Pistachio Halva Hamantaschen Cookies
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Give the classic hamantaschen a new and delicious twist this Purim. This pistachio halva hamantaschen cookies recipe uses a shortbread dough with a filling made using halva and chopped pistachio nuts.
Halva is a Middle-Eastern sweet treat made with sesame seed paste called tahini and combined with sugar or honey. It is very popular in the Middle East, and can also be found almost everywhere in the world. While it looks like a block of fudge, and yet the base is sesame seeds, there is no dairy and no butter. In addition, it’s naturally vegan, vegetarian, healthy, and delicious.
Therefore, today I want to share with you another cookie for the Jewish holiday of purim. And if you’ve never tasted halva, you must try it at least once. You will fall in love with it. It’s sweet and sesame flavored. Very distinctive and addictive too.
Why make these cookies?
- The cookie dough is like a shortbread cookie filling with this wonderful halva and pistachio filling.
- The dough is very simple and easy to make. In fact, you don’t need any special equipment. A bowl and spatula would work too.
- The dough needs some chilling time in between while you prepare the filling. But, you can keep the dough in the fridge for up to 2 days ahead or kept frozen for up to a month.
- The filling has a long shelf life too. It stays in the fridge for up to 4 days or in the freezer for up to 3 months.
Ingredients and substitutes
- Butter – I always use unsalted butter because I like to control the amount of salt. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe. Also, as I explain about butter in my Tip Thursday – how butter affects baking – use room temperature butter for better results.
- Sugar – I highly recommend you use fine grain sugar to shorten the creaming time. Always cream the butter and sugar well, and fine grain sugar works best.
- Eggs – I use large eggs about 65 to 70 grams each. This recipe calls for one whole egg and one egg yolk. The egg yolks make sure you have a crisp texture to the cookie.
- Halva – Is made from sesame seeds just like tahini but sweet. It comes in a block and in many different combinations. For example, nuts like almonds and pistachio, as well as flavors from sugar, honey or caramel. It can also be eaten on its own or used as an ingredient in Middle Eastern desserts.
- Pistachio – Very popular nut in the Middle East and often used in desserts like Baklava. These tend to be expensive too. You can also use almonds, cashews or other nuts.
Hamantaschen with Halva
Dough
- In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar on medium speed until light and creamy.
Pro tip – do not cream too long, just until the sugar is melted, as we do not want to add too much air into our dough. - Add the egg and egg yolk one at a time. Followed by the vanilla extract.
- Next, add the flour, salt, and cornstarch. Combine well into a soft dough.
Pro tip – you can combine the dry ingredients first, then add them to the dough. - Divide the dough into two discs. Wrap well in plastic wrap and chill for at least 2 hours or until firm enough to roll.
Pro tip – it is important to chill until the dough is firm enough to roll. Otherwise, it will be difficult to shape the cookies.
Pecan pie filling
- Place the pistachio nuts in a food processor and pulse to a coarse powder. Set aside
- Crumble the halva in a bowl until it resembles almost bread crumb consistency.
- Then, in a large bowl combine the halva and pistachio together. Set aside until ready to fill.
Roll and fill cookies
- With a rolling pin roll the chilled cookie dough on a lightly floured surface to about 1/8 thickness.
Pro tip – You want the cookies thin enough so you can overlap the edges without cracking but thick enough so they won’t become too hard. - Using a 3-inch or 3 1/2 inch cookie cutter, cut as many discs as you can and place them on a baking sheet.
Pro tip – Line the baking tray with parchment paper or silicone mat for easy clean-up.
- Add about a tablespoon of filling in the center.
Pro tip -Do not add too much filling because the hot filling will force the cookies to open during baking. - Dampen the disc edges very lightly with water or egg white
Pro tip – you need just a dap of the water or egg whites otherwise it will be difficult to secure these folds - Overlap the three corners as shown in the video. Fold the first two sides over at one end. Then overlap the third side under the first and under the second.
- Pro tip -At all times each side should be one under and one over the other. Sounds complicated but if you see the video it’s pretty simple.
Chill and bake
- Once all cookies are filled – chill them in the fridge while you preheat the oven.
- Preheat the oven at 375 °F / 190 °C / Gas Mark 5
- Brush the cookies with egg wash. Bake for 10 to 12 minutes until the edges are lightly golden.
- Cool on the baking tray for 5 minutes transfer to a wire rack to cool completely before you store them in a cookie jar. These will stay for up to a week.
Tips for success
- Chill the dough as required. This will prevent the cookies from spreading too much.
- Roll the disc fairly thin so the cookies do not look bulky.
- However, too thick cookies tend to open up when baking.
- Use the right method for the right technique. The pinch method works with firm cookie dough. And yet, if you are unsure use the overlap method.
Alternatively, test a few cookies with the pinch method first before you do the whole batch. - Keep the filling thick so it won’t bleed out of the cookies.
- Do not overfill the center to prevent overflow. The cookie dough is shortbread based so it’s delicious on its own.
- Make the disc no smaller than 3 inches because once folded they tend to be smaller in size. Unless, of course, you want mini hamantaschen cookies which are very pretty too.
- Bake until they are starting to get slightly brown on the sides. Don’t brown too much to prevent them from going hard.
More hamantaschen recipes
- Hamantaschen with Date
- Hamantaschen with poppy Seed Filling
- Prune Filled Hamantaschen .
- Apple Pie Hamantaschen
- Eggless Hamantaschen with strawberry filling
- Pecan Pie Hamantaschen
- See all purim cookies
Frequently asked questions
How long can you keep these Hamantaschen cookies?
