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.