I’m stress baking with Israel and the hostages on my mind – so I went to my tried and true recipe – my famous BABKA STRAWS, only Israel-inspired with a halva filling this time, and hostage ribbon shaped because it’s all I can think of right now.
I’m going to keep it short because I don’t know how to even formulate my feelings into words but I’ll share something I wrote this New Years, a bit of hope in the darkness…
Two thousand twenty four
A year of
Victory or defeat
memories I’d like to forget
Tik tok
Tik tok
The sound of
Mothers of hostages
Fathers of soldiers
sobs in my pillow
Numbers on masking tape
Rising
Broken spirits
Colliding
Boots for soldiers
Gear for brothers
Glimmers of light
In the darkness
Faith
our weapon
Family
our shield
A nation of Maccabees
Fighting
Uniting
Igniting
The Star of David
forever emblazoned
On our souls
We are the light
And we will dance again
עם ישראל חי
Halva Ribbons for the Hostages
2 sheets puff pastry, thawed
1/2 cup tahini paste
3 tbsp silan (date honey)
1/4 tsp cinnamon
1 tsp pure vanilla extract
kosher salt, to taste
1-2 tbsp water
1 egg + 1 tbsp water, beaten, for eggwash
2 tbsp demerara sugar
2 tbsp sesame seeds
Method:
In a medium bowl, combine the tahini paste, silan, cinnamon, vanilla and salt, whisk until combined. Add in the water a tablespoon at a time until the spread is creamy like the texture of dulce de leche.
In a second bowl, combine the demerara sugar and sesame seeds.
Preheat oven to 400°F. Line two baking sheets with parchment paper.
Working with one sheet of cold puff pastry at a time, lightly roll the dough out to form a large rectangle (flour your surface, if needed). With the short side facing you, spread half of the halva filling on the lower half of the dough. Fold uncoated half of the dough over the coated side.
Using a pizza cutter, cut the pastry into thin strips, 1/8 – 1/4-inch thick. Twist the strips into a ribbon shape and place on the sheet tray about 1/2-inch or so apart.
Brush the ribbons with egg wash and sprinkle with the demerara sugar mixture.
Repeat with remaining puff pastry and halva cream.
Bake for 12-14 minutes or until golden brown.
NOTE: If the puff pastry gets too soft, it can be difficult to work with. If needed, freeze the pastry to firm it up before cutting and shaping.
VARIATION: You can use this halva crumble topping in place of the sugar/sesame mixture.
Related recipes:
yellow ribbon cookies
tahinitaschen
cheese babka straws
chocolate rugelach