HOME > Chowhound > Home Cooking >
What's your latest food quest? Share your adventure
TELL US

rugelach dough for hamantaschen?

l
learningslo Feb 22, 2013 11:41 PM

I'm not a huge fan of butter dough for hamantaschen - it can be a little too crumbly for my taste.
Do you think I can use the classic creamy, pliable dough I love for rugelach to make hamantaschen? I'm worried they'll fall apart. Has anyone tried this? Thanks.

  1. Emme Feb 23, 2013 01:12 AM

    i have and generally do... i personally prefer the creamy, slightly tangier taste of rugelach dough. i use a little more sugar than i do for just plain rugelach, and i generally cut in half or omit entirely the sour cream in my rugelach recipe. i also have done a few batches using an egg yolk to give a little more structure to my hamantaschen dough, rather than exactly mimic the rugelach.

    Show Hidden Posts