Recipe by Menachem Goodman

Broccoli Filling

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Parve Parve
Easy Easy
6 Servings


- Gluten - Wheat

These easy, savory hamantasch fillings are divine and will be polished off in no time. They will elevate your Purim seuda and your guests will relish them. Here is a broccoli filling that can be used in anything, from hamantaschen to calzones, to quiche, or even turned into a kugel!    


Broccoli Filling


Prepare the Broccoli Filling


Place the broccoli into a mesh cooking bag or cheesecloth. Hold over the sink, using both hands to squeeze the broccoli until all the water is released.


Place the broccoli into a food processor fitted with the S blade. Add the remaining ingredients and blend. Push down the sides and blend again.


Fill rounds of ready pizza dough with one tablespoon of filling each. Wet the edges with a little bit of water, then pinch into a hamantasch shape, leaving the center of the filling exposed. Lightly egg the outer sides of the hamantaschen. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 15 to 20 minutes.


These hamantaschen are best served warm and not steaming hot, but my family relished the leftovers from the photo shoot at room temperature. 


This filling can be stored in an airtight container in the fridge for three days.    If preparing ahead, freeze the hamantaschen raw without egging them.  When ready to bake, remove from freezer two hours before and defrost on the counter. Brush with egg just before baking and bake for 20 minutes or until golden brown.     To reheat prebaked frozen hamantaschen, remove from freezer the day before using. Place in the fridge to thaw completely (or remove from freezer three hours before and allow to thaw on counter). Place on a baking sheet in a single layer and spray well with cooking spray. Bake uncovered for 12 minutes on 400 degrees Fahrenheit (200 degrees Celsius) to warm through.   Make Once, Use Twice! If you have extra filling, don’t throw it away! Here is how to use it.   Add an egg to the filling and mix well. Place into a small pan and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 15 minutes or until golden brown. Now you have a delicious broccoli kugel.
Broccoli Filling

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miriam hirschel
miriam hirschel
2 months ago

If I want to make the above broccoli filling as a kugelmwhat is the recipe

Avigael Levi
Reply to  miriam hirschel
2 months ago

All you’ll have to do is follow step 2 of the directions for this recipe: https://www.kosher.com/recipe/broccoli-kugel-15464
Good luck!