Amir Porat of Biscotti Bakery suggests you try a few savory takes on the
traditional holiday pastry. How about serving your guests a cheese and sun-dried
tomato filled triangle or one filled with eggplant before turning to the
traditional sweet hamentashen?
✔ 31⁄2 cups flour
✔ 1 heaping
Tbsp. baking powder
✔ 200 gr. butter, cubed
✔ 1⁄4 cup oil
✔ 1 level tsp. salt
✔ 160 ml. (3⁄4 cup) sour cream
✔ 1 tsp. dry oregano (or freshly chopped)
✔ 1 tsp.
dry basil (or freshly chopped)
In a mixer, mix all the dry ingredients. Add the
butter and continue mixing until mixture resembles sand in texture. Add the rest
of the ingredients and mix until dough separates from the mixer walls. Cover
with plastic wrap and let rest in the refrigerator for 1 hour.
dough until 3 mm thin. Cut 6-8 cm. rounds, place a teaspoon of your choice
filling in the middle of each round, fold to shape into hamentashen and bake in
a preheated 180º oven for 10 minutes.
SUN-DRIED TOMATO HAMENTASHEN
gr. sun-dried tomatoes, oil drained, finely chopped
✔ 100 gr. feta cheese
(preferably goat), crumbled
✔ 50 gr. Parmesan or Kashkaval cheese, grated
all the ingredients and refrigerate for 1⁄2 an hour before
✔ 1 eggplant, sliced
✔ Olive oil
✔ 1 Tbsp.
✔ 100 gr. basil pesto
✔ 150 gr. Bulgarian feta, crumbled
eggplant slices on a lined baking sheet. Brush with olive oil and sprinkle with
salt. Bake in a 200º oven until browned, about 20 minutes. Let cool and cut
eggplant into 1x1-cm. cubes.
Roll out dough and cut rounds. Spread
some pesto on each round, place 1 eggplant cube in the middle of each round and
top with crumbled cheese. Close and bake in a 180º oven for 10
Recipes and photos courtesy of Biscotti Bakery, 67 Hayarkon
Street, Bnei Brak