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Gochujang Caramel Hamentashen

Gochujang Caramel Hamentashen

  • Author: Sharon Matten - Kosher Everyday
  • 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


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!


Units Scale

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

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

  • 68 ounces dairy-free white chocolate, melted
  • Dulce de leche filling, optional



To make the Gochujang Caramel Hamentashen

  1. Preheat oven to 350°F or 325°F Convection.
  2. Line three half sheet pans with parchment paper or silicone mats.  Set aside.

For the Gochujang Caramel

  1. 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

  1. In the bowl of an electric mixer, using a paddle attachment, cream together the sugar and margarine until blended.
  2. Add in the eggs, orange juice, flour, baking powder and salt.  Mix until a cohesive dough forms, scraping down the bowl occasionally.
  3. Plop large spoonfulls of the Gochujang Caramel onto the hamentash dough.
  4. 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.
  5. 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.
  6. Cut out circles in the dough with a fluted rounc cookie cutter, removing the excess dough to be re-rolled.
  7. Using a small scooper, scoop the prepared filling onto the circles, then form into hamentashen.
  8. Place the hamentashen onto the prepared baking sheets.
  9. Repeat with the remaining Gochujang Caramel Hamentashen dough.

To Finish

  1. Bake the Gochujang Caramel Hamentashen for 8 minutes, rotate the pans, then bake for an additional 7 minutes.
  2. Remove from the oven and allow the hamentashen to cool completely.
  3. Drizzle the hamentashen with the melted white chocolate.
  4. Can be stored frozen up to two weeks.


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.


  • 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

Keywords: Gochujang, Gochujang Hamentashen, Gochujang Cookies, Gochujang Reciipe , Gluten Free, Gluten Free Recipe, Gluten Free Hamentashen, Dairy Free, Pareve, Meat Free

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.