{"id":87420,"date":"2014-10-06T11:25:56","date_gmt":"2014-10-06T08:25:56","guid":{"rendered":"https:\/\/ch10.co.il\/?p=87420"},"modified":"2014-10-06T21:04:43","modified_gmt":"2014-10-06T18:04:43","slug":"%d7%9e%d7%90%d7%a8%d7%97%d7%99%d7%9d-%d7%91%d7%97%d7%92-%d7%9b%d7%9a-%d7%aa%d7%9b%d7%99%d7%a0%d7%99-%d7%a7%d7%99%d7%a0%d7%95%d7%97%d7%99%d7%9d-%d7%9e%d7%95%d7%a9%d7%9c%d7%9e%d7%99%d7%9d-%d7%95","status":"publish","type":"post","link":"https:\/\/ch10.co.il\/en\/news\/87420\/","title":{"rendered":"Hosting a holiday: How to make perfect desserts - and easily"},"content":{"rendered":"

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.<\/p>\r\n

Especially in honor of the holiday, we have compiled some light and quick-to-prepare recipes for you for maximum good and festive taste.<\/p>\r\n

\u00a0\"\u05d7\u05d2\u05d9\u05dd,<\/a><\/p>\r\n

Nougat Mousse Dessert, Hazelnuts, and Cookie Dough<\/b><\/b><\/p>\r\n

\u00a0Ingredients for 15 individual desserts or for a large serving dish with a volume of 1.5 liters:<\/p>\r\n

For cookie dough<\/b>:<\/b><\/p>\r\n

125 \u05d2\u05e8\u05dd \u05d7\u05de\u05d0\u05d4 \u05e8\u05db\u05d4\r\n100 \u05d2\u05e8\u05dd (1\/2 \u05db\u05d5\u05e1) \u05e1\u05d5\u05db\u05e8 \u05d7\u05d5\u05dd \u05d3\u05de\u05e8\u05e8\u05d4\r\n140 \u05d2\u05e8\u05dd (1 \u05db\u05d5\u05e1) \u05e7\u05de\u05d7\r\n200 \u05d2\u05e8\u05dd (1\/2 \u05de\u05d9\u05db\u05dc \u05e4\u05d7\u05d5\u05ea \u05db\u05e3) \u05d7\u05dc\u05d1 \u05de\u05e8\u05d5\u05db\u05d6\r\n1 \u05db\u05d5\u05e1 (200 \u05d2\u05e8\u05dd) \u05e9\u05d5\u05e7\u05d5\u05dc\u05d3 \u05e6\u2019\u05d9\u05e4\u05e1\r\n1 \u05db\u05e4\u05d9\u05ea \u05ea\u05de\u05e6\u05d9\u05ea \u05d5\u05e0\u05d9\u05dc<\/p>\r\n

For cookie dough<\/b>:<\/b><\/p>\r\n

<\/b>1 container (250 grams) mascarpone cheese<\/p>\r\n

1 \u05de\u05d9\u05db\u05dc (250 \u05de\u201d\u05dc) \u05e9\u05de\u05e0\u05ea \u05de\u05ea\u05d5\u05e7\u05d4\r\n1 \u05de\u05d9\u05db\u05dc (350 \u05d2\u05e8\u05dd) \u05de\u05de\u05e8\u05d7 \u05e0\u05d5\u05d2\u05d8 \u05d0\u05d2\u05d5\u05d6\u05d9\u05dd \u05d4\u05e9\u05d7\u05e8 \u05d4\u05e2\u05d5\u05dc\u05d4<\/p>\r\nFor whipped cream<\/b>:<\/b>\r\n\r\n1 \u05de\u05d9\u05db\u05dc (250 \u05de\u201d\u05dc) \u05e9\u05de\u05e0\u05ea \u05de\u05ea\u05d5\u05e7\u05d4\r\n2 \u05db\u05e4\u05d5\u05ea \u05d0\u05d1\u05e7\u05ea \u05e1\u05d5\u05db\u05e8\r\n1 \u05db\u05e4\u05d9\u05ea \u05ea\u05de\u05e6\u05d9\u05ea \u05d5\u05e0\u05d9\u05dc\r\n

Making cookie dough<\/b>:\u00a0<\/b><\/p>\r\n

Mix all ingredients in a mixer bowl with a dough hook just until smooth. Transfer the dough to a piping bag without a nozzle.<\/p>\r\nMaking nut nougat mousse<\/b>:\u00a0<\/b>\r\n\r\nWhip the mascarpone with a container of heavy cream until stiff. Fold in the nut nougat spread and transfer to a second piping bag.\r\n\r\nMaking whipped cream<\/b>:\u00a0<\/b>\r\n\r\nWhip a container of heavy cream with powdered sugar and vanilla extract until stiff.\r\n\r\nAssemble the dish<\/b>:\u00a0<\/b>\r\n\r\nPour 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.<\/b>\r\n

