Not Just For Dessert: 5 Irresistible Hamantashen Recipes for Your Purim Seuda

  • purim burekas
  • purim pizza
    Goat Cheese Pizza Triangles
  • hamantash
    Nutella or PB&J Hamentashen
  • phyllo chicken
    Chicken Pyllo
  • purim burekas
    Spinach Triangles
  • macadamian
    Macadamia Triangles

When Purim comes to mind, I immediately think of food. Particularly, the Purim seuda. I’m excited for the Purim seuda because it’s s a great time to be creative and fun with food. Preparing for the seuda can be overwhelming while simultaneously preparing for the mishloach manot, so here are some creative Hamantashen (ozeni haman) inspired ideas for your seuda.

Spinach Filled Hamantashen:


  • 1 package of puff pastery (phyllo dough) that has been thawed at least 2 hours
  • 2 teaspoon water
  • 2 Tablespoon sesame seeds
  • 1 egg

Spinach Filling:

  • 1 lb fresh spinach
  • 1 egg, lightly beaten
  • 1 cup finely grated Gruyere cheese
  • Salt and pepper


Preheat oven to 350 degree F. Wash the spinach several times. Put them into a saucepan, cover tightly, and heat over medium heat 4 to 5 minutes until tender. Drain in a sieve, pressing out any excess moisture. Chop fine. Add the other spinach filling ingredients in a bowl. On a clean, smooth surface, unfold your puff pastry sheets. Use a rolling pin to roll out the sheet to a 12×12 inch square.  Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4”x4” large. Place one Tablespoon of spinach filling in the center of each square. Then fold the dough squares by grasping one corner and folding it over to the opposite corner to make triangles. Pinch firmly along the outer open edge of the triangles to seal. Using a pastry brush, brush a light layer of the egg wash onto the surface of each triangle bureka. Sprinkle with sesemee seed and bake in oven for 30 minutes (or until golden brown).

Goat Cheese Pizza Hamantashen


  • 1 sheet of ready to use puff pastry
  • 1 ripe juicy tomato
  • 100 grams goat cheese
  • fresh thyme
  • extra virgin olive oil
  • salt & pepper to taste


Preheat oven for 220º C and line the baking tray with parchment paper. Cut puff pastry into approximately 10 x 10 cm squares and divide each into two triangles. Cut tomato into thin slices and roughly chop goat cheese. Place pastry on baking tray, and top with a few slices of tomato and a tablespoon of goat cheese. Season with salt and pepper. Drizzle olive oil over the cheese and tomato, decorate with fresh thyme. Bake for about 10 minutes or until the pastry is nicely puffed and golden.

Chicken Phyllo Hamantashen


  • 14 sheets phyllo pastry
  • 1 chicken breast, boneless, skinless, cut into very small pieces
  • 2 Tablespoon of oil
  • ½ onion, chopped
  • ½ cup corn kernels
  • ½ red bell pepper, chopped
  • 3 green onions, chopped
  • 1 egg, lightly beaten


Preheat oven to 375 F degrees. Melt the 2 tbsp of oil in a skillet. Add onion and chicken and cook until the chicken is no longer pink. Season with salt and pepper. Add bell pepper and corn and continue cooking for a couple more minutes just until pepper softens a bit. Empty the chicken mixture into a bowl and set aside until it cools a bit. Add green onions and stir. For handling the phyllo dough, unroll it and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won’t dry out. Brush the sheet with a bit of oil and add another phyllo sheet over the first one. Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tbsp of the chicken mixture near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end. Repeat this with the remaining phyllo and filling. Place the triangles on your baking sheets and brush with egg wash. Bake them for 20 to 30 minutes until the triangles are golden brown and crisp.

Macadamia Hamantash

Sweet Pastry Crust:

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 6 tablespoon cold butter or margarine
  • 3 tablespoon cold water

Macadamia Filling:

  • 1 jar (7-ounce) macadamia nuts
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoon vanilla extract


Preheat oven to 425 degrees F and grease 9″ by 9″ metal baking pan. Line pan with foil; grease foil.

Prepare Sweet Pastry Crust: In medium bowl, combine flour, sugar, and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle water, about 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. With lightly floured hand, press dough evenly into bottom of prepared pan. With fork, prick dough in 1-inch intervals to prevent puffing and shrinking during baking. Bake crust 15 to 20 minutes, until golden (crust may crack slightly during baking). Cool completely in pan on wire rack. Reset oven temperature to 375 degrees F.

Prepare Macadamia Filling: Coarsely chop 1/2 cup macadamia nuts; reserve for topping. In food processor with knife blade attached, process remaining macadamia nuts with brown sugar until nuts are finely ground. Add egg and vanilla. Pulse until just combined. With small spatula, spread macadamia filling evenly over cooled crust. Sprinkle reserved chopped macadamia nuts on top. Bake 20 minutes, or until filling is set. Cool completely in pan on wire rack. When cool, lift foil with pastry out of pan and place on cutting board; peel foil away from sides. Cut into 4 strips, then cut each strip crosswise into 4 squares. Cut each square diagonally in half. Store at room temperature, well-wrapped, for up to 3 days.

Nutella or PB&J Hamantashen


  • 1 cup sugar
  • 3/4 cup oil
  • 3 large eggs
  • 3 Tablespoon orange juice
  • 2.25 teaspoon Baking Powder
  • 4 Cups Flour


  • PB&J
  • Nutella (I like to make 2 batches of each filling)


Mix all the ingredients and chill for an hour in the refrigerator. Afterwards, on a clean, lightly floured surface, roll out dough. With a glass cup, turn it upside down to make circular cutouts. In each circle add your choice of filling. Bake for 350 degrees F for 25 minutes (or until lightly brown).

 Which Hamantashen recipe will you try? 


Wife and mommy of 4 tinies. Fashion lover and Krav maga enthusiast. Proud Israeli and Canadian. Happy baker and all things artistic. Avid reader and culture loving tri-lingual. Chesed fan and loves to help family, friends and the community.

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