Hazelnut butter cinnamom Baked Doughnuts

Yield: Makes about 1 1/2 dozen doughnuts/doughnut holes

Note: These little beauties are best made and eaten the same day, preferably warm right from the oven. The great news is that you can make the dough, roll and cut out the doughnuts the night before and let them do their second rising in the fridge, covered. Remove them from the refrigerator and put them on the counter about an hour before baking. I used instant yeast in the recipe. If you only have active dry yeast on hand, proof the yeast with 1/3 cup of the warm milk and the sugar until it is foaming before adding in the rest of the milk and proceeding with the recipe.

Ingredients

Doughnuts:
• 1 1/3 cups warm milk, 95 to 105 degrees
• 2 teaspoons instant yeast
• 2 tablespoons butter
• 2/3 cup granulated sugar
• 2 large eggs
• 5 cups all-purpose flour
• A pinch or two of nutmeg, freshly grated
• 1 teaspoon salt
Topping:
• 1/2 cup butter, melted
• 1 1/2 cups granulated sugar
• 1 tablespoon cinnamon

Directions

1. Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky - don't overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).
2. Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don't fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.
3. Bake in a 375 degree F oven until the bottoms are just golden, 8 to 10 minutes. Start checking the doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely baked through.
4. Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar. Serve immediately.

Almond-Cream Cheese Doughnuts

Beat 4 tablespoons softened cream cheese, 1/2 cup confectioners' sugar, 2 to 3 tablespoons milk, and 1/4 teaspoon almond extract with mixer on medium-high speed until smooth. (Add more almond extract and/or a few drops food coloring, if desired.) Spread on plain doughnuts and top with finely-chopped salted, roasted almonds.

Cheddar and Horseradish Spread

This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

Servings: 8

INGREDIENTS

• 3 cups grated cheddar
• ⅓ cup dry white wine
• ⅓ cup sour cream
• 3 tablespoons drained prepared horseradish
• ½ teaspoon hot paprika plus more for serving
• Kosher salt and freshly ground black pepper

Nutritional Information

• Calories (kcal) 100
• Fat (g) 4
• Saturated Fat (g) 2.5
• Cholesterol (mg) 15
• Carbohydrates (g) 3
• Dietary Fiber (g) 2
• Total Sugars (g) 1
• Protein (g) 13
• Sodium (mg) 400

PREPARATION

View Step-by-Step Directions

• Process cheddar, wine, sour cream, horseradish, and ½ tsp. paprika in a food processor until smooth; season with salt and pepper. Serve topped with more paprika.

Banana S'more Nut Bars

INGREDIENTS

• Nonstick vegetable oil spray
• 15 whole graham crackers (about 8 ounces)
• 2 tablespoons (packed) dark brown sugar
• 1/2 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 10 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), finely chopped
• 5 ounces semisweet or bittersweet chocolate (do not exceed 70% cacao), finely chopped
• 1/2 cup smooth peanut butter
• 2 tablespoons honey
• 1 cup heavy cream
• 2 ripe bananas, mashed well
• 1/2 cup mini marshmallows
• 1 cup salted, dry-roasted peanuts

Nutritional Information

14 servings, 1 serving contains: Calories (kcal) 470 Fat (g) 35 Saturated Fat (g) 17 Cholesterol (mg) 55 Carbohydrates (g) 35 Dietary Fiber (g) 3 Total Sugars (g) 25 Protein (g) 8 Sodium (mg) 150

PREPARATION

View Step-by-Step Directions

• Preheat oven to 350°. Coat a 13x9x2-inch glass baking dish with nonstick spray. Pulse graham crackers in a food processor until coarse crumbs form (there will be about 2 cups). Combine graham cracker crumbs, brown sugar, and salt in a medium bowl. Add butter; stir to blend. Pour into prepared baking dish; press evenly onto bottom of dish.
• Bake until light golden brown around edges and center springs back after being pressed gently with your fingertips, 8–10 minutes.
• Stir both chocolates, peanut butter, and honey in a large metal bowl to combine; set aside. Bring cream to a boil in a small saucepan. Pour over chocolate mixture. Let sit until chocolate begins to melt, 2–3 minutes. Stir until chocolate is completely melted and ingredients are blended. (If chocolate isn't completely melted, set bowl over a large saucepan of simmering water and stir until smooth). Fold bananas, then marshmallows into chocolate mixture. Pour batter over graham cracker crust in pan and smooth top. Sprinkle peanuts over. Refrigerate until topping is completely set, about 3 hours. DO AHEAD: Bars can be made 2 days ahead. Keep chilled.
• Cut into bars. Serve chilled.

