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Iced Pistachio and poppy seed strudel recipe

Iced Pistachio and poppy seed strudel recipe


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This a is traditional Jewish classic dessert especially at your Purim celebration. It is customary to have food containing poppy seeds, fruits and nuts as this is what Esther ate whilst she was kept prisoner in the palace – they were some of the few ingredients that she could obtain that were kosher! This can be parev.


Greater London, England, UK

1 person made this

IngredientsServes: 10

  • 6 sheets of filo pastry
  • 200g unsalted butter / margarine
  • 100g soft brown sugar
  • 3 cooking apples – peeled and roughly chopped
  • 30g breadcrumbs
  • 150g chopped dates – fresh or dried
  • 2 teaspoons cinnamon
  • For the glaze
  • 150g icing sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped pistachio nuts
  • 3 tablespoons poppy seeds

MethodPrep:30min ›Cook:25min ›Ready in:55min

  1. Pre-heat the oven to 180ºC / 350ºF / Gas mark 4. Line a large baking tray with baking parchment.
  2. Mix the sliced apples with the chopped dates, breadcrumbs, brown sugar, and cinnamon.
  3. Melt the butter/margarine either in the microwave or a small saucepan.
  4. Lay 3 sheets of filo pastry side by side on a clean tea towel, overlapping the longest edges by 5cm (2 in). Brush with a little of the melted butter.
  5. Cover with the remaining sheets of filo, overlapping them as before; brush with butter.
  6. Place the apple mixture on the filo pastry. Using the tea towel to help, roll the filo from the longest edge to form a thick parcel. Roll it onto a lined baking tray into the shape of a horseshoe. Brush with a little more butter and dust with icing sugar.
  7. Bake for 20 minutes or until golden brown. Cool for 10 minutes.
  8. For the glaze, mix the icing sugar and lemon juice together. Drizzle over the warm strudel and sprinkle over the poppy seeds and pistachio nuts.

Cook's note

Not only do poppy seeds add flavour, but they also enhance the appearance of breads, biscuits and cakes: dips and spreads; salads and dressings.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I added sliced rhubarb and a can of cherries it was wonderful-15 Jul 2014


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The Kosher Baker

Distributed for Brandeis University Press

"What's especially good about the cookbook is that it's great for anyone who no longer consumes dairy but wants to bake and continue enjoying delicious baked goods. And with 25 eggless recipes, vegans can rejoice, too."

&ldquoPaula Shoyer, author of The Kosher Baker, has developed quick, elegant desserts that are ready for the oven in 15 minutes and demand no fancy techniques.&rdquo

&ldquoThe Kosher Baker offers a wonderful range of recipes that will delight both new and experienced bakers. The book contains over 160 recipes, all of which are pareve (dairy-free), making them good options to serve after any kind of meal. . . . This book is a wonderful addition for the cookbook shelf for all community, public and synagogue libraries.&rdquo

&ldquoDelectably delicious desserts (all pareve!) Plus: It&rsquos enhanced with gorgeous photos and a pleasing design.&rdquo

 &ldquoA must-have for your kosher culinary library. Paula mixes great flavor combinations with great taste. You'll want to bake your way through the pages.&rdquo


13 Desserts That Start with the Letter S

1. Sesame Seed Candy

2. Shortbread

3. Strudel

4. Semolina Pudding

5. Soufflé

6. Sponge Pudding

7. Sponge Cake

8. Spotted Dick

9. Spumoni

10. Sundae

11. Snickerdoodle

Snickerdoodles are soft and chewy cookies made with flour, sugar, and butter or oil, rolled in cinnamon sugar. Optional ingredients include eggs, baking soda, and cream of tartar. They are popular in many cuisines, but mostly in the US.

These sugar cookies have a specific cracked surface and soft or crisp inside. The recipe for the traditional snickerdoodles is used as a base for many modern snacks from big brands.

12. Swiss Roll

13. Scone

Recipe Summary

  • 2 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 cup sugar, plus more for sprinkling (optional)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
  • 1/4 cup whole milk, room temperature
  • 1 stick unsalted butter, melted and cooled

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.

Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.


Lemon sponge cake

Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.

Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.

Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.

When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.

To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.


Lemon Poppy Seed Sour Cream Cake

One final hat! He wore it all day even though it wasn't that cold.

