Whole Wheat Hamantaschen Dough

Whole Wheat Hamantaschen Dough

Over the years, we’ve made many hamantaschen.  Some dough recipes were fine, others were ok, but this one is GREAT!  I love how this one holds together, is soft, turns out perfectly with white whole wheat flour and is good every time!

Homemade hamantaschen are very delicious and totally worth any time and trouble you may run into, if you are blessing your family and friends.

Whole Wheat Hamantaschen Dough

Hamantaschen Dough with Orange Juice

This should make around 3 dozen Hamantaschen (we do not usually keep close track of the numbers as we make batch after batch. Some are chocolate-filled, others are apricot, prune, poppy seed, strawberry or peach … I even tried meringue one year … I wouldn’t recommend it)
3/4 c. unsalted butter
1 c. sucanat
1 egg
1/4 c. orange juice
1 1/2 t. vanilla
3 c. white whole wheat or pastry flour (or a little less)
1 t. baking soda
1/2 t. salt
Beat butter and sucanat until fluffy. Add egg and beat well. Stir in orange juice and vanilla. Add the remaining dry ingredients and mix. The dough should be soft, moist and easy to handle, but not extremely sticky.
Chill for 1 hour.
Roll on a floured board (or counter), and cut into 3 inch rounds. I usually use a glass… a plastic dish, mug, lid or a round pastry cutter would work too.
Place a teaspoon to tablespoon of desired filling in the center of each round. Ease up the edges and pinch sides gently (but securely) to form the three corners  of a triangle, leaving a little of the filling showing in the center.  Bake at 350 degrees F. on a ungreased cookie sheet about 12-15 minutes or until done.

Whole Wheat Hamantaschen Dough

Trouble Prevention:

  • Gradually add in the flour to keep the dough from getting too stiff.  You might not need all 3 cups (especially if you have a coarser flour, sifting it is highly recommended in this case).
  • If the dough is too moist, add a little more flour or let it harden in the refrigerator.
  • If the dough is sticking when you roll it out, make sure it is still cool and firm from the refrigerator, sprinkle more flour on the dough and gently work it in as you roll.
  • If the dough is breaking, roll it out thicker.
  • If you press the edges too tightly, they will look funny and might not cook evenly.
  • If you press the edges too loosely, they will separate and spill out.
  • Keep in mind, especially with chocolate or poppy seed fillings: do not spread the filling over the  whole dough circle.  It will have a hard time sealing if you do.

Have fun!  This is really a special time and perfect opportunity to get others together for a good time cooking (plus you won’t have to do it alone!).

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