Halvah Mille Feuilles Recipes

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WHEAT FLOUR HALVA

There are varieties of halva in the Middle East but this one is a Persian-style with saffron, rose water, and cardamom with a soft texture that melts in you mouth. Decorate as desired with almonds and pistachios. Serve it at room temperature.

Provided by Soheila

Categories     World Cuisine Recipes     Asian

Time 46m

Yield 8

Number Of Ingredients 7



Wheat Flour Halva image

Steps:

  • Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.
  • Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.
  • Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.
  • Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 43 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 25 g

1 ½ cups water
1 cup white sugar
¼ cup rose water
⅓ teaspoon ground cardamom
1 pinch saffron
½ cup butter
1 ½ cups all-purpose flour

MAISON ALEPH'S SESAME-HALVAH 1,001 FEUILLES

This sweet straddles East and West. Its name plays on French mille-feuille (mille-feuille means 1,000 leaves), but its structure follows the lines of Middle Eastern baklava. It's got layers of buttered and sugared phyllo dough and a filling made with tahini and vanilla halvah. The mixture is similar to frangipane, but not like any I've ever tasted - it's completely original and wonderfully good. A word on the phyllo: If the sheets are smaller than 12-by-17-inches, don't worry - the dessert will bake the same way, but the middle layer will be slightly thicker and the yield will be less. For the most delicious pastry, use clarified butter: Bring the butter to a boil in a medium saucepan. Lower the heat and simmer until most of the solids fall to the bottom of the pan; the bubbling will have subsided. Slowly pour the butter through a coffee filter or a strainer lined with cheesecloth; discard the solids and reserve the liquid. You can make the butter weeks ahead and keep it refrigerated.

Provided by Dorie Greenspan

Categories     pastries, dessert

Time 4h30m

Yield About 35 squares

Number Of Ingredients 12



Maison Aleph's Sesame-Halvah 1,001 Feuilles image

Steps:

  • Make the filling: Working with a mixer (preferably fitted with a paddle attachment), beat the butter, halvah and tahini together on medium speed for about 3 minutes. Add the confectioners' sugar, cornstarch and salt, and mix on low for 2 minutes more. Add the eggs one by one, beating for a minute after each goes in; you'll have a thick, smooth, shiny mixture (think mayonnaise). Stir in the sesame seeds. Scrape the filling into a bowl, cover and refrigerate for 1 hour (or for up to 2 days; longer is better than shorter).
  • Build the layers: Lay the phyllo out on a piece of plastic wrap, and cover with a damp kitchen towel. Always keep the towel moistened: The dough dries in a flash.
  • Brush the interior of a rimmed baking sheet (12 inches by 17 inches) with clarified butter. Place a sheet of dough in the pan, brush with butter and dust lightly with confectioners' sugar (use about 2 tablespoons of sugar per sheet). Continue until you have made 14 layers. Spread the filling evenly over the top, and then continue making layers with the remaining dough, buttering and sugaring each layer (you'll have some butter left; hold on to it). Refrigerate the setup for at least 30 minutes (or cover and refrigerate for up to 1 day).
  • Center a rack in the oven, and heat it to 350 degrees. Using a pizza cutter (best) or a sharp knife, trim the edges (don't remove them), then cut as many 2-inch squares as possible, cutting all the way through the layers. Scatter the sesame seeds over the top.
  • Bake for about 40 minutes, rotating the pan after 20 minutes, until the top is beautifully golden. Transfer to a cooling rack, and lightly brush with some of the reserved butter. Place a piece of parchment or foil over the surface, top with another baking pan and press evenly and firmly to compact the layers. Recut the squares, so they'll be easy to lift out. Let sit for 2 to 3 hours before serving (discard or nibble the trimmed edges). Stored tightly covered, the squares will keep at room temperature for about 2 days.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 8 grams, Sodium 110 milligrams, Sugar 9 grams, TransFat 0 grams

1/2 cup/113 grams unsalted butter (1 stick), at room temperature
2/3 cup/120 grams vanilla halvah
Scant 1/3 cup/75 grams tahini (stir before measuring)
1 cup/120 grams confectioners' sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon fleur de sel (or 1/4 teaspoon fine sea salt)
3 large eggs, at room temperature
1/3 cup/50 grams toasted white sesame seeds
28 sheets phyllo dough (12 inches by 17 inches), thawed
1 1/2 cups/360 milliliters clarified butter (from 4 sticks/452 grams)
About 1 1/2 cups/180 grams confectioners' sugar
2 tablespoons white sesame seeds, for topping

HALVA 5 WAYS

The best thing about this classic sesame-based confection (aside from the fact that it's so delicious) is how easy it is to make at home. The base recipe can be varied to your heart's content. Try our suggestions here, then make up your own flavors. Be sure to start with a high-quality tahini, stir it well, and bring to room temperature before you start.

