2cupsbread flour (or all-purpose flour, plus up to 1-2 tablespoons more)
¾cuproom temperature water
1teaspoon oil, I used grapeseed oil
1½cupsdiced white onions, (1 large onion)
1tablespoonoil, I used grapeseed oil
4ouncescream cheese (1/2 block)
First make your bialy dough. Whisk together the yeast, sugar and flour in a large bowl. The add salt and whisk to combine. Then gradually add the water and mix with a wooden spoon or your hands until combined. Knead for 10 minutes until the dough is soft and smooth. It should be a little tacky, but if it's very sticky add a little more flour 1 tablespoon at a time. You can also use a stand mixer with a dough hook here.
Coat dough in a tiny bit of oil and place in the bowl. Cover and let rise in a warm place for 1.5 hours.
While your dough is rising, make the filling! Spoon 14 1-teaspoon balls of cream cheese onto a plate and place in the freezer. The cream cheese is easier to handle frozen, which is why we do this.
Then, caramelize your onions. Heat a sauté pan over medium heat and add oil. Once oil is hot, add diced onions and 1/4 teaspoon salt and lower heat to medium-low. Sauté for 15 minutes or until the onions and cooked through and golden in color, careful not to let the onions burn.
Remove the onions into a bowl and let cool. Mix with poppy seeds and set aside.
When your dough is ready, punch it down and roll out on a clean surface to 1/8 inch thick. If your dough is bouncing back a lot, let it rest a few moments and roll again.
Use a 3-inch (or 3.5 inch if that's what you have) cookie cutter to cut 12-14 circles in the dough, re-rolling out the scraps. Place them on a parchment lined baking sheet and cover with a towel and let dough rest 30 minutes.
Pre-heat oven to 450 degrees F.
Make an egg wash by whisking the egg together with 1 tablespoon water.
Take one circle at a time and roll or press it down so it's 1/8 thick. Brush the circle with egg wash and top with one cream cheese ball and 1/2 teaspoon onion mixture. Fold up three sides and pinch together very well so they are secure. Repeat with the other circles.
Place hamantaschen on the parchment-lined baking sheet 1-inch apart and freeze for 10 minutes to prevent spreading. Brush again with egg wash, focusing on where the edges meet.
Bake for 7 minutes or until the bottoms are golden brown.
Cool slightly on a cooling rack, though these are really good warm from the oven or popped in the microwave for 10 seconds or a warm oven for a minute.
Store leftovers in the refrigerator, covered, for up to five days. They freeze pretty well, for up to two months, but are best fresh!