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Tahini and almond cookies 35-40 cookies

140 grams flour 140 grams whole wheat flour 70 grams ground almonds 150 grams cold butter, cut into cubes 150 grams sugar

1 tsp. vanilla extract Pinch of salt 2 tbsp. water 200 grams tahini paste

Preparation: 1. Preheat oven to 170 degrees. 2. In your food processor mix together flour, whole wheat flour, ground almonds, butter, sugar, vanilla and salt and blend together until the mixture gets crumbly. 3. Add water and tahini and process until dough begins to form. 4. With your hands create small balls, flatten them slightly with your fingers, and place on a baking pan lined with a baking sheet. 5. Bake for about 12-14 minutes, or until golden brown. 6. Cool completely and serve.


Yogurt cream, caramelized apricots, pistachio and Kadaif 12 individual serving glasses White wine caramelized apricots: 10-12 fresh apricots 80 grams sugar 2 tablespoons honey 30 grams butter Âź cup dry white wine 1 teaspoon pure vanilla extract Vanilla yogurt cream: 200 ml natural yogurt (3% fat)

250 ml heavy cream 40 grams white sugar 1 tsp. pure vanilla extract Kadaif: 200 grams kadaif 50-70 grams powdered sugar 40-50 grams melted butter 40-50 grams toasted pistachios, coarsely chopped

Preparation: 1. White wine caramelized apricots: Wash the apricots, cross them, and cut into fairly large chunks (about 1*1 cm). 2. Place sugar and honey in a thick-bottomed pan, and cook together on high heat until caramel starts to form. 3. When light caramel is formed, add butter and apricots and cook together for about 1-2 minutes. 4. Add white wine and vanilla and cook for about 4-5 minutes, or until wine is reduced, and the caramel thickens slightly. 5. Drain the apricots and save the caramel until assembly. Allow to cool at room temperature 6. Vanilla yogurt cream: Place yogurt, heavy cream, sugar and vanilla in your mixer bowl and whisk together until rich and smooth mixture is formed. 7. Transfer the cream into a pastry bag with a round piping tip and fill your serving glasses 2/3 of the height. 8. Kadaif: Preheat oven to 170 degrees. 9. In a large bowl gently pull out and “open� the Kadaif using your fingers. 10. Gradually add the powdered sugar and butter, and continue processing the mixture just until the kadaif is all coated with a thin sugar and butter layer. 11. Form small oval shapes and place on a baking pan lined with baking paper. 12. Bake for about 10-15 minutes, or until golden. 13. Cool completely until serving. 14. Assembly: on top of the yogurt cream place 2 teaspoons of apricots and add some caramel sauce. Sprinkle pistachios on top and add the kadaif. 15. Serve immediately.


Yogurt cream, caramelized apricots, pistachio and Kadaif


Yogurt and lemon cake 2 small loaf pans 3 eggs 250 grams sugar 1 tsp. vanilla extract Pinch of salt Lemon zest of 2 lemons 50 ml freshly squeezed lemon juice 100 ml vegetable oil

100 ml 3% fat yogurt 140 grams flour 5 grams baking powder For sour yogurt glaze: 1 tbsp. yogurt 1 tbsp. lemon juice 5-6 tablespoons powdered sugar

Preparation: 1. Preheat oven to 170 degrees. 2. In your mixer bowl, put together eggs, sugar, vanilla extract and salt and beat for about 4-5 minutes, until the mixture is very airy and fluffy. 3. Add the lemon zest and juice and continue beating. 4. Mix the oil and yogurt together and add to the batter while still mixing it slowly. 5. When the mixture in unified, sift in the flour and baking powder, and fold until you get a smooth batter. 6. Transfer the batter into the pans and bake for 25-35 minutes or until a toothpick inserted in the center of the cake comes out with some moist crumbs. 7. Cool cake completely before glazing. 8. Sour yogurt glaze: Mix all the ingredients together until the mixture is white and sticky. 9. Using a spoon, drizzle the yogurt glaze over the cake. 10. Serve the cake at room temperature.


Semolina, almonds and coconut cake Square 25X25cm form 4 eggs 200 grams sugar 200 ml milk 250 ml heavy cream 1 tsp. vanilla extract Pinch of salt

100 grams flour 280 grams semolina 50 grams coconut 50 grams ground almonds 1 tsp. baking powder A few sliced ​​almonds

For the orange Syrup: 200 ml water 200 grams sugar Whole orange zest 2 tbsp. orange liqueur Icing sugar for decoration

Preparation: 1. Preheat oven to 175 degrees. 2. In a large bowl put together eggs, sugar, milk, heavy cream, vanilla extract and salt and beat well with your hand mix until mixture is smooth. 3. Add in flour, semolina, coconut, ground almonds and baking powder and stir quickly just until blended. 4. Pour the batter into a greased mold, spread evenly and sprinkle sliced ​​ almonds on top. 5. Bake for about 25-35 minutes, or until cake is golden. 6. Cool the cake completely at room temperature. 7. Orange Syrup: In a small pot combine water, sugar and orange zest and cook over high heat until boiling hot and cook for another 3-4 minutes. 8. Remove from heat, wait 2-3 minutes, and add the orange liqueur. 9. Pour the syrup slowly and steadily over the cake. At first it may seem like the cake is flooded with too much syrup, but it absorbs it all. 10. Slice the cake into squares, sprinkle a little powdered sugar and serve at room temperature.


