The filling for these hamantaschen is homemade halva spread, made with tahini and sugar syrup.
If you have any leftovers, the spread will work well as a rugelach filling or on a slice of bread.
It is important to roll the dough as thin as possible. If the surface you’re working on is floured well you’ll be able to roll the dough to 1/16 inch.
Store the hamantaschen in an airtight container at room temperature for up to 1 week.
Makes 35-40 pastries
For the pastry
2 1/4 cups flour, plus more for the work surface
1/2 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter
1 large egg plus
1 large egg yolk
Confectioners' sugar, for dusting (optional)
For the filling
1/2 cup sugar
1/2 cup water
8 oz. tahini
1. For the pastry: Lightly flour a work surface.
2. Combine the sugar, the 2 1/4 cups of flour and the butter in a food processor. Pulse to create crumbs. Add the egg and the yolk; pulse just until the dough begins to clump together. Turn the dough out onto the floured work surface; knead and gather into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
3. Meanwhile, make the filling: Make a sugar syrup by cooking the sugar and water together in a pot over medium heat. Bring to boil, cook for one minute and turn the heat off. Let cool for 10 minutes.
4. Add the tahini to the sugar syrup and mix well.
5. Preheat the oven to 350 degrees. Line 1 or 2 baking sheets with parchment paper. Have a 2 3/4 to 3-inch cookie cutter or a drinking glass with a 3-inch opening at hand.Divide the dough in half; refrigerate the half you are not immediately using. Roll out the first half-portion of dough on the floured surface as thin as possible (as thin as 1/16 inch, if you can). Dip the cookie cutter or glass rim into flour and cut out circles of dough. Reroll the dough as needed.
6. Use a teaspoon to mound a small amount of the filling in the center of each circle.
Lift and pinch the edges of each circle in 3 places spaced evenly apart, to create a triangle; the filling will be partially exposed in the center. Arrange on the baking sheet, spacing them an inch apart. Bake one sheet at a time for 15 minutes or until the pastries are golden on the edges.
7. Transfer the pastries to a wire rack to cool completely. Repeat to use all of the dough;
If desired, dust with confectioners' sugar. Store in an airtight container at room temperature for up to 1 week.
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