Halvatashen
I grew up eating hamantaschen in Israel and they were always filled with poppy seeds. I love eating and making them. Even though I tasted many different fillings over the years, poppy is still my favorite. In this recipe I include halva, tahina, and spices for a fun twist on the old childhood favorite.
Halvatashen
Category
Sweet
Servings/Yield
Makes about 18
Author
Lior Lev Sercarz
Ingredients
200 grams butter
120 grams confectioners sugar
2 eggs
375 grams all-purpose flour
100 grams almond flour
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80 grams sesame seeds
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20 grams sumac
320 grams poppy seed filling (store bought)
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100 grams halva, crumbled
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70 grams tahina
60 grams cranberry or pomegranate juice
100 grams raspberry jam
-
3 grams salt
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2 grams Aleppo chili flakes (optional)
The Dough
The Filling
Directions
Cream the butter and confectioners sugar in a bowl of a mixer fitted with a paddle attachment. Add the 2 eggs and mix for about 2 minutes, until well incorporated with the butter and sugar. Gradually add both flours, the sesame and the sumac and mix until it all comes together into a dough. Do not over mix. The dough might be a bit sticky.
Remove the dough, and wrap it with plastic wrap and then refrigerate for at least one hour.
In a bowl combine all the filling ingredients using a rubber spatula until smooth. Set aside to refrigerate if you are not making the halvatashen right away.
Remove the dough from the fridge and place to a lightly floured surface. Using a rolling pin, flatten the dough to a 1/4 inch thick square. Using a drinking glass or cookie cutter, cut out 3 inch circles and place them on a lightly floured surface. Use all the dough scraps and roll them out again to make as many circles as possible.
Place a small dollop of filling in the center of each circle. Lightly brush the edges with water and using your fingers, pinch the edges to form a triangular shape, making sure the filling in the center stays uncovered.
Place the halvataschen on a tray lined with parchment paper, cover and refrigerate for about 1 hour.
Preheat the oven to 375 degrees. Bake the halvatashcen for about 20 minutes.
Once cooled down, you can dust them with powdered sugar and a bit of ground sumac. Enjoy.
Recipe Note
Variations & Ideas:
• Top the halvataschen with shredded halva once cooled down.
• Replace the poppy filling with date paste and add 1/2 cup of chopped almonds to the filling.
Questions? Contact helen@laboiteny.com
