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Pastry:
Filling:
Make Pastry:
Meanwhile, whisk together the egg and oil in a measuring cup; add to the food processor while the motor is running, mixing until the dough resembles a coarse meal. Stop to add the orange zest, then pulse to combine.
Add 1 tbsp. 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 up to overnight.
Make Filling:
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 up to overnight.
Assembly:
Line 2 large rimmed baking sheets with parchment paper or silicone liners.
Have ready a 3" round cookie cutter or use a glass with a 3" 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".
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 tsp. 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 (this will look like a tricorn hat) 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. Transfer to a wire rack to cool.
Posted by Judy Bolton
Nutritional Info Per Serving: 124 calories, 5g fat, n/a saturated fat, 9mg cholesterol, 9mg sodium, 18g carbohydrates, 1g dietary fiber, 2g protein
3/4 cup whole-wheat flour
1-1/4 cups flour, plus more for rolling
3/4 tsp. baking powder
Pinch salt
1/2 cup sugar
1 large egg
6 tbsp. canola oil
1 tsp. finely grated orange zest
2 to 3 tbsp. freshly squeezed orange juice
Water, for brushing the pastry
1/2 cup poppy seeds, finely ground in a food processor
1/2 cup soy milk
3 tbsp. honey
1/4 cup dried dark figs or pitted dates, coarsely chopped (may substitute dark raisins)
3 tbsp. sugar
2 tbsp. finely ground oats (ground in a food processor)
Combine the flours, baking powder, salt, and sugar in the bowl of a food processor; pulse to combine.
Combine the ground poppy seeds, soy milk, honey, figs or dates, sugar and ground oats in a small saucepan over medium heat.
When ready to bake, preheat the oven to 375°F.