Since Purim has already passed for this year you can save this recipe
for next year or just make them for a treat.
* Exported from MasterCook *
Hamantaschen, Caramelized Onion and Poppy Seed
Recipe By :Joan Nathan
Serving Size : 36 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Ethnic
Holidays Low Fat
Posted Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
255 grams unbleached all-purpose flour -- (2C)
2 tablespoons granulated sugar
1 teaspoon baking powder
Kosher salt
140 grams cold unsalted butter -- cut into cubes, (10 Tbsp)
1 1/2 teaspoons balsamic vinegar
1 large egg -- yolk and white separated
Ice water -- as needed
1 tablespoon extra-virgin olive oil
1 large onion -- halved and very thinly sliced
2 fresh thyme sprigs
1 bay leaf -- (fresh or dried)
1 teaspoon honey
Freshly ground black pepper
1 tablespoon poppy seeds
3 ounces good-quality feta cheese -- or goat cheese,
crumbled (about 1/2C)
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.
TIME: 1:15
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 375F 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" 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.
Cal 72, Fat 4g, Carb 6g, Sod 49mg, Pro 1g
S(Internet address):
"https://cooking.nytimes.com/recipes/1020075-caramelized-onion-and-poppy-seed-hamantaschen";
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Per Serving (excluding unknown items): 72 Calories; 4g Fat (54.3%
calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber;
17mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0321