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A question about a recipe: Hamantaschen

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I have a question about the recipe "Hamantaschen" from Rivka. How would you adjust this dough for a savory filling? Could you just reduce sugar or would you need to replace with something else for consistency?

asked by UhOhSarah over 3 years ago

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7 answers 720 views
Nancy
Nancy

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added over 3 years ago

Forget the hamentaschwn dough if you want to make a savory filling. Use a pasta dough that you would use for kreplach or ravioli (identical, as I once discovered). The name hamentaschen means "Haman's pockets"...so any pasta will do.

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Nancy
Nancy

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added over 3 years ago

P.S. If you're making this for Purim, happy Purim.

Nancy
Nancy

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added 4 months ago

Coming back to this thread again.
Found the dough in the original (sweet) hamentaschen recipe good but it had too many flavors (lemon rind) for a savory filling.
1st thoughts (last year) were to use a pasta dough, boil, fill & bake.
Now, I'm planning to use one or more doughs I can just fill with cheese, veggies or beans and bake.
Pizza dough, cracker dough, puff pastry or bureka dough.

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Tamar
added 4 months ago

I love to do this for Purim. I have had tremendous success using a savory galette dough, and then folding the galette in a triangle instead of a circle. It's difficult to make them tiny, but a big one that is shared is fabulous. I like to do spinach, mushroom and feta, or roasted butternut squash and onions, or any other combination.

Nancy
Nancy

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added 4 months ago

Tamar - thanks for the reminder of savory galette dough - good idea!

creamtea
creamtea

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added 4 months ago

My thought was empanada dough. Sephardic cuisine includes a number of savory pies. Claudia Roden, The Book of Jewish Food, and Gil Marks, Olive Trees and Honey, included several versions of these doughs.

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Nancy
Nancy

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added 4 months ago

Mmm. Another good idea...and as empanadas are closed, they make an even better snack than an open tart.