Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.
The Ashkenazi version, simplest and most common in northern Europe and the United States: tart apples chopped fine, walnuts crushed coarse, cinnamon, a little brown sugar, and sweet kosher red wine to bind. Stirred together and left for the flavours to meld. Some households add a pinch of ground ginger or a squeeze of lemon. There are dozens of regional variants (Sephardi versions use dates and figs); this one is the most familiar at a North American seder.
A sugar syrup is cooked to soft-ball stage (118°C). Tahini is warmed slightly. The hot syrup is poured into the tahini and mixed with a wooden spoon just until ribbons form, this is the critical moment. Over-mix and halva turns to crumbs; under-mix and it stays soft. Poured into a lined tin; pistachios are sprinkled on top; set at room temp 4 hours.
A simple oil-based cake built around a generous pour of dark honey, brewed coffee for moisture and depth, and a quartet of spices (cinnamon, ginger, clove, allspice). Mixed in one bowl, baked low and slow. The crumb is dark and dense without being heavy; the flavour deepens overnight, which is why most Jewish households bake it a day or two ahead of the meal.
Cornflour whisks into a small amount of cold milk to a slurry. The rest of the milk warms with cream and sugar; the slurry pours in; the mixture cooks for 4-5 minutes until thick and silky. Rosewater stirs in off the heat; the lot pours into glasses to set in the fridge. The syrup of rosewater, sugar and a touch of grenadine pours over before serving.
Rugelach dough: equal weights butter and cream cheese, beaten together, with flour and salt, like a cream-cheese shortcrust. Chills for 2 hours. Filling (chocolate version): cocoa, sugar, butter, sometimes chopped chocolate. Dough divides into 4 portions; each rolls into a circle 28 cm across; spreads with filling; cuts into 8 triangular wedges like a pizza. Each wedge rolls up from the wide edge toward the point. Brushes with egg wash; dusts with sugar. Bakes for 22 minutes at 180°C.