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Onion-Filled Hamantaschen Challah

Onion-Filled Hamantaschen Challah

First, prepare a good challah dough. If you need a recipe, check where I’ve posted many challah recipes, as well as my “Incredible Challah Dough Recipe” card that can be downloaded free from the site as well!


Challah dough
1/4 cup oil for smearing
1 egg for glazing
2 onions, sliced and sautéed
3-4 tablespoons oil
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup challah bread crumbs
2 tablespoons poppy seeds


Filling: Slice 2 onions into half rings. Sauté some onions. Add a bit of salt and pepper to taste, plus several tablespoons of challah breadcrumbs.


Cut challah dough into sections that are between 6-7 tablespoons in size. Shape each piece gently into a ball.
Roll out each ball so that it resembles a flat circle.
Place a spoonful of the onion breadcrumb mix into the center of each flattened piece. Sprinkle some poppy seeds if desired.
Pick up the first side of the flattened circle and pinch it together; do the same on the second and third side.
Place the filled challah face down on the lined cookie sheets. This keeps their Hamantaschen-shape and prevents the challahs from opening up as they rise and bake.
Preheat the oven to 350° F/180° C.
Let the challahs rise for 20 minutes. Brush each challah with a beaten egg.
Bake for 15-20 minutes or lightly browned.

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