Nina Safar is the food blogger behind kosherinthekitch.com and cookbook author of The Simply Kosher Cookbook. Follow her online for super simple seriously tasty recipes @kosherinthekitch.
She says that baking Hamantaschen should be as fun and colorful as the holiday we eat them on. “Forget classic fillings like apricot and prune, and be more adventurous when baking the three-cornered pastry,” she says. “I enjoy using non-traditional ingredients to give the standard dish a fun and festive makeover.”
How To Shape Hamantashen:
- Place filling in center than slowly fold over one side. Then the next and finally bring the bottom on top.
- Gently pinch the corners. You can also simply bring up the sides, forming a triangle by pinching the corners together.
1. BBQ Chicken Pizza Hamantaschen
These bite-sized BBQ chicken pizza hamantaschen take minutes to prep and are ready in about 10 minutes making it the perfect snack or appetizer to serve on Purim.
Ingredients:
20 mini pizza doughs
1 rotisserie chicken
1 cup BBQ sauce
Cilantro for garnish, optional
Directions:
- Shred rotisserie chicken using a knife or two forks. Combine chicken and BBQ sauce.
- Place a tablespoon of chicken in center of pizza dough.
- Fold over left side, then right side pinching the corners together. Bring up the bottom to seal the triangle.
- Bake on 350 degrees for 12 to 15 minutes or until dough is cooked through and slightly crispy.
- Optional: Garnish with additional bbq sauce and chopped cilantro.
2. Egg Roll Hamantaschen
Ingredients:
1 teaspoon corn starch mixed with 2 tablespoon water
1 teaspoon sherry wine
3 teaspoon soy sauce
3 cups coleslaw mix
1 inch piece of ginger shredded
2 green onions diced, for serving
Egg roll wrappers
Directions:
- Heat up pan with some oil then stir in coleslaw mix. Add sherry and soy sauce and combine. Add corn starch mixture and stir together. Add ginger and combine together. Heat through.
- Using a mason jar, cut out circles in egg roll wrappers (1 egg roll wrapper yields 4 circles)
- Place a teaspoon of batter in center of circle.
- Using water, wet the corners and pinch together creating a triangle hamantaschen shape. Place on a greased baking sheet.
- Cook on 350 degrees for about 12 minutes until crispy. Serve with sweet chili sauce or duck sauce.
3. Pop tart Hamantaschen
My childhood dreams are alive with these pop tart inspired hamantaschen. Crispy flakey dough stuffed with sweet jam, topped with sprinkled frosting these are a crowd pleaser for both adults and children alike.
Servings: About 12
Ingredients:
2 tablespoons ground flax seed combined with 6 tablespoons water (if you want classic dough and not vegan, replace the flaxseed water mixture with two eggs)
1/2 cup oil
1 teaspoon vanilla extract
2/3 cup sugar
2 teaspoon baking powder
2 1/2 cups flour
1 cup raspberry jam (or your fav flavor!)
Frosting (recipe below)
Sprinkles for decorating
Frosting:
3/4 cup powdered sugar
1 tablespoon almond milk
1 teaspoon vanilla extract
Directions:
- Cream together flaxseed water mixture, sugar, oil, and vanilla. Slowly add flour and baking powder. Mix together.
- The dough might be crumbly, use your hands to smooth it out and combine it. Roll out dough on a floured surface.
- Cut out triangles using a triangle cookie cutter. If you do not have a triangle-shaped cookie cutter, trace out a bunch of hexagons connected then cut them out to create triangles.
- Fill center of triangle with 1/2 tsp. jam then cover with another triangle gently pressing the edges down.
- Using a fork crimp the edges down all around.
- Bake on 350 degrees for about 15 minutes.
- Once cookies have cooled off, combine frosting ingredients and frost the center of each triangle and immediately place sprinkles on top before the frosting hardens.
4. Fruity Pebbles Hamantaschen
Pastry dough studded with colorful crispy fruity pebbles will bring both the kids and adults to the table.
Servings: about 20 hamantaschen
Ingredients:
2 eggs
1 teaspoon vanilla
1/2 cup oil
2/3 cup sugar
2 teaspoon baking powder
2 1/2 cups flour
1/2 cup fruity pebbles plus more for decorating
Strawberry jam for filling
Directions:
- Cream together sugar, oil, eggs and vanilla. Slowly add flour and baking powder. Mix together. Add fruity pebbles and combine with dough.
- Roll out dough on a floured surface (about 1/4 to 1/8 thick. Not too thick since then the circles are hard to shape and will open up. Not too thin since then it will rip when shaping or filling). If the dough is slightly sticky rolling it out on a floured surface will help smooth it out.
- Cut out circles using a large circle cookie cutter or the rim of a large glass cup or mason jar.
- Fill center of circle with strawberry jam (about 1/2 tsp to 1 tsp) and bake on 350 degrees for 12 to 15 minutes depending on how soft or crispy you want them. I like them super soft so took them out around 10 to 12 minutes.
- Once hamantaschen have cooled off, drizzle melted white chocolate or icing on top. (Icing is powdered sugar with water or milk mixed together until you have desired consistency) Immediately top with fruity pebbles.
these look yum
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