MAISON ALEPH'S SESAME-HALVAH 1,001 FEUILLES
This sweet straddles East and West. Its name plays on French mille-feuille (mille-feuille means 1,000 leaves), but its structure follows the lines of Middle Eastern baklava. It's got layers of buttered and sugared phyllo dough and a filling made with tahini and vanilla halvah. The mixture is similar to frangipane, but not like any I've ever tasted - it's completely original and wonderfully good. A word on the phyllo: If the sheets are smaller than 12-by-17-inches, don't worry - the dessert will bake the same way, but the middle layer will be slightly thicker and the yield will be less. For the most delicious pastry, use clarified butter: Bring the butter to a boil in a medium saucepan. Lower the heat and simmer until most of the solids fall to the bottom of the pan; the bubbling will have subsided. Slowly pour the butter through a coffee filter or a strainer lined with cheesecloth; discard the solids and reserve the liquid. You can make the butter weeks ahead and keep it refrigerated.
Provided by Dorie Greenspan
Categories pastries, dessert
Time 4h30m
Yield About 35 squares
Number Of Ingredients 12
Steps:
- Make the filling: Working with a mixer (preferably fitted with a paddle attachment), beat the butter, halvah and tahini together on medium speed for about 3 minutes. Add the confectioners' sugar, cornstarch and salt, and mix on low for 2 minutes more. Add the eggs one by one, beating for a minute after each goes in; you'll have a thick, smooth, shiny mixture (think mayonnaise). Stir in the sesame seeds. Scrape the filling into a bowl, cover and refrigerate for 1 hour (or for up to 2 days; longer is better than shorter).
- Build the layers: Lay the phyllo out on a piece of plastic wrap, and cover with a damp kitchen towel. Always keep the towel moistened: The dough dries in a flash.
- Brush the interior of a rimmed baking sheet (12 inches by 17 inches) with clarified butter. Place a sheet of dough in the pan, brush with butter and dust lightly with confectioners' sugar (use about 2 tablespoons of sugar per sheet). Continue until you have made 14 layers. Spread the filling evenly over the top, and then continue making layers with the remaining dough, buttering and sugaring each layer (you'll have some butter left; hold on to it). Refrigerate the setup for at least 30 minutes (or cover and refrigerate for up to 1 day).
- Center a rack in the oven, and heat it to 350 degrees. Using a pizza cutter (best) or a sharp knife, trim the edges (don't remove them), then cut as many 2-inch squares as possible, cutting all the way through the layers. Scatter the sesame seeds over the top.
- Bake for about 40 minutes, rotating the pan after 20 minutes, until the top is beautifully golden. Transfer to a cooling rack, and lightly brush with some of the reserved butter. Place a piece of parchment or foil over the surface, top with another baking pan and press evenly and firmly to compact the layers. Recut the squares, so they'll be easy to lift out. Let sit for 2 to 3 hours before serving (discard or nibble the trimmed edges). Stored tightly covered, the squares will keep at room temperature for about 2 days.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 8 grams, Sodium 110 milligrams, Sugar 9 grams, TransFat 0 grams
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.
HALVAH
Wheels of halvah - a soft, fudgelike candy made out of sesame paste - is an iconic sight in Middle Eastern markets. But it's also extremely easy to make at home, as long as you have access to a good brand of tahini (the only ingredient should be sesame seeds) and a candy thermometer. This recipe is adapted from the cookbook "Zahav: A World of Israeli Cooking," by the chef Michael Solomonov. Eat it on its own cut into little pieces with a cup of tea, or dip cubes of it in chocolate and top with sesame seeds to serve as an elegant confection at the end of a fancy dinner party.
Provided by Melissa Clark
Categories candies, dessert
Time 20m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Line an 8- x 8-inch baking pan with parchment paper.
- Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
- While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
- Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 17 grams
WHEAT FLOUR HALVA
There are varieties of halva in the Middle East but this one is a Persian-style with saffron, rose water, and cardamom with a soft texture that melts in you mouth. Decorate as desired with almonds and pistachios. Serve it at room temperature.
Provided by Soheila
Categories World Cuisine Recipes Asian
Time 46m
Yield 8
Number Of Ingredients 7
Steps:
- Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.
- Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.
- Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.
- Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 43 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 25 g
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