Sometimes your sweet tooth just doesn't win out. Try out this savory hamentaschen for a filling version of the beloved Purim Hamentaschen treat. Using Chef Sevim’s winning dough, this recipe can easily switch out the fillings for options like olives, sun-dried tomatoes, thyme and just about every other creative savory twist you feel like experimenting with.
Makes approximately 15 savory hamantaschen
Ingredients:
⅓ cup unsalted butter, softened (76.5g)
2 large eggs
1.25 cups all-purpose flour (150g) + ¼ cup additional flour
¾ teaspoon baking powder (3.4g)
¼ teaspoon salt (1.2g)
¼ teaspoon black pepper
⅓ cup feta cheese, crumbled
1 cup fresh spinach, chopped
Optional: Parmesan cheese, grated (to taste)
Optional: Za’atar spice
Instructions:
In a large bowl, cream together the softened butter and egg until well combined.
In a separate bowl, whisk together 1.25 cups of all-purpose flour, baking powder, salt, and black pepper.
Gradually add the dry ingredients to the wet ingredients, first with a spoon, then by kneading with your hands. Add additional flour as needed for a doughy, but not too wet consistency.
In a bowl, mix the egg (optional), chopped spinach and feta cheese.
Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out one portion of the dough on a lightly floured surface to about 1/8 inch thickness.
Use a round cookie cutter or glass to cut out circles.
Place a small spoonful of the spinach and feta mixture in the center of each circle.
Fold the edges of the circle up to create a triangular shape, pinching the corners tightly to seal.
Optional: Sprinkle grated Parmesan cheese and Za’atar over the filled Hamantaschen for added flavor and a golden finish.
Place the filled savory cookies on the prepared baking sheets and bake for 12-15 minutes or until the edges are lightly golden.
Allow the savory Hamantaschen to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Hankering for the classic sweet Hamentaschen? Check our Chef Sevim’s classic Oznei Haman recipe here, and feel free to go wild with your fillings!
