Savory hamantaschen

DIRECTIONS

• Make the dough
• Combine the flour, salt and nutmeg in a bowl of a food processor. Mix for 1 minute. Cut cold butter into the bowl. Pulse to create crumbs.
• Add egg and pulse just until crumbs are formed. Add cold water and mix to create a ball of dough.
• Divide the dough in two; gather into 2 disks and wrap in plastic wrap. Refrigerate for 30 minutes and up to a day.
• To make the eggplant & feta filling
• Peel eggplant, dice to ½ inch cubes, put in a a large colander over a bowl and liberally sprinkle each layer with kosher salt. Let stand for 30 minutes and up to two hours. Wash with water, set aside.
• In a large skillet over medium-high heat, sauté onion in olive oil until translucent, about 3 minutes. Add eggplant and ½ cup water, cover, reduce heat and continue to cook until very tender, about 8 minutes. Remove lid, and cook until liquid evaporates.
• Transfer eggplant to a bowl, mix in feta and set aside until it cools down.
• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Have a 3-inch cookie cutter at hand. Lightly dust the working surface with flour. Roll out the first half-portion of dough on the floured surface as thin as possible (about ⅛” thin). Dip the cookie cutter into flour and cut out circles of dough. Re-roll the dough as needed.
• Use a teaspoon to mound a small amount of the filling in the center of each circle. Lift and pinch the edges of each circle in 3 places spaced evenly apart, to create a triangle; the filling will be partially exposed in the center. Arrange on the baking sheet, spacing them an inch apart. Brush hamantaschen with beaten egg, which will give it a nice color and prevent hamantaschen from opening up during baking.
• Bake for for 20-22 minutes or until the pastries are just turning light-golden on the edges. Flip between the two baking sheets after 10 minutes, for even baking.
• Transfer the pastries to a wire rack to cool for a few minutes. To decorate before serving, top each hamantaschen with a small dollop of labneh, sprinkle with pistachio and thyme and serve.
• Keep undecorated hamantaschen in a sealed container in the fridge up to a week. Reheat at 325 degrees for 8-10 minutes before serving.
• To make the cheese & rosemary filling
• In a medium bowl mix kashkaval, feta, ricotta and rosemary.
• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Have a 3-inch cookie cutter at hand. Liberally dust the working surface with flour. Roll out the first half-portion of dough on the floured surface as thin as possible (about 1/16” thin). Dip the cookie cutter into flour and cut out circles of dough. Re-roll the dough as needed.
• Use a teaspoon to mound a small amount of the filling in the center of each circle. Lift and pinch the edges of each circle in 3 places spaced evenly apart, to create a triangle; the filling will be partially exposed in the center. Arrange on the baking sheet, spacing them an inch apart. Brush hamantaschen with beaten egg, which will give it a nice color and prevent hamantaschen from opening up during baking.
• Bake for 20-22 minutes or until the pastries are just turning light-golden on the edges. Flip between the two baking sheets after 10 minutes, for even baking.
• Transfer the pastries to a wire rack to cool for a few minutes. To decorate before serving, top half the hamantaschen with a small dollop of tapenade, and the other half with a mix of tomatoes, olive oil and salt.
• Keep undecorated hamantaschen in a sealed container in the fridge up to a week. Reheat at 325 degrees for 10 minutes before serving.