(A Delicious Fusion of Flavors and Tradition)
These Strawberry Halva Hamantaschen are a delightful twist on the classic Purim treat. Imagine the buttery, melt-in-your-mouth shortbread-like dough embracing a rich, nutty halva filling swirled with the bright, fruity sweetness of strawberry jam. It’s a symphony of textures and flavors that will have everyone reaching for seconds!
Why You Will Love This Recipe:
- Unique and Unexpected: This recipe elevates the traditional hamantaschen by incorporating halva, a sesame seed-based confection, adding a sophisticated nutty depth that perfectly complements the sweet-tart strawberry jam.
- Perfectly Balanced Flavors: The subtle sweetness of the dough, the rich, nutty halva, and the vibrant strawberry jam create a harmonious flavor profile that is both comforting and exciting.
- Beautiful Presentation: The pinwheel effect achieved when folding the hamantaschen gives them a visually appealing, artisanal look that is sure to impress.
- Make-Ahead Friendly: The dough can be prepared ahead of time and chilled, making this recipe manageable for busy schedules. The assembled hamantaschen can also be chilled before baking, allowing for even better flavor development.
- A Celebration of Culture: This recipe blends traditional Jewish baking with modern flavors, making it a perfect way to celebrate Purim or any occasion with a sweet, memorable treat.
Introduction:
Hamantaschen, the iconic triangular cookies traditionally enjoyed during the Jewish holiday of Purim, are a symbol of triumph and celebration. These filled pastries, often associated with the story of Queen Esther, are usually filled with poppy seeds, dates, or prune jam. This recipe takes a creative leap by incorporating halva, a Middle Eastern confection made from tahini (sesame seed paste), to create a unique and sophisticated filling. The addition of strawberry jam provides a burst of fruity sweetness that cuts through the richness of the halva, resulting in a truly unforgettable treat.
This recipe is a bit more involved than some other hamantaschen recipes, but the results are well worth the effort. The buttery, slightly sweet dough provides the perfect canvas for the complex flavors of the halva and strawberry jam filling. With a little patience and attention to detail, you can create these delightful cookies that are sure to impress your family and friends.
Ingredients:
For the Dough:
- 300g plain flour, plus extra for dusting
- 165g unsalted butter, softened (it’s crucial that the butter is truly softened to ensure a smooth, workable dough. If it’s too cold, it will be difficult to incorporate, and if it’s melted, the dough will be greasy.)
- 65g icing sugar (also known as powdered sugar, it dissolves easily into the butter, creating a delicate, tender crumb.)
- 50g double cream (this adds richness and moisture to the dough, resulting in a more flavorful and tender cookie. You can substitute heavy cream if double cream is unavailable.)
- 1 egg yolk (the egg yolk contributes to the richness and color of the dough. It also helps to bind the ingredients together.)
For the Halva Filling:
- 120ml tahini (look for high-quality tahini made from hulled sesame seeds for the best flavor. The tahini should be smooth and creamy, not dry or bitter.)
- 2 tbsp honey (honey adds sweetness and a touch of floral flavor to the halva filling. You can use any type of honey you prefer, such as clover, wildflower, or orange blossom.)
- Pinch of sea salt (salt enhances the other flavors in the filling and balances the sweetness.)
- Optional: A little water (if the halva filling is too thick, add a teaspoon or two of water at a time until it reaches a spreadable consistency. Be careful not to add too much, as this will make the filling too runny.)
For the Strawberry Jam Filling:
- 100g strawberry jam (use a high-quality jam with a good balance of sweetness and tartness. Seedless jam is recommended for a smoother texture, but jam with seeds can also be used.)
For the Egg Wash:
- 1 egg, beaten (the egg wash provides a golden-brown color and a slight sheen to the baked hamantaschen. It also helps to seal the edges, preventing the filling from leaking out.)
Preparation:
Step 1: Make the Dough:
In a large bowl, combine the softened butter and icing sugar. Use your hands or a wooden spoon to cream the butter and sugar together until light and fluffy. This process is crucial for creating a tender dough. Make sure there are no lumps of butter remaining. Add the double cream and egg yolk to the bowl and mix until well combined. Gradually add the flour to the bowl, mixing until just combined. Be careful not to overmix the dough, as this will result in tough hamantaschen. The dough should come together into a smooth ball.
Step 2: Chill the Dough:
Divide the dough in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap. Chill the dough in the refrigerator for at least 1 hour, or up to 2 days. This allows the gluten in the flour to relax, resulting in a more tender dough. Chilling the dough also makes it easier to roll out and prevents it from spreading too much during baking.
Step 3: Prepare the Halva Filling:
In a small bowl, combine the tahini, honey, and sea salt. Mix well until the ingredients are fully incorporated and the mixture is smooth and creamy. If the filling is too thick, add a teaspoon or two of water at a time until it reaches a spreadable consistency. Be careful not to add too much water, as this will make the filling too runny. Set the halva filling aside.
