Glazed Pastrami Hamantaschen
Prep time
Cook time
Total time
Serves: 18 Hamantaschen
  • 1 17.3 oz box puff pastry (2 sheets), defrosted
  • ¾ cups cooled mashed potatoes, instant or homemade
  • 14 long slices pastrami
  • For the Glaze:
  • ¼ cup apricot jam
  • ⅛ cup spicy brown mustard
  • 1 tablespoon ketchup
  • 1 tablespoon light brown sugar
  1. Preheat the oven 415 degrees F. Line two baking sheets with parchment paper. Set aside.
  2. Using a 2¾ inch cookie cutter, cut 9 circles out of each puff pastry sheet, eighteen in total. Fill the centers with 1 teaspoon mashed potatoes and pinch the corners to form a hamantaschen. Pinch the corners firmly.
  3. Cut one slice of pastrami in half lengthwise. Cut one of the halves in half. Each hamantaschen will require 1 and a half strands.
  4. Use the long strand of pastrami first. Lay it over the top corner, leaving ¾ of an inch of excess pastrami on the left to tuck under. Wrap the longer end of the pastrami underneath, down the center of the hamantaschen.
  5. Cross back up, over the right corner. Wrap under once more and trim the end of the pastrami if it's too long. Cut off just what is visible. Next, take the second piece of pastrami and wrap over the last corner. Tuck ends under.
  6. If the pastrami is too snug, very gently loosen them so there is some room between the meat and dough. This gives the puff pastry room to puff/rise in the oven. Carefully transfer to a baking sheet, holding the bottom so it doesn't unwrap.
  7. Combine all of the glaze ingredients in a small bowl. Brush just the pastrami with the glaze and bake for about 15 minutes or until lightly golden.
Recipe by My Fair Hostess at