Provided by Mindy Fox

Categories     Sesame     Dessert     Vanilla     Dairy Free     Peanut Free     Freeze/Chill     Pistachio     Chocolate     Lemon     Poppy

Yield Makes about 1 lb.

Number Of Ingredients 4



Halva 5 Ways image

Steps:

  • Line an 8x8" baking pan or a 9x4" loaf pan with parchment paper, leaving a 2" overhang on 2 sides. Using a wooden spoon, mix tahini, salt, and vanilla in a medium heatproof bowl.
  • Pour 1/4 cup water into a small saucepan, then stir in sugar. Attach a candy thermometer to side of pan.
  • Bring sugar to a boil over medium-high heat and cook, stirring occasionally to help sugar dissolve, until thermometer registers 250°F. Immediately remove syrup from heat. Gradually stream syrup into tahini mixture, mixing tahini constantly with wooden spoon. Continue to stir just until halva comes together in a smooth mass and starts to pull away from sides of bowl (less than a minute). Be careful not to overmix or halva will be crumbly.
  • Working quickly, scrape halva into prepared pan, pushing toward edges; smooth top. Let cool to room temperature, then cover tightly with plastic and chill at least 2 hours. Remove from pan using parchment overhang. Slice as desired to serve.
  • Do Ahead: Halva can be made 3 weeks ahead. Transfer to an airtight container and chill.
  • For Pistachio-Rose Halva
  • Place a rack in middle of oven; preheat to 300°F. Spread 1 cup unsalted shelled pistachios on a rimmed baking sheet. Toast until fragrant and lightly golden, about 10 minutes. Transfer nuts to a plate. Let cool, then coarsely chop.
  • Prepare halva, adding half of the chopped pistachios and 1/4 tsp. rosewater to the tahini, salt, and vanilla mixture.
  • Stir sugar syrup into tahini mixture and form halva as directed. Sprinkle remaining nuts over, pressing gently to adhere. Cover and chill as directed.
  • For Cardamom-Chocolate Halva:
  • Prepare halva, adding 1/2 tsp. ground cardamom to the tahini, salt, and vanilla mixture.
  • Stir sugar syrup into tahini mixture, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.
  • For Lemon-Poppy Seed Halva:
  • Prepare halva, adding 1 Tbsp. poppy seeds to the tahini, salt, and vanilla mixture.
  • Add 1 Tbsp. finely grated lemon zest to water in saucepan before making the sugar syrup, then prepare syrup as directed.
  • Form halva as directed. Sprinkle 1 Tbsp. poppy seeds over, pressing very gently just to adhere. Cover and chill as directed.
  • For Chocolate-Za'atar Halvah:
  • Prepare halva, adding 1/2 tsp. za'atar to the tahini, salt, and vanilla mixture.
  • Stir sugar syrup into tahini mixture as directed, then quickly stir in 1/2 cup coarsely chopped dark chocolate just to combine (you want to see streaks of chocolate). Form halva as directed. Sprinkle 1/4 cup coarsely chopped dark chocolate over, pressing gently to adhere. Cover and chill as directed.

1 1/2 cups well-stirred tahini, room temperature
1/4 tsp. kosher salt
1/2 tsp. vanilla extract
1 1/4 cups sugar

HALVAH

Wheels of halvah - a soft, fudgelike candy made out of sesame paste - is an iconic sight in Middle Eastern markets. But it's also extremely easy to make at home, as long as you have access to a good brand of tahini (the only ingredient should be sesame seeds) and a candy thermometer. This recipe is adapted from the cookbook "Zahav: A World of Israeli Cooking," by the chef Michael Solomonov. Eat it on its own cut into little pieces with a cup of tea, or dip cubes of it in chocolate and top with sesame seeds to serve as an elegant confection at the end of a fancy dinner party.

Provided by Melissa Clark

Categories     candies, dessert

Time 20m

Yield 24 servings

Number Of Ingredients 5



Halvah image

Steps:

  • Line an 8- x 8-inch baking pan with parchment paper.
  • Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
  • While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
  • Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 17 grams

2 cups granulated sugar
1/2 vanilla bean, scraped
Zest of 1 lemon
1 1/2 cups tahini
Pinch kosher salt

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