
These buttery hamantaschen cookies pair a nutty tahini-honey halva filling with bright strawberry jam in a crisp, golden pastry. Their signature triangle shape makes them a festive bake for Purim, holiday sharing, or a special homemade treat.
Make the dough by combining the flour, softened butter, icing sugar, double cream, and egg yolk in a bowl. Mix until a smooth dough forms, then divide it in half, shape each portion into a disc, wrap, and chill for 1 hour.
For the filling, stir the tahini and honey together until smooth. If the mixture is too stiff to spread, loosen it with a few drops of water at a time until it is thick but workable.
Lightly flour the work surface and roll out one disc of chilled dough to about 2-3 mm thick. Cut out rounds with a 6-7 cm pastry cutter, gathering and rerolling scraps as needed.
Place a small amount of filling in the center of each dough round: about 1/2 tsp tahini mixture and 1/4 tsp strawberry jam. Keep the total filling under 1 tsp so the cookies seal neatly during baking.
Brush the edge of each round lightly with beaten egg. Fold three sides inward to form a triangle, leaving a small opening in the center so the filling shows. Press the three corners firmly to seal, then arrange the shaped cookies on a parchment-lined baking tray.
Repeat with the remaining dough and filling. Chill the shaped hamantaschen for 20-30 minutes to help them hold their shape.
Heat the oven to 180C/350F, or 160C fan. Bake the hamantaschen for about 20 minutes, checking after 15 minutes, until the pastry is lightly golden.
Transfer the baked cookies to a wire rack and let them cool before serving so the pastry firms up and the filling settles.
Roll the dough thinly for a delicate cookie and avoid overfilling, which can cause the triangles to open or leak. Chill the shaped hamantaschen before baking for cleaner edges. Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate them if your kitchen is warm.