Salted Honey and Chocolate Bark

This holiday confection is both sweet and salty.

Servings: 12

INGREDIENTS

• 12 oz. saltine or Ritz crackers
• 1 cup sugar
• ½ cup honey
• ½ cup (1 stick) unsalted butter, cut into pieces
• 1 teaspoon baking soda
• 6 oz. bittersweet or semisweet chocolate, melted
• ½ cup dried tart cherries or sweetened dried cranberries
• 2 tablespoons coffee beans, crushed
• ¼ cup roasted hazelnuts, chopped
• 2 tablespoons roasted cacao nibs
• 2 teaspoons flaky sea salt (such as Maldon)

Nutritional Information

• Calories (kcal) 460
• Fat (g) 21
• Saturated Fat (g) 9
• Cholesterol (mg) 25
• Carbohydrates (g) 68
• Dietary Fiber (g) 3
• Total Sugars (g) 40
• Protein (g) 6
• Sodium (mg) 590

PREPARATION

View Step-by-Step Directions

special equipment:

• A candy thermometer

Instructions

• Preheat oven to 350°. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in oven until golden brown, 8–10 minutes. Transfer baking sheet to a wire rack and let crackers cool.
• Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300°, 8–10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over crackers, spreading to coat evenly. Let cool completely.
• Drizzle chocolate over cooled crackers; immediately top with cherries, coffee beans, hazelnuts, and cacao nibs and sprinkle with salt. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.
• DO AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.

Raspberry-Hazelnut Galette

INGREDIENTS

• ¾ cup raw hazelnuts, skin on
• ¾ teaspoon kosher salt
• 1¼ cups all-purpose flour plus more for work surface
• ½ cup (1 stick) chilled unsalted butter, cut into ½” pieces
• ¼ cup sugar
• 2 large egg yolks
• 1 cup raspberry jam
• 1 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• 1 large egg, beaten to blend
• 2 tablespoon raw sugar
• Hazelnut or vanilla ice cream (for serving; optional)

Nutritional Information

8 servings, 1 serving contains:

• Calories (kcal) 430
• Fat (g) 22
• Saturated Fat (g) 9
• Cholesterol (mg) 125
• Carbohydrates (g) 50
• Dietary Fiber (g) 2
• Total Sugars (g) 36
• Protein (g) 6
• Sodium (mg) 220

PREPARATION

View Step-by-Step Directions

• Preheat oven to 375°. Process hazelnuts, salt, and 1¼ cups flour in a food processor until nuts are very finely ground; transfer to a medium bowl and set aside.
• Process butter and sugar in a food processor until smooth. Add egg yolks and pulse just to combine. Add reserved hazelnut mixture and pulse just until blended. Gather into a ball, flatten into a disk, and wrap in plastic. Chill for at least 2 hours.
• DO AHEAD: Dough can be made 1 day ahead. Keep chilled. Let stand at room temperature for 15 minutes before rolling out.
• Mix jam, lime zest, and lime juice in a small bowl to blend; set aside.
• Roll out dough on a sheet of floured parchment paper to a 14” round about ⅛” thick, dusting dough with flour as needed to prevent sticking. Spread jam mixture over dough, leaving a 1½” border. Brush beaten egg on border of dough. Using parchment paper as an aid, fold border of dough over jam, pinching together any cracks in dough. Slide parchment paper with galette onto a baking sheet. Brush top of dough with beaten egg; sprinkle with raw sugar.
• Bake galette, rotating halfway through, until crust is deep golden brown, 30–40 minutes. Run a large offset spatula or knife between tart and paper to release tart from any jam that may have bubbled out. Let cool completely on pan on a wire rack.
• DO AHEAD: Galette can be made 3 days ahead. Keep loosely covered at room temperature.
• Cut into wedges and serve with ice cream, if desired.

