Soviet Salmon Zakuski Hamantaschen

Sift together flour, baking powder, and salt into a food processor. Add the butter. Pulse for 1-2 minutes until the mixture resembles dry crumbs. Mix the egg and sour cream together in a separate bowl. Pour the mixture into the food processor and pulse again until a dough forms, approximately 1 minute. Do not over mix. Take the dough out, gently squeeze together if needed, and separate into two balls. Flatten into discs with your hand, wrap each individually, and place in fridge for at least one hour.

Drain the salmon well and put in mixing bowl. Add the egg and mash. Add the rest of the filling ingredients and mix together.

Turn the oven to 350 degrees. Remove the chilled dough from the fridge and roll out onto a lightly floured work surface. Roll to about 1/16”. It’s important that the dough is thin, or it will puff too much in the oven. Cut out circles with a 3-inch (or slightly smaller) cutter.

Place 1 teaspoon filling into the center of each circle. Do not over fill, or your hamantaschen will burst open in the oven. Make triangles by folding over the left side, then right side, then bottom. Close the triangle as much as possible, without completely covering. Pinch the corners closed with slightly wet fingers. (I often brush the insides lightly with egg wash, to help seal them.) Place onto parchment-covered baking sheet and freeze for 10-15 minutes. Remove the hamantaschen from the freezer and brush with the egg wash (I don’t brush the filling). Bake for about 18 minutes, until the corners are a light golden-brown.

Allow to cool before serving. You can top with sour cream, a caper, and a sprinkling of dill. Or, place a small piece of smoked salmon with a caper on top.