Halvatashen, tahinitashen – both sounded so good, you decide how it should go down.
I’m pretty sure you aren’t surprised to see this recipe happening right now. I mean, maybe if it had miso in it, it would be more on point but guys, bear with me, I’m going through a tahini phase right now and I’m really not sure when it is going to end. Truth is, if recipes like this keep happening, I’m not sure I want it to anyway.
So, @sarahbokchin posted this supposedly amazing recipe on a Facebook group I’m on and since my luck with hamantaschen is like zero I decided to try out her foolproof recipe (with adjustments obviously). Guys, it worked. What came out of the oven were fluffy, golden hamantashen that stayed closed and tasted perfect aka not like sawdust where the dough is just a part you have to get through to taste the filling. I’m not selling a miracle here, just making your lives a little easier.
Sweet rice flour is used here to create a similar texture to halva. You can use plain rice flour if you cannot find sweet rice flour.
Happy Purim Y’all!
In a large mixing bowl, cream the butter and sugar. Add in the eggs one at a time and then the vanilla.
Sift in the flour, baking powder and salt and mix until a smooth dough forms. It should be tacky but not sticky and should not crumble between your fingers.
Knead in the sesame seeds.
In another bowl, mix the tahini, sugar, vanilla and rice flour until a smooth paste forms. Set aside.
Roll between two sheets of Gefen Parchment Paper and use a two-inch cookie cutter to create as many circles as you can. Gather together the dough scraps and reroll to form more hamantashen.
In the center of the circles place about two teaspoons worth of the halva spread. You may also place a small amount of the diced halvah into the center as well.
Pinch the top of the circle together tightly so that a point forms. Fold the bottom of the circle up toward the top and pinch the sides so that a triangle forms. The filling should only be a little bit visible in the center.
Place the hamantashen on a cookie sheet lined with Gefen Easy Baking Parchment Paper.
Place in the fridge for 25–30 minutes or until the butter firms up again.
Bake at 350 degrees Fahrenheit for 16–18 minutes or until golden brown.
Cool before topping with halvah and serving.
All photos taken by the amazing Yaffa Koff @YKPFood