Halvataschen

Halvataschen

by: Lior Lev Sercarz

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.

Photo :  Christian Leue

---

Ingredients

For the dough

• 200 grams butter

• 120 grams confectioners sugar

• 2 eggs

• 375 grams all-purpose flour

• 100 grams almond flour

• 80 grams sesame seeds

• 20 grams sumac

Filling

• 320 grams poppy seed filling (store bought)

• 100 grams halva, crumbled

• 70 grams tahina

• 60 grams cranberry or pomegranate juice

• 100 grams raspberry jam

• 3 grams salt

• 2 grams aleppo chili flakes (optional)

Directions

1) 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.

2) Remove the dough, and wrap it with plastic wrap and then refrigerate for at least one hour.

3) 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.

4) 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.

5) 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.

6) Place the halvataschen on a tray lined with parchment paper, cover and refrigerate for about 1 hour.

7) Preheat the oven to 375 degrees. Bake the halvatashcen for about 20 minutes.

8) Once cooled down , you can dust them with powdered sugar and a bit of ground sumac. Enjoy.

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.

---