Halvah Filo Cheesecake Jewish Recipes

HALVAH MILLE-FEUILLES

Halvah Mille-Feuilles image

Provided by Uri Scheft

Categories Dessert Rosh Hashanah/Yom Kippur Honey Phyllo/Puff Pastry Dough

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

For the phyllo:
8 sheets phyllo dough, defrosted if necessary
Canola or olive oil, for brushing
Granulated sugar, for sprinkling
For the halvah cream:
1/3 cup honey or silan (date syrup, available at Middle Eastern markets or online)
1/3 cup pure tahini paste
2 cups non-dairy whipped topping (defrosted if necessary) or 1 cup heavy cream
For assembly:
1/2 cup crumbled halvah
Honey or silan (date syrup), for serving
Fresh raspberries, for serving

Steps:

Bake the phyllo:
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
Make the halvah cream:
Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
Assemble the dessert:
Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.

HALVAH FILO CHEESECAKE (JEWISH)

Halvah Filo Cheesecake (Jewish) image

Here is a dessert for Chanukah -- Festival of Lights. It was found in the 1998 publication, A Treasury of Jewish Holiday Baking. Preparation time does not include the time needed for the baked cake to chill & set.

Provided by Sydney Mike

Categories Cheesecake

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

12 phyllo pastry sheets
1/2 cup unsalted butter, melted
1 1/2 lbs cream cheese, room temperature
4 eggs
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon sesame seed oil
2 tablespoons plain yogurt
1/4 cup honey
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/3 cup pistachio nut, coarsely chopped (optional)
1/4 cup halvah, vanilla, coarsely chopped
3 tablespoons honey, to taste
1/4 cup sesame seeds, lightly toasted
1/2 cup pistachio nut, finely chopped

Steps:

Preheat oven to 350 degrees F.
FOR THE CRUST: Spread 1 sheet of phyllo lightly with melted butter & with it line a 10-inch springform pan, allowing the excess to overhang.
Repeat the process with another 4 sheets of phyllo, pressing each one into the pan, starting at the center & allowing the excess to drape over the sides~ If the phyllo you use is smaller, overlap the sheets to create the same effect. Reserve the remaining sheets of phyllo for garnishing the top after baking.
FOR THE FILLING: In a bowl, cream the cheese with the 4 whole eggs, the 1 yolk, vanilla, sesame oil, yogurt, honey, sugar & flour, & combine until smooth, then stir in the nuts & halvah.
Pour into the prepared shell, trim the phyllo overhang to rest just on the rim of the pan, then bake about 45 minutes or until the cake is set.
Meanwhile, cut the remaining phyllo sheets in quarters & brush them with butter.
Remove the cake from the oven & increase the temperature to 400 degrees F, then arrainge the butteres filo sheets on top of the cake in an irregular patchwork, but covering the surface of the cake.
Return the pan to the oven to brown the top phyllo, about 8-10 minutes, then remove & chill the cake until set.
FOR THE TOPPING: When ready to serve, warm the honey & drizzle it over the cake, before topping that with the toasted sesame seeds & chopped pistachio nuts.

Nutrition Facts : Calories 348.1, Fat 26, SaturatedFat 14.1, Cholesterol 127, Sodium 215, Carbohydrate 22.7, Fiber 1, Sugar 11.3, Protein 7.5

HALVAH

Halvah image

Provided by Joan Nathan

Categories Dessert Sauté Kid-Friendly Low Sodium Walnut Kosher Vegan Cinnamon Small Plates

Yield Makes about 20 squares

Number Of Ingredients 12

Ingredients

2 cups flour
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 cup vegetable oil
2 cups water
1 cup chopped walnuts
Equipment
Measuring cups
Measuring spoon
Large frying pan with cover
Wooden spoon
Spatula

Steps:

Adult with Child: In a frying pan, brown the flour over low heat, watching constantly, for about 20 minutes, stirring occasionally. Remove from heat.
Child: To the flour, add the sugar, cinnamon, and oil. With the pan off the heat, stir for about 5 minutes, keeping the mixture a light brown color.
Adult: Add the water and reheat, stirring for about 5 minutes, until the halvah thickens. Then cover and simmer slowly for 5 minutes more. Fold in the walnuts.
Child: Let cool, then cut into squares.

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