Gluten Free Hamantaschen With Roasted Eggplant And Blugarian Cheese (or feta)

By: Naama Ran, Chef Halavan
Prep time: 20 minutes
Bake time: 20-25 minutes
Serves: 22

Ingredients:

For the dough:

• 1 cup corn flour or tapioca flour
• 1 cup potato flour
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 150 grams of Tnuva Butter, cold, cut into cubes
• 3 tablespoons olive oil
• 1 beaten egg
• 1-2 tablespoons cold water, as needed

For the filling:

• 1 cup roasted eggplant (prepared or homemade)
• 150 grams Bulgarian 5% or crumbled Tnuva USA Feta
• 1/2 beaten egg
• 3 tablespoons chopped green onion
• 1 tablespoon corn flour or tapioca flour or potato flour

Instructions

1. Place the ingredients for the dough in a food processor, except for the water, and process until a uniform mixture. Add water and process again until dough texture is achieved.
2. Mix the filling materials. Preheat the oven to 170 degrees and prepare a baking sheet. Roll out the dough on a lightly floured surface until you have a 4-5 mm thick leaf. Cut 7 to 8 cm circles in diameter out of the dough and place a spoonful of filling into each circle. Connect the edges of the dough into a triangle and mash the corners together to close them. Transfer them to the baking pan and bake for 20-25 minutes until the edges of the ears turn brown.