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 ⅛ 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.
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.
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.
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