So, lemon poppy seed cake. I learned something new with this recipe. We didn't have enough poppy seeds so I researched a little and found out that if you don't have enough poppy seeds, there's a way to get around it. You cut the amount of seeds to a fourth, then soak in very hot water for fifteen minutes. It brings out the flavor.

Soaked in boiling water for a little while.
Preheat the oven to 350F

The ingredients for the cake:
1/4 cup poppy seed
1 cup milk (it said full fat but we only had 1% and it was fine)
2 tbsp honey ( tried this without the honey and it just wasn't as good)
1/2 cup butter
3/4 cup oil
1 1/2 cups sugar
4 eggs separated and at room temperature
The original recipe calls for 3 TBS lemon zest but I didn't have any lemons so I added another tbs of lemon juice
3 tbsp freshly squeezed lemon juice
1 1/2 tsp vanilla
1 cup sour cream
2 1/2 cups flour
1 tsp baking soda (I made this with baking powder first, hahaha, definitely not as good)
1 tsp salt

The only problem with these posts is that I'm writing about cakes and dinners I made days ago. Now I want to make it again. It was SO GOOOOOOOD.

Until next time! Be sure to stop my by author pages at Virginia Carmichael or Mary Jane Hathaway. Or pop by my personal blog at The Things That Last. Until next time!

14 comments:

Darling, I'm all over this! And lemon glaze, YES! Yes! Yesssss. Of course it should be lemon, that's just a rule. (possibly unwritten, but should be followed nonetheless.)

And the hats. Love the hats. I can't write "love" often enough to tell you how much.

My mother-in-law, and two sisters-in-law make all kinds of lovely crocheted and knitted items. there might be a homemade gift for each of those 14 grandkids this Christmas. I know how to crochet, but I'd rather create stories (possibly in need of an intervention, but I knew you'd understand) but in the means of supporting the crocheting and knitting economy, I love handmade things.

Still grinning over those hats, Mary Jane!

A few years ago we made a vow to buy as many hand made items as possible to support creative types and not the big box stores that get their goods from sweat shops for a penny. and now all of my friends and relatives know I LOVE handmade things! I really do. They're so precious. My grandmother made us so many baby blankets (six kids!) and I saved them all. Almost fills a whole trunk!

Me, I can make a cake that doesn't come out of the pan, but if you flip it over and cover it with glaze, still tastes pretty good. :D :D

We haven't had kittens in over 8 months.

Send them to my home address darling.

Actually, I love cats but I haven't been adopted as the main person of a cat for at least fifteen years. until now! The fuzzy one loves me best and my Grinchy heart just swells when she comes to lay on my keyboard!

I always give handmade gifts for baby showers, and other gift-giving occasions, if I have time. But lately, we've been having monthly baby showers! Lots of sweaters, afghans and booties coming off my knitting needles. :)

Oh, that's fabulous! I'm so happy to hear people are still giving hand made gifts. They're really such a treasure.

I want to live at your house. Those kittens are adorable. but so are the kids. I can see why you headlined with them. And the hats. You have gorgeous photogenic kids by the way.

I'm going to try this lemon poppy seed cake. And great tip about the poppy seeds. My daughter made me a vegan lemon poppy seed cake for my birthday. Scrumptious. I still have some in the freezer. But she didn't put any lemon glaze on it. hmmmm. maybe I'll have to add that to what's left. Shhhhh, don't tell my girlie.

It's funny about those kittens. One curled up on my lap a little while ago and I was just making a list of everything I had to accomplish tomorrow. I was feeling pretty stressed out because there was NO WAY I could do it all.

But then the kitty came and I just didn't care as much. LOL. Probably not a really good thing, but it sure felt nice!

Lemon glaze is super, super easy! I'm not a frosting or glaze person but this cake is so much better with it. :)

I'm steering clear of the cats. My daughter was away and her cat kept climbing in my bed overnight and I think that's what triggered the original allergy cough.

He's really cute - from a distance!

I love lemon poppy cake. I've never made it, but the muffin shop sells yummy lemon poppy muffins. I'm sure yours was better with the glaze!

I adore those hats - especially the fish one. Your mother is quite talented!

We have friends who are allergic and so we try to be very understanding about getting everything cleaned off, vaccuumed, house aired out, etc. before they come over. And then the cats are kept in a separate room until they leave. Allergies are no joke!

