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Baked Avocado Eggroll Hamantaschen with Cashew Tamarind Dipping Sauce


We’re SO glad hamantaschen have left the sweets table. If you’re in the mood to jump on the savory hamantaschen trend this Purim, you’ll definitely want to give this Asian/ Jewish mashup a try. Using round wonton wrappers as the “dough” takes away half the work of preparing hamantaschen! Genius!


For the Hamantaschen

1. Preheat oven to 400 degrees and line two baking sheets with Gefen Parchment Paper. Spray the parchment liberally with cooking spray.
2. Pit the avocados and scoop them into a bowl. Add the tomatoes, red onion, cilantro and salt. Mash all ingredients together, being sure to leave some chunkier pieces of avocado.
3. Lay out your wrappers on some parchment. Scoop about a teaspoon of your avocado mixture into the center of the wonton wrapper.
4. Brush the exposed parts of the wrapper with water and then fold into a hamantaschen shape, however, instead of pinching the corners, overlap them so that one edge of each side is tucked under and the other is overlapping (this keeps it from opening up).
5. Place your hamantaschen on your prepared baking sheet and spray the tops liberally with cooking spray. Bake 15 minutes until brown and crispy.

For the Cashew Tamarind Dipping Sauce

1. In a microwave safe bowl, combine the vinegars, honey and tamarind and microwave for one minute.
2. In a blender, puree the mixture with the cashews, cilantro, garlic, scallions, sugar, pepper, cumin and turmeric until smooth.
3. Pour the mixture into a bowl, then whisk in olive oil. Cover and refrigerate until ready to use.
4. When ready to serve, drizzle on top of hamantaschen or serve as a dipping sauce.