\"\u05d7\u05d2\u05d9\u05dd,<\/a><\/p>\r\n

Dawn cuttings and crispy crumbs<\/b><\/b><\/p>\r\n

For a rectangular pan measuring 30*20 cm<\/p>\r\n

For the dough<\/b>:<\/b><\/p>\r\n

3 \u05db\u05d5\u05e1\u05d5\u05ea (420 \u05d2\u05e8\u05dd) \u05e7\u05de\u05d7\r\n1\/2 \u05db\u05d5\u05e1 (100 \u05d2\u05e8\u05dd) \u05e1\u05d5\u05db\u05e8\r\n200 \u05d2\u05e8\u05dd \u05d7\u05de\u05d0\u05d4 \u05e7\u05e8\u05d4, \u05d7\u05ea\u05d5\u05db\u05d4 \u05dc\u05e7\u05d5\u05d1\u05d9\u05d5\u05ea\r\n4 \u05d7\u05dc\u05de\u05d5\u05e0\u05d9\u05dd\r\n1 \u05db\u05e4\u05d9\u05ea \u05ea\u05de\u05e6\u05d9\u05ea \u05d5\u05e0\u05d9\u05dc<\/p>\r\nFor the dough crumbs<\/b>:<\/b>\r\n\r\n1 \u05db\u05d5\u05e1 (140 \u05d2\u05e8\u05dd) \u05e7\u05de\u05d7\r\n1\/2 \u05db\u05d5\u05e1 (100 \u05d2\u05e8\u05dd) \u05e1\u05d5\u05db\u05e8\r\n100 \u05d2\u05e8\u05dd \u05d7\u05de\u05d0\u05d4, \u05e8\u05db\u05d4\r\n\r\nFor spreading<\/b>:<\/b>\r\n\r\n<\/b>1\/2 \u05e7\u05d5\u05e4\u05e1\u05d4 \u05de\u05de\u05e8\u05d7 \u05d4\u05e9\u05d7\u05e8 \u05d4\u05e2\u05d5\u05dc\u05d4\r\n\r\n1\/2 \u05e7\u05d5\u05e4\u05e1\u05d4 \u05de\u05de\u05e8\u05d7 \u05e0\u05d5\u05d2\u05d8 \u05d0\u05d2\u05d5\u05d6\u05d9\u05dd \u05d4\u05e9\u05d7\u05e8 \u05d4\u05e2\u05d5\u05dc\u05d4\r\n

To prepare the dough base<\/b>:<\/b><\/p>\r\n

<\/b>\u2022 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.<\/p>\r\n

\u2022 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.<\/p>\r\nTo prepare the dough crumbs<\/b>:<\/b>\r\n\r\n\u2022 \u05de\u05e2\u05e8\u05d1\u05dc\u05d9\u05dd \u05d0\u05ea \u05d4\u05e7\u05de\u05d7, \u05d4\u05e1\u05d5\u05db\u05e8 \u05d5\u05d4\u05d7\u05de\u05d0\u05d4 \u05d9\u05d3\u05e0\u05d9\u05ea \u05dc\u05e4\u05d9\u05e8\u05d5\u05e8\u05d9\u05dd \u05d2\u05e1\u05d9\u05dd.\r\n\u2022 \u05de\u05e2\u05e8\u05d1\u05d1\u05d9\u05dd \u05d0\u05ea \u05de\u05de\u05e8\u05d7 \u05d4\u05e9\u05d7\u05e8 \u05d5\u05d0\u05ea \u05de\u05de\u05e8\u05d7 \u05e0\u05d5\u05d2\u05d8 \u05d0\u05d2\u05d5\u05d6\u05d9\u05dd \u05dc\u05de\u05e8\u05e7\u05dd \u05d0\u05d7\u05d9\u05d3. \u05de\u05d5\u05e8\u05d7\u05d9\u05dd \u05e2\u05dc \u05d4\u05d1\u05e6\u05e7 \u05d1\u05e9\u05db\u05d1\u05d4 \u05e2\u05d1\u05d4.\r\n\r\n\u2022 \u05de\u05e4\u05d6\u05e8\u05d9\u05dd \u05e2\u05dc \u05d4\u05de\u05de\u05e8\u05d7 \u05d0\u05ea \u05e4\u05d9\u05e8\u05d5\u05e8\u05d9 \u05d4\u05d1\u05e6\u05e7. \u05d5\u05d0\u05d5\u05e4\u05d9\u05dd \u05e2\u05d5\u05d3 \u05db-15 \u05d3\u05e7\u05d5\u05ea, \u05e2\u05d3 \u05e9\u05e4\u05d9\u05e8\u05d5\u05e8\u05d9 \u05d4\u05d1\u05e6\u05e7 \u05de\u05d6\u05d4\u05d9\u05d1\u05d9\u05dd. \u05de\u05d5\u05e6\u05d9\u05d0\u05d9\u05dd, \u05de\u05e6\u05e0\u05e0\u05d9\u05dd \u05d5\u05d7\u05d5\u05ea\u05db\u05d9\u05dd \u05dc\u05e7\u05d5\u05d1\u05d9\u05d5\u05ea.\r\n