Chocolate cake with chocolate truffles 24 cm round pan For the cake: 100 ml. vegetable oil 100 grams butter, melted 3 eggs 400 ml. yogurt or buttermilk 300 grams sugar pinch of salt 1/2 tsp. pure vanilla extract

For chocolate ganache: 80 grams cocoa powder 100 grams dark chocolate 200 grams flour 125 grams heavy cream 10 grams baking powder For chocolate-brandy truffles: 1 tbsp. instant coffee For decoration: 125 ml. heavy cream 100 grams dark chocolate, melted 250 grams dark chocolate 2 tbsp. brandy 2 tbsp. cocoa powder for coating

Preparation: 1. Truffles: In a small saucepan bring the cream to a boil. 2. Pour the boiling cream over the chocolate and whisk together until mixture is uniform and shiny. Stir in the brandy. 3. Pour the mixture into a square form about 20*20 cm size, and cool for about 30-45 minutes. 4. Cut the truffles into small squares perfectly sized 1*1cm (or slightly larger or slightly smaller). 5. Coat the truffles with cocoa powder. 6. Keep the truffles in the refrigerator until use. 7. Preparation of cake: preheat oven to 175 degrees and butter your pan. 8. Mix sugar, oil, melted butter, eggs, salt, yogurt and vanilla. Sift in the flour, cocoa and baking powder and whisk just until blended. 9. Pour the mixture into your pan and bake for about 30-35 minutes, or until golden brown. 10. Cool the cake completely. 11. Chocolate ganache: in a small saucepan bring the cream and coffee to a boil. 12. Pour the boiling cream mixture over the chocolate and stir until you get a smooth and creamy mixture. Pour the ganache over the cake and cool completely. 13. Arrange truffles on top of the cake. 14. Chocolate fence decoration: pour your melted chocolate over a 26cm long plastic cake wrap. Even the chocolate to a thin layer. 15. Carefully wrap the chocolate around your cake. 16. Cool until chocolate is stable and remove the cake wrap.


Chocolate cake with chocolate truffles


Machleb savory cookies makes about 70-80 cookies

Adapted from chef Aluma Belilius 500 grams flour 15 grams instant dry yeast 100 grams butter, cut into cubes 1/2 cup canola oil 1 tbsp. fine salt

1 tbsp. machleb spice 1 Âź cup water Beaten egg for brushing Sesame seeds for garnish

Preparation: 1. Crush the machleb spice until you get a fine powder 2. In your mixer bowl place flour, yeast, butter and ground machleb. Blend together until mixture is crumbly. 3. Add in the oil, salt and water and process until dough is soft and pliable. 4. Place the dough in a covered bowl and let it rest for about an hour at room temperature. 5. Preheat oven to 170 degrees. 6. Prepare the dough pretzels by rolling dough, cutting into strips and shaping them round. 7. Line in your baking pan with baking paper. 8. Brush the cookies with the beaten egg and sprinkle sesame seeds. 9. Bake the cookies for about 25-28 minutes (it took me 27 minutes exactly), or until golden brown. 10. Cool the cookies completely at room temperature and store in a sealed container up to a month and a half.


A nostalgic roll of strawberries and whipped cream 100 grams white sugar 3 eggs 100 grams flour 1/2 tsp. baking powder 1 tsp. vanilla extract Zest of 1 lemon Pinch of salt

For the filling: Strawberry Jam 500 ml. heavy cream 1 tbsp. rum 1 tsp. vanilla extract

Preparation: 1. Preheat oven to 180 degrees, and line a baking pan with greased baking paper. 2. In your electric mixer whisk eggs and sugar until it gets thick and light in color. 3. Fold in the flour, baking powder, vanilla, lemon zest and salt and mix until the mixture is smooth. 4. Spread the mixture over your baking pan and even it out using a palate knife. 5. Bake for about 6-8 minutes or until golden and springy to touch. 6. Cool the roulade completely before filling it. 7. Prepare the filling: Beat heavy cream, vanilla and rum until firm. 8. Fill and roll: Spread a thin layer of strawberry jam on the roulade. On top spread the whipped cream and even it using a palate knife. Roll up the roulade tightly, and sprinkle with powdered sugar. 9. Refrigerate. 10. Note: you can add fresh strawberry cubes to the filling before rolling.


