Throughout this past holiday packed month, all I seemed to be doing was eating. Whether it was breakfast, lunch or dinner, I continued to stuff my stomach. But at the end of each meal, I always managed to make room for something sweet. Thus, for the benefit of everyone, I decided it was necessary to pass along some of the recipes of my favorite holiday sweets.
With meals taking place day and night, a cup of tea here and there is necessary to unwind and take a break from all the heavy food. But you can’t have tea without a cookie, can you? Chocolate and vanilla mini cookies are the perfect desserts to pair with any hot tea.
INGREDIENTS:
3 cups of flour
1 cup of fine sugar
2 eggs
2 sticks of margarine
Chocolate or Jelly
DIRECTIONS:
Preheat oven to 350 degrees.
Mix flour, sugar, eggs and margarine until a soft doughy texture is reached
Flatten the dough until it is a fourth inch thick, and then cut it into your desired shape.
Cook for 20 minutes and wait to cool.
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Take two of the cookies and create a sandwich by placing chocolate or jelly between them.
Craving something a little sweeter? This maple syrup cake will ensure your satisfaction.
INGREDIENTS:
Package of filo dough
3 sticks of margarine
1 pound of cottage cheese
1 pound of sweet cheese
Maple Syrup the top
DIRECTIONS:
Preheat oven to 350 degrees.
Mix shredded filo dough with margarine until the dough becomes adhesive.
Put half of the dough in an aluminum foil tray.
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Add the filling mix of sweet cheese and cottage cheese.
Place the remaining half of the dough on top of the filling.
Put the aluminum foil tray in the oven for 40 minutes, until a golden color is reached.
When the dough finishes baking, add maple syrup to the top and serve hot.
If you are opting for a more tropical pastry, this coconut pudding is the one for you.
INGREDIENTS:
1 can of coconut milk
8 ounces of whipped cream
3 tablespoons of sugar
½ cup of water
3 tablespoons of cornstarch
Pistachios to drizzle
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DIRECTIONS:
Place coconut milk, whipped cream and sugar in a pot.
Mix water and cornstarch and combine this with the previous mixture. Keep stirring the mixture until a thick texture is reached.
Once you have a thick texture, place small amounts of the mixture in numerous serving plates and refrigerate it for two hours.
Drizzle pistachios on the top and serve it cold.
These desserts are ideal for the holidays but are also applicable for any occasion. If you’re having a bake sale, a few guests over or you are just in the mood for some dessert, these sweets will quickly fill up your table. They’re fast, easy, and delicious!
Sarit Alkadaa is a senior at Yeshivah of Flatbush. She is a Staff Writer for Fresh Ink for Teens.
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