Whoopie Pies with Cream Cheese Filling

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Whoopie Pies with Cream Cheese Filling
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Health Score:
5,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
905
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie905 kcal(43 %)
Protein11.1 g(11 %)
Fat65.6 g(57 %)
Carbohydrates74.57 g(50 %)
Sugar added37.5 g(150 %)
Roughage2.88 g(10 %)
Vitamin A497.11 mg(62,139 %)
Vitamin D0.53 μg(3 %)
Vitamin E5.4 mg(45 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.24 mg(22 %)
Niacin2.33 mg(19 %)
Vitamin B₆0.19 mg(14 %)
Folate35.33 μg(12 %)
Pantothenic acid0.36 mg(6 %)
Biotin11.76 μg(26 %)
Vitamin B₁₂0.46 μg(15 %)
Vitamin C3.72 mg(4 %)
Potassium332.58 mg(8 %)
Calcium122.55 mg(12 %)
Magnesium37.25 mg(12 %)
Iron2.35 mg(16 %)
Iodine18.55 μg(9 %)
Zinc0.71 mg(9 %)
Saturated fatty acids33.12 g
Cholesterol184.13 mg

Ingredients

for
20
For filling and decorating
100 grams softened butter
50 grams sugar
100 grams cream cheese
100 grams powdered sugar
60 grams Apricot jam
50 grams chopped Pistachio
30 grams dried Cranberry
For the cookies
275 grams softened butter
100 grams brown sugar
2 eggs
200 grams Pastry flour
100 grams ground Hazelnuts
1 teaspoon Baking powder
1 pinch salt
1 generous pinch Ground cinnamon
30 grams dried Apricot
30 grams dried Cranberry
How healthy are the main ingredients?
cream cheesesugarsugarPistachioCranberryApricot

Preparation steps

1.

For the cookies: In the bowl of an electric mixer, beat the butter with the brown sugar until creamy. Add the eggs one at a time, beating well after each addition until light and fluffy. Mix the flour with the hazelnuts, baking powder, salt and cinnamon and add to the butter mixture, beat until well combined. Chop the apricots and cranberries and fold in. 

2.

Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.

3.

Drop the dough by small spoonfuls onto the baking sheet, spacing them 2 inches apart and bake until golden brown, 10-15 minutes. Carefully remove from the baking sheet and cool on a wire rack.

4.

For filling and decorating: Mix the butter with the granulated sugar until creamy and stir in the cream cheese. Add enough powdered sugar to make a spreadable mixture. Spread the cream on the flat side of half the cookies and set a second cookie, rounded side up, on top.

5.

To decorate, melt the apricot jam in a saucepan or in the microwave. Spread the tops of the cookies with some jam and sprinkle with pistachios and chopped cranberries. Let dry before serving.