with goat Coconut and almond mini tartlettesrrie s kbe cheese cream, honey and blac Makes about 18 5-6 cm in diameter tartlettes For coconut and almond crust: 210 grams flour 40 grams shredded coconut 50 grams ground almonds 80 grams dark brown sugar 200 grams cold butter, cut into cubes 1 tsp. vanilla extract 1 egg

Goat’s cheese and honey cream: 200 grams goat’s cheese at room temperature 80 grams honey 1/2 tsp. vanilla extract 250 ml. heavy cream 2 small baskets of fresh blackberries some honey to serve

Preparation: 1. Coconut and almond crust: in your food processor with steel blade put together flour, coconut, ground almonds, sugar, butter and vanilla and blend together until the mixture gets crumbly. 2. Add the egg and process just until dough begins to form. 3. Combine the dough, flatten it with your hands, wrap it and cool for about 30-45 minutes. 4. Roll out the dough to a 2-3 mm thick and line pattern tartlette shells. 5. Poke the dough with a fork and chill for about a half an hour in the freezer. 6. In the meantime preheat the oven to 170 degrees. 7. Bake your tartlettes for about 10-15 minutes until golden. 8. Cool completely at room temperature. 9. Goat's cheese and honey cream: in a large bowl of your electric mixer whisk goat’s cheese, honey and vanilla together until smooth cream is formed. 10. Add the heavy cream while still mixing, and continue beating until stable cream forms. 11. Transfer the cream into a piping bag and fill the tartlettes. 12. Just before serving add the blackberries on top and garnish with a little drizzle of honey.


Spiced apple and honey cake 2 small loaf pans  100 ml boiling water 1 Tea bag 200 ml. sour cream 100 ml. vegetable oil 120 grams sugar 250 grams honey 2 eggs 350 grams flour

2 tsp. baking powder Pinch of salt 1 tsp. cinnamon ¼ tsp. ground ginger Lemon zest of one lemon 2 apples, peeled and diced Powdered sugar and cinnamon for garnish

Preparation: 1. Preheat oven to 165 degrees. 2. Put the teabag in boiling water and let it “sit” for several minutes. 3. In a bowl beat together sour cream, oil, sugar, honey and eggs until you get a smooth mixture. 4. Stir in the tea water. 5. Add the flour, baking powder, salt, cinnamon, ginger and lemon zest and beat just until mixture is smooth. 6. Fold in the apples and transfer into baking pans. 7. Bake for about 35-40 minutes, or until golden brown. 8. Cool at room temperature and sprinkle some sugar and cinnamon.


Nutella ruglach 35-40 ruglach

For the dough: 500 grams flour 8 grams dry yeast 70 grams sugar 80 grams softened butter 1 egg

2 egg yolks 150 ml. sour cream 1 tsp. pure vanilla extract 4 grams fine salt For the filling: Nutella chocolate spread 1 egg, scrambled

Pinch of salt 1 tbsp. water For glaze: 100 ml. water 100 grams sugar 2 tbsp. honey

Preparation: 1. Dough: in a bowl of your mixer put together flour, yeast, sugar, butter, egg, egg yolks, sour cream, milk, vanilla and salt and knead together for 10 minutes or until dough is relatively uniform and sticky. 2. Transfer the dough to a lightly greased bowl, cover and refrigerate for about 6-7 hours (preferably overnight). 3. Divide your dough into two parts. 4. Create ruglach: on a floured surface roll out the dough into a 25x25cm square. 5. Spread an even layer, not too thick, of Nutella spread. 6. Fold the square in the center to create a rectangle the size of 25x13 cm. Turn the rectangle so that the stitch will be in front of you. 7. Roll out the rectangle formed until the dough is about 4-5 mm thick. It is important to keep the shape of the rectangle. 8. Cut the rectangle approximately to 15-20 isosceles triangles with sides long. 9. Roll each triangle from the base to the tip to create a ruglach. 10. Place your prepared ruglachs on an oven rack lined with baking paper. 11. Cover and let rise for about 40-50 minutes, or until the ruglach almost double their volume. 12. While rising preheat the oven to 175 degrees. 13. In a small bowl beat together egg, salt and water into a smooth mixture and gently brush the ruglachs before baking. 14. Bake the ruglach for about 16-20 minutes or until it gets golden and fragrant. 15. Sugar glaze: in a small pot mix water, sugar and honey together and bring to a boil over a high heat. Allow the mixture to boil for 3-4 minutes and remove from heat. 16. Glaze the ruglach as soon as it’s out of the oven and let cool at room temperature.


Nutella ruglach


Natalie Levin Š oogio.net 2012

Design: Amir Levin


Israeli baking recipes by Oogio.net