Brown Butter–Polenta Cake with Maple Caramel

For a moist cake, be sure to use finely ground polenta labeled “quick-cooking” or “instant”; cooking times listed on the package will be five minutes or less.

Servings: 10

INGREDIENTS

• ¾ cup (1½ sticks) unsalted butter, plus more for pan
• ¾ cup pure maple syrup
• 2 cups almond flour or meal
• 1 cup quick-cooking polenta
• 1½ teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup plus 1 Tbsp. sugar
• 3 large eggs
• ½ cup heavy cream
• ½ cup sour cream

special equipment:

• A candy thermometer

Nutritional Information

• Calories (kcal) 510
• Fat (g) 34
• Saturated Fat (g) 14
• Cholesterol (mg) 125
• Carbohydrates (g) 46
• Dietary Fiber (g) 3
• Total Sugars (g) 28
• Protein (g) 9
• Sodium (mg) 660

PREPARATION

View Step-by-Step Directions

• Preheat oven to 350°. Butter a 9”-diameter cake pan and line bottom with a round of parchment paper; butter parchment.
• Melt ¾ cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5–8 minutes. Pour into a medium bowl; let cool. Chill brown butter until cold.
• Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265° (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits).
• Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and ¾ cup sugar until very pale and fluffy, 5–7 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top.
• Bake until cake is golden brown and pulls away from sides of pan, 50–55 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes. Turn out onto rack and let cool completely.
• Using an electric mixer, beat heavy cream, sour cream, and remaining 1 Tbsp. sugar in a medium bowl until soft peaks form. Serve cake with whipped-cream mixture.

DO AHEAD:

• Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

Cherry Almond Shortbread

INGREDIENTS

• 24 dried tart cherries (about 1 1/2 ounces)
• 1/3 cup crème de cassis (black-currant liqueur)
• 1/2 cup raw almonds with skins, divided
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup powdered sugar, sifted
• 1 large egg, lightly beaten

PREPARATION

View Step-by-Step Directions

• Soak cherries in cassis in small bowl at least 4 hours or overnight. Drain; pat dry.
• Grind 3 tablespoons almonds in mini processor until finely ground. Finely chop remaining almonds.
• Whisk all purpose flour, whole wheat flour, and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until creamy, about 2 minutes. Add ground almonds; beat until well blended, about 1 minute. Beat in flour mixture on low speed just to blend.
• Scrape dough out onto sheet of parchment or waxed paper. Using paper as aid, form dough into 8 1/2x1 3/4-inch log. Brush dough all over with egg (except for ends). Scatter chopped almonds on sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic wrap and chill at least 2 hours. DO AHEAD Dough can be made 2 days ahead. Keep refrigerated. Cover and chill cherries.
• Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Unwrap dough and cut into 3/8-inch-thick slices. Place cookies on large ungreased baking sheet, spacing 1 inch apart. Place 1 cherry in center of each cookie.
• Bake 10 minutes. Press cherries into cookies (cookies will have softened). Rotate baking sheet in oven and bake until cookies are lightly golden and slightly puffed, about 18 minutes longer. Cool cookies on sheet on rack 5 minutes. Transfer cookies to rack to cool completely. DO AHEAD Cookies can be made 2 days ahead. Store airtight at room temperature.

Custard tart

ngredients

For the pastry

• 140g butter, chilled and diced
• 250g plain flour
• zest 1 lemon
• 100g golden caster sugar
• 1 egg, beaten
• 1 tbsp whole milk

For the custard

• 250ml double cream
• 250ml milk
• 1 vanilla pod, split
• 1 strip lemon zest
• whole nutmeg
• 8 egg yolks
• 100g golden caster sugar

Method

1. To make the pastry, rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs. Add the sugar, egg and milk and bring together to form a dough. This can be made 2 days in advance.
2. On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.
3. Heat oven to 180C/160C fan/gas 4. Line the case with baking beans, bake blind for 20 mins, then remove the beans and continue to cook for a further 20 mins until the base is biscuity. Remove from oven and reduce the temperature to 140C/120C fan/gas 1.
4. Bring the cream, milk, vanilla pod, lemon zest and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
5. Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle. Remove from the oven, trim the pastry edges off (away from the filling), then leave to cool completely before serving in slices with a grating more of nutmeg, if you like

