Hamentaschen RecipeI used this recipe. And it does need the whole wheat flour to work well.
Recipe for Hamentaschen
2/3 cup butter or margarine
1/2 cup sugar
1/4 cup orange juice (the smooth kind, without the pulp)
1 cup white flour
1 cup wheat flour
(DO NOT substitute white flour!
The wheat flour is necessary to achieve the right texture!)
Various preserves, fruit butters and/or pie fillings.
Blend butter and sugar thoroughly.
Add the egg and blend thoroughly.
Add OJ and blend thoroughly.
Add flour, 1/2 cup at a time, alternating white and wheat, blending thoroughly between each.
Refrigerate batter overnight or at least a few hours.
Roll as thin as possible without getting holes in the batter (roll it between two sheets of waxed paper, lightly dusted with flour for best results).
Cut out 3-or-4-inch circles.
Put a tablespoon of filling in the middle of each circle.
Fold up the sides to make a triangle, overlapping the sides,as much as possible, so only a little filling shows through the middle. Squeeze the corners firmly, so they don't come undone while baking. Bake at 375 degrees for about 10-15 minutes, until golden brown,but before the filling boils over!
Traditional fillings are poppy seeds and prunes, but apricot is my favorite. Apple butter, pineapple preserves, and cherry pie-filling all work quite well.