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Halva Hamantaschen

Halva Hamantaschen

Amy Kritzer
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!
5 from 1 vote
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine Jewish
Servings 15 -20


  • 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


  • 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.
  • 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.
  • Preheat oven to 350 degrees F. On a lightly floured surface, roll dough out to about 1/8” thickness, then cut into circles with a 3 or 3 1/2-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.
  • 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.
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