Heat one tablespoon oil in a large skillet. Sauté onions over low heat for 30 minutes, or until caramelized.
Preheat oven to 350 degrees Fahrenheit.
Combine remaining 3/4 cup oil, flour, water, and salt in a bowl to form a dough.
Roll out the dough and cut out circles with a three-inch round cookie cutter.
Spoon a mound of sautéed onions in the center of each circle and pinch the sides together to form a hamantasch shape. Brush with beaten egg. Place on a lined cookie sheet and bake for 20 minutes.
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Photography by Chay Berger.
Styling by Faigy Cohen.
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Yum!! Just made these for Purim.
The dough turned out too oily for me to shape properly so I used a different pastry recipe: https://www.kosher.com/recipe/meat-empanadas-4838
The onion filling was delicious though!!
(I used the oily dough for an onion board instead 😋)
can it be done in advance? dos it freeze nicely?
Yes, you should be able to freeze it no problem.
i tried this onion kugel Hamentashen recipe! (by Yehudis Mann) came out delicious, i used mechels ready onion kugel dough, was a lot easier!!