Dessert / Snacks

Whole Wheat Hamentashen

Reposting this from last year because guess what? Hamentashen are back in style again.

Whole wheat, margarine-free, easy to form and kid-approved. ‘Nuf said.

Oh, and try the chocolate filling too.

P1020348

HAMENTASHEN
1/2 cup sugar
2 1/2 cups whole wheat flour, plus more for rolling
2 eggs
2/3 cup neutral oil (I use grape seed oil)
1/2t fresh lemon juice
2T orange juice
1/2 nutmeg
1t vanilla
2t baking powder
1/2t salt

Preheat oven to 350 degrees. For the dough, combine all the ingredients in a bowl with a dough mixer until a soft ball forms. If it’s too dry, add a little more orange juice and/or oil until it’s moist enough to form a ball. Divide the dough into 2 parts and roll it out over a floured surface to about a 1/4 inch. Cut rounds with a kid-size cup. Add a small dollop of filling to each circle and fold on three sides. Be sure to close the cookies almost entirely because they will open in the oven. Bake for 10 minutes.


For filling, we used two kinds of preserves. We also like the chocolate filling below:
3T peanut butter or any other nut butter you like
1t cocoa powder
1/2t honey

Combine the ingredients. Congrats. You just made a cheaper, healthier version of Nutella.

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2 thoughts on “Whole Wheat Hamentashen

  1. Hi! This recipe looks great! Do you think honey could be substituted for the sugar? I know that may make it a bit more sticky, but if adding a bit more flour, do you think that would work?

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