\u00a0\"\u05d7\u05d2\u05d9\u05dd,<\/a><\/b><\/p>\r\n

Puff pastry fingers with<\/b>\u00a0<\/b>The rising dawn spread<\/b>\r\n<\/b><\/p>\r\n

Ingredients for 10 servings:<\/p>\r\nThe ingredients<\/b>:<\/b>\r\n

1\/2 \u05d7\u05d1\u05d9\u05dc\u05d4 (500 \u05d2\u05e8\u05dd) \u05d1\u05e6\u05e7 \u05e2\u05dc\u05d9\u05dd,\r\n\u05de\u05d5\u05de\u05dc\u05e5 \u05e2\u05dc \u05d1\u05e1\u05d9\u05e1 \u05d7\u05de\u05d0\u05d4\r\n1\/2 \u05e7\u05d5\u05e4\u05e1\u05d4 \u05de\u05de\u05e8\u05d7 \u05d4\u05e9\u05d7\u05e8 \u05d4\u05e2\u05d5\u05dc\u05d4\r\n1 \u05db\u05e3 \u05e7\u05d5\u05e8\u05e0\u05e4\u05dc\u05d5\u05e8\r\n1 \u05d1\u05d9\u05e6\u05d4 + 1 \u05db\u05e4\u05d9\u05ea \u05de\u05d9\u05dd, \u05dc\u05d4\u05d1\u05e8\u05e9\u05d4\r\n2 \u05db\u05e4\u05d5\u05ea \u05d0\u05d1\u05e7\u05ea \u05e1\u05d5\u05db\u05e8<\/p>\r\n

How to prepare<\/b>:<\/p>\r\n

\u2022 Spread the dough on the work surface and cut it into 7*4 cm rectangles.<\/p>\r\n

\u2022 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.<\/p>\r\n

\u2022 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.<\/p>\r\n

\u2022 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.<\/p>\r\n

\u2022 Remove, cool slightly, sprinkle with powdered sugar and serve (recommended while the pastry is still warm.)<\/p>\r\n

\"\u05d7\u05d2\u05d9\u05dd,<\/a><\/p>\r\n

Mini coconut tart filled with hazelnut nougat spread The Rising Dawn<\/b><\/p>\r\n

10 units in a muffin tin or 20 units mini muffins<\/p>\r\n\u00a0The ingredients<\/b>:<\/b>\r\n

1 \u05db\u05d5\u05e1 \u05e7\u05d5\u05e7\u05d5\u05e1 \u05d8\u05d7\u05d5\u05df (80 \u05d2\u05e8\u05dd)\r\n1 \u05d7\u05dc\u05d1\u05d5\u05df\r\n3 \u05db\u05e4\u05d5\u05ea \u05e1\u05d5\u05db\u05e8<\/p>\r\nTo fill<\/b>:<\/b>\r\n\r\n1 container of HaShahar HaOleh nut nougat spread\r\n

How to prepare<\/b><\/p>\r\n

\u2022 Preheat the oven to low heat (100 degrees) and grease the base of the muffin tins.<\/p>\r\n

\u2022 In a small bowl, mix the coconut, egg white, and sugar with a fork until the coconut becomes moist and slightly sticky.<\/p>\r\n

\u2022 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. \u2022 Continue in the same manner with the remaining tins. Transfer to the oven and bake for 30 minutes. Remove and cool at room temperature.<\/p>\r\n

stuffing<\/b>:<\/b><\/p>\r\n

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).<\/p>","protected":false},"excerpt":{"rendered":"Have guests arrived that you want to pamper? \u2022 Need a special dessert for a festive evening? \u2022 Get winning recipes with the milky 'Rising Dawn' spread: nut nougat mousse dessert, puff pastry fingers, coconut mini tart filled with nut nougat spread","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[],"class_list":["post-87420","post","type-post","status-publish","format-standard","hentry","category-40"],"acf":[],"yoast_head":"\n\u05de\u05d0\u05e8\u05d7\u05d9\u05dd \u05d1\u05d7\u05d2: \u05db\u05da \u05ea\u05db\u05d9\u05e0\u05d9 \u05e7\u05d9\u05e0\u05d5\u05d7\u05d9\u05dd \u05de\u05d5\u05e9\u05dc\u05de\u05d9\u05dd - \u05d5\u05d1\u05e7\u05dc\u05d5\u05ea - \u05d7\u05e8\u05d3\u05d9\u05dd10<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ch10.co.il\/en\/news\/87420\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u05de\u05d0\u05e8\u05d7\u05d9\u05dd \u05d1\u05d7\u05d2: \u05db\u05da \u05ea\u05db\u05d9\u05e0\u05d9 \u05e7\u05d9\u05e0\u05d5\u05d7\u05d9\u05dd \u05de\u05d5\u05e9\u05dc\u05de\u05d9\u05dd - 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