Sift together the flours and salt and set aside.

Cream together butter and sugar.

Mix in vanilla and egg.

Turn the mixer on a low speed and add the dry ingredients until the dough is crumbly.

Remove dough from mixer and knead by hand just until a smooth dough forms.

Form into a disk, wrap in plastic cling film, and refrigerate at least 3 hours.

Place all ingredients in a saucepan and bring to a boil.

Reduce the heat, cover, and simmer for 30 minutes.

When the mixture has cooled, puree in a food processor.

This mixture will be very sticky, almost a hard consistency, but it works perfectly in the hamantaschen.

Preheat oven to 350 degrees F.

Line two baking sheets with parchment paper.

Remove dough from fridge and roll out thin (about 1/8 inch thick).

Cut with a 3" round cookie cutter.

Place a teaspoon of filling in the middle and fold the left and right corners over the filling, tucking one corner under the other.

Fold the bottom piece up and tuck the corners under the others on top.

Bake for 10-12 minutes or until the edges start to brown.

Remove from oven and transfer to a wire rack to cool completely.

Plate and serve.