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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Rahmot Shafi
[email protected]I'll definitely be making these again next year.
frawla tiktok
[email protected]These hamantaschen were a hit at my Purim party!
Sp Pallob
[email protected]I used a different type of sugar for the filling, but the caramelized onions were still delicious.
Sleepy eye Jack
[email protected]These hamantaschen were a bit time-consuming to make, but they were worth the effort.
atal boxer
[email protected]I've never made hamantaschen before, but these were easy to follow and turned out great.
Melissa Valenti
[email protected]These were the best hamantaschen I've ever had!
Naatkhawan Zahidaparveen
[email protected]These were a bit too sweet for my taste, but my kids loved them.
Muhd Salman
[email protected]I loved the combination of sweet and savory in these hamantaschen.
Johnson adeyemi
[email protected]These hamantaschen were a bit dry, but the flavor was still good.
Md Nawaz Khan Siam 10M
[email protected]I'll definitely be making these again next year.
Willa McDonald
[email protected]These were the perfect Purim treat.
Matthew Miravalle
[email protected]I'm not a huge fan of poppy seeds, but I loved these hamantaschen.
Anil Rajput
[email protected]Delicious!
Rehmat Tanha
[email protected]These were a bit too time-consuming to make, but they were worth it in the end.
GamerKid
[email protected]I used a different type of poppy seed filling, but the caramelized onions were the star of the show.
Enoch Twi
[email protected]These hamantaschen were easy to make and turned out beautifully.
Devon Wood
[email protected]The filling was a bit too sweet for my taste, but otherwise these were delicious.
Donkor Bagy
[email protected]I've made these hamantaschen several times now and they're always a crowd-pleaser.
Nigel Wabs
[email protected]These hamantaschen were a hit at my Purim party! The caramelized onions and poppy seeds added a delicious and unique flavor.