Puff Pastry Hamentashen Two Ways
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
- Place potatoes in a large pot and cover with water.
- Bring the water to a boil over high heat.
- Cover pot and reduce burner temperature to low.
- Cook the potatoes covered for 45 minutes until tender when pricked with a fork.
- Remove the potatoes from the water and allow them to cool completely.
- This step can be done a day in advance, just keep the potatoes in the refrigerator until ready to use.
- Peel the cooled potatoes and place them in a large bowl.
- Set aside.
- Heat the oil in a large (preferably non-stick) skillet over medium-high heat.
- Add the onion, garlic and sugar and sauté until the onion is golden brown and caramelized, stirring occasionally, around 20 minutes.
- You may need to reduce the temperature of the flame if the onion starts to burn rather than caramelize.
- Using a fork or potato masher, mash the potatoes until there are no large lumps.
- Add the caramelized onions.
- Reserve the skillet from the onions – you will use it to caramelize the sliced onions.
- Mix the onions and potatoes until thoroughly combined.
- Add the salt and eggs.
- Stir until smooth with a fork, removing any remaining lumps.
To make the Hamentashen
- Preheat oven to 400˚F or 375˚F if using a convection oven. Line 3 large cookie sheets with parchment paper, set aside.
- Roll a sheet of puff pastry dough to 9x11 inches.
- Use a round (fluted if possible) cookie cutter to cut circles from the puff pastry dough.
- Using a scooper or tablespoon to scoop the salmon mixture or potato mixture onto the puff pastry circles. Pinch into triangle hamentashen.
- Bake for 15 minutes until browned.
- Serve warm or cold with topping the salmon filled ones with Cucumber Dill Sauce.