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Puff Pastry Hamentashen Two Ways

By: Sharon Matten January 06, 2022
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Servings: 3

Ingredients

  • 4 sheets puff pastry, defrosted

Filling Options

  • Salmon
  • 1 14.75 ounce cans salmon (pink or red)
  • 1 ¼ cups bread crumbs, or more if necessary
  • 2 large eggs
  • 1 small onion, finely diced
  • ½ cup ketchup
  • Place the cans of salmon in a large bowl.
  • Do not drain.
  • Crumble the salmon with your hands (I wear kitchen gloves) to make sure there are no lumps or hard pieces.
  • Add the bread crumbs, eggs, onion, and ketchup.
  • Mix until smooth.
  • If the mixture seems too moist add more bread crumbs – but make sure that the mixture isn’t too dry.
  • Cucumber Dill Sauce
  • 2 medium cucumbers, peeled
  • 1 ½ cups lowfat mayonnaise
  • 1 tablespoon dried dill weed
  • 1 tablespoon sesame seeds (optional)
  • Process the cucumbers in a food processor until coarsely ground.
  • Add mayonnaise and dill and pulse a few times to combine.
  • Transfer to a container with a lid and refrigerate until ready to serve with the Puff Pastry Salmon Hamentashen.
  • Potato
  • 2 pounds Idaho Potatoes (around 6 medium)
  • 1 large Vidalia or Sweet onion, finely diced (around 2 ½ cups)
  • 1 garlic clove, minced (or one frozen garlic cube)
  • ¼ teaspoon sugar
  • 2 tablespoons canola oil
  • ½ teaspoon salt
  • 2 large eggs

Instructions

  1. Place potatoes in a large pot and cover with water.
  2. Bring the water to a boil over high heat.
  3. Cover pot and reduce burner temperature to low.
  4. Cook the potatoes covered for 45 minutes until tender when pricked with a fork.
  5. Remove the potatoes from the water and allow them to cool completely.
  6. This step can be done a day in advance, just keep the potatoes in the refrigerator until ready to use.
  7. Peel the cooled potatoes and place them in a large bowl.
  8. Set aside.
  9. Heat the oil in a large (preferably non-stick) skillet over medium-high heat.
  10. Add the onion, garlic and sugar and sauté until the onion is golden brown and caramelized, stirring occasionally, around 20 minutes.
  11. You may need to reduce the temperature of the flame if the onion starts to burn rather than caramelize.
  12. Using a fork or potato masher, mash the potatoes until there are no large lumps.
  13. Add the caramelized onions.
  14. Reserve the skillet from the onions – you will use it to caramelize the sliced onions.
  15. Mix the onions and potatoes until thoroughly combined.
  16. Add the salt and eggs.
  17. Stir until smooth with a fork, removing any remaining lumps.

To make the Hamentashen

  1. Preheat oven to 400˚F or 375˚F if using a convection oven. Line 3 large cookie sheets with parchment paper, set aside.
  2. Roll a sheet of puff pastry dough to 9x11 inches.
  3. Use a round (fluted if possible) cookie cutter to cut circles from the puff pastry dough.
  4. Using a scooper or tablespoon to scoop the salmon mixture or potato mixture onto the puff pastry circles. Pinch into triangle hamentashen.
  5. Bake for 15 minutes until browned.
  6. Serve warm or cold with topping the salmon filled ones with Cucumber Dill Sauce.

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