[photo courtesy of kveller.com]
An iconic Purim treat, re-invented as a savory appetizer!
Serve with arugula salad as a starter for the meal.
2 cups white flour
1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon sugar
3 teaspoons fresh thyme leaves (about 3 twigs, stripped)
1 cup butter, chopped into 1 inch squares
3 onions, chopped
1 Tablespoon butter or oil
pinch of salt
pinch of sugar
1/4 cup feta cheese, crumbled
pinch of pepper
(optional garnish) course sea salt
In a bowl, combine the flour, sugar, salt, and herbs. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender or two knives, cut it in until the mixture resembles coarse meal. Make another well in the center. Pour in 1/4 cup of water and mix until large clumps form (if you need it, you can slowly add the other 1/4 cup of water). Pat the clumps into two balls but be careful not to overwork the dough. Put the dough in the refrigerator and chill for one hour. Keep your flour on hand for the rolling out portion of the hamantaschen making. In the meantime, make the filling.
Make the filling:
Melt butter or heat oil in a heavy skillet and cook the onion with the pinches of salt and sugar. Begin at medium high heat to get a bit of color, then lower the heat, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Once your onions are caramelized you can set them aside until your dough is ready. Once they come to room temperature, mix them with your egg and feta cheese and a bit of pepper. Set the filling aside.
Roll out one of the balls (if you're new to rolling out dough, keep in mind that you want everything to stay as cold as possible and that adding flour prevents your dough from sticking to surfaces…you can always brush off the extra). Press out rounds using cups with about a 3-inch diameter. Place a 1/2 teaspoon of filling in the center of each one, and then pinch up 3 points to make a triangle. Repeat with the other ball of dough. Arrange on your baking sheets and bake at 350F for about 20 minutes or until the hamantaschen have a nice golden brown hue.