HAMANTASCHEN - OZNEI AMAN PARVE MILK CARAMEL

INGREDIENTS For the dough:

• 1 cup of margarine

• 1 cup of sugar

• 2 eggs

• 2 1/2 cups flour

• 2 1/2 teaspoons baking powder

• 1/2 tablespoon of cinnamon

• a pinch of salt

For the MILK CARAMEL:

• 2 cups non-dairy milk of your choice (almond, coconut, soy)

• 3/4 cup sugar

• 1 teaspoon vanilla

• 1/4 teaspoon baking soda

Preparation FOR THE DOUGH

• Beat the margarine and sugar in a large bowl by hand or with a mixer.

• Add the eggs and mix well.

• Add the flour, baking powder, cinnamon, and salt and stir until a dough forms.

• Preheat oven to 375 and prepare a baking sheet lined with parchment paper.

• On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 3-inch cutter (I use a glass), cut as many holes as possible.

• Fold the corners to form a triangle, leaving a nice empty hole in the center to fill later.

• Transfer the hamantashen to a baking sheet, place it in the oven, and bake for about 20 minutes, until golden brown.

• Let it cool and then, with a spoon, pour a little dulce de leche.

FOR THE DULCE DE LECHE

• Heat the milk and sugar in a saucepan over medium heat.

• Add the vanilla and stir until the sugar dissolves.

• Add baking soda, stir, and reduce heat to the lowest setting, letting it simmer for about 2 hours, stirring occasionally.

• Once it turns brown and thickens slightly, strain it through a sieve and store it in the refrigerator until ready to use.