Last, but not least, here’s my recipe for savory hamantaschen. To make these tasty treats, I use a store bought puff pastry to cut out the circles, fill them with a grated melting cheese, brush the pastry triangles with an egg glaze and sprinkle with seasame seeds. These golden brown beauties are quick and easy to make and bake. Get ready for oohs and aahs when you serve them as an hors d’oeuvre.
1 package puff pastry (I use Pepperidge Farm), defrosted overnight in the fridge
1 package shredded cheese, 8 ounces (I use mozzarella)
½ cup Parmesan cheese, grated
½ cup sesame seeds
egg glaze of 1 egg, beaten with 1 tablespoon water
1 tablespoons parsley or chives, finely chopped
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Take one sheet of puff pastry out of the package (each package has two sheets). Unfold it, and using a 3 to 3 ½ inch round cookie cutter, cut out as many rounds as possible from the sheet of puff pastry. Place the circles on the prepared baking sheet. Place about ½ to 1 teaspoon of the grated cheese in the center of each puff pastry circle. Dip your finger in the egg glaze and paint the edges of the circle. Pull up three sides of the dough to make a triangle and fold one side over the other around the center filling. Folding the sides over each other ensures that the pastry will stay closed and maintain the triangle shape. I find that if I just pinch the ends together, they pop open during baking. Brush on some of the egg glaze around the sides of the triangle, then sprinkle with sesame seeds. Place in the oven and bake for 15 minutes or until golden brown. Repeat the whole process with the remaining puff pasty sheet. Place baked savory hamantaschen on cooling racks, and garnish with parsley or chives. These are best served warm.