32 | MARCH 5 • 2020
Arts&Life
dining in
I
t’
s easy to celebrate Purim
because the rules are so few
and the celebration so joy-
ous. And the hamentashen are
so yummy.
This year, make your whole
day all about the
triangle, rem-
iniscent of the
three-cornered
hat worn by the
Purim villain,
Haman. But
make those tri-
angles savory as
well as sweet.
Here are some recipes to
prepare for this fun holiday,
when hamentashen star in
mishloach manot (Purim treat
baskets traditionally delivered
to friends and family). Most of
the recipes use prepared frozen
puff pastry as their base, so
they are even easier.
The hardest part is folding
the hamantaschen correctly.
I’
ve tried to explain, but you
can find folding tutorial videos
online as well.
And, if you still need a sweet
dessert, use my easy sweet
hamentashen recipe. It’
s the
cookie kind, not the yeast type
made at many bakeries. Enjoy!
SALMON BASIL
HAMENTASHEN
This makes a hamentashen
for four.
INGREDIENTS:
1 sheet frozen puff pastry
¼ cup basil pesto, homemade or
store bought
3 cups ½-inch diced fresh salmon
fillet (boneless and skinless)
1 cup shredded mozzarella
cheese
½ cup grated Parmesan cheese
Balsamic glaze, optional
DIRECTIONS:
Preheat oven to 375°F.
Defrost the puff pastry
according to the package
instructions. Because the
dough is usually rectangular,
roll it with a floured rolling pin
into a square. Turn each corner
of the dough inward to make
a rough circle. Transfer the
dough to a parchment-lined
rimmed baking sheet.
Use a fork, to prick the
dough in several places to
prevent it from puffing during
baking.
Brush the pesto in a thin
layer over the dough. Arrange
the salmon over pesto, fol-
lowed by the mozzarella and
the Parmesan. Season with
kosher salt and pepper.
Fold the edges of the dough
to make a large, triangular
hamentashen: First, pull up the
left side of the circle and fold
it toward the center to make a
flap that covers the left quarter
of the circle. Pull the right side
Easy recipes yield savory
and sweet Purim delights.
Homemade
Hamentashen
Annabel Cohen
Food Columnist
TOP: This hamentashen filled with
salmon, feta and Parmesan can feed
four. BOTTOM: Place diced salmon
atop pesto, then add cheeses and
fold into a triangle before baking.