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Marzipan Dates

Marzipan Dates
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Beautiful and Festive, marzipan dates add colour to the Mimouna table, or any other occasion. For an extra celebratory look, place each date into a paper cup, just like a truffle, or decorate with sprinkles. Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @federationCJA #jewishfoodproject
Marzipan Dates
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Beautiful and Festive, marzipan dates add colour to the Mimouna table, or any other occasion. For an extra celebratory look, place each date into a paper cup, just like a truffle, or decorate with sprinkles. Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @federationCJA #jewishfoodproject
Ingredients
Servings:
Units:
Instructions
  1. Grind almonds with sugar in a food processor, or mix already ground almonds with sugar in food processor.
  2. Add egg to mixture and knead into a dough.
  3. Divide into balls (tennis ball size). Add a bit of food colouring to each ball, and leave some marzipan a natural colour.
  4. Cut dates lengthwise through each date (but do not slice in half). Remove the pit.
  5. Roll marzipan into cylinders smaller than date and stuff each date.
  6. Decorate with crushed pistachios or walnuts, and Enjoy!
Recipe Notes

What to do with leftover marzipan? Make small balls, and place a piece of walnut on either side.

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Dessert

Rugalach

Rugalach, jewish desserts, desserts, jewish food project, federation cja
Rugalach, jewish desserts, desserts, jewish food project, federation cja
Rugalach
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Servings
2 Dozen
Servings
2 Dozen
Rugalach, jewish desserts, desserts, jewish food project, federation cja
Rugalach
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Servings
2 Dozen
Servings
2 Dozen
Ingredients
Cream Cheese Pastry
  • 1/ lb butter (1 stick) or margarine, cut into chunks
  • 1/4 lb cream cheese half of a big 250g package (or cottage cheese)
  • 1 cup flour
  • 2 tbsp sugar optional
Chocolate chip Rugalach
Servings: Dozen
Units:
Instructions
Pastry
  1. Combine all ingredients in a food processor equipped with a steel knife. Process until dough forms a ball on the blades, about 18 to 20 seconds. Chilling is not necessary.
Rugalach
  1. Prepare dough as directed. Divide into 2 balls. Flour dough lightly. Roll out one portion of dough on a pastry cloth or floured board into a circle about 1/16" thick.
  2. In a food processor equipped with a steel knife attachment, process brown sugar, nuts, cinnamon and cocoa until nuts are finely chopped, about 12 to 15 seconds.
  3. Sprinkle dough with 1/4 cup of the chocolate/nut mixture. Cut with a sharp knife into 12 triangles. Sprinkle about 2 tbsp. chocolate chips around the outer edge of the triangle, making sure there are 3 to 4 chips on each triangle.
  4. Roll up carefully from the outside edge towards the center. Place on an ungreased foil lined cookie sheet.
  5. Repeat with remaining dough and filling.
  6. Bake at 375 F for 18 to 20 minutes, until lightly browned. May be sprinkled with icing sugar when cool if desired.
Recipe Notes

NOTES: This dough freezes really well. It is great to make miniature quiches. Press about 1 TBSP. dough into medium size ungreased muffin cups. Fill with any quiche filling. (It is not necessary to prebake the dough before adding the quiche filling.) Bake at 400 F about 20 minutes, until golden.
NOTES: Freezes well. Ingredients fro filling may be doubled successfully in one batch. Extra filling may be stored in a plastic bag in the freezer.

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Dessert

Walnut and Fruit crumble with Marscapone cream

Walnut fruit crumble, marscapone dessert, jewish food project Federation CJA
Walnut fruit crumble, marscapone dessert, jewish food project Federation CJA
Walnut and Fruit crumble with Marscapone cream
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Servings
4 Servings
Servings
4 Servings
Walnut fruit crumble, marscapone dessert, jewish food project Federation CJA
Walnut and Fruit crumble with Marscapone cream
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Servings
4 Servings
Servings
4 Servings
Ingredients
Filling
Crumble
Cream
Servings: Servings
Units:
Instructions
Fruit filling
  1. Preheat oven to 375 F.
  2. Mix all the ingredients together in a medium saucepan. Cook over medium low heat for 15 to 20 minutes, until the fruits are completely soft, stirring occasionally. Remove from heat and set aside to cool down.
Crumble
  1. Place both types of flour in a large mixing bowl with the butter, sugar, and salt. Use your fingers to rub the mixture into a bread crumb like texture. Then stir in the walnuts.
  2. Spread on a baking sheet lined with parchment paper and place in the oven for 15 to 20 minutes, until dry and cooked through. Remove and leave to cool.
Cream
  1. Place all the ingredients in a large mixing bowl and whisk soft peaks, take care not to over whip (it is quite thick to start with, so it shouldn't take more then 30 seconds)
Assembly
  1. Spoon one third of the crumble into the bottom of a medium glass. Cover with two thirds of the fruit, then two thirds of the cream. Another one third of the crumble goes on top of this, followed by the remaining fruit and then cream.
  2. Scatter the remaining crumble on top just before serving. Serve at once, or chill for a few hours.
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