Rosemary Hamantaschen with Balsamic Caramelized Onion Jam

Yield:
1 1/2 dozen

I have never really loved the idea of savory hamantaschen. My sweet tooth just revolts at the concept. But after some poking and prodding from others, I decided: fine. I would try and make some savory hamantaschen.

A few weeks ago I made some balsamic caramelized onions to go on top of homemade pizza. They were amazing. Sweet and savory – my favorite combination. So as I was thinking about what kinds of savory hamantaschen I might try to make, I realized a sweet, savory onion jam was the perfect compromise to satisfy both sweet and savory cravings.

rosemary-hamantashen

My husband serves as my trusty taste-tester and critic for all my creations, so I am happy to share that he LOVED this version. And I hope you will, too.

Rosemary Hamantaschen with Balsamic Caramelized Onion Jam

Ingredients

For the Hamantaschen dough:

½ cup butter (or margarine)

½ cup granulated sugar

1 egg

1 Tbsp milk

1 ½ cups all-purpose flour

¼ tsp baking powder

¼ tsp salt

2 Tbsp chopped fresh rosemary

For the onion jam filling:

4 small-medium onions, thinly sliced

3 Tbsp olive oil

1 1/2 Tbsp butter

1/4 cup balsamic vinegar

2-3 Tbsp red wine

salt and pepper

3 Tbsp greek yogurt

Directions

To make the dough:

Beat the butter and sugar together until smooth. Add egg, milk and rosemary until mixed thoroughly.

Sift together the flour, baking powder and salt. Add dry mixture to wet mixture until incorporated.

Note: if the dough is too soft, increase flour amount by a few Tbsp at a time until firm.

Chill dough for at least 1 hour or up to 24 hours.

To make the onion jam filling:

Add oil and butter to saute pan over medium heat. Once butter has melted, add onions to the pan, stirring frequently for 10-15 minutes. If onions are browning too quickly reduce to low-medium heat.

When onions are completely translucent and soft, add balsamic vinegar and continue stirring for another 5-10 minutes. When onions seem sticky and the vinegar has reduced, add wine and stir. Scrape any bits off bottom of pan.

Add salt and pepper to taste. Remove onions from heat and set aside.

When onions have cooled, place onions in a food processor fitted with blade. Pulse until smooth. Mix in greek yogurt.

To assemble:

Preheat oven to 400 degrees.

Dust surface with flour to keep from sticking. Roll the dough to about ¼ inch thick.

Using a round cookie cutter, cut out circle and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in flour before each cut.

Fill each round with onion jam and using your favorite method, pinch corners together tightly.

Bake for 7-9 minutes.

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Posted on February 17, 2014

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