Kosher Dessert

Apple Tart

Apple+Tart.jpg

Makes 9 servings. 

I like to make this tart in a square pan and cut it into square slices. The tart does not get soggy even after a few days; there is very little in the filling to create moisture.  

It is quite convenient to have the shell prebaked, frozen and ready to be filled.  

INGREDIENTS:

  • 1 cup all -purpose flour  

  • 1/3 cup sugar

  • Zest of 1 lemon

  • 8 tablespoon unsalted cold butter, cut into small pieces

  • 1 large egg yolk, at room temperature

  • 1/3 cup sliced almonds, toasted

FILLING:

  • 3-4 medium Golden Delicious apples 

GLAZE:

  • 2 tablespoon unsalted butter

  • ½ teaspoon almond extract

  • 1/3 cup apricot preserve

PREPARATION: 

  1. Line a 9x9 inches square baking pan with parchment paper.  

  2. Place the flour, sugar and lemon zest in a food processor fitted with the steel blade. Pulse until combined.

  3. Add the butter and the egg yolk. Pulse until the dough clings to the blade.

  4. Turn out the dough on a lightly floured surface and knead until smooth.  

  5. Roll out the dough between 2 lightly floured sheets of wax paper to a square shape. Peel off the top sheet of wax paper and drape the dough very loosely over the rolling pin and unfold into the pan.    

  6. Pat dough gently into the sides of the pan making sure that there is a little raised rim (the dough is very malleable. Do not worry if the dough cracks, you can fix it in the pan with your fingers). Prick the bottom of the crust in several rows with a fork. Refrigerate for 30 minutes to 1 hour.   

  7. Preheat the oven to 375F 

  8. Line the crust with parchment paper and fill with rice or beans. Bake for 15 minutes, remove everything and bake for another 13 minutes, or until the crust is golden.  I like to freeze the prebaked shell and fill it as needed. 

TO MAKE THE FILLING:

  1. Peel, quarter and core the apples.

  2. Cut each quarter into 5 wedges.

  3. Arrange the apples on the dough in three very tight rows. 

TO MAKE THE GLAZE:

  1. In a small pan heat the butter, almond extract and apricot preserve.

  2. Brush the glaze over the apples and sprinkle the almonds on top.

  3. Bake for about 40 minutes, or until the apples are soft, but not falling apart.   

  4. Serve warm.

 
 

Dairy Chocolate Soufflés

Dairy Chocolate Soufle.jpg

Makes 8 servings. 

This dessert is easy, quick, delicious, and the best part is that it can be prepared a few hours before, refrigerated and BAKED STRAIGHT FROM THE REFRIGERATOR. 

INGREDIENTS:

  • 1 tablespoon unsalted butter for greasing the ramekins

  • ¼ cup granulated sugar, plus 2 tablespoons for coating the ramekins

  • ¾ cup heavy cream

  • 4 ounces imported semi-sweet chocolate, broken into small pieces

  • 4 large egg whites, at room temperature

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Grease 8 - ½ cup ovenproof ramekins with butter and sprinkle with 2 tablespoons sugar.

  3. Place them on a cookie sheet. 

  4. Heat the cream in a medium saucepan until hot. Add the chocolate and whisk until smooth.

  5. Remove from the heat. 

  6. Beat egg whites at high speed until foamy. Gradually add ¼ cup sugar to the egg whites and beat until stiff.

  7. With a rubber spatula fold half of the whites into the chocolate mixture. Then reverse the process and pour the chocolate over the remaining whites. Fold together making a motion like a figure 8 until well combined. 

  8. Spoon the batter into the prepared ramekins. COVER WITH CLING WRP AND REFIRGERATE FOR A COUPLE OF HOURS. 

  9. Bake for about 15 minutes, or until puffy.

 
 

Mandelbrot

Mandelbrot.jpg

Makes about 5 dozen slices. 

Mandelbrot, which means “almond bread” in German, look like biscotti. It is the combination of nuts and long, slow baking that gives these cookies their wonderful crunch. I always have some on hand. This is a revised recipe which first appeared in my cookbook, Helen Nash’s New Kosher Cuisine.