I love the kids photos!! Your mom must've worked for ages on all those cute hats! How nice of her to send the care package.

Let's see. She asked them in September, so, two months? She also makes great costumes, like the Austen dress. I wish I had that kind of talent!


Apricot Cake is a must-make cake in the summer: it’s easy to make, uses simple ingredients, and is perfect for entertaining! This coffee cake has a moist and soft crumb with bursts of apricot flavor in every bite. It is made with 2 pounds of fresh apricots and tastes so delicious even if your apricots are not-so-tasty.

A few year ago when we went to Mallorca, a Spanish Island in the Mediterranean Sea, I had the most delicious apricots ever! I think that spoiled me for the rest of my life. Those apricots were so good, perfectly ripe and so flavorful.

Now I’m always disappointed when I buy apricots at the grocery store. The often look better than they taste, most of the time they’re bland in flavor and mealy in texture. But miraculously when you bake these not so perfect apricots they will get sweet and flavorful with just the right amount of tartness.

So if you also suffer from not-so-tasty apricots this recipe is perfect to transform them into a delicious summer dessert!

Tips and Tricks for making this Apricot Cake

  • This recipe works great with every apricot – even underripe (or overripe) ones! I often bake this cake when I don’t want to eat the apricots I bought.
  • In Germany, this cake is called Aprikosenkuchen and it is often served with a cup of coffee in the afternoon.
  • This cake is super moist because of the pureed fruit in the batter. Make sure to test with a skewer if the cake is done. The skewer should have only a few moist crumbs attached.
  • If you have apricot jam on hand brush 1 tbsp over the apricots after you’ve taken the cake out of the oven for a more intense flavor.
  • I like to dust my cake with powdered sugar before I serve it, especially if the apricots are not as sweet.
  • Instead of apricots, you could also use fresh peaches!
  • You can bake this cake in a regular 9-inch baking pan. To get the cake out of the pan use parchment paper strips to lift it out or use parchment paper rounds with tabs (link below).
  • This cake should be stored in the fridge. Take it out 1/2 hour before serving to come back to room temperature.

Looking for more cakes made with fresh fruit?

Many of these recipes work with all kinds of fresh fruit!

Tools used for making this Apricot Cake Recipe

Springform Pan: A springform pan works best for this recipe! This one is high quality and is perfect for cheesecakes, coffee cakes, and many European Cakes.
Immersion Blender: I love my immersion blender! You can puree soups right in the pot and it’s super easy to clean.
Parchment Paper Rounds with tabs: These make it super easy to lift out the cake of the pan if you don’t have a springform pan! Or make your own with parchment paper strips.


Thursday, July 17, 2014

Huge Vegan Recipes List

Sorry, this one's not about grunge.

Here are the recipes I've collected. This will be continuing. I've separated them by specific food but you can also hold down the ctrl and f buttons to search for keywords. You can also google the food you're looking for with "vegan" in front of it to find more if you're curious, or skip the word vegan and just search in The Great Vegan Search Engine. Pretty much anything you can think of is here, though I'm sure there are things I'm missing or haven't even heard of, so suggestions are welcome.

keep potatoes whole, oil and salt and put in foil

bake the potatoes for an hour on 400 degrees

remove and turn oven to 450 degrees

scoop out inside (cool down a few minutes). be careful, don't be rough

brush with oil (I used coconut)

return to oven for about 10 minutes

remove and fill with everything! and anything you have

return to oven for 10 minutes

mix all dry ingredients together & set aside

mix together with your food mixer

cut & slice 3 fresh peaches and arrange in the bottom of the dish

spread the batter you have set aside on top of peaches and bake for 30 minutes in a 350' oven

it may take another 10 minutes

juts do the tooth pick test to see if its done. Remove from oven and let cool. Then cut, serve and enjoy!"


Iced Pistachio and poppy seed strudel recipe - Recipes

Ingredients: 2 pieces of fresh seitan (0.5 kg each), soy sauce, mustard, garlic, 0,5 dl oil, salt, and pepper for the roast 1 kg potatoes as garnish

Preparation: Cut the seitan pieces lengthwise in halves and marinate overnight in hot marinade made of soy sauce, mustard, garlic, and oil. Put onto a baking sheet and add 5 dl oil. Add peeled potatoes cut in chunks and bake for 1 hour. Add more oil and marinade while baking if needed.

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