While we primarily associate hamantaschen with sweets, there are a few savory recipes out there for variety. The Feta and Caramelized Onion Hamantaschen in the recipe below are like savory tartlets—perfect for an appetizer or Purim snack.

If you are looking for traditional, sweet hamantaschen, we have three varieties from Grand Bakery in our store: poppy, apricot, and cherry. Or you can try making this recipe that we posted a couple of years ago.

Feta and Caramelized Onion Savory Hamantaschen
Yields about a dozen Hamantashen

While we primarily associate Hamantaschen with sweets, there are a few savory recipes out there for variety. These Feta and Caramelized Onion Hamantaschen are like savory tartlets—perfect for an appetizer or Purim snack.

Ingredients
For the dough
1 cup butter, chopped into 1-inch squares
3 teaspoons fresh thyme leaves
2 cups white flour
1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon sugar

For the filling
freshly ground black pepper
coarse sea salt
1 egg
1/4 cup crumbled feta cheese
pinch of sea salt
3 onions, finely chopped
1 tablespoon butter

Directions
Make the pastry
In a bowl, combine the flour, sugar, salt, and herbs. Place the chopped butter in a second bowl and place both bowls in the freezer for 1 hour.

Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender or two knives, cut it in until the mixture resembles coarse meal.

Make another well in the center. Pour in 1/4 cup of water and mix until large clumps form being careful not to overwork the dough (if needed, slowly add the other 1/4 cup of water a tablespoon at a time). Pat the clumps into two equally-sized balls.

Place the dough in the refrigerator and chill for one hour. Keep your flour on hand for rolling out the Hamantaschen.

While the dough is chilling, prepare the filling.

Make the filling
Melt the butter in a heavy skillet and add the onion and pinch of salt. Caramelize the onions until they are soft and a light golden brown (about 20 minutes). Allow the mixture to come to room temperature.

Mix the onions with the egg, feta cheese, and a few grinds of pepper. Set the filling aside.

Assemble the Hamantaschen
Roll out one of the balls (if you’re new to rolling out dough, keep in mind that you want everything to stay as cold as possible and that adding flour prevents your dough from sticking to surfaces…you can always brush off the extra). Press out rounds using cups with about a 3-inch diameter. Place a 1/2 teaspoon of filling in the center of each one, and then pinch up 3 points to make a triangle.

Repeat with the other ball of dough. Arrange on your baking sheets and bake at 350 ºF for about 20 minutes or until the hamantaschen have a nice golden brown hue.