Yield: 20 hamantashen<\/p>\n If I was going to make a savory hamantashen, I knew that mine would have to include pastrami. Now that the filling was all set, I had to work around that. I took inspiration from the flavors inside deli rolls and sandwiches, but one upped it by frying these guys until they were golden crispy. Of course, you can bake them. I tried that too. Serve these with coleslaw and Russian dressing to round out the meal.<\/p>\n Ingredients:<\/p>\n 3 tablespoons oil<\/em><\/p>\n 1 large onion, diced<\/em><\/p>\n 6 ounces chopped pastrami (or deli of your choice)<\/em><\/p>\n 1 tablespoon mayo<\/em><\/p>\n 1 tablespoon ketchup<\/em><\/p>\n 1 tablespoon honey<\/em><\/p>\n 1 squirt hot sauce<\/em><\/p>\n 1\/2 tablespoon soy sauce<\/em><\/p>\n 20 round wonton wrappers<\/em><\/p>\n 1 teaspoon cornstarch, dissolved in 3 tablespoons water<\/em><\/p>\n Directions:<\/p>\n Reprinted with permission from Leah Schapira, co-author of the Made Easy cookbook series. This recipe originally appeared on <\/em>Cookkosher.com<\/a><\/em><\/p>\n Kosher in the Kitch By Nina Safar<\/span><\/p>\n Keeping with the traditional shape, I mixed it up in the kitch by using new flavors. I like chocolate and savory foods, so I came up with the following three versions that were in the spirit of the holiday but tastier than the usual selection.\u00a0 I am not a baker and the idea of making my own dough seems tiresome. I use ready-made dough such as puff pastry and wonton wrappers, creating easy and tasty hamentaschen.<\/p>\n Chocolate Raspberry Hamantaschen (Dairy or Pareve)<\/strong><\/p>\n Ingredients:<\/p>\n 1 sheet of puff pastry<\/em><\/p>\n 1 cup of raspberries<\/em><\/p>\n Chocolate spread<\/em><\/p>\n 1 cup of chocolate chips<\/em><\/p>\n Directions:<\/p>\n Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Wet the dough with some water, then place 1 tsp. of chocolate sauce in the center of each circle. Place 1 or 2 raspberries on top of chocolate then pinch the side of the dough together forming a triangle. If you have trouble getting it to stick, wet it with more water. This will help it stick together. Bake in oven on 375o<\/sup>F for 15 to 20 minutes until golden and slightly crispy. Melt the chocolate chips and drizzle over hamentaschen. These taste great once cooled off and given the chance to slightly harden, otherwise it\u2019s a gooey mess!<\/p>\n Taco Hamantaschen (Meat)<\/strong><\/p>\n Ingredients:<\/p>\n 1\/2 pound ground beef<\/em><\/p>\n 1 package of taco seasoning<\/em><\/p>\n 1 package of frozen ravioli dough pre-cut into circles, defrosted OR 1 package of wonton wrappers<\/em><\/p>\n Directions:<\/p>\n Brown beef, then add taco seasoning. Cook for an additional 10-15 minutes. While the meat cooks, cut out circles of dough if using wonton wrappers and place onto slightly greased baking sheet. (If you are using ravioli dough that is pre-cut into circles, place them on a slightly greased baking sheet.) Wet the dough with some water then place 1 tsp. of taco meat filling in center of each ravioli circle. Pinch the sides together, forming a triangle. If it won\u2019t stick together, wet it again, this helps it stick together. Bake in oven on 350o<\/sup>F for 10 to 15 minutes until golden and slightly crispy. Serve them with all of your favorite taco toppings such as guacamole, salsa and shredded cabbage.<\/p>\n Mediterranean Hamantaschen (Dairy)<\/strong><\/p>\n Ingredients:<\/p>\n 1 sheet of puff pastry<\/em><\/p>\n 2 tomatoes diced<\/em><\/p>\n 1\/2 onion diced<\/em><\/p>\n 1\/2 cup of crumbled goat cheese<\/em><\/p>\n 1\/4 cup of fresh basil diced<\/em><\/p>\n Directions:<\/p>\n Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Saut\u00e9 the onions until tender. Add the tomatoes and cook for several minutes. Wet the circles of dough with an egg wash, which is 1 egg + 1 tablespoon of water. Then, place 1 tsp of tomato onion filling in center of each circle. Top with some goat cheese and basil. Pinch the sides together, forming a triangle. You might need to wet it with some of the egg wash to get it to stick. I had to sort of fold the edges over slightly, to keep it from opening up. Bake in oven on 375o<\/sup> for 15 to 20 minutes until golden and slightly crispy.<\/p>\n Nina Safar is the founder and foodie of <\/em>www.kosherinthekitch.com<\/em><\/a>. Stressed about meal planning? Sign up for her deliciously easy dinner menus and each week you will get 5 quick and tasty dinner ideas along with recipe cards and a shopping list.