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Thank you for your interest in Brooklyn Sesame. Please contact us for more information regarding wholesale orders, media relations, or any other inquiries. We also love hearingfeedback from our customers, so drop us a line and let us know what you think.

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480 Clinton Avenue
Brooklyn, NY, 11238
United States

Brooklyn Sesame is committed to producing high-quality, artisanal products using only the finest ingredients. We believe in indulging while maximizing nutrition with the finest quality of ingredients and our healthy and nutritious halva spreads are the proof… We use no preservatives, no coloring and no artificial flavors – just lots of love!


We are constantly experimenting in the kitchen, so watch this space for more tasty, healthy, all-natural creations.


Apple Halva Baklava

shahar shamir

Apple and Coconut Halva Baklava Tarts

Photo by Leah Keonig

Photo by Leah Keonig

A touch of coconut halva spread and brown sugar sweetened apples dress up these crunchy, individually-sized baklava tarts – which are the perfect end to a Rosh Hashanah meal. Serve them warm or at room temperature with dairy or coconut milk-based ice cream, or freshly whipped cream on the side.

Serves 6-8

1 small Granny Smith apple, peeled, cored, and finely chopped
zest of 1 lemon
1 tablespoon fresh lemon juice

1/3 cup packed light brown sugar 1/2 cup finely chopped pistachios 1/2 cup finely chopped walnuts
1 teaspoon cinnamon

1/4 teaspoon cardamom
6 sheets thawed filo dough
6 tablespoons unsalted butter, melted (or substitute vegetable or coconut oil)
1/4 cup Brooklyn Sesame Halva Spread with Toasted Coconut, divided
Honey, for drizzling

1. Preheat the oven to 400 degrees and set aside a 12-cup muffin tin.
2. In a bowl, stir together the apple, lemon zest, lemon juice, and brown sugar; let stand for 10

minutes until it gets juicy. Stir in the pistachios, walnuts, cinnamon, and cardamom.

3. Place 1 sheet of filo dough on a cutting board (cover the remaining sheets with a damp towel so they do not dry out), and gently brush all over with the melted butter. Place a second sheet on top of the first and continue in this fashion, alternating brushing with butter and stacking filo sheets until there are 6 layers. Use a sharp knife to cut the filo sheet into 12 squares. Arrange 1 square into each well of the muffin tin, pressing it into the bottom and sides.

4. Spoon 1 teaspoon of Halva Spread into the bottom of each cup, then fill two-thirds of the way with the apple-nut mixture. Brush edges of each pastry with a little more melted butter; bake until the pastry is golden, 15-20 minutes. Let cool for 10 minutes in the tin, then carefully remove tarts to a wire rack. Just before serving, drizzle each tart with a little honey.