Ceciarchiata Taiglach Recipes

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TEIGLACH RECIPE - (3.6/5)



Teiglach Recipe - (3.6/5) image

Provided by blum099

Number Of Ingredients 9

Dough
3 eggs
1 teaspoon sugar
1/4 teaspoon salt
1 and 1/2 cups of flour plus additional flour so that the mixture will form a workable dough.
Honey Syrup
3/4 cup honey
1/3 cup sugar
Handful of whole almonds or other nuts (note: if you're making this for Rosh Hashana you may want to skip the nuts)

Steps:

  • Instructions Preheat oven to 375 F or 185 C Line a cookie sheet with parchment paper Using the paddle attachment, mix dough ingredient. Turn out dough on a floured board and incorporate more flour until you have a very soft workable dough. Roll out into pencil thin strips and cut into small (1/2 inch) pieces. They can be a little bigger. Teiglach puffs don't have to be perfect. Lay the pieces on the baking paper so that they don't touch and bake until they are puffed up and golden brown (about 20 minutes) Syrup In a saucepan, heat honey and sugar together and boil very gently for 3 to 5 miutes until just amber col0red. Lower the heat and stir in nuts and dough puffs tossing them with syrup and taking care not to break them. Shut flame. Prepare a lighly greased baking sheet Dip your hands in cold water. Poured the honey soaked dough puffs onto your baking sheet and mold them into pyramids. Let cool Teiglach are sticky. Store in airtight container. You can bake the teiglach first and then make syrup and assemble the next day. That's what I did.

CECIARCHIATA TAIGLACH



Ceciarchiata Taiglach image

Provided by Joan Nathan

Categories     Citrus     Egg     Nut     Dessert     Rosh Hashanah/Yom Kippur     Kosher     Pastry     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 8-12 Servings

Number Of Ingredients 10

3 large eggs, slightly beaten
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup olive or vegetable oil
1 cup honey
1/2 cup toasted and coarsely chopped hazelnuts*
2 teaspoons grated lemon peel
1 teaspoon lemon juice
1 cup toasted and coarsely chopped almonds*
*Mrs. Machlin suggests toasting whole hazelnuts and almonds by preheating the oven to 550° and placing the nuts on a cookie sheet on the middle rack. Roast for 4-5 minutes, shaking the pan a couple of times. Watch them carefully, so they don't burn. Allow the nuts to cool for at least 10 minutes before chopping them very briefly in a blender or food processor.

Steps:

  • Put the eggs, flour, and salt in a bowl and stir to make a soft dough. Turn out on a floured working surface and knead the dough 1-2 minutes. Shape it into a ball, flatten it with your hands, and sprinkle it lightly with flour.
  • Roll the dough out to a rectangle about 1/4 inch thick. With a sharp knife or a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour. Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour.
  • Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so they are an even color. Drain on paper towels and cool. You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400° oven for 7 minutes.
  • Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes.
  • Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes longer, stirring constantly.
  • Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature. It will harden a little. Either break off pieces with your fingers or cut into 2-inch segments.

TAYGLACH



Tayglach image

Sweet and sticky these cookies are sure to satisfy anyone with a sweet tooth. If you don't like ginger try using nutmeg in its place.

Provided by Althea

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 24

Number Of Ingredients 11

1 ½ cups all-purpose flour
¼ teaspoon baking powder
½ teaspoon ground ginger
1 pinch salt
3 egg
2 egg yolks
2 tablespoons vegetable oil
1 cup honey
1 cup white sugar
1 ¼ teaspoons ground ginger
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Sift the flour, baking powder, ginger and salt into a large bowl.
  • Beat the eggs, egg yolks and oil together. Pour the egg mixture into the flour and stir until combined.
  • Turn dough out onto to a lightly floured surface and knead for a few turns.
  • Divide dough into 8 equal-size pieces. Roll each piece into rope about 1/2 to 3/4 inch in diameter. Cut ropes into 1/2 inch long pieces. Place on baking sheets and bake at 350 degrees F(175 degrees C) for about 10 minutes. The bottoms should be lightly browned. Remove from oven and let cool.
  • In a large heavy bottomed saucepan, combine the honey, sugar and ginger. Cook over low heat until sugar is dissolved. Raise heat to medium and bring mixture to a boil. Watch closely because it can boil over and make a big mess. Reduce heat to low and cook until the syrup reaches hard ball stage, 260 degrees F (127 degrees C).
  • Stir in the cooked tayglach and optional chopped nuts and simmer over low heat, stirring occasionally for 10 minutes.
  • Spoon mixture onto a parchment lined jelly-roll pan. Spread tayglach into one layer evenly over the surface. Let cool. Once cool, turn tayglach over onto a large surface and peel off parchment paper. Cut into 1 inch squares and place into little paper cups or candy foils. Store in an airtight container at room temperature.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 26.8 g, Cholesterol 40.3 mg, Fat 5.4 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 15.4 mg, Sugar 20.1 g

TAYGLACH



Tayglach image

I have looked high and low for this wonderful sweet from my childhood to no avail. I finally came up with a version that is very much the same in taste if not in looks. This is a treat for young and old alike. This recipe comes from one similar in an old cookbook from Temple Beth Israel with which I experimented.

Provided by Happy Harry 2

Categories     Dessert

Time 1h20m

Yield 36-40 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1 cup sugar, plus
1 tablespoon sugar (may use half amt.of Splenda)
1/2 teaspoon salt
3 eggs, beaten (if large, you might need to add a bit more flour)
10 ounces unsalted roasted almonds
5 ounces golden raisins
1 lb honey (I suggest clover)
1 teaspoon ground ginger or 1/2 inch fresh ginger, peeled
1 tablespoon vegetable oil or 1 tablespoon canola oil
3/4 cup hot filtered water
1/2 cup sweet wine (optional)

Steps:

  • Make a well of flour,salt and 1 tbsp sugar in a large bowl.
  • Add oil and eggs and mix very well with wooden spoon.
  • Dough will be quite elastic.
  • Pinch off large egg-size pieces.
  • Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
  • Place on floured board and roll flat so it is~ 1 inch wide.
  • Cut into 1 inch pieces.
  • Place one almond and two raisins on each piece.
  • Roll into a ball making sure that it is sealed completely.
  • Set aside.
  • In large pot bring honey,sugar and ginger to a boil.
  • Drop the pieces in and reduce heat to medium.
  • Cook for 35 to 40 minutes.
  • Stir with wooden spoon as needed.
  • Adjust your heat to maintain a slow rolling boil.
  • Remove pieces from honey with slotted spoon and set aside.
  • Turn heat to low, add hot water and cook down.
  • Stir frequently.
  • When mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
  • Remove with slotted spoon to cookie sheet or flat platter to cool.
  • At this time,you could sprinkle with crushed almonds (leftovers).
  • The wine is for your raisins, if you wish, to plump them.
  • Make sure they are drained and patted dry before using.
  • If you don't use the wine this way, you can do what I do and drink it!
  • The finished tayglach will be sticky and remain this way, as it should.
  • You can store them in an air-tight container and they will keep nicely for several weeks.
  • If you are creative, you can make a pyramid of them, sticking cut red and green candied cherries among them.

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