No-Margarine, Whole Wheat Hamantashen
photo by GalicioBocharit
- Ready In:
- 1hr 15mins
- Beat sugar and oil together.
- Add eggs and juice until fully blended.
- In a separate bowl, mix the flour, baking powder and salt.
- Add dries to wets and combine until smooth.
- If the dough is too sticky, slowly add another half cup of flour.
- The hamantashen must be rolled out on a surface dusted with flour. The first time they are rolled out, they will be a bit sticky, so dust the rolling pin with flour. By the second and third times, they will be easier to work with, and if you need more than that--they could get dry. So use your judgement regarding the amount of flour for dusting, and keep the dough covered when it's not being worked.
- Roll the dough to a thickness of about 3 mm. Cut the hamantashen with an empty and clean metal can. If you don't have one, a cup can be used, but make sure to apply enough force in order to cut the dough.
- Place 1 tsp of pie filling in the center of each circle, then fold as follows: roll the right side over until it covers about 1/3 of the filling, then roll the left side over until it partly overlaps the right side and 1/3 of the filling, creating a point at the top. Finally, fold the bottom up over both of these until you are left with a triangle cookie and some of the filling showing in the middle.
- Make sure the overlapping corners stick together, so they don't unfold during baking. This dough is sticky enough that they should stay folded. if you make sure they are touching.
- Bake for about 15 minutes on medium (175 degrees Celsius) heat, or until edges have browned slightly and the dough is no longer shiny.
- Let the hamantashen cool for about 1 minute in the pan before trying to move them.
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RECIPE SUBMITTED BY
Kosher Keeper In moving from not keeping kosher to keeping it, and in moving from the USA to Israel, I have learned a lot about coverting recipes. Later I started creating my own, but I still go back to the oldies but goodies, with the modifications, of course.