Category: Bakery
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Royal Apple Cake
This is my mom’s apple cake recipe, it made an appearance on our Shabbat table almost every week. I don’t think I have ever tired of it. It is simply delicious, and easy to make. It comes straight from the yellow Chabad cookbook. If you have ever seen or heard of the purple Chabad cookbook,…
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Cookie-Style Rugelach
In my world view, rugelach can be divided into two categories – the yeasty (Jerusalem-Style Chocolate Rugelach is my version of the yeast rugelach) and the cookie. Both are equally great, but they satisfy completely different cravings. The cookie dough rugelach here has a flaky, buttery pastry filled to the brim with dried fruit, nuts, and jam. Though…
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Jerusalem-Style Chocolate Rugelach
Adapted from recipes by Leah Koenig and Shannon Sarna I’m ridiculously excited about this recipe. I’ve taken the recipes of two of the best Jewish recipe writers out there today and synthesised them into something I think (I hope) they would both be proud of. Leah’s chocolate rugelach dough has married Shannon’s chocolate filling, and…
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Za’atar and Garlic Challah
This challah is super savory and the perfect foil for the almost cake-like sweetness of many challahs made at home or sold in bakeries. The combination of za’atar and fried garlic makes this challah savory and moreish. When served alongside hummus and other salatim as part of an appetizer, it really comes into its own.…
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Apple Strudel
The earliest strudel recipe was recorded in 1696 in Vienna. And there is definitely somewhere in my mind that every time I eat strudel I want to be sitting in a café in Vienna with Sigmund Freud at the next table. But making strudel is a whole different story. The pulling of the strudel dough…
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Aunt Sally’s Sponge Cake
One of my perfect childhood memories was visiting my Uncle Dave and Aunt Sally. Dave — or Dejó, as he was known in Hungarian — was my grandfather’s brother. Of my grandfather’s twelve siblings, the two eldest survived the Holocaust because they had immigrated to America before the war. My grandfather, Dave, and the other…
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Hazelnut, Pistachio and Cherry Thin Cookies
Thin is a descriptor of the cookies — not what you will be if you start eating these and don’t stop, as I am wont to do! These cookies have become mine and Daniel’s signature bake — to the point that we have friends and community members request them when we visit, rather than sending…
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Blueberry Lime Cake
At the height of summer this vibrant version of the OG Lemon Cake is out of this world. I recently brought it as dessert to a BBQ and there literally wasn’t a slice left. The shocking magenta of this glaze practically shouts summer—or pick me! The vibrant colour comes from cooked and puréed blueberries. It’s not just a…
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Potato and Onion Galette
I think of a galette as a low maintenance version of a quiche, just as delicious because of the flaky pastry and amazing filling, but no need to worry about a pie dish or custard. Because a galette is far drier than a quiche, it travels easily and tastes amazing at room temperature. This galette…
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Flakey Pie Dough
Makes 2 x 23cm (9 inch) pie shells Vodka is essential to the texture of the crust and imparts no flavour — do not substitute extra water. The alcohol helps inhibit gluten formation, yielding a tender, flaky crust. This dough works well for both sweet and savoury pies and tarts. You can make it in…