Tender almond flour pastry filled with a sweet poppy seed filling. The traditional Jewish cookie gets a low carb, grain-free makeover.
No, no, I haven’t suddenly converted to Judaism. This recipe is by special request from my friends at A Sweet Life Diabetes Magazine. They are, in fact, Jewish, and wanted a healthy, low carb version of the traditional Purim cookie. I was more than happy to oblige, given that I’ve seen several yummy looking hamantaschen recipes on a number of recipe blogs.
You have to hand it to Jewish bakers, they know great pastry. I am not being flip when I say that. In my experience, some of the tastiest baked goods come out of Jewish bakeries. Rugelach, babka, and challah, to name a few.
And hamantaschen, little triangular cookies filled with any number of possible fillings. Not that I can eat any of these things now without giving them a major overhaul. Maybe rugelach should be next on my list.
I was intrigued by the idea of making the traditional sweet poppyseed filling. I haven’t had too may poppy seed sweets in my day but when I have, I’ve always quite liked them. But if you aren’t a poppyseed fan or you’d prefer to have fruit-filled pastries, try using my low carb raspberry chia seed jam instead. Either way, the results will be delicious.
Poppy Seed Hamantaschen
- 2 cups finely ground almond flour
- ¼ cup Swerve Sweetener
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 1 large egg
- 2 ½ tablespoon butter melted
- ⅛ teaspoon stevia extract
- For the filling, grind poppy seeds and chia seeds in a food processor or coffee grinder until they resemble flax seed meal.
- Combine ground seeds, nut milk and sweetener in a small pan over medium low heat. Stir and let come to a simmer. Cook until milk is absorbed and mixture has thickened. Set aside.
- For the pastry, preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
- Combine almond flour, sweetener, salt and lemon zest in a medium bowl. Add egg, melted butter and stevia extract and stir until dough comes together.
- Turn out dough onto a large piece of parchment paper and top with another large piece of parchment. Roll out to ⅛ inch thick. Using a 3 inch round cookie cutter, cut as many circles as possible. Gently loosen circles from parchment with a sharp knife or an offset spatula and transfer to prepared baking sheet. Cover with plastic wrap while you continue, so pastry does not dry out.
- Reroll dough and cut out more circles (you should get about 18). Spoon abut ¾ of a teaspoon of the filling into the center of each circle and then gently fold in 3 sides to form a triangle, pinching the corners together.
- Bake 12 to 15 minutes, until edges are just golden brown. Remove and let cool.