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+ servings
hamantaschen nestled in an embroidered linen napkin

chocolate and rosemary hamantaschen with halva ganache

Celebrate Purim with these buttery chocolate and rosemary hamantaschen cookies filled with a chocolate halva ganache and crunchy toasted sesame seeds.
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Prep Time 1 hr
Cook Time 20 mins
Chilling Time 20 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Jewish
Servings 2 dozen



  • 226 grams unsalted butter (1 cup / 16 tablespoon)
  • 200 grams sugar (1 cup)
  • 2 tablespoon fresh rosemary (minced)
  • 2 large eggs
  • 480 grams all-purpose flour (4 cups)
  • teaspoon baking powder
  • ¾ teaspoon salt
  • 1 oz semi-sweet baking chocolate (finely chopped)
  • 1 large egg (for the egg wash)

chocolate halva filling

  • 3 oz semi-sweet baking chocolate (chopped)
  • 3 oz heavy cream (⅓ cup)
  • 1 spring fresh rosemary
  • 6 oz halva (*see notes)
  • 1 oz toasted sesame seeds (3 tablespoon)
  • teaspoon sugar
  • ¾ teaspoon salt


make the cookie dough

  • Cream butter, sugar, and rosemary in the bowl of an electric mixer until light and fluffy (5 mins). Scrape down sides. Add eggs one at a time, letting each one fully incorporate and scraping down the sides of the bowl between additions.
  • Whisk together flour, baking powder, and salt. Add half of the dry mixture to the wet mixture, running the mixer on low speed just until combined. Then add the rest of the dry mixture and continue mixing on low speed just until the dough comes together. There will still be some streaks of flour in the dough, that's okay. They'll incorporate when you add the chocolate.
  • Scrape down the sides of the bowl, add the chopped chocolate, and stir with a spatula until evenly distributed.
  • Divide the dough in half and press into two 1" thick discs.
    Wrap in saran wrap and refrigerate at least 1-2 hours.

Make the filling

  • Place chopped chocolate in a medium sized bowl, set aside.
  • Submerge rosemary spring in heavy cream, snipping it in half or thirds if needed. Heat in the microwave in 10 second bursts (use a bowl with enough room to keep it from bubbling over) until very warm to the touch.
  • Remove the rosemary sprigs (do not discard). Pour heavy cream over the chocolate. Let sit without stirring for 2 minutes. Then stir in circular motions until it becomes smooth, shiny, and cohesive. This may take a few minutes.
    Pull the leaves off the rosemary stems, and mince the leaves finely. Set aside.
  • Combine halva, sugar, salt, and minced rosemary in the bowl of a small food processor. Pulse until it has the consistency of wet, clumpy sand. Add the toasted sesame seeds and process until combined.
  • Fold halva mixture into the chocolate ganache until evenly combined. This may take a few minutes. Make sure there aren't any lumps.
  • Let cool to room temperature before using.

Assemble your hamantaschen

  • Preheat oven to 350°F and arrange oven racks so they're at the top third and bottom third of the oven.
  • About 30 minutes prior to rolling your dough, take the dough out of the fridge and let come to room temperature.
  • Lightly dust your counter and rolling pin with flour and roll the dough to about ¼" thick. If the dough is still slightly chilled it might be crumbly — knead it with your hands on the counter bit until it softens up.
    Use a 3½" round cookie cutter to cut dough rounds. Knead any scraps briefly to recombine, then wrap in plastic and return to the fridge to chill slightly.
  • Arrange the dough rounds on a cookie sheet lined with a silicone baking mat. Scoop 1½" teaspoon chocolate halva filling into the center of each round.
  • Make an egg wash by whisking together 1 egg with a pinch of salt and splash of water. Brush around the filling on the surface of each cookie.
  • Fold the sides of each circle up into a triangular shape, pinching to firmly seal the edges shut. If there are gaps of air inside the cookie that's okay — the filling will melt and fill in as they bake.
  • Brush the outside surfaces and edges of the cookies with the egg wash.
  • Repeat until all the dough and filling has been used up. You may need more than one cookie sheet.
    Chill in the refrigerator (not freezer) for at least 20 minutes.
  • Bake for 18-22 minutes, rotating the baking sheets and moving the sheets from one rack to the other halfway through.
  • Let the finished cookies cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.



  • Prep time includes assembly. 
  • Bon Appetit says: "Dough can be made 2 days ahead; keep chilled. Cookies can be made 2 days ahead; let cool and store airtight at room temperature."
  • If you're not Jewish and you feel weird making a Jewish holiday treat, you can shape these into squares by pinching four corners instead of three.
  • I used Joyva Halvah which comes in an 8 oz pack with 2 bars in it. But you can find halva in many grocery stores usually in the international aisle with the kosher food or in the refrigerated section. You can also get it online at Target, or at speciality stores like Sumsum or Seed & Mill.
Tried this recipe?Leave a comment and let us how it was!