ingredients

dough (from leah koenig's modern jewish cooking):

2 1/2 c/315 g all-purpose flour

1 tsp baking powder

1/4 tsp kosher salt

1 tb fresh orange juice

1/4 c/60 ml vegetable oil

2/3 c/130 g sugar

2 eggs

1 tsp vanilla

1 tsp lemon zest

filling:

halva spread

jam

clues

whisk together the flour, baking powder, and salt in a medium bowl. 

in a large bowl, whisk together the orange juice, vegetable oil, sugar, eggs, vanilla, and lemon zest until combined. slowly stir in the flour mixture until the dough begins to come together. turn the dough out onto a flat surface and knead a few times with your hands until it is smooth, but not sticky. (if the dough appears too dry, knead in more orange juice, 1 tsp at a time. if it looks too wet, knead in up to 1/4 c/30g more flour, 1 tb at a time until you reach the right consistency.)

divide into two flat discs, wrap in plastic wrap and refrigerate for at least 3 hours or overnight.

preheat oven to 350f/180c and line a large rimmed baking sheet with parchment. remove half of the dough from the refrigerator and roll it out on a lightly floured surface to 1/8-in/4-mm thickness. use a 3-in/7.5-cm round cookie cutter or glass to cut out circles and transfer them to the baking sheet, 1/2-in/12-mm apart. re-roll scraps and cut out additional circles.

spread about 1/2 tsp of halva spread in the center of each circle and then add a small dollop of jam. fold the left side over on an angle, followed by the ride side and then the bottom, forming a triangle-shaped pocket. pinch the seams firmly to seal. repeat this process with the remaining dough.

bake for 15-20 minutes, until lightly browned. let them cool on the baking sheets for 5 minutes, and then transfer them to a wire rack to cool completely. store in an airtight container at room temperature for up to 3 days.

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