Hamantashen are the most recognizable delicacy of Purim, a sweet tri-cornered pastry filled with any number of popular fillings from prune to poppy seed. Delight your guests with this savory version of the iconic treat, stuffed with caramelized onions, pears, goat cheese and walnuts with extra flavor from a rich balsamic reduction.
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 sweet onions or two if extra large, thinly sliced
- Salt and pepper to taste
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 2 firm pears, peeled, quartered and sliced
- 3/4 cup goat cheese
- 1 cup walnuts
- 1 cup balsamic vinegar
- Preheat oven to 375 degrees. Combine the butter and olive oil in a large skillet and melt over medium heat. Add the sliced onions to the butter mixture and cook stirring frequently until caramelized, about 40 minutes. Season with salt and pepper and remove from heat to cool.
- Cover 2 baking sheets with parchment paper. If the puff pastry is not already perforated, use a sharp thin knife to cut each sheet into 9 squares. Place the squares on the lined baking sheets. In the middle of each square, evenly distribute caramelized onions, pears, goat cheese and walnuts. If you have leftover filling, mix and re-use as a spread on toasted bread or crostini. Fold a corner of each puff pastry square over to the opposite corner to form filled triangles. If you want the filling to show, use your fingers to press the open sides together and lightly seal. If you want the filling to remain hidden, pull the edges of the dough underneath creating a tighter seal. Thawed puff pastry dough is fairly pliable and forgiving so use some pressure if necessary.
- Bake triangles for about 30 minutes until puffed and golden. While baking, pour balsamic vinegar in a small saucepan over medium heat. Bring vinegar to a boil, then bring down to a simmer by lowering the heat. Allow to simmer, stirring occasionally, until the vinegar has reduced by at least half or to a syrup consistency, about 10 minutes. Remove from heat and cool. Drizzle reduction over cooled triangles or pour in small bowl for a dipping sauce. Serve warm or at room temperature.