Land of Milk & Honey: 5 Iconic Israeli Desserts to Try at Home

✨ Ingredients:

For the pudding:

• 2 cups (480 ml) whole milk (or plant-based milk like almond or coconut for a vegan version)

• 1 cup (240 ml) heavy cream or more milk (for a lighter version)

• 5 tablespoons cornstarch

• 1/4 cup (50 g) sugar

• 1 teaspoon rose water or orange blossom water (adjust to taste)

• Pinch of salt

For the syrup:

• 1/3 cup (80 ml) water

• 1/3 cup (65 g) sugar

• 1 teaspoon rose water or orange blossom water

• Optional: a few drops of red food coloring for the classic pink hue

Toppings:

• Chopped pistachios

• Unsweetened shredded coconut

• Pomegranate seeds (optional)

• Crushed dried rose petals (optional)

👩‍🍳 Instructions:

1. Make the pudding:

• In a medium saucepan (off the heat), whisk together the cornstarch, sugar, and salt.

• Gradually add in the milk and cream, whisking constantly to avoid lumps.

• Place the pan over medium heat and cook, whisking continuously, until the mixture thickens and begins to bubble (about 7–10 minutes).

• Once thick, remove from heat and stir in the rose water.

• Pour into individual serving glasses or ramekins. Let cool to room temperature, then cover and refrigerate for 2–3 hours until fully set.

2. Make the syrup:

• In a small saucepan, combine water and sugar. Heat over medium, stirring until the sugar is fully dissolved.

• Remove from heat, stir in the rose water and optional food coloring. Let cool.

3. Assemble and serve:

• Once the malabi is chilled and set, pour a spoonful of syrup on top of each serving.

• Sprinkle with chopped pistachios, coconut, and other toppings of your choice.

• Serve cold.

Ingredients:

For the Crust and Topping:

• 200g vanilla tea biscuits or petit beurre cookies
• 100g almonds (optional; substitute with more biscuits if preferred)
• 100g unsalted butter, melted

For the Filling:

• 500ml heavy whipping cream
• 1 cup granulated sugar
• 80g instant vanilla pudding mix
• 200ml high-fat sour cream
• 500g quark cheese or Israeli gvina levana
• Zest of one lemon or orange

Instructions:

Prepare the Crust and Topping:

1. In a food processor, blend the biscuits and almonds (if using) until finely ground.
2. Transfer the mixture to a bowl and mix in the melted butter until well combined and crumbly.
3. Press half of this mixture into the bottom of a 9x13-inch (23x33 cm) baking dish to form the crust.
4. Reserve the remaining half for the topping.

Prepare the Filling:

1. In a large mixing bowl, whip the heavy cream until it begins to thicken.
2. Gradually add the sugar and instant vanilla pudding mix, continuing to whip until stiff peaks form.
3. Gently fold in the sour cream, quark cheese, and citrus zest until the mixture is smooth and well combined.

Assemble the Cheesecake:

1. Pour the filling over the prepared crust in the baking dish, spreading it evenly.
2. Sprinkle the reserved crumb mixture evenly over the top of the filling.

Chill and Serve:

1. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to set properly.
2. Once set, slice and serve chilled.

✨ Ingredients:

• 200g (about 7 oz or 1 packet) plain tea biscuits (like Petit Beurre or Marie), finely crushed

• 1/2 cup (100g) sugar

• 4 tablespoons unsweetened cocoa powder

• 1/2 cup (120ml) milk

• 100g (7 tbsp) unsalted butter, softened

• 1 teaspoon vanilla extract (optional)

• Pinch of salt

For coating (choose one or mix & match):

• Shredded unsweetened coconut

• Chocolate sprinkles

• Crushed nuts (optional)

👩‍🍳 Instructions:

1. Crush the biscuits:
Place the tea biscuits in a zip-top bag and crush with a rolling pin, or pulse in a food processor until you get fine crumbs (with a few small chunks for texture).

2. Mix the dough:
In a large bowl, combine the crushed biscuits, sugar, cocoa powder, and salt. Stir to mix.
Add the softened butter, milk, and vanilla (if using), and mix well until everything is fully combined into a sticky dough.

