Dive into the delightful fusion of flavors with my Spinach Hamantaschen Cookies, a creative spin on the traditional pastry. These triangular delights boast a tender, buttery crust embracing a savory filling of vibrant spinach and gooey mozzarella. The subtle nuttiness of sesame seeds crowns each cookie, adding a satisfying crunch.
When Purim is coming I usually start to think about my mishloh manot (sending gifts of food and drink to family and friends in Hebrew). The obvious treats most of us include in the box is sweet hamantaschen cookies. Previously, I shared a vegan sweet hamantaschen recipe, you need to check it out! In addition I already shared another sweet hamantaschen recipe in my monthly newsletter - chocolate hamantaschen.
Savory Hamantaschen Cookies
This time around though, I want to add savory hamantaschen too. If you have never heard of this name for these delicious cookies, in short, it’s a traditional cookie you have during Purim (a Jewish holiday). The cookies are famous for their triangle shape and they always contain a filling, such as chocolate, jam, and so on. I chose to fill these savory hamantaschen with cheese and spinach - YUM!
Hamantaschen filling and shaping
Any pie filling can work as the filling for hamantaschen cookies because the dough for the cookies is also very similar to a pie shell. Win-win!
In order to get the triangle shape, you need to have round cookies cut from the dough. You can use a round cookie cutter or any cup you have in your kitchen. The size of the cookie will change by the size of the circle you cut out.
You place the filling in the middle of the cut dough and close it with your hands to the shape of a triangle cookie.
To garnish the savory hamantaschen, I brush the cookies with a bit of water and sprinkle sesame seeds on top. You can use any seed that you like of course.
Tips for perfect spinach & cheese HAMANTASCHEN COOKIES:
Chilled Ingredients for Flaky Dough
Ensure your butter is cold and cut into cubes before blending with flour. A cold dough is essential for achieving that flaky, tender texture. Refrigerate the dough for at least 30 minutes before rolling.
Thoroughly Thaw Spinach
When working with frozen spinach, ensure it's completely thawed and well-drained. Excess moisture can make the filling too wet, affecting the texture of the cookies.
Flour Surface for Easy Rolling
To prevent the dough from sticking, flour your rolling surface and pin generously. This makes it easier to achieve a uniform thickness while rolling out the dough.
Use a Glass or Cookie Cutter
Opt for a glass or round cookie cutter to create consistent circles for your cookies. This ensures a neat and uniform appearance, making the folding process more manageable.
Seal the Edges Well
When forming the triangular shapes, make sure to seal the edges securely to prevent the filling from leaking during baking. A well-sealed hamantaschen will hold its shape and keep the flavors intact.
Freeze Before Baking
Placing the assembled cookies in the freezer for 30 minutes before baking helps them retain their shape during the baking process. It also enhances the flakiness of the dough.
Brush with Water for Golden Finish
Before baking, lightly brush the cookies with water. This not only helps the sesame seeds adhere but also contributes to a golden, attractive finish.
Monitor Baking Time
Keep a close eye on the cookies as they bake, especially after the 10-minute mark. Depending on your oven, baking times may vary. Remove them when they're beautifully golden, ensuring a perfect balance between crispiness and tenderness.
Creative Filling Options
Experiment with the filling by adding herbs, garlic, or even a hint of nutmeg for an extra layer of flavor. Don't hesitate to customize the recipe to suit your taste preferences.
Yes, you can use fresh spinach, but make sure to blanch and chop it finely before incorporating it into the filling. Adjust the quantity as needed, as fresh spinach may have a different moisture content.
Absolutely! You can make the dough in advance and refrigerate it for up to 24 hours before rolling and assembling the cookies. This can be a time-saving step for busy bakers.
Yes, you can freeze the assembled but unbaked hamantaschen cookies for later use. Place them on a tray in the freezer until firm, then transfer to a freezer bag. When ready to bake, simply place them on a baking sheet and extend the baking time slightly.
Get creative! While spinach and mozzarella create a delicious savory filling, you can experiment with alternatives like feta cheese, sautéed mushrooms, or even a mix of different cheeses to suit your taste. Try my pizza hamantaschen recipe too!
Oven temperatures can vary, so keep a close eye on the cookies, especially in the last few minutes of baking. If they're browning too quickly, you can cover them loosely with aluminum foil to prevent over-browning while allowing them to finish baking.
Yes, you can substitute dairy-free butter for the regular butter and use a dairy-free cheese alternative for the filling. Ensure that all ingredients, including the dough and filling, adhere to your dietary preferences.
Store leftover spinach hamantaschen cookies in an airtight container at room temperature for a day or two. For longer storage, freeze them and reheat in a preheated oven when ready to enjoy.
Absolutely! Use a smaller cookie cutter or glass to create mini hamantaschen for bite-sized appetizers. Adjust the filling quantity accordingly.
Other Cookie recipes to try:
Bake these spinach hamantaschen cookies today!
Embark on a culinary adventure and elevate your baking experience with our Spinach Hamantaschen Cookies. Picture this: a buttery, golden crust enveloping a luscious filling of spinach and gooey mozzarella, topped with a tantalizing sprinkle of sesame seeds for that perfect crunch. These triangular delights are not just cookies; they're a symphony of flavors waiting to captivate your taste buds. With a straightforward recipe that blends simplicity and creativity, you'll find joy in the process and a reward that exceeds expectations. So, why wait? The kitchen is your canvas, and these cookies are your masterpiece waiting to be crafted. Indulge in the pleasure of creating something uniquely delicious – bake our Spinach Hamantaschen Cookies now and relish the satisfaction of homemade goodness!
Spinach Hamantaschen Cookies
For the dough:
- 1 cup (150 grams) flour
- ⅓ cup (75 grams) butter cold and cut to cubes
- 1 egg
- 1 teaspoon salt
For the filling:
- 1 cup frozen spinach (I used the one that comes in cubes)
- ⅓ cup (70 grams) grated mozzarella cheese
- 1 egg
- Salt and pepper, by your taste
- Handful sesame seeds
- In a blender bowl, blend the flour, salt and butter until it becomes a crumbly mixture.
- Add the egg and continue to blend until the dough starts to unify.
- Shape the dough into a disc-shape on baking paper and put it in the refrigerator for 30 minutes.
- Fill a pot with boiling water to cook the frozen spinach until completely thawed.
- Rinse the spinach well.
- In a mixing bowl, mix all filling ingredients well.
- Take the dough out of the refrigerator and roll it out on a floured surface.
- Use a glass or a round cookie cutter to cut circles out of the dough.
- Fill each dough circle with 1 teaspoon of filling and close the dough into triangular-shaped cookies.
- Brush the cookies with water and sprinkle sesame seeds over each cookie.
- Place the cookies on a baking tray.
- Place the baking tray with the cookies in the freezer for 30 minutes.
- Heat the oven to 170°C / 350°F with the fan.
- Bake the cookies for 14 minutes. Check them after about 10 minutes and if they're starting to get too brown, take them out.
- Indulge and enjoy