The classic alfajor consists of two buttery, melt-in-the-mouth cookies filled with creamy, sweet pastry filling and topped with sprinkled powdered sugar.
A kolache is a yeasted bread filled with a topping, which can be sweet or savory. Lydia Faust has made a name for herself in the town of Snook, Texas for her exquisitely tender, buttery kolaches.
These flourless cardamom-coconut cookies are easy to make and perfect for the whole family.
This decadent cookie starts with a cream cheese-based dough and whatever filling you can dream up. Honey-walnut or chocolate are good places to start!
Sweet Yogurt Burek - a filo pastry pie layered with a sweet yogurt based cream.
Vegan cookies made with ground pistachios and rosewater topped with rosewater icing.
So you know how Algerians are obsessed with almonds and use them in almost all their cookies? Well, another thing that I noticed Alg...
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
Natilla is a rich, creamy egg custard popular in many Latin American countries. Variations of this smooth, sweetly spicy dessert can be found in Mexico, Spain, Cuba, Costa Rica and Colombia. Natilla is a simple comfort food made with sugar, milk, eggs, vanilla, and cinnamon. While Natilla is traditionally served around the holidays, it's a welcome addition to any gathering no matter the time of year.
Condensed milk and retro puddings are a match made in heaven - add this delight to your dessert recipe repertoire.
Kolaczki are Polish Cream Cheese Cookies. They are a flaky pie crust like cookie filled with assorted jams, cheese or poppy seed mixture.
These crescent almond cookies are quick and super easy to make. Filled with sweet nutty flavor. Crumbly and crunchy on the outside. No school today for the kids, so we spent the morning at the beach with lots of our friends. With the last effects of Hurricane Marie, even today, the waves were amazingly big and a bit scary. Probably not 15 feet high as the other day, but definitely not safe enough for the kids (or me) to boogie board. Anyways, with this perfect warm and sunny weather, a nice ocean breeze and great company, we all had a blast. I'm now a bit exhausted, ready to relax and cook something delicious. Yes! Baking is a great form of relaxation for me! I had some leftover almond flour from a couple of weeks ago, when I made some delicious, chewy and sticky almond cookies. I really love those cookies, and I was almost tempted to bake the same today. My kids have also been begging for more! But I decided to change recipes and try something new. These cookies are quick and super easy, filled with sweet almond flavor, crumbly and crunchy on the outside. Perfect for a nutritious breakfast with cappuccino or milk. Great for your kids' snack - they will love you even more! And a delicious idea for your afternoon tea. Enjoy! Ingredients: to make about 18 cookies Printable Recipe 2 oz (half stick - 55 gr) of unsalted butter, at room temperature 1/3 cup (60 gr) of sugar 1 egg 1/4 of teaspoon of almond extract 1 pinch of salt 1.5 cups (150 gr) of almond meal/flour 1 cup (120 gr) all-purpose flour 3/4 cup (75 gr) sliced almonds to decorate powder sugar to decorate (optional) Preparation time: 40 minutes Directions: Step 1: In a large bowl, cream the butter with the sugar, salt, almond extract and the egg, until smooth. Step 2: Add the almond meal and all-purpose flour and mix well. Step 3: Preheat the oven to 350 degrees. Roll pieces of dough into the sliced almonds, and shape in crescent shapes, as shown in my picture. Step 4: Place the cookies on a silicone baking mat or parchment paper over baking sheet. Bake the cookies for about 20-25 minutes until slightly golden on top. Let the cookies cool down and decorate with powder sugar if you like. Enjoy! And have a great weekend :-)
Simple and easy to make Lebanese Mahalepi (milk pudding) with orange blossom syrup - bursting with flavor!
These sweet little cookies are like miniature passionfruit sponge cakes. They’re filled with a vanilla cream and topped with a delicious and tangy passionfruit icing.
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
With choc ripple biscuit bases, these cheat's custard tarts have a Caramilk twist no-one will be able to resist.
Soaked in syrup, full of Christmas flavors and spices, amazingly soft and crumbly. These Greek Honey Cookies are truly the best!
Have you had Loukoumades (Greek Doughnuts) before? I'm drooling just looking at them! They're simple dough balls served warm with cinnamon and honey/syrup.
These Orange Cardamom Cookies are the perfect way to add a little elegance to your holiday cookie platter. The crumbly shortbread cookie base is studded with chopped pistachios and topped with a light glaze.
An Easy Basque Cheesecake — the kind with the caramelized top that contrasts gorgeously with the creamy interior — that’s quick to make, fuss-free, and perfectly sized to take everywhere you want t…
Soft and high rolls with cardamom and cinnamon filling full of mixed berries.
This festive tart is insanely indulgent and insanely delicious
Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.
A grown up dessert perfect for impressing at a dinner party, this rich and intense chocolate cake from Nigella Lawson's How to Eat has a light pudding-like texture and is any chocoholic's dream.
A fellow home cook shared this recipe for a sweet, fruit-filled pastry. My son, who isn’t a dessert fan, was disappointed when he came home to find his dad had polished off the last kolache in the batch. —Ann Johnson, Evansville, Indiana
Oma's German Blitz Torte is so quick & easy to make. Looks amazing. Tastes amazing. It's great for holidays 'cause Blitz means lightning & this IS lightning fast to make!
A very light and fluffy cake that melts in your mouth.
This is my grandmother Perla's recipe for deliciously and sweet almond and walnut stuffed Moroccan cigars.
The Little Blog Of Vegan Easy Biscoff doughnuts recipe
Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving. Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It's a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF. I have never done this, but the next time I make this, I'm tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I've seen a number of recipes that skip the water bath without issue.
This is another family favorite recipe that has traveled around the world....even to my son in the Marines Kuwait, then Iraq, and back to Kuwait. You can get the metal pan at Walmart---last time I purchased it was a $1.49. Mix, Bake, Cool, and Mail!
Layers of almond cake are sandwiched with raspberry jam before getting coated in chocolate for the prettiest and most delicious rainbow cookies you've ever had.
All the sweet, nutty flavour of the classic Turkish dessert (plus lashings of custard), with no fiddly filo in sight!
These cardamom shortbread cookies are supremely tender and flavorful. With this recipe, you’ll get a soft, buttery shortbread cookie infused with the rich aroma of ground cardamom.
Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.
Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.
While not difficult to make, this is a multi-step, highly involved cake that requires planning ahead. Please read through the instructions and the notes in the bottom of the recipe before starting. Note that the frosting calls for a can of Dulce De Leche, which is readily sold in some countries. If it's not available where you live, you can make your own with sweetened condensed milk. Just know that it takes 4 hours to cook, so plan ahead and make it as far as a month in advance. The finished cake, needs to chill overnight in the fridge before serving.
Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries with a sweet filling.
These melt-in-the mouth biscuits are the winner of this week's food fight.
Magic Custard Cake This is a very unique cake. A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. If you love any sort of custard or flan, then this cake it for you!!!! (There is also a chocolate version!) Anddddd please check out my latest version....with strawberries!!! You will need: Click Here For -----> Parchment Paper Click Here for Your ----->8x8 Baking Pan Click Here for a ----> Sugar Shaker Magic Custard Cake 4 eggs (whites separated from yolks, room temp)1 tsp vanilla extract3/4 cup
