Tomato-Mozzarella-Basil Puff Pastry Hamantashen

Even a tradition-lover like myself deviates from hardcore tradition sometimes…

This Hamantashen Jewish holiday (Purim) cookie just got transformed into a scrumptious and stunning appetizer. Taking the tradition out of the Hamantashen cookie made me feel obligated to bring it right back with a classical traditional triangle of flavors: Tomato-Mozzarella-Basil… and I just LOVE the idea of highlighting the triangle shape with a classical triangle of flavors 🙂

Because you can take the girl out of tradition, but you cannot take tradition out of this girl.

You will need:

Puff Pastry

Cherry Tomatoes (all colors are welcome)

Mozzarella Cheese

Coarse Garlic Salt

Dry Basil flakes

Egg Yolk (for brushing on top)

For Plating:

Fresh Basil Leaves

Balsamic Vinegar (Reduced)

Olive Oil

Let’s get to work:

Did you know that different colored tomatoes have a different taste to them…? It’s worth giving it a try.

Prepare the cherry tomatoes: wash them well, dry and cut them in half.

Mozzarella Cheese – what a wonderful cheese! … Beautiful clean color, mild flavor and such tender texture… there’s something so calm about Mozzarella cheese that whenever I use it I know everything is going to be o.k. 🙂

Simply cut the mozzarella into small cubes (a little less than half an inch in size).

You got your two main ingredients ready… now it is time for the puff pastry dough.

Puff pastry usually comes frozen. The best way to defrost it is to move it from the freezer to the refrigerator and overnight it will be defrosted, still cold and perfect to use.

Using a rolling pin open the puff pastry on a lightly dusted floured surface.

Using a round cookie cutter, biscuit cutter or even a round glass, create medium dough circles.

Let’s assemble:

In the center of each dough circle place couple of tomato halves, 2-3 mozzarella cubes. Make sure the tomato halves are facing up, to keep the moisture away from the puff pastry.

Sprinkle with dry basil flakes and garlic salt.

Fold the sides and pinch the edges to create a triangle.

#1 word of advice here: Pinch the edges super well to make sure the dough seams are closed tightly. The dough, especially puff pastry, will do anything it can to spread, puff and break out of the shape. To be on the safe side, just use a fork to poke the center of the circle once or twice before stuffing it.

When the triangles are ready, place them on a tray with parchment paper and brush them carefully with a little egg yolk. Move them to a 385° preheated oven and let them bake for about 25 minutes until their color turns golden-brown.

Something smells Awesome!

Time for plating…

Hello Fresh Basil! We are going to chiffonade you…

Harvest a few good-sized leaves and stack them on top of each other.

They are cupping each other so nicely… 🙂 Roll them together and hold tightly against the cutting board while your sharp knife slices them away to thin ribbons. Aaaahhhhhh the AROMA…intoxicating!

Place the triangles on a serving dish, sprinkle with basil ribbons, top with a high quality balsamic vinegar reduction and a few drops of olive oil…

Now that you got the idea…

If you’d like you can replace the Tomato-Mozzarella-Basil flavors with anything you like: Sautéed mushrooms, olive mixture or potato filling with thyme or rosemary. You can go with another classic combo of spinach and feta cheese…or even go to the meaty side and make a flavorful ground meat filling … Get creative and make it your own!

Admire your creation and Yum away!

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Quick Recipe:

Tomato-Mozzarella-Basil Puff Pastry Hamantashen-

Cut the Cherry Tomatoes in half.

Cube the Mozzarella Cheese.

Roll the Puff Pastry and create medium dough circles.

Place Cherry Tomatoes, Mozzarella cubes, a sprinkle of Dry Basil Flakes and Garlic Salt in the center of each dough circle.

Fold sides and pinch edges WELL to create a triangle.

Brush with Egg Yolk.

Bake in a 385° preheated oven for about 25 minutes or until golden-brown.

Top with Fresh Basil ribbons, Balsamic reduction and couple of drops of Olive Oil.