Hosting a holiday: How to make perfect desserts - and easily

October 6, 2014   

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.

 

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 גרם חמאה רכה 100 גרם (1/2 כוס) סוכר חום דמררה 140 גרם (1 כוס) קמח 200 גרם (1/2 מיכל פחות כף) חלב מרוכז 1 כוס (200 גרם) שוקולד צ’יפס 1 כפית תמצית וניל

For cookie dough:

1 container (250 grams) mascarpone cheese

1 מיכל (250 מ”ל) שמנת מתוקה 1 מיכל (350 גרם) ממרח נוגט אגוזים השחר העולה

For whipped cream: 1 מיכל (250 מ”ל) שמנת מתוקה 2 כפות אבקת סוכר 1 כפית תמצית וניל

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 כוסות (420 גרם) קמח 1/2 כוס (100 גרם) סוכר 200 גרם חמאה קרה, חתוכה לקוביות 4 חלמונים 1 כפית תמצית וניל

For the dough crumbs: 1 כוס (140 גרם) קמח 1/2 כוס (100 גרם) סוכר 100 גרם חמאה, רכה For spreading: 1/2 קופסה ממרח השחר העולה 1/2 קופסה ממרח נוגט אגוזים השחר העולה

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: • מערבלים את הקמח, הסוכר והחמאה ידנית לפירורים גסים. • מערבבים את ממרח השחר ואת ממרח נוגט אגוזים למרקם אחיד. מורחים על הבצק בשכבה עבה. • מפזרים על הממרח את פירורי הבצק. ואופים עוד כ-15 דקות, עד שפירורי הבצק מזהיבים. מוציאים, מצננים וחותכים לקוביות.

 

Puff pastry fingers with The rising dawn spread

Ingredients for 10 servings:

The ingredients:

1/2 חבילה (500 גרם) בצק עלים, מומלץ על בסיס חמאה 1/2 קופסה ממרח השחר העולה 1 כף קורנפלור 1 ביצה + 1 כפית מים, להברשה 2 כפות אבקת סוכר

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 כוס קוקוס טחון (80 גרם) 1 חלבון 3 כפות סוכר

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).