These hamantaschen cookies are filled with a savory blend inspired by Korean corn cheese, made with ricotta, parmesan, corn, scallion oil, and topped with scallions and Kewpie mayo for an extra kick.
1: Prepare the hamantaschen dough and chill.
2: In a bowl, mix ricotta, parmesan, corn, scallion oil, and black pepper to create the filling.
3: Roll out the dough, cut into circles, and fill with the corn cheese mixture.
4: Fold the circles to form triangular shapes and seal well.
5: Bake in a preheated oven at 375°F (190°C) for about 25 minutes until golden.
6: Top with more scallions and a drizzle of Kewpie mayo before serving.
