Sugar Free Hamantaschen Berry Pie

Sugar free hamantachen berry pie

Just like last year, I was late baking Hamantash and sharing this a day after Purim. If you are done with hamantaschen for this year – save the recipe for next one. 😉

This is a sugar & dairy-free recipe without artificial sweeteners or margarine. The pastry is soft and has a light lemony flavour and berry filling is made out of frozen berries.

Even though baked attached to each other in a pie dish, the pastry pockets stay detachable and you can easily serve each piece on it’s own!

Sugar free hamantachen berry pie

Sugarless Hamantaschen Berry Pie
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Servings Prep Time
15people 30minutes
Cook Time Passive Time
20minutes 2hours
Servings Prep Time
15people 30minutes
Cook Time Passive Time
20minutes 2hours
Sugarless Hamantaschen Berry Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
15people 30minutes
Cook Time Passive Time
20minutes 2hours
Servings Prep Time
15people 30minutes
Cook Time Passive Time
20minutes 2hours
Ingredients
  • Dough
  • 2 eggs
  • 3 tablespoons honey
  • 190 grams mango-banana baby food
  • 1 teaspoon lemon zest grated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 330 grams plain flour
  • Berry Filling
  • 200 grams frozen raspberries
  • 200 grams frozen blueberries
  • 60 mililiters water or juice
  • 3 tablespoons cornstrach
  • 2 tablespoons water
  • Topping
  • 40 grams unsweetened dark chocolate melted
  • 1 teaspoon lemon zest grated
Servings: people
Units:
Instructions
  1. Place berries and water in small saucepan over medium heat and cook until bubbly.
  2. Stir together cornstarch and water.
  3. Add the cornstarch mixture into berries constantly stirring until all incorporated.
  4. Remove from heat and allow to cool, it will thicken when cooled down.
  5. Preheat oven to 175ºC and lightly grease a pie dish.
  6. In a mixing bow whisk eggs, honey, baby food, lemon zest and vanilla.
  7. In a separate bowl mix flour and salt, then combine the mixtures and knead.
  8. Knead until smooth and roll out as thin as possible without breaking.
  9. Cut out round shapes using cookie cutter or a glass.
  10. Place teaspoon full of filling in middle and assemble into hamataschen starting folding from left third of the circle.
  11. Fold the right side of the circle and fold it towards the centre, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle.
  12. Fold the bottom part upward to create a third flap and complete the triangle. Tuck the left side underneath the left side and let the right side overlap the right side of the triangle.
  13. Pinch the corners to secure the shape and place in a lightly greased pie dish
  14. Bake in preheated oven for 18-20 minutes, until lightly browned on top.
  15. Drizzle with melted chocolate and grated lemon zest.
  16. Sprinkle with grated lemon zest and serve cool.

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