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.


  • 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.