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Savory Cheesy Red Pepper & Corn-Filled Hamantaschen

Savory Cheesy Red Pepper & Corn-Filled Hamantaschen

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Purim is less than a month away, so I’ve been thinking a lot about hamantaschen. This is not a traditional recipe, but a fun and delicious one nonetheless. I’ve used puff pastry for the dough, and filled them with two mixtures—one that is corn-based, and the other is made using red peppers. Both are dairy.


These are not folded like regular hamantaschen, because I found that the puff pastry opened up during the baking when I tried that. Instead I’ve used two separate triangular pieces per hamantasch, as you’ll see below:








Make sure to egg them well before baking. This helps the puff pastry stick together, and also gives them that beautiful shininess.


Ingredients:

  • 20 squares of puff pastry (4 × 4 inches each)
  • 1 egg
  • Optional: mustard

Red Pepper Filling:

  • 1 onion, diced
  • 2 red peppers, diced
  • ⅓ cup ricotta cheese
  • ⅓ cup mozzarella cheese
  • 2 tbsp. olive oil
  • 1 tsp. kosher salt

Sauté the onion in the oil and salt until golden. Add the red peppers and cook until soft. Let the mixture come to room temperature, then mix in the ricotta and mozzarella. Set aside.

Corn Filling:

  • 3 corn cobs
  • ⅓ cup ricotta cheese
  • ⅓ cup mozzarella cheese
  • ½ tsp. kosher salt

Place the corn in a pot and cover with cold water. Place the pot (cover on) on the stove and bring to a boil. Once the water boils, cook for another minute, then remove. Cut the corn off the cob and let it cool. Then mix in the cheeses and salt, and set aside.

To Assemble:

  1. Cut each puff pastry square in half diagonally.
  2. Cut a triangular smaller triangular hole in half of the pieces.
  3. Place a couple of tablespoons of the filling on the base triangle and cover with the “window” triangle.
  4. Use a fork to press down the edges, making sure they are sealed well.
  5. Beat the egg and brush over the top of the puff pastry. Place the triangles on a baking sheet lined with the parchment paper.
  6. Bake at 400° F for 25–30 minutes.

Yields: 20 hamantaschen


What’s the most different hamantasch you’ve ever made? Let us know in the comments.


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Miriam Szokovski March 16, 2016

gluten free We have a great gluten free recipe here: Reply

Sally Bell, Healthy Bitez Kosher Philadelphia March 7, 2016

I love the idea of savory hamentashen! Gotta try this! Thanks so much! Reply

Dina March 2, 2016

Gluten free hamentashen Chana Scop has GF hamentashen on her blog, Chana's Art Room (search for gluten free hamentashen).

I love the idea of puff pastry hamentashen! I think I want to try it with a mashed potato filling. Reply

Anonymous Charlotte NC March 1, 2016

Gluten and Dairy Free I love your recipes but am on a very restricted diet, no gluten, dairy or nuts. Do you have any advice or recipes for me? Reply

Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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