This coming Sukkot, you're going to reap compliments, without working too hard. How? HaShachar spread, the beloved spread, will glaze your cakes, make light mousses, enrich meringue cakes, and fill rich casseroles. Recently, it has been produced under the supervision of the Jerusalem Orthodox Church.
Especially in honor of the holiday, we have compiled some light and quick-to-prepare recipes for you for maximum good and festive taste.
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Nougat Mousse Dessert, Hazelnuts, and Cookie Dough
Ingredients for 15 individual desserts or for a large serving dish with a volume of 1.5 liters:
For cookie dough:
125 grams soft butter
100 grams (1/2 cup) brown demerara sugar
140 grams (1 cup) flour
200 grams (1/2 container less a tablespoon) condensed milk
1 cup (200 grams) chocolate chips
1 teaspoon vanilla extract
For cookie dough:
1 container (250 grams) mascarpone cheese
1 container (250 ml) sweet cream
1 container (350 grams) Rising Dawn Nut Nougat Spread
For whipped cream:
1 container (250 ml) sweet cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Making cookie dough:
Mix all ingredients in a mixer bowl with a dough hook just until smooth. Transfer the dough to a piping bag without a nozzle.
Making nut nougat mousse:
Whip the mascarpone with a container of heavy cream until stiff. Fold in the nut nougat spread and transfer to a second piping bag.
Making whipped cream:
Whip a container of heavy cream with powdered sugar and vanilla extract until stiff.
Assemble the dish:
Pour a layer of cookie dough into a serving dish or individual serving dish, followed by a layer of mousse. Top with a mound of whipped cream. Refrigerate for about an hour and serve.
Dawn cuttings and crispy crumbs
For a rectangular pan measuring 30*20 cm
For the dough:
3 cups (420 grams) flour
1/2 cup (100 grams) sugar
200 grams cold butter, cut into cubes
4 egg yolks
1 teaspoon vanilla extract
For the dough crumbs:
1 cup (140 grams) flour
1/2 cup (100 grams) sugar
100 grams butter, softened
For spreading:
1/2 box of rising dawn spread
1/2 box of Rising Dawn nut nougat spread
To prepare the dough base:
• Mix the flour, sugar and butter in a mixer for a few minutes, until you get a crumbly mixture. Add the egg yolks and vanilla extract and mix just until you get a uniform dough.
• Transfer the dough to a baking sheet lined with baking paper and flatten it with your hands so that it fills the pan. Bake for about 15 minutes in an oven preheated to 170 degrees, just until the dough is lightly golden. Remove and cool slightly.
To prepare the dough crumbs:
• Mix the flour, sugar, and butter by hand into coarse crumbs.
• Mix the hazelnut spread and the hazelnut nougat spread until smooth. Spread over the dough in a thick layer.
• Sprinkle the dough crumbs over the spread. Bake for another 15 minutes, until the dough crumbs are golden brown. Remove, cool, and cut into cubes.
Puff pastry fingers with The rising dawn spread
Ingredients for 10 servings:
The ingredients:
1/2 package (500 grams) puff pastry,
Recommended for butter-based
1/2 box of rising dawn spread
1 tablespoon cornstarch
1 egg + 1 teaspoon water, for brushing
2 tablespoons powdered sugar
How to prepare:
• Spread the dough on the work surface and cut it into 7*4 cm rectangles.
• Mix the morning glory spread with the cornflour. Transfer to a piping bag and pipe along the entire rectangle of dough, but leave clean edges.
• Roll each rectangle into a cylinder and seal the joint tightly (to prevent opening during baking). Transfer the cylinders to an oven tray lined with baking paper.
• Beat the egg and a teaspoon of water, and gently brush the rolls of dough. Bake for 15-20 minutes in an oven preheated to 180 degrees, until the dough is golden brown.
• Remove, cool slightly, sprinkle with powdered sugar and serve (recommended while the pastry is still warm.)
Mini coconut tart filled with hazelnut nougat spread The Rising Dawn
10 units in a muffin tin or 20 units mini muffins
The ingredients:
1 cup shredded coconut (80 grams)
1 protein
3 tablespoons sugar
To fill:
1 container of HaShahar HaOleh nut nougat spread
How to prepare
• Preheat the oven to low heat (100 degrees) and grease the base of the muffin tins.
• In a small bowl, mix the coconut, egg white, and sugar with a fork until the coconut becomes moist and slightly sticky.
• Transfer about a tablespoon and a half of the coconut mixture to the muffin tin and use a spoon to press evenly into the base and sides. • Continue in the same manner with the remaining tins. Transfer to the oven and bake for 30 minutes. Remove and cool at room temperature.
stuffing:
Fill any tart with a spoonful of the rising dawn nut nougat spread or a large tart with a heaping spoonful. (Keeps for about three days at room temperature or a week in the refrigerator).
