Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Despite what you might nosh on during Purim, Hamantaschen don't have to be filled with jam. We kept the triangular shape but swapped in a colorful tahini-beet puree, creating a savory take on the classic cookie. The best part is actually the crunchy seeds on the pastry—a blend of sesame and poppy with a little flaky sea salt mixed in, too. If you don't have a round cookie or biscuit cutter, don't fret: we've had success with mason jar lids and even the rim of a wine glass. To keep the edges from unfolding in the oven, pinch them tight and re-seal as they bake, if necessary.


Credit: Brie Passano

Recipe Summary test

20 mins
55 mins
7 Hamantaschen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Toss beet with oil, a pinch of salt, and several grinds black pepper in a microwave-safe dish. Add rosemary and ¼ cup water. Cover tightly with plastic wrap and microwave until a paring knife slips easily through the flesh, 8-10 minutes. Remove from microwave and let cool in covered dish. Rub off the skins with a paper towel. Alternatively, steam beets in a steamer basket over a pot of simmering water.

  • Transfer the beet to a food processor and add tahini. Process until smooth. Season with salt and pepper to taste.

  • Unroll crescent roll dough on a lightly-floured piece of parchment paper. Pinch together any seams so that you have a smooth rectangle with no holes. Flip the dough over and repeat. Use a 3” cutter to cut 7 rounds from the dough. Transfer parchment to a baking sheet.

  • Brush rounds with beaten egg. Divide poppy and sesame seeds and a small pinch of flaky salt among rounds, being sure to sprinkle seeds to the edges of the rounds. Freeze for 5 minutes.

  • Flip the rounds over so they are seed-side down. Brush edges with beaten egg. Place 1 to 1½ teaspoons of beet puree in the center of each round (you will have leftover puree). Fold sides up to make a triangle, pinching points to seal and leaving some filling exposed. Return to freezer for 10 minutes (this will help hamantaschen hold their shape in the oven).

  • Bake until golden brown, 8 to 10 minutes, pressing edges down halfway through baking if they begin to unfold. Serve warm.

  • Extra beet puree: Serve with cream cheese on a baguette, or stir into hummus or labne for a gorgeous pink dip.