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Challah Onion Pockets: Recipe

Mmm, I know a good recipe when I see one! I found what looks like a very tasty recipe you may want to try at for your next Shabbat: Challah Onion Pockets. This recipe comes to us from the amazing Jamie Gellar at www.joysofkosher.com.


Prep Time : 30 min Cook Time : 30 min Ready Time : 1 hour


12 challah onion pockets


Cooking spray

2 1/2 pounds prepared challah dough

6 onions, chopped

1 teaspoon kosher salt

1/4 cup olive oil

canola oil

1 large egg, beaten


Preheat oven to 375 degrees F. Lightly grease 12 jumbo muffin tins. Heat a large sauté pan over medium high heat, until you can feel the heat rising off it when your hand’s about 6 inches above it. Add olive oil, onions and salt and sauté until onions are caramelized about 15 minutes.

Meanwhile cut dough into 12 equal pieces and roll into balls. Lightly grease a work surface with canola oil and using a rolling pin, roll out each ball into a 5-inch disc.

Reserve about ¾ of a cup of the sautéed onions and set aside. Evenly distribute the remaining sautéed onions in the middle of each disc. Using your fingers, bring all the edges up and around the filling and pinch tightly to seal the filling inside. Place in greased muffin tins, seam side down, and repeat with remaining dough.

Let rise for about 20 minutes. Brush tops with beaten egg and top each evenly with the remaining sautéed onions.

Bake at 350 for 30 to 35 minutes or until golden brown. Let cool in the pan for 10 to 15 minutes, remove and serve warm. Or move to a wire rack and allow to cool completely before serving at room temperature.

Sounds very delicious and not terribly difficult with a prep time of only 30 minutes! If you try this recipe please let me know how it turned out. You can always email me at rucreveling@gmail.com.

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