Not your Typical Hamantaschen!

Written by chanie on March 14th, 2011

I am SO excited to post these delicious and festive savory Hamantaschen for Purim! Honestly I was more excited about making these into triangles, then about how they would taste. But once I gave them a try, I couldn’t even pick a favorite – they were all THAT good. I’m not gonna lie, making these Hamantaschen is time-consuming. But in my humble opinion, they are well worth the effort. You can make them for your Purim Seudah or give them out for Shalach Manos. You can probably even make them in advance and freeze them. Go ahead and get creative with the fillings. You can do a deli roll one – just cut up some turkey and pastrami into strips, mix it up with some bbq sauce or honey-mustard. Or try a brocolli, cauliflower or carrot filling. Really, anything goes. If you have more of a bagels ‘n lox kind of meal, you can make very large triangles with the puff pastry, bake them (empty), and fill them with eggsalad, tuna, or any other dips (think serving bowls). Or make individual salad bowls for each place setting. The skies the limit, really! So go ahead, get out your rolling pin, and in the spirit of “Venehapoch Hu”, whisk up a batch of these “not your typical” hamantaschen!

Prepare the dough:

What you’ll need:
1-2 boxes of Pepperidge Farm Puff Pastry Sheets
rolling pin
flour
wide-rimmed cup or round cookie cutter

Leave puff pastry in the fridge overnight to thaw. Remove from fridge. Flour your work surface and rolling pin and roll out the pastry until it is thin. With a cup or cookie cutter, cut out circles in the pastry and lay them out on a cookie sheet. Take your leftover dough and roll it out to the same thickness. Cut more circles, until you have used up all your pastry dough. Refrigerate your circles as they will be difficult to use if they are left out.

For the Cabbage Filling:

What you’ll need:
1 bag coleslaw
1 large spanish onion
1 tsp sugar
salt, to taste
pepper, to taste
oil for sauteing

Slice your onion and saute in oil until golden. Add coleslaw, salt, pepper, and sugar and continue to saute until coleslaw shrinks and softens. Stir occasionally, and add more oil if needed.

For the Spinach-Mushroom Filling:

What you’ll need:
1 bag baby spinach
1 container mushrooms
3 cloves garlic
salt, to taste
pepper, to taste
oil for sauteeing

Saute 3 cloves of garlic in oil, until fragrant, but not browned, about 2 minutes. Clean and slic mushrooms and add to the pan. Saute for 2 more minutes. Add baby spinach, salt and pepper, and continue to saute until spinach is completely wilted.

For the Pumpkin Filling:

What you’ll need:

1 can Libby’s pumpkin (not pie filling)
1/4 cup brown sugar
1/2 tsp cinnamon
1 egg
3 tbsp flour

Mix all ingredients together in a bowl until incorporated.

Assembling the Hamantaschen:

What you’ll need:
prepared puff pastry circles
prepared cabbage filling
prepared spinach filling
prepared pumpkin filling
2 eggs, whisked
cookie sheets

Preheat your oven to 350. Lightly grease your cookie sheets and set aside. Remove your pastry from the fridge and let thaw for a few minutes.  Brush the circles with egg, and fill with a spoonful of filling. Pinch the corners together to form triangles. Brush again with egg. Lay on a cookie sheet.

Bake & Serve!

Bake for approximately 30 minutes, until golden.

HAPPY PURIM!

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13 Comments so far ↓

  1. chanale says:

    Chani, this would be an impossible feat for me. When are we coming for Shabbos???

  2. Ruchie says:

    These look delicious. How would I make the brocolli and cauliflower one?

    • chanie says:

      I would make it like you were making a brocolli kugel – add an egg, some mayo, some onion soup mix, maybe a bit of flour or bread crumbs if it’s really runny, as a binder.

  3. Frayda says:

    Wow! What a unique idea! They look delicious!

  4. hey chanie great idea can i make these a day or two in advance?

  5. Dini says:

    great idea

  6. These look great! I love the idea of savory hamentashen! I might make some with an egg and cheese type filling for us to have for breakfast before megillah reading. Thanks for the inspiration! If I make them, do you mind if I post them on my blog (with a link back to give you credit of course)?

  7. Laura says:

    Love the savory fillings!

    A few years ago, I made sweet hamantaschen with the puff pastry and then drizzled them with white icing so that they looked and tasted like danishes. It was for mishloach manot with a brunch theme: danish hamantaschen, granola, orange juice, hot cocoa mix.
    I think the only tricky part was pinching the dough so that they didn’t explode open when they baked. But that is always a problem with hamantaschen, I guess.
    The taste was similar to the cocoa rolls with puff pastry that you posted a while back.

    • chanie says:

      I found that when I rolled out the pastry thin enough, the triangles would not open. If the pastry is too thick, it opens up at the corners. Also, adding the egg before you fill them helps them stick.

  8. Dvorah says:

    Hi Chani,
    Is this recipe for the pumpkin, is it the bigger can it the smaller can? Thnx
    Dvorah leah

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