Friday, February 26, 2010

Hamantaschen ~ A Delicious Pastry!!!

I did this recipe by request and I hope the person that asked for it finds it. Hamantaschen is a wonderful, delicate pastry shell, shaped like a triangle, that is usually filled with sweet fruits. It is eaten on the Jewish holiday of Purim. Purim is a very happy celebration and this sweet treat is very fitting. This pastry is just as wonderful with a cup of coffee in the morning or as a quick little snack in the afternoon as it is a delicious dessert for your family and friends. Great for anytime of the year and made for everyone. And one final word. I know you'll take your time making these so they come out prettier than mine did because I was rushing. I hope you enjoy.

Hamantaschen Pastry


1/2 cup unsalted butter, room temperature
1 cup Splenda
1 egg
1 tsp. vanilla extract
1 1/3 cup almond flour
2/3 cup coconut flour
2 tsp. baking powder
1/4 tsp. salt (optional)
1/4 cup heavy cream
8 Tbsp. sugar free jam or jelly (your favorite flavors ~ Smucker's brand is only 5 grams carb per tablespoon and only adds less than 2 grams per cookie)

In the bowl of your food processor:

Place the butter in the bowl of your food processor and pulse to soften. Add the Splenda, egg and vanilla. Run the food processor until the mixture is smooth and very creamy. It may take 2 or 3 minutes, if not longer.

Mix all of the dry ingredients together in a bowl and have your cream poured and measured.

Alternate adding the dry ingredients and the cream to the butter mixture, pulsing after each addition to combine well. You should end with the cream and the dough will be slightly stiff and pull away from the sides of the food processor bowl.

Place a large sheet of parchment paper on the counter. Dump the pastry dough onto it and lightly knead the dough just until it finishes coming together. It's just a gently knead, not like bread dough. Cover the dough with a large sheet of plastic wrap and lightly roll the dough into a 1/8" thick sheet. Using a 2" cookie or biscuit cutter cut 24 circles from the dough. You can keep handling the dough and rolling it out until you've used it all. Since it is a gluten free dough it will not become tough from the extra handling.

Preheat oven to 350'
Carefully place each circle on a baking sheet that has been covered with either parchment paper or a silicone baking sheet. The dough is delicate so take your time. Drop a scant teaspoon of your favorite sugar free jams or jellies into the center of each disc. Carefully fold two sides of the disc so they meet in a point on one end and fold the bottom up and pinch at each side to join. You will end up with a triangle. Repeat this process for each disc. Bake for 18 to 20 minutes or until the dough is lightly browned. Let pastries cool on baking sheet for about 10 minutes before removing to a cooling rack with a spatula. When cookies are completely cooled store in a container with a tight fitting cover and keep refrigerated.

Nutrition Facts
24 Servings
Amount Per Serving
Calories 99.6
Total Fat 8.7 g
Saturated Fat 3.4 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.5 g
Cholesterol 22.6 mg
Sodium 44.7 mg
Potassium 5.9 g
Total Carbohydrate 6.3 g
Dietary Fiber 1.8 g
Sugars 0.3 g
Protein 2.2 g

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