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Dough:
Mock Halvah Filling:
Ready-Made Halvah:
Date Filling:
Make Mock Halvah:
Make Ready-Made Halvah:
Make Date Filling:
Make Dough:
Before rolling it out, take it out of the wrap and put it in the microwave on the "defrost" for about 40 seconds, then divide the dough into 3 portions.
Roll a rectangle leaf and spread 1/3 of one of the mixes on top. Roll upwards, seal the sides. Repeat the same with the other 2 portions and bake in preheated 350°F hot oven for 35 to 45 minutes.
Cool and sprinkle with confectioners' sugar just before serving.
Cut into slices and serve as cookies.
Poster's Notes:
You can use the same dough with salty fillings as well.
Posted by Rina Perry
Nutritional Info Per Serving: N/A
350g (12 oz.) self-rising flour
1 cup (200g) margarine
180g (6 oz.) sour cream
500g (1 pound) raw tehini (in Israel, that is one jar)
1-1/2 cups brown sugar
200 grams (7 oz.) vanilla Halvah
Red plum jam
1 pound crushed dates without the pits (about 2 cups full)
1/2 cup orange juice
1/4 cup brown sugar
1/2 cup ground walnuts
1/2 tsp. cinnamon
Mix well the 2 ingredients.
With a fork break the halvah and sprinkle the halvah over the dough leaf after you spread some plum jam over it.
In a glass bowl put dates, juice, and sugar. Cover and microwave on high for about 3 minutes or more, mix few time until you get a paste. Cool.
In the food processor mix the flour and margarine until you get fine crumbs. Add the sour cream and work with the "Pulse" few time. Assemble the dough with floured hands and make a ball. Cover it with nylon wrap and leave it in the fridge for 1 hour (I prefer overnight).
Here is the Israeli kind of dough that we call "Shekem"
Its contains 3 basic ingredients:
She = Shamenet - Sour Cream
Ke = Kemach - Flour
M = Margarine