No Margarine Whole Wheat Hamantashen Food

HAMANTASHEN

Steps:

• Dissolve yeast in milk. Let stand 10 minutes until frothy.
• Meanwhile, put flour, sugar and salt into a food processor and pulse briefly to combine. Add butter and pulse several times, until mixture resembles peas.
• Add yeast, sour cream and eggs and process just until mixture forms a ball. Turn out onto plastic wrap, wrap tightly, and refrigerate at least 2 hours, up to overnight.
• Dust a work surface and rolling pin with flour. Roll dough to 1/4" thickness. Cut 4" circles with floured cookie cutter or rim of glass. Re-roll scraps and cut again.
• Place about 2 tsp of filling on each circle, and fold to form triangles (there should be a gap exposing the filling). Carefully pinch each corner to seal.
• Beat egg yolk and water in a small bowl. Arrange on greased cookie sheet or Silpat. Set in a warm place to rise one hour. Brush exposed pastry with egg wash. Bake in a preheated 350°F oven for 20-30 minutes until edges are golden.

HAMANTASHEN

Steps:

• Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
• Sift flour, baking powder and salt.
• In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
• Add egg and mix 1 minute.
• Mix in orange juice, vanilla and almond extracts.
• Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
• Divide the dough in half; it will be very sticky.
• Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
• Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
• Using a floured spatula, pick up circles and place on prepared baking sheets.
• Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
• Place 1 1/2 inches apart on baking sheets.
• Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
• Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
• Cool 5 minutes and remove to racks to finish cooling.
• May be stored, airtight, for several days.

HAMANTASCHEN

Steps:

• Mix applesauce, sugar and egg white. Mix flour, salt and baking powder and add to applesauce mixture. Add milk and vanilla,.
• Mix well with hands. Form into a ball and refrigerate for 1-2 hours.
• Divide dough into 16 small balls. Roll out each ball to a 3.5 inch diameter circle (you will need extra flour for hands and board, since the dough is sticky).
• Place in the center of each circle one (heaping) teaspoons of the filling.
• Form triangles by folding over edges of circle and pinch to create three corners, leaving a small amount of the filling in the center uncovered.
• Bake on a sprayed cookie sheet, at 375° F, 10-15 minutes or until golden brown.