On Purim, we eat hamantaschens, a triangle-shaped pastry typically filled with sweets like jam, prune, apricot or the most classic, poppyseed, also known as “mun.” The best part about hamantaschen dough is that you can be as creative as you like with what you fill it with – whether savoury or sweet. This savoury non-traditional pizza filling is beloved by many: tomato sauce and cheese.
A few keys to success for this pizza-filled hamantaschens recipe are to ensure you place a small amount of tomato sauce in the center of the dough. Don’t overdo it, or the excess liquid from the sauce will open up the triangle when baking.
Related: My Grandmother’s Classic Jewish Cinnamon Twist Cookies
ingredients
Dough:
Filling:
directions
Combine the sifted flour, cubed butter and salt in a food processor. Pulse until crumbly. Pour in the ice cold water and pulse until a ball starts to form.
Place the dough on a floured surface and shape into a ball. Cover with plastic wrap and place in the fridge for 30 minutes.
Make the egg wash by whisking the egg and water in a bow. Set aside.
Preheat the oven to 375°F .
Take dough out of the fridge and roll it out into 1/8th-inch thick.
Use a cup or circle cutter to make circles. Whatever dough is leftover in-between the circles, roll it back out and make more circles.
Place the circles on parchment paper-lined baking sheets.
Pour approximately ½ – 1 teaspoon of tomato sauce in the center of the circle. The more sauce you use, the harder it will be for the hamantaschen to stay together once baked.
Top with a small dollop of shredded mozzarella cheese.
Shape it into a triangle by pinching three corners together. Secure each corner with an extra pinch.
Bake for 15-18 minutes and enjoy!
