From Secrets of Fat-Free Kosher Cooking by Deborah Bernstein, M.D.  "These hamantaschen are so delicious you'll find it hard to believe that they're fat-free!"

Easy-Bake Hamantaschen

Yield: 30 pastries


  • 2-1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 medium egg whites
  • 1/4 cup pear baby food
  • 1 tablespoon orange juice
  • 1 tablespoon vanilla extract




  • 5 tablespoons prune and/or apricot butter



    Note: See variations following recipe

    1. Combine the flour and baking powder in a large bowl and set aside.

    2.  In another bowl, combine the sugar, egg whites, pear baby food, orange juice, and vanilla.   Stir into the flour mixture to form a dough.  Shape the dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.

    3.  When the dough is chilled, preheat the oven to 350F.  Coat 2 large cookie sheets with cooking spray and set aside.

    4.  On a floured board, roll out the chilled dough to 1/4-inch thickness.  Using a 2-inch round cookie cutter (the top of the same size water glass), cut out circles of dough.  Place 1/2 teaspoon of prune or apricot butter on the center of each circle.  Bring up the sides over the filling and press into a triangular shape.

    5.  Place on cookie sheets and bake for 9 to 12 minutes, or until the hamantaschen are slightly brown on the bottom.

    6.  Allow to cool before serving.

    Carbohydrates: 16.9 g
    Cholesterol: 0 mg
    Fat: 0.1 g
    Fiber: 0.2 g
    Protein: 1.3 g
    Sodium: 16 mg


    Feel free to use any fruit butter, jam, preserve, or jelly for the filling Before baking the hamantaschen, brush the dough with beaten egg white