy Free Cream Cheese Filling
- Blend together the cream cheese, confectioners sugar, egg yolk and lemon peel until smooth.
- Refrigerate covered until ready to use.
For the Hamentash Dough
- In the bowl of an electric mixer, using a paddle attachment, cream together the sugar and margarine until blended.
- Add in the eggs, orange juice, flour, baking powder and salt. Mix until a cohesive dough forms, scraping down the bowl occasionally.
- Plop large spoonfulls of the Gochujang Caramel onto the hamentash dough.
- Using a long straight metal spatula or knife, cut through the dough to blend the Gochujang Caramel into the hamentash dough. Be careful not to overmix. You want ribbons of the caramel running through the dough.
- Roll out the dough on a floured pastry board to 1/4-inch thick, sprinkling the top of the dough with flour to make the rolling easier.
- Cut out circles in the dough with a fluted rounc cookie cutter, removing the excess dough to be re-rolled.
- Using a small scooper, scoop the prepared filling onto the circles, then form into hamentashen.
- Place the hamentashen onto the prepared baking sheets.
- Repeat with the remaining Gochujang Caramel Hamentashen dough.
To Finish
- Bake the Gochujang Caramel Hamentashen for 8 minutes, rotate the pans, then bake for an additional 7 minutes.
- Remove from the oven and allow the hamentashen to cool completely.
- Drizzle the hamentashen with the melted white chocolate.
- Can be stored frozen up to two weeks.
Equipment
Chung Jung One O’Food Medium Hot Pepper Paste Gold (Gochujang)
Buy Now →Country Crock Plant Butter with Avocado Oil Sticks
Buy Now →Fleischmanns Solid Margarine – Unsalted
Buy Now →Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat
Buy Now →Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
Buy Now →Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
Buy Now →Rolling Pin With Thickness Rings and Silicone Baking Pastry Mat Set
Buy Now →Notes
For a spicier hamentash, double the Gochujang paste.
I strongly recommend using a good quality plant based stick butter for this recipe. I’ve had great results with Fleischmann’s unsalted and Country Crock Plant Based Butter. I have not had great results with other plant based butters, including Earth Balance. Many just don’t seem to work as well. If you have one that works, please let me know and I’ll add it here.
Nutrition
- Serving Size:
- Calories: 152
- Sugar: 7.2 g
- Sodium: 99 mg
- Fat: 7.8 g
- Saturated Fat: 3.9 g
- Carbohydrates: 18.9 g
- Fiber: 0.4 g
- Protein: 1.7 g
- Cholesterol: 21 mg
More Fantastic Hamentash Recipes
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