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Pumpkin Whole Wheat Hamantashen
 

February 25th 2011

Contributed by: Tamar Genger MA, RD

 

 

5 comments | Leave Comment

 
 
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Recipe

Pumpkin Whole Wheat Hamantashen

These came out amazing with White Whole Wheat flour, if you using regular whole wheat they will be a little darker.

Times

  • Ready Time : 0 min

Servings

36

Ingredients

    Pumpkin Filling:

    • 1 15 oz. can pumpkin puree
    • 2 Tablespoons maple syrup
    • 3 Tablespoons light brown sugar
    • 1 teaspoon pumpkin pie spice

    Dough:

    • 2 Eggs
    • 2/3 cup vegetable oil
    • 1 tablespoon Vanilla
    • 3/4 cup Sugar
    • 2 1/2 cups white whole wheat flour, plus more for rolling
    • 2 teaspoons Baking powder
    • 1/2 teaspoon salt

    Directions

    1. Preheat oven to 350. For filling, mix pumpkin with the rest of the filling ingredients, set aside.
    2. For dough, beat eggs, oil, vanilla and sugar together in a mixer or by hand. Add flour, baking powder and salt and mix until well combined.
    3. Place dough on a floured surface and roll out to 1/8 inch thick, cut out rounds with a cup or biscuit cutter.
    4. Drop a teaspoon of filling in the middle of the circles, pinch three corners together forming a triangle. Place on parchment lined cookie sheet. Bake for 10 minutes at 350. Egg wash if desired to make them shiny.

    Nutrition Information for 1 cookie: 94 calories, 4.5 grams of fat, 13 g of carboyhdrate, 1.2 g fiber, 2 g of protein

     

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    Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

     

    comments

     

    5 Responses to Pumpkin Whole Wheat Hamantashen

    1. avatar Nina Sapir says:

      I made this 11 years ago for Shalach Manos on Purim when I was in college and everyone thought I was crazy, until they ate them. I am glad to see this recipe here.

    2. avatar Rizi says:

      I followed the recipe exactly and found the dough to be quite crumbly. I’ll try it again with butter and just make them dairy.

      • avatar Tamar Genger MA, RD says:

        Hmm, I haven’t made these in about a year, but I don’t remember them being crumbly, were you able to roll them out still? Let us know how it is with butter. I will be making them again soon and will see if anything seems wrong.

      • avatar Tamar Genger MA, RD says:

        I also read that if a dough is too crumbly try adding a bit of water or milk, very little, maybe next time don’t add all the flour at once, leave half cup to the side and add in as needed.

    3. Caroline Musin Berkowitz says:

      Is it too dense with just whole wheat flour? I usually split half and half with white flour. Can’t wait to try this recipe!

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