This recipe is adapted from “Healthy Cooking for the Jewish Home,” by Faye Levy.

Pareve Poppy Seed Hamantaschen

3/4 cup whole-wheat flour

1 1/4 cups flour, plus more for rolling

3/4 teaspoon baking powder

Pinch salt

1/2 cup sugar

1 large egg

6 tablespoons canola oil

1 teaspoon finely grated orange zest

2 to 3 tablespoons freshly squeezed orange juice

Water, for brushing the pastry

1/2 cup poppy seeds, finely ground

1/2 cup soy milk

3 tablespoons honey

1/4 cup dried dark figs or pitted dates, coarsely chopped (may substitute dark raisins)

3 tablespoons sugar

2 tablespoons finely ground oats

For the pastry: Combine the flours, baking powder, salt and sugar in the bowl of a food processor; pulse to combine.

Meanwhile, whisk together the egg and oil in a measuring cup; add to the food processor while the motor is running, until the dough resembles a coarse meal. Stop to add the orange zest, then pulse to combine.

Add 1 tablespoon of the juice at a time, pulsing to combine, until the dough has big, sticky crumbs. Transfer to a sheet of plastic wrap and press together to form a ball. Wrap well and refrigerate for at least 4 hours or overnight.

For the filling: Combine the ground poppy seeds, soy milk, honey, figs or dates, sugar and ground oats in a small saucepan over medium heat. Stir well; when the mixture begins to bubble at the edges, reduce the heat to low and cook, stirring often, for about 10 minutes or until the mixture becomes quite thick. Transfer to a container and let cool, then cover and refrigerate for at least 1 hour or overnight.

When ready to bake, preheat the oven to 375 degrees. Line 2 large rimmed baking sheets with parchment paper or a silicone liner. Have ready a 3-inch round cookie cutter or use a glass with a 3-inch mouth. Remove the filling from the refrigerator.

Divide the dough into 4 equal pieces. Working with 1 piece at a time, roll the dough between 2 sheets of plastic wrap (lightly flour the plastic as needed) to a thickness of no more than 1/4 inch. Remove the top sheet of plastic and cut 3 or 4 rounds of dough; place them on the prepared baking sheets. Reroll scraps as necessary. Drop a teaspoon of the filling in the center of each round, then brush a little water around the edges. Pull up the edges of the rounds to create 3 arcs that meet in the center and lightly press to close the corners; some of the filling will be exposed at the center. Bake 1 filled baking sheet at a time for 12 to 14 minutes or until the hamantaschen are light golden at the edges and golden brown on the bottom.