Strawberry Halva Hamantaschen Cookies

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.