Jewish Recipes

Prep time - 15 mins Cook time - 15 mins Total time - 30 mins

Ingredients: 1 package frozen puff pastry, room temperature ½ cup chopped nuts of your choice (pecans, walnuts ½ cup chocolate chips or almonds will work) 1 tsp cinnamon ¼ cup white sugar ¾ cup jam 1 whole egg 1 tbsp water coarse sugar as needed (for sprinkling)

Instructions: 1) Preheat oven to 350 F & line 2 baking sheets with parchment or a baking mat. 2) In a small pot over low-medium heat, heat jam & sugar together to make the liquid spreadable. 3) Once your jam mixture becomes a syrup, set aside to cool. 4) In the meantime, pulse in a food processor: chopped nuts of choice, dried fruit of choice, chocolate chips, and cinnamon 5) On a lightly until combined into chunks. floured surface with a floured rolling pin, roll one of your puff pastry until it' s about ⅛ inch thick (in a circle or square shape). 6) With a spatula, spread half of the jam mixture evenly over the pastry and sprinkle half of the nut mixture on top (use the other halfs if you have another puff pastry). Evely spread and press down on the nut mixture (this ensures that when you roll the dough, the crumble stays put instead of falling all over the place). 7) Using a sharp knife or a pizza cutting wheel (my prefered tool), cut the dough as though you are slicing a cake or pizza. 8) Starting at the longer end, roll up each triangle ensuring they are quite tight. 9) Place them on the lined baking sheets seam side down. Repeat with the second puff pastry sheet. 10) For the egg wash combine the egg and the water together and whisk vigorously until well combined and very smooth. You can add a bit more water if needed to thin out. Brush the egg wash onto each rugelach. 11) Top each rugelach with a touch of coarse sugar. Bake rolls for 15 to 20 mins, until golden brown. Transfer to a wire cooling rack to cool.

Prep time - 3 hours Cook time - 35 mins Total time - 3 hours 35 mins

Ingredients: warm water active dry yeast white sugar vegan butter, softened or vegetable oil aquafaba salt all-purpose flour sesame seeds, optional

Instructions: 1) In a large bowl or in the bowl of your stand mixer, combine 1 3/4 warm water, 1 1/2 tbsp yeast, and 1 tbsp sugar. Let sit for 10 mins or until yeast bubbles and froths. 2) Whisk, or use the whisk attachment for your mixer, and mix in 1/2 cup of softened vegan butter or oil, and 10 tbsp aquafaba, 3 tbsp at a time. Whisk in 1/2 cup of sugar and 1 tbsp salt. 3) Using your dough hook (or hands if you do not have a stand mixer) gradually add in flour 1 cup at a time, mixing between each addition, until dough holds together. 4) Knead dough until smooth. If you are using a stand mixer, do this with your dough hook. If you are doing this by hand, do this on a floured work surface. 5) Grease a large bowl with vegan butter or olive oil. Add dough, and cover with plastic wrap or a damp dishcloth. Place in a warm place (I like to put it in my oven with the light on), and let it rise for 1 hour, or until it’ s almost doubled in size. 6) After it’ s doubled in size, punch down the dough, and cover again. Let rise for another half an hour. This makes 2 loaves, so cut dough in half. Braid your Challah. Grease a large baking mat, or parchment. 7) Brush both loaves with 3 tbsp aquafaba or more as needed to cover completely, and allow to rise for another hour. Preheat oven to 375 F. 8) Brush loaves with additional aquafaba and then sprinkle with sesame seeds, or if you ’ re feeling adventurous, sprinkle everything bagel seasoning. Bake on middle rack for 30-35 mins, or until golden brown. Turn tray halfway through for even baking. Cool loaves on a wire cooling rack.