French Almond bakery style Croissant

Ingredients

• 8 (one-day-old) medium/large croissants, left at room temp uncovered overnight
• 3 Tbsp sliced almonds
• Powdered (Confectioner's) sugar for dusting
• 2 Tbsp sugar
• 4 Tbsp rum (optional, but highly recommended. You can use 1 tsp Vanilla extract instead)
• 1 Cup water
• ½ cup granulated sugar
• 1 cup almond meal/almond flour (or ⅔ cup whole blanched almonds, but you'll need a good food processor to process almonds into an almond meal)
• ⅛ tsp of salt
• 1 stick (8 Tbsp) unsalted butter, room temp, sliced
• 2 large eggs

Instructions

How to Make the Syrup:

1. In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.

How to Make the Almonds Filling:

1. If using whole almonds: combine ½ cup sugar, ⅔ cup almonds and ⅛ tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.
2. If using almond meal or almond flour: In the bowl of a stand mixer fitted with the paddle attachment, combine ½ cup sugar, 1 cup almond meal and ⅛ tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency.

Assembling your French Almond Croissants:

1. Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
2. After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.
3. Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.
4. Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
5. Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.
6. Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.

DIY Warqa for Briwat

you can look for flour which is labeled as high-gluten, high-protein, or ideal for bread making. In Morocco you won't find labels which include this information, but most all-purpose white flours in Moroocco should have adequate gluten. A little semolina or durum flour added to the mix helps strengthen the warqa. I've included this in my recipe below, but you won't necessarily find that addition in Morocco, where the traditional dough is often made with only white flour, water and a little bit of oil.

Warqa or Brick Pastry Recipe

In a food processor, combine the following ingredients and process for a minute or two, until silky smooth:

• 1 3/4 cup (400 ml) water
• 2 tablespoons vegetable oil
• 2 scant cups (250 g) high gluten flour
• 3 tablespoons (30 g) durum flour or fine semolina
• 1/2 teaspoon salt

Pour out the mixture into a bowl, straining it if you notice any balls or lumps. Cover the batter and leave to rest for an hour at room temperature, or longer in the fridge. (Paula Wolfert's warqa recipe suggests leaving the batter overnight.)

Moroccan Stuffed Dates Recipe with Almond Paste Filling

Stuffed dates are a Moroccan sweet traditionally served during Ramadan and special occasions.
Orange flower water and cinnamon are used to flavor the almond paste filling. If you prefer, you can replace the orange flower water with lemon zest. Some Moroccans divide the paste and tint it various colors such as green, red, blue and yellow, but I find the stuffed dates more appetizing with natural color. Garnish the stuffed dates as desired with granulated sugar, walnut pieces or even a little shredded coconut.
Select firm, chewy dates. In Morocco I use a variety called Deglet Noor.

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: approx. 30 stuffed Deglet dates

Ingredients:

• 500g (1 lb.) dates
• ------------------------------
• 150g (one heaping cup) almonds
• 60g (1/4 cup) sugar
• 1 1/2 tablespoons orange flower water
• 1 tablespoon butter, melted
• 1/4 teaspoon cinnamon
• -------- Optional ----------
• food color
• granulated sugar, for garnish
• walnut pieces, for garnish

Preparation:

Blanch and peel the almonds. Bring some water to a boil in a small pot. Add the almonds and leave to boil for one or two minutes. Remove the almonds from the heat and drain. While the almonds are still warm, remove the skin by pinching individual almonds between your forefinger and thumb. Leave the skinned almonds to cool.
Make the almond paste. Process the almonds, sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack. Add the butter and orange flower water and continue processing until a smooth paste forms around the blade. Remove the paste from the processor and if desired, divide and color the paste by kneading a drop or two of food color into each portion.
Stuff the dates. Roll small cylinders of almond paste the same length as your dates, but only about 1/3 the diameter. Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit, insert a cylinder of almond paste, and press the sides of the date firmly around the paste, while leaving a portion of paste exposed. Repeat with the remaining dates and almond paste.
Garnish the dates. This is an optional step; you might try one of the following methods or be creative and come up with your own:

• Top the exposed paste with a piece of walnut, shredded coconut, or light dusting of cinnamon
• Roll the stuffed date in granulated sugar
• Score the exposed almond paste with the dull side of a paring knife, then roll the date in sugar

Store the stuffed dates in an airtight container in the fridge. Bring them to room temperature before serving.