<\/em><\/p>\n Can\u2019t Stop Baking by Nechama Fiddle<\/span><\/p>\n A reader e-mailed me and asked me to please post a recipe for hamantaschen with homemade fillings. Now, there is a slight problem with that. I really don’t\u00a0like\u00a0<\/em>hamantaschen. There’s something so hamantaschey about them- you know what I mean? Granted, if I am in a car with three hyperactive, sugar crazed\u00a0monkeys, and I skipped lunch so I am starving, and you stick a cellophane wrapped plate of hamantaschen under my nose, I probably would devour them. But I wouldn’t enjoy them all that much. And I might eat a smashed cupcake first. Just sayin’.<\/p>\n So this reader got me thinking\u2014how can I post a hamentaschen recipe that I actually\u00a0like<\/em>? So basically, I did just that- I took my favorite sugar cookie recipe, and my favorite brownie recipe and they had a baby!<\/p>\n Then I felt a little bad, because she really\u00a0did\u00a0<\/em>ask for a homemade filling recipe, and most normal people on this earth probably do not classify brownies as a normal hamantasch filling, so behold my next brainchild: Appie Pie Hamantaschen.<\/p>\n Sugar Cookie Hamantasch Dough<\/strong>\u00a0(Dairy or Pareve)<\/strong> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 Adapted from Allrecipes.com<\/em><\/p>\n Ingredients<\/p>\n 1 1\/2 cups butter or margarine, softened<\/em><\/p>\n 2 cups white sugar<\/em><\/p>\n 4 eggs<\/em><\/p>\n 1 1\/2 teaspoons vanilla extract<\/em><\/p>\n 1 tablespoon lemon juice<\/em><\/p>\n 5 cups all-purpose flour<\/em><\/p>\n 2 teaspoons baking powder<\/em><\/p>\n 1 teaspoon salt<\/em><\/p>\n Directions<\/p>\n Cream together the butter\/margarine and sugar until smooth.<\/p>\n Beat in the eggs, vanilla and lemon juice, scraping sides\u00a0occasionally.<\/p>\n Reduce mixer speed to low, and stir in flour, baking powder and salt.<\/p>\n Cover and chill dough for at least one hour (don’t skip this step!) or overnight.<\/p>\n Brownie Filling (Dairy or Pareve)<\/strong><\/p>\n Ingredients<\/p>\n 1 cup butter or margarine<\/em><\/p>\n 2 cup white sugar<\/em><\/p>\n 4 eggs<\/em><\/p>\n 2 teaspoon vanilla extract<\/em><\/p>\n 2\/3 cup unsweetened cocoa powder<\/em><\/p>\n 1 cup all-purpose flour<\/em><\/p>\n 1\/2 teaspoon salt<\/em><\/p>\n 1\/2 teaspoon baking powder<\/em> Directions<\/p>\n Preheat oven to 350\u00b0. Melt butter\/margarine in a medium sized saucepan. Remove from flame and allow to cool slightly.<\/p>\n Add in sugar, eggs and vanilla and stir (by hand) until smooth.<\/p>\n Stir in cocoa, flour, salt and baking powder.<\/p>\n Pour into a greased 9×13 pan. Bake at 350\u00b0\u00a0for 35-40 minutes. Keep in mind that since these brownies will be used as a filling, they do not have to be perfectly ready\u2014in fact, its easier to fill the hamantaschen if they are slightly\u00a0under-cooked.<\/p>\n To assemble: Preheat oven to 400\u00b0. Lightly flour your work surface.<\/p>\n Roll out cookie dough to the same thickness as you would for sugar cookies, or slightly thicker. Be careful not to roll the dough out too thin- or you will get holes in the hamantasch as you fold it.<\/p>\n Using a large glass, cut out circles from the dough. Using a cookie scoop or a melon baller, scoop out a ball of brownie. Place in the center of the circle, like this:<\/p>\n mear some egg white around the edges of the circle, and fold the top two sides until they are touching.(Since the filling here is a relatively solid ball, as opposed to soft jelly filling, you are really just folding the sugar cookie over the top of the brownie ball to form a \u00a0hamantash shape- it’s not an actual pinch like a traditional hamantasch.)<\/p>\n Fold the bottom side up and pinch lightly.<\/p>\n Line a baking sheet with parchment paper or a silicon mat. Arrange formed hamantaschen on the pan.<\/p>\n Bake in preheated oven for 15 minutes.<\/p>\n Drizzle cooled hamantaschen with\u00a0Basic Chocolate Glaze<\/a>.<\/p>\n![\"SavoryHamentashen5-web\"](\"https:\/\/www.ou.org\/life\/files\/SavoryHamentashen5-web.jpg\")
<\/a>Savory Deli Hamantaschen (Meat)<\/strong><\/p>\n\n
<\/a>These chocolate and raspberry filled pastries are decadent. The first time I baked them, the raspberry juices leaking out during the baking process leaving them to resemble bleeding hearts (which worked for me since my family dressed up as pirates.) This year, I dusted the raspberries in some flour before placing them in the chocolate, and they did not leak. Either way, they taste divine!<\/p>\n<\/a>These came about by accident, as I had leftover taco meat from dinner and decided to use them along with some ravioli dough that I had in the freezer. I have used both ravioli dough as well as wonton dough for this recipe and both came out great. The dough gets nice and crispy in the oven which makes these taste like real tacos!<\/p>\n<\/a>Caramelized onions, tomato, basil and goat cheese make these the perfect appetizer to serve this holiday. I had to resist eating all of them long enough to take the photo!<\/p>\n<\/a>Yield: 50 large hamantaschen<\/p>\n
\n(egg white- for forming hamantaschen)<\/em><\/p>\n