Ingredients
Units
Scale
For the pie crust:
- 2 cups all-purpose flour
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ pound (2 sticks) very cold salted butter, cubed
- 4–5 Tbsp ice water
For the filling:
- 2 large leeks, washed well, and sliced thinly
- 3 Tbsp olive oil
- ½ cup crumbled feta cheese
- ⅔ cup whole milk cottage cheese
- ½ tsp ground black pepper
- 1 egg, beaten for egg wash
Instructions
- To make the dough: In a medium-sized bowl, combine the flour, pepper and salt and whisk to combine.
- Add the cold cubed butter. Using clean fingers, smoosh the cubes of butter into the flour, coating each one with flour. You could also use a pastry cutter instead of fingers. Add the ice water and stir gently to combine, until the dough just starts to come together, but you should still see pea-sized pieces of butter. Dump half of the dough out onto a large piece of plastic wrap, and use the plastic to push the dough together into a ball.
- Wrap tightly and refrigerate for 30 minutes. Repeat with the second ball of dough.
- To make the filling: Pour the olive into a small frying pan over medium heat. Add the sliced leeks and a pinch of kosher salt. Cook until golden brown and caramelized, about 10-12 minutes. Set aside to cool for about 10 minutes.
- Combine the feta, cottage cheese and black pepper in a small bowl, mix well. Add the cooled leeks and stir to combine.
- Preheat oven to 400°F.
- Remove one disk of dough from the fridge and roll out on a well-floured board to an ⅛-inch thickness. Cut out circles using a 3-inch cutter. Brush each circle with egg wash. Spoon 1½ tsp of the leek and feta mixture into the center of each circle.
- Fold into a triangle, pinching the corners very well. Brush the tops and edges lightly with egg wash.
- Place the hamantaschen back into the fridge for 10 minutes, then straight into the hot oven for 25-30 minutes, until golden brown.
- Prep Time: 20 minutes + 40 minutes chill time
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Holiday