Halva Hamantaschen
Recipe type: Dessert
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 15-20
Sesame and orange bring a welcome Sephardi spin to a traditional Ashkenazi food, making these cookies the perfect treat for any Purim table. It's Halva Hamantaschen!
  • For the Dough:
  • ¾ cup granulated sugar
  • 1 stick butter, softened
  • ½ teaspoon vanilla extract
  • 1 egg, plus 1 for egg wash
  • 2 tablespoons orange juice
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • For the Filling:
  • 1 cup tahini paste
  • 1 cup powdered sugar
  • Water, as needed
  • 2 tablespoons sesame seeds, for garnish
  1. In a large bowl with a stand or hand mixer, blend sugar and butter together until light and fluffy, about 3 minutes. Then add vanilla, 1 egg and orange juice and combine. Then add flour, baking powder and salt and mix with fingers or spoon until just combined. Dough should be slightly sticky. Form dough into a ball, wrap in plastic wrap and chill overnight.
  2. Meanwhile, make the filling. Mix together tahini paste and powdered sugar to desired level of sweetness. If tahini is a little dry, add water until the mixture is easy to combine and is about the consistency of peanut butter.
  3. Preheat oven to 350 degrees F. On a lightly floured surface, roll dough out to about ⅛” thickness, then cut into circles with a 3 or 3½-inch round cookie cutter or a wine glass. Place 1 teaspoon filling at center of dough circle and fold over the three corners to form a triangle.
  4. Place hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading. Using a pastry brush, brush with egg wash and sprinkle with sesame seeds. Bake for 12-15 minutes until browned on the bottom. Cool completely on a rack before serving.
Also, you will need to chill the dough overnight.
Recipe by What Jew Wanna Eat at https://whatjewwannaeat.com/halva-hamantaschen/