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Emily Jacobs

Whole Wheat Hamantaschen




The delicious jelly filled cookies are worth making, even if you don't celebrate Purim. When you are working with roll out cookies it is always tough to cut out too much of the butter, otherwise they won't form. But I was able to cut down some and substitute with apple sauce. And to add some extra good for you ingredients swap our your traditional sugary jam and look for an unsweetened fruit preserve. To add an extra boost of crunch and fiber I added in chia seeds into the jam. These beautiful cookies are delicious, fun to eat and a great activity you can do with the kids.


Makes approximately 24 cookies


1/2 cup unsalted butter at room temperature- 1 stick

1/4 cup unsweetened apple sauce

1/3 cup cane sugar

1/3 cup honey powder

1 large egg at room temperature

1 tsp vanilla extract

Zest of 1 orange

2 1/4 cups whole wheat flour

1/2 tsp salt

2 tbsp chia seeds

Unsweetened fruit preserves (pick your favorite flavor)


In a large bowl apple sauce, butter that has been cut into small pieces, sugar and honey powder. With an electric mixer beat on medium high for about 3 minutes until well combined. Add egg, vanilla extract and orange zest and beat for another 2 minutes on high


With a wooden spoon mix in flour and salt. Once it starts to form a crumbly dough start mixing then kneading with your hands. Knead until combined and dough is smooth not sticky. Add a little bit of flour at a time if your dough is too sticky


Form into a disc and wrap in plastic wrap. Refrigerate for 3 hours or up to overnight


In the meantime prepare jelly. Use any flavor of unsweetened fruit preserves. I chose blackberry and apricot. Put a big scoop of the jellies (about 1/2 cup) into separate bowls. Add a tablespoon of chia seeds into each bowl and stir


Preheat oven to 350 degrees


Remove disc from fridge. Lightly flour a surface and place dough in center. With a heavy rolling pin roll out dough to 1/4” thick. You can flip the dough halfway through so the rolling pin doesn’t stick. Use a 3-4” circular cookie cutter and fit in as many circles as you can the first round. Save the excess from the cutouts


Place a teaspoon full of jelly into center of the round. You are going to make a triangle with your folds so make sure the right and left folds are angled towards the top. Fold the right side to towards the middle, making sure not to cover all of the jelly. Then fold the left side towards the middle making sure not to cover the jelly. You will want the top to look like the point of a triangle. Then fold the bottom towards the middle, making sure not to cover the jelly. You will have 3 points like a triangle. Lightly pinch the ends of each point so it stays together


Place cookies on a lightly greased cookie sheet and back for 20-25 minutes until very lightly golden brown. If your cookies were rolled thin they will brown quicker so check cookies after 15 minutes. Cool on a wire rack

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