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Smoked Salmon Horseradish Hamantashen


When making these savory smoked salmon hamantashen, I figured I would make it easy and use store bought puff pastry, but what I found was that they would not hold their shape when I cooked them. After looking around I found a great post form Pragmatic Attic about making triangle shaped puffs and then filling them after wards. That worked perfectly and I found that it was even better for this particular filing which really doesn't need to be cooked. Make your puffs and keep them at room temperature until ready to serve when you can fill them quickly and easily for gorgeous hamanatshen every one will love.

  • Duration
  • Cook Time
  • Prep Time
  • 15 hamantashenServings


  • 1 pound puff pastry
  • 1 beaten egg
  • 4 oz. smoked salmon
  • 2 scallions, chopped
  • 1-2 tablespoons Gold's Horseradish
  • 2 tablespoons non dairy sour cream or creme fraiche
  • black pepper


Prepare the puff pastry hamantashen shells.*

Preheat the oven to 400 degrees F.  Prepare a baking sheet with parchment paper.

Roll out puff pastry and cut into long rectangles. Brush with egg.  Then cut up into triangles, I got about 15 when I did it, but it will depend on the size you cut.

Place triangles on parchment and then cut smaller triangles into each piece being careful not to cut all the way through.  Place tray into oven and bake for about 15 minutes until puffed and golden.  Let cool and then carefully remove the puffed small triangle from each one.  Now you have puff pastry hamantashen shells ready to go. Set aside at room temp until ready.

Meanwhile prepare filling.

Chop the smoked salmon and mix with the rest of ingredients.  Chill until ready to serve.

When ready to serve, place about 1 teaspoon of filling into each Hamantashen puff and serve.

*Pragmatic Attic gives a really detailed description on making these shells, if you need extra help, click here.