Step 4: Assemble the Hamantaschen:
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Remove one disc of dough from the refrigerator and place it on a lightly floured surface. Roll out the dough to a thickness of about 2-3mm. It’s important to keep the dough thin, as the hamantaschen will be too chunky once folded. Using a 6 or 7cm pastry cutter, cut out circles of dough. The smaller the cutter, the more hamantaschen you will have. Place the circles of dough on the prepared baking sheet. Smear about ½ teaspoon of the halva filling on each circle, leaving a small border around the edge. Top the halva filling with about ¼ teaspoon of strawberry jam. You don’t want to add more than about a teaspoon of the two fillings combined, or it will be difficult to fold and the filling will ooze out during baking. Brush the outer edge of each circle very lightly with egg wash. To assemble the hamantaschen, take the lower left edge of the circle (imagine it’s a clock face, from 5 to 8 o’clock) and fold it at an angle towards the center to make a flap that covers the left third of the circle. Next, take the opposite side of the circle (7 to 3 o’clock) and fold it up towards the center, slightly overlapping the left side flap to create a triangular tip at the bottom of the circle. You should be able to see the filling in the middle. Finally, fold the top part of the circle downwards to create a third flap and complete the triangle. A small triangle of filling should be visible in the center. Gently press the points of the triangle together to make them really stick. Ideally, you want the edges to be over the next one on one side and under on the other to create a pinwheel effect. Repeat with the remaining circles of dough and filling. Chill the assembled hamantaschen in the refrigerator for 20-30 minutes to firm up. This will help them hold their shape during baking.
Step 5: Bake the Hamantaschen:
Bake the hamantaschen in the preheated oven for 15-20 minutes, or until they are golden brown. Check after 15 minutes to make sure they are not getting too dark. Remove the hamantaschen from the oven and transfer them to a wire rack to cool completely.
COOKING Rating: Intermediate
Serving Suggestions:
- Serve these Strawberry Halva Hamantaschen as a festive treat for Purim or any special occasion.
- Enjoy them with a cup of tea or coffee.
- Pack them in a lunchbox for a delightful midday snack.
- Present them as a homemade gift for friends and family.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips:
- Make sure your butter is softened to room temperature for easy creaming.
- Don’t overmix the dough, as this will result in tough hamantaschen.
- Chill the dough before rolling it out to prevent it from spreading too much during baking.
- Use a high-quality strawberry jam for the best flavor.
- Be careful not to overfill the hamantaschen, as the filling will ooze out during baking.
- Chill the assembled hamantaschen before baking to help them hold their shape.
- If the hamantaschen start to brown too quickly, tent them with foil.
- Store the baked hamantaschen in an airtight container at room temperature for up to 3 days.
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes (including chilling time)
Nutritional Information:
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 200 per hamantaschen
- Protein: 3g
- Sodium: 50mg
Conclusion:
These Strawberry Halva Hamantaschen are a delicious and unique twist on a classic Purim treat. The combination of buttery dough, nutty halva, and sweet strawberry jam is sure to delight your taste buds and impress your family and friends. With a little patience and attention to detail, you can create these beautiful and flavorful cookies that are perfect for any celebration. So, gather your ingredients, roll up your sleeves, and get ready to bake a batch of these unforgettable hamantaschen!
Questions and Answers About This Recipe:
Q1: Can I make the dough ahead of time?
A: Absolutely! In fact, I highly recommend it. Making the dough a day or two in advance and chilling it in the refrigerator allows the gluten to relax, resulting in a more tender and flavorful hamantaschen. Just be sure to wrap the dough tightly in plastic wrap to prevent it from drying out. You can also freeze the dough for longer storage.
Q2: I can’t find tahini. Is there a substitute I can use?
A: While tahini is essential for the unique flavor of the halva filling, you could try substituting it with another nut butter, such as almond butter or cashew butter. However, be aware that this will alter the overall flavor profile of the hamantaschen. If you do use a substitute, make sure to use a nut butter that is smooth and creamy. You might also want to adjust the amount of honey to compensate for any differences in sweetness.
Q3: My hamantaschen keep opening up during baking. What am I doing wrong?
A: There are a few reasons why your hamantaschen might be opening up during baking. First, make sure you are not overfilling them. Too much filling can cause the dough to stretch and break open. Second, be sure to press the points of the triangle together firmly to seal them. Finally, chilling the assembled hamantaschen before baking can help them hold their shape.
Q4: Can I use a different type of jam?
A: Absolutely! Feel free to experiment with different types of jam to create your own unique flavor combinations. Raspberry, apricot, or blueberry jam would all be delicious alternatives to strawberry. Just be sure to use a high-quality jam with a good balance of sweetness and tartness.
Q5: How long will the hamantaschen stay fresh?
A: These Strawberry Halva Hamantaschen will stay fresh for up to 3 days when stored in an airtight container at room temperature. If you want to store them for longer, you can freeze them for up to 2 months. To thaw, simply let them sit at room temperature for a few hours.