 INGREDIENTS:

  • 8 ounces skin on hazelnuts

  • 8 ounces skin on almonds

  • 8 ounces dark raisins

  • ½ cup unbleached all-purpose flour

  • ½ cup sugar

  • 1½ teaspoons ground cinnamon

  • 3 large eggs, whisked well

 PREPARATION:

  1. Preheat the oven to 325 F. 

  2. Line a 9-x 9 inch square baking pan with parchment paper.  

  3. Chop the hazelnuts coarsely in a food processor fitted with the steel blade and transfer to a large bowl. Chop the almonds and add them to the hazelnuts. Add the raisins, flour, sugar, and cinnamon. Combine well using a wooden spoon.   

  4. Stir in the eggs and combine thoroughly.   

  5. Press the mixture into the pan and flatten the top with your hands until it feels firm. 

  6. Place the pan in the middle rack of the oven and immediately reduce the temperature to 300 F.

  7. Bake for 1 hour. 

  8. Lift the parchment paper and cool the mandelbrot for a minute. Place on a board and cut with a serrated knife into 3 equal parts. Cut each part into ¼ inch slices or thinner.   

  9. Reduce the temperature of the oven to 200 F. 

  10. Arrange the slices on a large cookie sheet and bake for 45 minutes on each side.  The Mandelbrot should be very crisp.   

  11. Cool on a wire rack.

 NOTE:

Mandelbrot keep well in the refrigerator in an airtight container or in a cool place.

 
 

Chocolate Pistachio Biscotti

Chocolate Pistachio Biscotti.jpg

Makes about 2 dozen biscotti. 

The name biscotti means “twice baked,”once in a log form and then sliced and baked again to make them crisp.

These biscotti keep very well stored in a cool place and are delicious dipped into espresso, tea or dessert wine. I always have them on hand.

INGREDIENTS:

  • 1 cup unbleached all -purpose flour

  • ¼ cup unsweetened cocoa powder

  • 1/3 cup sugar

  • 1 teaspoon baking powder

  • 1 large egg plus 1 yolk at room temperature, whisked

  • 5 tablespoons vegetable oil

  • 2/3 cup pistachios, toasted or plain (3 ounces)

PREPARATION:

  1. Preheat the oven to 350 F. 

  2. Line a cookie sheet with parchment paper. 

  3. In a food processor fitted with the steel blade pulse flour, cocoa powder, sugar and baking powder until combined. Add the eggs and vegetable oil. Pulse until the dough begins to stick together. Add the pistachios and pulse until just combined. 

  4. Empty the dough onto the cookie sheet and divide it into 2 halves.   Place a piece of plastic wrap on top of each half of dough and press it into a log, about 6 inches long and 1 ½ inches wide. Square the ends.  

  5. Bake the logs for 25 minutes. Remove from the oven and let cool for 10 minutes.   

  6. Transfer to a cutting board and using a serrated knife cut into ½ inch slices.

  7. Do it gently since the logs tend to crumble.  

  8. Arrange the slices flat on the same cookie sheet and bake for 10 minutes. Turn over and bake for another 10 minutes.  Cool on a wire rack.

 
 

Chocolate Oatmeal Cookies

Chocolate Oatmeal Cookies.jpg

Makes about 8 dozen small cookies.

Traditionally these cookies are made with butter. I make them with both butter and olive oil and surprisingly prefer the cookies with olive oil. Shredded coconut and chocolate give these cookies an added crunch and taste. Since this makes a large number of cookies, I tried freezing and refrigerating them. Both methods work very well. I store them in a plastic container with wax paper between the layers.

INGREDIENTS:

  • 1 1/3 cups unbleached all – purpose flour
  • 1 teaspoon baking powder
  • 1 cup olive oil
  • 1 ¼ cups light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups old fashioned rolled oats
  • ¾ cup unsweetened shredded coconuts
  • 5 ounces imported semi-sweet chocolate, chopped into very small pieces

PREPARATION:

  1. Preheat the oven to 350F.
  2. Line 2 to 3 large cookie sheets with parchment paper.
  3. In a small bowl combine the flour and baking powder.
  4. Pour the oil into a bowl of an electric mixer and beat with the balloon whisk attachment, at medium speed, adding sugar gradually, for about 5 minutes. You may have to scrape the sides of the bowl.    Add the egg and vanilla extract.
  5. With a rubber spatula gradually add the flour mixture, mixing until just combined.
  6. Gradually fold in the oats, coconut and chocolate.
  7. Place flat teaspoons of batter unto the cookie sheets, 1 inch apart.
  8. Bake for about 20 minutes, the cookies should be golden.
  9. Transfer to a wire rack to cool.

NOTE:

If you wish to make the cookies with butter use, 2 sticks.