Savory three-cornered pastries for Purim

Traditional three-cornered pastries for Purim are sweet. Why not serve savory ones too?

By FAYE LEVY, YAKIR LEVY
February 26, 2015 12:10
Savory spinach pasty

Savory spinach pasty.. (photo credit: YAKIR LEVY)

 
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Traditional three-cornered pastries for Purim are sweet. Why not serve savory ones too? In several cuisines, savory three-cornered pastries have the distinctive hamentashen shape, made by starting with a circle and folding the edges above the filling in three sections to form a triangle.

One such pastry is the talmouse, an old-fashioned French pastry with an envelope of puff pastry and a filling of grated cheese mixed with cream puff dough, which binds the filling and puffs during baking. Simpler triangular cheese pastries called corniottes, which some consider Burgundian cousins of talmouses, are said to resemble cocked hats. Their filling of cream cheese, Gruyère cheese and eggs seasoned with salt and pepper is baked in puff pastry. (See recipe.) At Armenian, Lebanese and Chaldean bakeries, you can find hamentashen-shaped pastries that are filled with spinach. Usually the filling has a tart flavor from sumac; some are called borek, others are called fatayer.

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