RFCJ RECIPE ARCHIVE
Posted by : Deb546750 Hamantaschen Pastry, Yeast, Fat-Free - pareve
In response to Ruth's request for a yeast dough hamantaschen recipe I am posting a recipe from my cookbook "Secrets of Fat-Free Kosher Cooking." The recipe is my grandmother's from Hungary, although with most of the fat taken out. It's delicious and truly no one will know there's little fat but if anyone wants the original recipe I modified it from (which contains 1 pound of butter) just let me know and I can send them that one. Grandma Helen's Hamantaschen yield 25 pastries Dough 2 packages active dry yeast (1/4 ounce each) 2 tbs warm water 2 cups unbleached all-purpose flour 1/4 cup pear baby food 1 cup granulated sugar 1 medium egg yolk Filling 6 tbs prune butter 1. Combine the yeast and warm water in a small bowl and let stand until foamy (about 5 minutes). 2. In a small bowl, blend together the pear baby food and 1/4 cup of the flour and set aside. Combine the remaining flour and sugar in a large bowl. Add the yeast and egg yolk, and blend well. Add the pear mixture and knead into a ball. Cover with plastic wrap and refrigerate for 8 hours or overnight. 3. Preheat the oven to 350F. Coat 2 large cookie sheets iwth 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 (or the top of the same size water glass), cut out circles of dough. Place 1/2 tsp prune 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 hamantaschen are slightly brown on the bottom. 6. Allow to cool before serving. NUTRITION INFORMATION PER PASTRY Calories: 83 Carbohydrates: 18.2g Fat: 0.3 g Protein: 1.4g Fiber: 0.3g Cholesterol 9mg Sodium: 12 mg Enjoy! Deborah
