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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 65.4
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.3 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.4 g

View full nutritional breakdown of Light Hamentaschen (Oznei Haman) calories by ingredient
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Light Hamentaschen (Oznei Haman)

Submitted by: YIYEHTOV
Light Hamentaschen (Oznei Haman)

Introduction

This is my translation and modification of a recipe I found in the Israeli health and fitness magazine, Menta. Nutrition facts listed are for the dough alone, but you can use jam for about 100 calories per cookie or poppy seed filling for just 115 calories total. Happy Purim! This is my translation and modification of a recipe I found in the Israeli health and fitness magazine, Menta. Nutrition facts listed are for the dough alone, but you can use jam for about 100 calories per cookie or poppy seed filling for just 115 calories total. Happy Purim!
Number of Servings: 25

Ingredients

    For the dough:

    1 cup unsweetened applesauce
    2 Tbsp vegetable oil
    1/4 cup white sugar
    1 cup sifted whole wheat flour
    1 1/2 cups all-purpose flour
    1/2 tsp baking powder
    pinch of salt

    Optional (not in nutrition facts): dust hamentaschen with powdered sugar

    Filling:
    Use a teaspoon of jam, chocolate spread or even chocolate chips per cookie. It's easy to add in your own filling to your sparkpage manually!

    Poppy seed filling (nutrition info for each cookie if you use this instead of jam filling: 115 calories, 20 grams carbs, 2.3 grams protein, 2.96 grams fat):
    100 grams poppy seeds, ground
    1/2 cup brown sugar
    1 cup milk
    2 tablespoons instant oats
    1/4 cup raisins
    1/2 tsp vanilla extract

Directions

The dough: Mix the applesauce, the oil, and the sugar together in a bowl. In a separate bowl, sift together the dry ingredients and add gradually to the applesauce mixture and mix. Bring together into a dough. cover it in plastic wrap and chill in the fridge for at least an hour.

If you're using the poppy seed filling:

Mix all the ingredients in a small saucepan, and bring to a boil over medium heat. Switch to a low flame and cook for 5 minutes, until the mixture thickens slightly. Remove from heat, let cool, and then chill in the fridge for at least an hour.

Preparing each cookie:

1. Preheat the oven to a medium heat (180 C, 350 F). Cover a cookie tray with parchment paper.

2. Dust your work surface with flour, and take about a quarter of the chilled dough and roll it out to about 1/4 inch in thickness. Cut into 8 cm (3 inch) circles. In the center of each circle, place desired filling (3/4 tsp if you're using poppy seed filling). Fold in three sides of the circle so that you make a triangle, and pinch together the edges well.

3. Move to your baking sheet. Bake for 12-15 minutes, until the dough is lightly browned. Cool and serve (dusting with powdered sugar before serving if desired)!

Makes 25 cookies.

Number of Servings: 25

Recipe submitted by SparkPeople user YIYEHTOV.






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