Bialy Hamantaschen
Anything triangular can be a hamantaschen if you really believe! Like these Bialy Hamantaschen (Bialytaschen?) stuffed with cream cheese, caramelized onions and poppy seeds!
Ingredients
Bialy Dough
- ½ teaspoon instant yeast
- 1 teaspoon granulated sugar
- 2 cups bread flour (or all-purpose flour, plus up to 1-2 tablespoons more)
- 1 teaspoon salt
- ¾ cup room temperature water
- 1 teaspoon oil, I used grapeseed oil
Bialy Filling
- 1½ cups diced white onions, (1 large onion)
- 1 tablespoon oil, I used grapeseed oil
- ¼ teaspoon salt
- ½ teaspoon poppy seeds
Assembly
- 1 egg
- 4 ounces cream cheese (1/2 block)
Instructions
- 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 between 1/4 and 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.
Notes
Store leftovers in the refrigerator, covered, for up to five days. They freeze pretty well, for up to two months, but are best fresh!
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