This simple recipe, which seems to be an Israeli invention, is easy enough for a child to make and incredibly delicious.
Browsing: Desserts
Passover Cinnamon Cookies
These cookies are very simple, but so delicious it is surprising they are not better known. The stiffness of the cookie dough will depend on the amount of egg white…
Jewish Apple Strudel
Strudel is so inextricably linked with Jews in most people’s minds that I have included it here. Jewish cooks did indeed bake strudel frequently in the days of the Austro-Hungarian…
Mandelbrod
These zweiback-style cookies, called komishbrod, were introduced into Eastern Europe from the south–probably from southern Italy, where an almost identical cookie, biscotta alia mandarla, is popular. It is equally possible,…
Persian Purim Halva
The halva in the Middle East is a mixture of ground sesame seeds, almonds, or even peanuts and honey; it is best made commercially in huge blocks. This dessert from…
Toffee Crispies
Homemade sweets seem to taste so much better than shop-bought ones.
Baked Mincemeat Souffle
If using the same whisk or beater for both egg yolk and egg white mixtures, wash and dry them thoroughly after whisking the egg yolks. If there is any egg…
Tropical Crumble
If using canned pineapple, try to find a can that has unsweetened syrup, because the topping mixture for the crumble is itself very sweet.
Rich Caramel Mould
Make sure every granule of sugar has dissolved or the syrup will crystallize. Watch the caramel constantly as it can easily scorch. Stand well back as the milk will splutter…
Redcurrant Jelly Tart
If you do not have a springform tin, use a loose-based sandwich tin. The dough is very soft; you may want to flour your hands when pressing it in the…
Mediterranean Rice Dessert
This is a quick and easy way to stretch a can of rice pudding to serve 4.
Lime Ice Box Pudding
If you do not want to serve all the pudding at once, cut off as many slices as you need, then wrap the (undecorated) surplus in foil and return it…
Frozen Macaroon Mould
Use soft-scoop ice cream for this dessert, not the block variety which is too hard to blend in easily. When the dessert is turned out of the mould the mixture…