Nutella and halva hamantaschen

DIRECTIONS

• make the filling
• Put crumbled halva, Nutella and egg yolks in a bowl and mix to get a chunky mixture.
• Make the dough
• Combine flour, sugar, baking powder, salt and butter in a food processor. Pulse to create crumbs. Add egg and egg yolk and pulse just until the dough begins to clump together. Add 1 tablespoon of water if dough does not clump together. Turn the dough out onto a large bowl, knead shortly, gather into a ball, divide into two and flatten to 2 disks. If the dough seems too soft to roll and handle, put it in the fridge in a bowl for 15 minutes or until it feels firm enough.
• Now assemble and bake the hamantaschen
• Line 2 baking sheets with parchment paper. Have a 2¾-inch cookie cutter at hand and 2 more large pieces of parchment paper.
  
• Put first half-portion of dough on the on a parchment paper, top with another paper and roll with a rolling pin to a rectangle (about ⅛” thin). Remove the top parchment paper. Use the cookie cutter to cut out circles of dough. Reroll the dough as needed.
  
• Use a teaspoon to mound a small amount of the filling in the center of each circle. Lift and pinch the edges of each circle in 3 places spaced evenly apart, to create a triangle; the filling will be partially exposed in the center. Arrange on the baking sheet, spacing them an inch apart.
  
• Put baking sheets in the fridge for 30 minutes
• Oven to 350 F degrees.
• Bake for 12-15 minutes or until the pastries are just turning light-golden on the edges.
• Transfer the pastries to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.