3. Roll into balls:
Scoop out heaping tablespoons and roll into small balls with your hands. (If the mixture is too sticky, refrigerate for 10 minutes before rolling.)

4. Coat:
Roll each ball in shredded coconut, sprinkles, or your coating of choice.

5. Chill and serve:
Place on a tray or in mini paper cups. Refrigerate for at least 30 minutes to firm up. Keep stored in the fridge in an airtight container for up to a week (if they last that long!).

✨ Ingredients:

• 1 cup (240g) tahini (raw, high-quality – stirred well)

• 1 cup (200g) sugar

• 1/4 cup (60ml) water

• 1 tsp vanilla extract or pinch of salt (optional)

• Optional mix-ins: chopped pistachios, chocolate chips, coffee powder, cocoa powder, cardamom, etc.

👩‍🍳 Instructions:

1. Prep your mold:
Line a small loaf pan with parchment paper or lightly grease a silicone mold. Set aside.

2. Boil the sugar syrup:
In a small saucepan, combine the sugar and water. Stir to dissolve, then bring to a boil over medium heat without stirring. Let it cook until it reaches 250°F / 120°C on a candy thermometer (firm ball stage). This takes about 7–10 minutes.

3. Mix into tahini quickly:
While the syrup is cooking, place the tahini in a heatproof mixing bowl. When the syrup reaches 250°F, remove it from the heat and immediately pour it in a thin stream into the tahini, stirring continuously and vigorously with a wooden spoon or spatula. Work quickly — the mixture will thicken fast.

4. Add mix-ins (optional):
Fold in any nuts, spices, or flavorings you like. Don’t overmix or the halva may lose its flaky texture.

5. Transfer & set:
Pour the mixture into the prepared mold, smooth the top, and let it sit at room temperature for 24 hours to set and develop its crumbly texture.

6. Slice & serve:
Once set, slice and enjoy. Store in an airtight container at room temp or fridge.

🥖 Dough Ingredients:

• 3 ½ cups (440g) all-purpose flour

• 2 ¼ tsp (1 packet) instant yeast

• ¼ cup (50g) sugar

• 1 tsp vanilla extract

• 2 eggs

• ¾ cup (180ml) warm water (instead of milk)

• ¼ cup (60g) plant-based margarine or vegan butter, softened

• ½ tsp salt

🍫 Chocolate Filling:

• ½ cup (100g) sugar

• ¼ cup (25g) unsweetened cocoa powder

• 100g (3.5 oz) dairy-free dark chocolate, finely chopped or grated

• ⅓ cup (75g) plant-based margarine or vegan butter, softened

🍯 Simple Sugar Syrup (for gloss):

• ⅓ cup (70g) sugar

• ⅓ cup (80ml) water

• 1 tsp vanilla extract

👩‍🍳 Instructions:

1. Make the dough:

• In a large bowl or stand mixer, combine flour, sugar, yeast, and salt.

• Add eggs, warm water, and vanilla. Mix until just combined.

• Add the softened margarine and knead (by hand or dough hook) for 8–10 minutes until the dough is soft, smooth, and elastic.

• Cover and let rise in a warm spot for 1 to 1½ hours, until doubled in size.

2. Make the filling:

• In a bowl, mix sugar and cocoa powder.

• Add the softened margarine and stir to create a smooth, spreadable paste.

• Fold in the chopped dairy-free chocolate.

3. Shape the rugelach:

• Preheat oven to 350°F (175°C).

• Divide dough in half. Roll each half into a large circle about ⅛ inch thick.

• Spread half the filling evenly over the dough.

• Cut the circle into 12 wedges (like pizza slices).

• Roll each wedge tightly from the wide edge to the point, forming crescents.

• Repeat with the second half of the dough and filling.

• Place rugelach on a parchment-lined baking sheet, point side down.

4. Bake:

• Bake for 15–20 minutes, until golden brown.

5. Make the syrup:

• While rugelach bake, combine sugar and water in a small saucepan.

• Bring to a boil, reduce heat, and simmer for 2–3 minutes until slightly thickened.

• Remove from heat and stir in vanilla.

6. Glaze:

• Brush the rugelach generously with warm syrup as soon as they come out of the oven for that shiny finish.

• Let cool slightly before serving. Best when fresh and slightly warm.