Bagel, Lox & Cream Cheese Hamantaschen

Not much of an explanation even needed for these beauties! The hashtag #jewfood just got taken to a whole new level. The flakey dough, which is studded with Les Petites Fermieres dill flavored havarti, creates a cheesy crust that is out of this world. The creamy filling mimics a traditional bagel with whipped cream cheese, lox and chives. And while everything bagels might not be your thing, they certainly are mine! Why choose a favorite topping when I can just get them all at once, right?!? Trust me, you want to make these. And then you want to turn them into a sandwich because hamantaschen should always be turned into a sandwich! 

Bagel, Lox & Cream Cheese Hamantaschen

Just look at all that dill running through the havarti cheese and all around that flakey dough! 

Bagel, Lox & Cream Cheese Hamantaschen

Since the cream cheese filling has no eggs, you can basically just eat it on any bagel but you might as well put it in a hamantsachen instead…

Bagel, Lox & Cream Cheese Hamantaschen

Everything Spice and everything nice!

Bagel, Lox & Cream Cheese Hamantaschen

I’ll admit that I ate these right out of the oven. I love a hot toasted bagel with lox and cream cheese but if you like it cold, eat it cold. No wrong way to eat these hamantaschen! 

Bagel, Lox & Cream Cheese Hamantaschen

Bagel, Lox & Cream Cheese Hamantaschen


Dill Havarti Dough

2 1/2 cups all purpose flour

1 tsp salt

1 cup (2 sticks) cold unsalted butter, cubed

1 cup shredded Les Petites Fermieres Havarti with Dill Cheese

1 Tbsp fresh chopped dill

1/3 cup ice water

Lox and Cream Cheese Filling

1 cup whipped cream cheese

1/4 cup chopped lox

1 Tbsp chopped fresh chives

2 tsp lemon juice

1/4 tsp salt


1/2 cup Everything Spice mix

1 egg + 1 tsp water, whisked

In a mixing bowl, combine the flour and salt. Add the cold butter and combine with a fork until the texture of coarse sand. Gently fold in the havarti cheese and dill then add the ice water, 1 Tbsp at a time, until the dough comes together. Don’t overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and up to 3 days. This dough can be frozen for up to 3 months.

When ready to make the hamantaschen, preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.

Roll the dough out on a lightly floured surface to around 1/4 inch thick. Cut 3 inch circles and place them on the baking sheet.

To make the filling, fold together the cream cheese, lox, chives, lemon juice and salt. Spoon 1/2 teaspoon of filling into the center of each dough round then fold into a triangle, pinching the ends tightly.

Brush the tops of the hamantaschen with the egg wash then sprinkle heavily with the Everything Spice mix.

Bake for 20-25 minutes, until the cheese in the dough is beginning to brown. Enjoy these hamantaschen hot or cold.

Bagel, Lox & Cream Cheese Hamantaschen

– This post was sponsored by Les Petites Fermieres –
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