These cookies will keep at room temperature for a week. They can be kept in the fridge for up to 2 weeks. And even, frozen for up to a month.
What are hamantaschen?
These are triangular-shaped cookies made to celebrate the Jewish festival of Purim. And the cookie is named after Haman from the Purim story in the Bible and is shaped like the three corners of his hat. The festival is basically a Jewish carnival with everybody dressed in costumes and having costume parties and parades. It’s a fun time for kids and adults alike
What other fillings can I use in these cookies?
The choices for filling these cookies are plenty from traditional to modern. My kids’ favorite is Nutella, chocolate, halva, dulce de leche, strawberry jam (any other jam).
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don’t forget to subscribe to my blog to receive new recipes by email.
Pistachio Halva Hamantaschen Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375 °F / 190 °C / Gas Mark 5
Calories: 270kcal
Adjust Servings Here: 24 cookies
Description
Give the classic hamantaschen a new and delicious twist this Purim. This pistachio halva hamantaschen cookies recipe uses a shortbread dough with a filling made using halva and chopped pistachio nuts.
Video
Ingredients
Cookie dough
- 8 oz (226 g) Unsalted butter
- 2 cups (240 g) Powdered sugar
- 1 tsp Salt
- 2 tsp Vanilla extract
- 1 Egg (large)
- 1 Egg yolk (large)
- 2 ½ cup (312 g) All-purpose flour
- ½ cup (65 g) Cornstarch
Pistachio halva filling
- ½ cup (120 g) Halva (grated (any flavor or plain))
- 1 cup (125 g) Pistachio nuts (finely chopped)
Egg wash
- 1 Egg yolk
- 2 tbsp Water
Instructions
Dough
- In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar on medium speed until light and creamy.Pro tip – do not cream too long, just until the sugar is melted, as we do not want to add too much air into our dough.
- Add the egg and egg yolk one at a time. Followed by the vanilla extract.
- Next, add the flour, salt, and cornstarch. Combine well into a soft dough. Pro tip – you can combine the dry ingredients first, then add them to the dough.
- Divide the dough into two discs. Wrap well in plastic wrap and chill for at least 2 hours or until firm enough to roll.Pro tip – it is important to chill until the dough is firm enough to roll. Otherwise, it will be difficult to shape the cookies.
Pecan pie filling
- Place the pistachio nuts in a food processor and pulse to a coarse powder. Set aside
- Crumble the halva in a bowl until it resembles almost bread crumb consistency.
- Then, in a medium bowl combine the halva and pistachio together. Set aside until ready to fill.
Roll and fill cookies
- Roll the chilled cookie dough on a lightly floured surface to about 1/8 thickness.Pro tip – You want the cookies thin enough so you can overlap the edges without cracking but thick enough so they won't become too hard.
- Using a 3-inch or 3 1/2 inch cookie cutter, cut as many discs as you can and place them on a baking tray. Pro tip– Line the baking tray with parchment paper or a silicone mat for easy clean-up.
- Add about a tablespoon of filling in the center. Pro tip -Do not add too much filling because the hot filling will force the cookies to open during baking.
- Dampen the disc edges very lightly with water or egg whitePro tip – you need just a dap of the water or egg whites otherwise it will be difficult to secure these folds
- Overlap the three corners as shown in the video. Fold the first two sides over at one end. Then overlap the third side under the first and under the second.Pro tip -At all times each side should be one under and one over the other. Sounds complicated but if you see the video it's pretty simple.
Chill and bake.
- Once all cookies are filled – chill them in the fridge while you preheat the oven.
- Preheat the oven at 375 °F / 190 °C / Gas Mark 5
- Brush the cookies with egg wash. Bake for 10 to 12 minutes until the edges are lightly golden.
- Cool on the baking tray for 5 minutes transfer to a wire rack to cool completely before you store them in a cookie jar. These will stay for up to a week.
Recipe Notes & Tips
- Chill the dough as required. This will prevent the cookies from spreading too much.
- Roll the disc fairly thin so the cookies do not look bulky.
- However, too thick cookies tend to open up when baking.
- Use the right method for the right technique. The pinch method works with firm cookie dough. And yet, if you are unsure use the overlap method.
Alternatively, test a few cookies with the pinch method first before you do the whole batch. - Keep the filling thick so it won’t bleed out of the cookies.
- Do not overfill the center to prevent overflow. The cookie dough is shortbread based so it’s delicious on its own.
- Make the disc no smaller than 3 inches because once folded they tend to be smaller in size. Unless, of course, you want mini hamantaschen cookies which are very pretty too.
- Bake until they are starting to get slightly brown on the sides. Don’t brown too much to prevent them from going hard.
Storage and variations
- These cookies will stay fresh at room temperature for 2 to 3 days. You can keep them in the fridge for longer up to 2 weeks. Or in the freezer for up to a month.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 270– kcalCarbohydrates: 26– gProtein: 4– gFat: 16– gSaturated Fat: 6– gCholesterol: 35– mgSodium: 106– mgPotassium: 119– mgFiber: 1– gSugar: 10– gVitamin A: 285– IUVitamin C: 0.7– mgCalcium: 28– mgIron: 1.4– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
You simply amaze me Until you started posting these cookies I’d never heard of them. Now I’m obsessed with the idea of making them. So many fillings to choose from and now it’s pistachio. We LOVE pistachio so I know these treats wouldn’t last long at all. I’m keeping a list of all the fillings and these cookies will be my Christmas gifts.
Thank you, Marisa. We love these and never get enough of these during the Purim festival