Rosemary Chocolate Chip Hamantaschen With Halva Ganache
Cream room temperature butter, sugar, and minced rosemary together until pale and fluffy (5 mins).
1
Add room temperature eggs one at a time, scraping down the bowl and beating well between each addition until fully combined.
2
Add half the dry ingredients and mix on low. Scrape down bowl, then add the rest of the dry. Mix on low until just a few flour streaks remain.
3
Add finely hand chopped chocolate and stir just until combined. Do not overmix.
4
Divide dough in half and flatten into two 1” discs. Wrap in plastic and chill 1-2 hours.
5
Make the ganache: pour warm heavy cream over chopped chocolate. Let stand undisturbed for 2 minutes.
6
Combine halva, salt, sugar in a mini food processor. Pulse to combine. Add toasted sesame seeds and process until it’s the texture of wet clumpy sand.
7
Stir chocolate and heavy cream mixture until smooth and shiny. Fold in halva mixture and stir until well combined.
8
Shape hamantaschen: Roll dough 1/4” thick, cut into 3.5” rounds. Fill with 1.5 tsp ganache filling, fold into triangles.
9
Brush with egg wash, then bake 18-22 minutes, rotating halfway through. Enjoy!
10
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