Bryan Gryka - Brisket Hamantaschen

Bryan Gryka


  • 5 LB cooked brisket, roughly chopped and cold
  • 1 small yellow onion, diced
  • 1 t canola oil
  • ½ C BBQ sauce
  • 4 sheets puff pastry
  • Flour for dusting
  • 1 egg, scrambled
  • Salt and pepper to taste

Beef Brisket Recipe:

  • 1 whole brisket (10-12lb)
  • cup beef rub
  • cup tomato paste
  • ½ cup apple juice
  • ¼ cup beef or vegetable fat (optional)
  • 2 sheets foil
  • 2 sheets parchment paper
  • 1 sheet pan


  • Sweat onions with the oil in a saute pan until translucent, set aside to cool.
  • Using a food processor, pulse the brisket, onions, BBQ sauce. Do it in batches if it won’t fit. You want to balance chopping it all up and not turning it into a paste. Transfer mix to a bowl for working. This can also be frozen for later use.
  • Preheat oven to 400F.
  • Using a round cookie cutter, cut as many circles out of a sheet as you can. The size is up to your preference, I use a 3” cutter. You can reserve the scraps to roll out more puff pastry later. Note: puff pastry will dry out if left uncovered for an extended period.
  • Place a small spoonful of mix in the center of the circle.
  • Use a pastry brush or your finger to brush the egg on the outer rim of the circle, and pinch up the three corners. Many videos are available for viewing online on how to do this.
  • Place finished hamantasch on a parchment-lined baking sheet. Leave about an inch clearance around each hamantasch, as they will puff up a bit in baking.
  • Brush additional egg wash on the exposed pastry before baking.
  • Bake 15-20 minutes until pastry is golden brown.
  • Place on cooling rack. Can be stored in airtight containers in the fridge for up to a week.

Beef Brisket Recipe:

  • Heat oven to 325°F (300°F if using convection).
  • Trim fat on brisket, leaving about 1/2 inch layer.
  • In a bowl, mix the rub and tomato paste until well-incorporated.
  • Take the first sheet of foil and parchment and place them on the sheet pan (foil down first). Place brisket fat-side up on the parchment, and rub the mix generously over the meat, focusing on the top layer.
  • Pour apple juice over the brisket (you may need to bring up the sides of the parchment to avoid spilling).
  • Then, place the 2 nd sheet of parchment directly on the brisket, and then the last foil sheet. Begin to crimp the top and bottom foil all the way around, creating a tight seal around the entire brisket. It is key to ensure that minimal moisture escapes during the cooking process.
  • Place brisket in oven, and cook for 4-6 hours (larger cuts may take longer). The brisket is finished when you can easily slide a knife into the flesh (about 190F internal).
  • Remove brisket from the oven, uncover, and let cool before slicing.
  • Enjoy with a glass of red wine!
    Tip: This recipe requires a whole brisket. If using a first (lean) cut, you may need to add some type of fat to help keep the beef moist.


You can freeze assembled/unbaked hamantaschen (with or without the egg wash) in a freezer bag for up to 6 months. Baked can also be frozen, although they will crumble a bit when jostled. To freeze, place on sheet pan as if you were to bake, and put the pan in the freezer. Once solidly frozen, they can be transferred to a bag. This is important to avoid sticking together.
Any recipe for brisket will do, the flavors are ultimately up to you!
Bryan Gryka at Chop Hunger by Masbia