Nacho Hamantaschen? Why Not!
Image by Nina Safar
A crisp, savory take on the traditional triangular treat, these hamantaschen are filled with veggie crumbles and topped with salsa and creamy nacho sauce.
My first kitchen memories are of baking hamantaschen with my sisters. All nine of us would gather around the table and cut out circles of pastry dough, stuff them with jam and then shape them into triangles, eagerly waiting until we could bite into them.
Now that I’m all grown up, with a kitchen of my own, I enjoy taking the traditional dessert and giving it a modern update using unique and fun flavor combinations that create something entirely new and unexpected — and remind me of my childhood.
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Nacho Hamantaschen
For the nacho sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup shredded cheddar cheese
For the salsa
4 tomatoes
1 bunch of cilantro 1 red onion
Juice of 1 lime
2 seeded jalapeño peppers (optional)
For the hamantaschen
Frozen ravioli dough precut into circles, defrosted (or wonton wrappers cut into circles)
1 12-ounce package of Mexican-style veggie crumbles (Lightlife Smart Ground)
Guacamole for serving (fresh or store bought)
Fresh cilantro for serving (optional)
1) For the nacho sauce, melt butter, then add flour; whisk together until combined into a paste. Add milk, and over a medium flame whisk until sauce thickens. Add shredded cheese and continue whisking until cheese melts and sauce is smooth.
2) For the salsa, pulse salsa ingredients together in a processor until smooth.
3) To make the hamantaschen, place 1 teaspoon of veggie crumbles in center of each circle of dough. Wet edges of dough with water, then fold over left side, followed by right side. Fold over bottom layer, shaping and sealing the triangle.
4) Place on baking sheet lined with parchment paper, and bake in oven on 350˚ F for 8–10 minutes, until golden and slightly crisp. Place baked nacho hamantaschen on a platter lined with parchment paper (for easy cleanup). Then, layer top with guacamole, salsa and creamy nacho sauce. Top with freshly chopped cilantro if you like. Serve immediately.
Nina Safar is a recipe developer and photographer. Her blog is Kosher in the Kitch. Find her on Twitter @TheKosherKitch.
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