Kosher desserts at Easter don’t have to be boring. Here are four delicious and particularly fun recipes that will make a sweet and surprising end to your holiday meal
Rolled Chocolate Pie
Even at Easter, there is nothing that can compare to chocolate. And when it comes to melting hot chocolate, hidden in deep-fried dough… who could say no to that? Here’s a recipe for a kosher chocolate-wrapped Passover pie that you’ll want to adopt for the rest of the year as well.
To prepare the dough, in a bowl, mix the potato flour, matttah flour, oil, lukewarm water, and salt. Stir well until we get a thick and uniform night. Grease a frying pan with a little oil or butter and make a large thin disk out of the mixture, reminiscent of crepe paper. Fry for about a minute on each side, until golden and transfer to a plate. We will continue like this until the mixture is used up.
We proceed to making the chocolate filling: melt the butter, dark chocolate and sugar in a small saucepan and mix until the chocolate melts. Add Matsa flour, mix a little, and remove the pot from the heat. Using a spoon, fill the dough sheet with chocolate and roll it into a cigar. We will beat an egg in a bowl and dip the rolled pancake units in it. Then roll it up into pieces and fry it in a little oil until golden.
From the heart of the vegan pistachio
If you are tired of the usual assortment of Easter sweets, and feel the desire to offer something special that will surprise all diners – you have come to the right place. This is a recipe for Malabi pistachios, and it’s not only insanely delicious – it’s also so beautiful and impressive that you won’t believe how easy it is to prepare. And as an added bonus, it’s also vegan and doesn’t contain a drop of gluten.
Cook in a saucepan of coconut milk and sugar. Meanwhile, women in a bowl of cornmeal with a soy or almond drink. Mix well until you get a smooth and homogeneous mixture. Add it to the pot and cook for a few minutes, stirring the contents of the pot frequently. After about five minutes, the cream will begin to become slightly thick and stiff. At this point, add the pistachio puree and continue mixing. For the adventurous among us, you can also sprinkle a little glowing water or rose water.
We transfer the received mixture to small serving dishes and put them in the refrigerator for several hours to two days. Before serving, it is advisable to decorate the malabi with pistachio crumbs or edible rose petals.
Cheesecake, halva and coffee
A gorgeous layered cake that no one at the table can take their eyes off of. It’s so beautiful, it’s just a shame to eat it. Combining the sweet flavors of cheese and halva with the bitterness of coffee makes it a real treat. The recipe can also be served as personalized desserts in small packages.
Let’s start with preparing the bottom: mash the wine cookies into crumbs and put them in a bowl. We add butter and crumbled milk to the flavor we like and mix. Tighten the dough in a cake mold or individual jars. We will go to the freezer and proceed to preparing the filling. Pour into a small bowl the milk or water and add the gelatin granules, which we leave for a quarter of an hour. Meanwhile, whisk together the sugar, instant pudding, sour cream, and sweet cream until you get an airy and homogeneous whipped cream.
Put the bowl of gelatin in the microwave for ten seconds or until completely dissolved. Add the white cheese to the jelly and mix well. Add the whipped cream and mix again. Spread the filling we got evenly over the bottom that has become hard in the meantime, and return it to the freezer.
To make the third and final layer, dissolve the miracle coffee in boiling water and let it cool a little. Add the sweet cream, milk, powdered sugar and instant pudding and whisk everything together until you get a light coffee-coloured cream. Spread it on the cake or decorate it with a cream bag. You can sprinkle cocoa powder on top or decorate with halva hair. Keep the cake in the refrigerator until serving.
This is a classic Italian dessert that has never been a miracle. This is a recipe that replaces the traditional cream with coconut cream which gives it a special touch. And the most fun – it’s also not dairy, allowing kosher-watchers to enjoy it at the end of the feast meal with meat.
First, mix the water and gelatin and let it rest and thicken for 10 minutes. Put it in the microwave for a few seconds until you get a jelly-like mixture. In a small saucepan, bring the coconut cream, vanilla extract, honey and sugar to a boil and cook for a few minutes. Add the contents of the saucepan to the gelatin and mix well. We will filter the mixture received and transfer it to individual round dishes. Put it in the fridge for a few hours until the pie is set. Before serving, turn the dishes on a plate, sprinkle with honey on top and sprinkle with crushed nuts or pistachios.