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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - CAKES |
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TAMARA’S BABKA (Apple, Poppy Seed and Walnut Pastry) YIELDS:
9–12 servings. |
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INGREDIENTS: |
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FOR THE DOUGH:
4 cups Flour (sift – please)
1/2 tsp. Kosher Salt
2 Tbs. Sugar
8 Tbs..
Unsalted “PARVE” Margarine, cut into 1/2" pieces and
softened
5 Egg Yolks
¾ cup White Wine “KOSHER” |
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FOR THE FILLINGS:
4 oz. Dried Apricots, minced
(check for infestation)
1½ cups Poppy Seeds
1
cup White Wine
1 cup plus 2 Tbs. Sugar
1/3 cup
plus ¼ cup Apricot Jam
2 tsp. Ground Cinnamon
1/8 tsp. Ground Cloves
4 large Granny Smith Apples,
peeled and grated
6 oz. Walnuts, finely chopped
2 oz. Bittersweet Chocolate, finely chopped
4 oz.
Pitted Prunes, minced
Zest and juice of 1 Lemon
4 Tbs. Unsalted “PARVE” Margarine, melted
1 Egg,
beaten with 1 Tbs.. water, for egg wash |
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INSTRUCTIONS: |
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DOUGH:
In the bowl of a stand mixer, combine
the flour, sugar, and salt.
Add the PARVE
margarine and mix until incorporated.
Add the egg
yolks and wine and mix until a dough forms.
Replace the paddle with a dough hook and knead dough
on medium speed until smooth, 5–6 minutes.
Form
dough into a ball and wrap in plastic
Set aside to
rest for 30 minutes. |
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FILLINGS:
- Heat the apricots, poppy seeds, ½
cup wine, ½ cup sugar, and 1/3 cup jam over medium
heat and cook, stirring, until hot, 4 minutes.
- Transfer the poppy seed filling to a small bowl; set
aside.
- Heat the remaining jam, cinnamon, cloves,
and apples in a small saucepan over medium high heat
and cook, stirring, until apples soften, 8–10 minutes.
- Transfer the apple filling to a small bowl; set
aside.
- Heat the remaining wine, 6 Tbs. sugar,
walnuts, and chocolate over medium heat and cook,
stirring, until smooth, 2–3 minutes.
- Transfer the
walnut filling to a small bowl; set aside.
- Heat
the prunes and 1½ cups water in a small saucepan over
medium-high heat and cook, stirring, until the prunes
are soft and water is almost evaporated, 16–18
minutes.
- Add the remaining sugar and mash with a
wooden spoon until smooth.
- Transfer the prune
mixture to a small bowl; set aside.
- Stir the lemon
juice into the poppy seed filling; divide the lemon
zest between all 4 fillings, stirring to incorporate.
Heat oven to 350°F.
- Line an 8" square baking
pan with 2 overlapping sheets of parchment paper cut
to 10" x 8".
- Divide the dough into thirds; set 1
third aside.
- Cut 2 dough pieces in half and set
aside.
- Transfer the third dough piece to a floured
work surface and roll to 1/8" thickness.
- Line the
bottom and sides of the baking pan with dough and let
excess dough hang over the edges; trim dough to within
1" of pan and brush with PARVE margarine.
- Transfer
the poppy seed filling to the bottom layer of dough
and smooth the top with spatula.
- Roll 1 piece of
the remaining dough to 1/8" thickness and trim to make
an 8″ square; top the poppy seed filling with dough
and brush with PARVE margarine.
- Transfer the apple
mixture to top of dough and smooth with spatula.
- Roll another piece of the remaining dough to 1/8"
thickness and trim to make an 8" square; top the apple
filling with dough and brush with PARVE margarine.
Transfer the walnut mixture to top of dough and smooth
with spatula.
Roll another piece of the remaining
dough to 1/8" thickness and trim to make an 8" square;
transfer the dough to top of walnut filling and brush
with remaining PARVE margarine.
- Transfer the prune
mixture to top of dough and smooth with spatula; fold
the overhanging dough onto the prune filling.
Roll
the remaining dough piece to 1/8" thickness and trim
to make an 8" square; top the prune filling with
dough, prick with a fork, and brush with the egg wash.
- Bake until the pastry is golden brown, 1 hour.
- Transfer to a rack and let cool 6 hours.
- Using
edges of parchment paper as handles, lift the pastry
from pan and transfer to a cutting board.
- Cut
babka into 1½” squares . Serve.
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Source:
Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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