HALVAH FILO CHEESECAKE (JEWISH)
Here is a dessert for Chanukah -- Festival of Lights. It was found in the 1998 publication, A Treasury of Jewish Holiday Baking. Preparation time does not include the time needed for the baked cake to chill & set.
Provided by Sydney Mike
Categories Cheesecake
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- FOR THE CRUST: Spread 1 sheet of phyllo lightly with melted butter & with it line a 10-inch springform pan, allowing the excess to overhang.
- Repeat the process with another 4 sheets of phyllo, pressing each one into the pan, starting at the center & allowing the excess to drape over the sides~ If the phyllo you use is smaller, overlap the sheets to create the same effect. Reserve the remaining sheets of phyllo for garnishing the top after baking.
- FOR THE FILLING: In a bowl, cream the cheese with the 4 whole eggs, the 1 yolk, vanilla, sesame oil, yogurt, honey, sugar & flour, & combine until smooth, then stir in the nuts & halvah.
- Pour into the prepared shell, trim the phyllo overhang to rest just on the rim of the pan, then bake about 45 minutes or until the cake is set.
- Meanwhile, cut the remaining phyllo sheets in quarters & brush them with butter.
- Remove the cake from the oven & increase the temperature to 400 degrees F, then arrainge the butteres filo sheets on top of the cake in an irregular patchwork, but covering the surface of the cake.
- Return the pan to the oven to brown the top phyllo, about 8-10 minutes, then remove & chill the cake until set.
- FOR THE TOPPING: When ready to serve, warm the honey & drizzle it over the cake, before topping that with the toasted sesame seeds & chopped pistachio nuts.
Nutrition Facts : Calories 348.1, Fat 26, SaturatedFat 14.1, Cholesterol 127, Sodium 215, Carbohydrate 22.7, Fiber 1, Sugar 11.3, Protein 7.5
HALVAH
Make and share this Halvah recipe from Food.com.
Provided by TracyDi12345
Categories Bar Cookie
Time 4h20m
Yield 8-12 bars
Number Of Ingredients 9
Steps:
- Mix together well.
- Add more protein powder or flax to stiffen mixture- more vegetable glycerine to"loosen" and sweeten it.
- Press into 8 by 8 pan.
- Chill for firmer bars.
- Can play with different spices and nuts when formulating recipe.
- (Visit Eat Right for Your Blood Type at http://www. dadamo. com/recipebase/list. cgi for more recipes like this.).
Nutrition Facts : Calories 573.8, Fat 52.1, SaturatedFat 5, Sodium 2442.4, Carbohydrate 20.9, Fiber 9.2, Sugar 3.8, Protein 14.7
HALVAH MILLE-FEUILLES
Provided by Uri Scheft
Categories Dessert Rosh Hashanah/Yom Kippur Honey Phyllo/Puff Pastry Dough
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Bake the phyllo:
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
- Make the halvah cream:
- Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
- Assemble the dessert:
- Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.
BLITZ CHERRY CAKE (JEWISH)
This cake recipe, made for Shabbat -- The Day of Rest -- is from the 1998 publication, A Treasury of Jewish Holiday Baking.
Provided by Sydney Mike
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F, then lightly greast a 9"x13" baking pan.
- In a medium-size bowl, whisk together the flour, baking soda, baking powder & salt, then make a well in the center & blend in the oil, sugar, eggs, vanilla & lemon extracts & the OJ, stirring to make a smooth batter.
- Pour 3/4 of the batter into the prepared pan, then carefully spread the cherry pie filling over this layer of batter, before topping the pie filling with HALF of the remaining batter.
- Finally, in dollops, drop the rest of the batter onto the top of everything (being uneven is not a problem!) & bake 55-60 minutes, or until the top is firm to the touch.
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