CARAMELIZED ONION AND POPPY SEED HAMANTASCHEN
Traditionally filled with apricot, prune or poppy seed jam, triangular hamantaschen cookies are a prized treat for the Jewish holiday of Purim. This dessert serves as a reminder of the Jewish people's deliverance from Haman, who sought to exterminate Persia's Jews in the fifth century B.C. This recipe is fully savory, tucking crumbled feta under thyme-scented caramelized onions, but you could just as easily fill the buttery dough with sweet jam to please traditionalists. When forming hamantaschen pastries, make sure to leave an opening wide enough for the filling to be visible but small enough to retain moisture.
Provided by Joan Nathan
Categories snack, finger foods, pastries, side dish
Time 1h15m
Yield About 36 hamantaschen
Number Of Ingredients 16
Steps:
- Mix the flour, sugar, baking powder and 1 teaspoon salt in the bowl of a food processor. Add 9 tablespoons butter and pulse until coarse crumbs form. Add 1/2 teaspoon balsamic vinegar and the egg yolk and pulse, adding 2 to 3 tablespoons or so of ice water if needed to form a soft dough. Wrap the dough in waxed paper or plastic wrap and refrigerate, about 30 minutes.
- Meanwhile, heat the oil and the remaining 1 tablespoon butter in a medium nonstick pan over medium-low. Add the onion, thyme, bay leaf and honey, season with salt and pepper and cook, stirring occasionally, until caramelized, about 20 minutes. Discard the thyme sprigs and bay leaf. Stir in the poppy seeds and the remaining 1 teaspoon balsamic vinegar and season to taste. Let cool.
- Remove the dough from the fridge, heat the oven to 375 degrees and cover 2 large baking sheets with parchment paper.
- Roll out the dough onto a floured surface until 1/8 inch thick. Using a 2 1/2-inch round mold or glass, cut the dough into rounds. Top each round with a hefty pinch of cheese in the center, then a heaping teaspoon of the cooled onion mixture. Working with one round at a time, dip a pastry brush or your finger into the egg white and moisten the edges of the excess dough surrounding the filling. Fold up 3 sides of the round to form a triangle, partly covering the filling with the dough, and pinch the dough firmly at all 3 tips of the triangle. Transfer to the parchment-lined baking sheets and repeat to make about 36 hamantaschen.
- Bake until golden, rotating midway through baking, 15 to 20 minutes, then serve warm.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 1 gram, TransFat 0 grams
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Gayanuka Meegaswaththa
[email protected]These hamantaschen are the perfect treat for any occasion. They're delicious, easy to make, and always a crowd-pleaser.
Sanjeep Official
[email protected]I made these hamantaschen for a party and they were a huge hit. Everyone raved about them.
Rahel Abera
[email protected]I used a gluten-free puff pastry dough to make these hamantaschen, and they turned out great. They were delicious and everyone loved them.
matt phillips
[email protected]I'm not a fan of poppy seeds, so I substituted them with chopped walnuts. They turned out great!
Ana Urena
[email protected]I followed the recipe exactly, but my hamantaschen didn't turn out right. They were too dry and crumbly.
Leela Poudel
[email protected]These hamantaschen were a bit too greasy for my taste. I think I'll try using less butter next time.
Braxton Moser
[email protected]I found the poppy seed filling to be a bit dry. I think I'll add some more butter or oil next time.
Jarar Khan
[email protected]These hamantaschen were a bit too sweet for my taste, but I still enjoyed them. I think I'll try using less sugar next time.
Trisha Allison
[email protected]I used a vegan puff pastry dough to make these hamantaschen, and they turned out great. They were flaky and delicious.
Tariq Kashmiri
[email protected]I found the dough to be a bit tricky to work with, but the end result was worth it. These hamantaschen were amazing!
Qweasd Asdqwe
[email protected]These hamantaschen are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
Africa Edward
[email protected]I love the combination of sweet and savory in these hamantaschen. The caramelized onions are perfectly balanced by the poppy seed filling.
Hiranazeer 222
[email protected]I've made these hamantaschen several times now, and they're always a favorite. They're easy to make and always a crowd-pleaser.
Sidik Uddin
[email protected]I added a bit of garlic and thyme to the caramelized onions, and it really enhanced the flavor.
Dewan Faruk
[email protected]I used store-bought puff pastry to make these hamantaschen, and they turned out great. They were flaky and delicious.
09 UNCHANGED
[email protected]These hamantaschen were a hit with my family! The caramelized onions and poppy seeds gave them a unique and delicious flavor.