Yid.Dish: Savory Hamantaschen with Mushroom Filling

By Leah Koenig

Published January 27, 2005.

Dough:

1/2 cup butter

1 egg

1 tbsp sugar

2 1/4 cups flour

2 tsp baking powder

2 tbsp milk

1 tsp dried rosemary, basil, or oregano

Cream butter, sugar and egg. In a separate bowl, sift flour, baking powder, and herbs together. Add 1/2 of dry mixture into wet ingredients and combine until smooth. Add milk, then remaining flour, mixing until incorporated. If dough is sticky at this point, continue adding flour until it is firm enough to withstand being rolled out.

Gently roll out dough until it is 1/4 inch thick. Cut into rounds with a circular cookie cutter or the rim of a wide-mouthed glass and put on a baking sheet. Dot each circle with filling (see below). Sprinkle with grated cheddar or jack cheese, if desired. Pinch corners into triangles. Bake at 375 for 15-20 minutes until delicately browned.

Savory Onion and Mushroom Filling

3/4 pound white cap or cremini mushrooms

1 medium onion, diced

4 tbsp olive oil

1/4 cup red wine

pinch salt

Remove mushroom stems and chop finely. Chop onion into a small dice. Heat oil in a large pan or skillet over medium heat and brown onions – 5-8 minutes. Add mushrooms and let cook until fragrant and about halved in size. Add red wine and salt and cook an additional 2-3 minutes, until liquid is dissolved. Let cool before stuffing into hamantaschen. If you have leftover filling, it also makes a great pasta topper or bruschetta.

Filling variations:

  • feta, spinach and kalamata olives

  • sun-dried tomatoes and ricotta,

  • ground beef (or meatless Quorn grounds) sauteed with pinenuts, currants, nutmeg and cinnamon. Leave the herbs out of the dough recipe, if you’re going this route.



Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.