Morroccon makrout

Makrout are semolina cakes or cookies which came to Morocco via Tunisia and Algeria. Although date paste filled makrout are sometimes baked, the traditional method of frying and then dipping in honey yields a memorable blend of flavors and textures. Serve them during Ramadan, for Eid or other special occasions. If you like, a little ground almonds or ground sesame seeds can be added to the date filling.
Don't be intimidated by the steps below; the cookies are easier to make than you might think. The photo tutorial How to Make Makrout will be useful if you've never seen how the cookies are shaped or cooked.
Also try Makrout with Almonds and Honey.

Prep Time: 1 hour, 10 minutes

Minimum resting times: 1 hour, 30 minutes

Total Time: 2 hours, 40 minutes

Yield: 28 to 30 cookies

Ingredients:

• 2 cups (350g) fine or medium semolina
• 1/4 cup (35g) flour
• 1/8 teaspoon salt
• 2/3 cup (160g) melted butter or vegetable oil
• 2/3 cup orange flower water
• ----------------------------------------
• 10 oz. (300 g) dates
• 1 tablespoon melted butter
• 1 tablespoon orange flower water
• 1/2 teaspoon cinnamon, or more to taste
• dash nutmeg (optional)
• -----------------------------------------
• vegetable oil, for frying
• 2 cups (340g) honey
• 1 tablespoon orange flower water

Preparation:

1. Oil the semolina. Blend the semolina, flour and salt. Add the melted butter (or oil) and use your hands to toss and massage the mixture for several minutes to ensure that each grain of semolina is individually coated with the butter. If time allows, cover and set aside for an hour or longer before proceeding.
2. Make the dough. Again using your hands, gradually work the orange flower water into the semolina mixture. Don't knead, but do rake the semolina and mix/squeeze with your fingers to incorporate the liquid until a moist ball of dough forms and holds shape. (If necessary, you can add a little more water, a few teaspoons at a time, to achieve this.) Cover, and set the dough aside to rest for at least an hour while you make the date paste in the next step.
3. Make the date paste. Remove the pits from the dates, and place the dates in a steamer basket or metal colander which has been set over a pot of simmering water. Steam the dates, uncovered, for 20 to 30 minutes. Transfer the dates to a food processor, add the butter, orange flower water and cinnamon, and process until a smooth paste forms. Set the paste aside to cool.
4. Shape the cookies. When the date paste has cooled and firmed a bit, wet or oil your hands. Divide the paste into four portions, and shape each portion into a thin log about the diameter of your finger.
Divide the dough into four portions. Take one, and gently shape it into a log the same length as a log of date paste. Make a deep indentation that runs the length of the dough and insert the date filling. Gently pinch the dough around the filling to enclose it (pinch off and discard any excess dough on the ends), then roll the dough back and forth a few times on your work surface to seal and smooth it.
Special presses/molds are available for flattening decorating the top of makrout dough, but you can achieve an equally nice look by gently pressing the length of the roll with your fingers or palm to slightly flatten it, and then pressing or scoring the top of the dough with the dull side of a knife to make a pattern or decorative lines.
Slice the log with diagonal cuts into 1" wide pieces. Transfer the cookies to a baking sheet or tray, and repeat the process with the remaining date paste and dough. Leave the cookies to rest, uncovered, for 30 minutes or longer before cooking.
5. Cook the makrout. You will need a deep skillet or wide pot for frying, a smaller pot for honey, and a strainer set over a bowl. Place 1" of vegetable oil in your pot over medium heat. At the same time, heat 2 cups of honey in a smaller pot until very hot but not boiling. Add a tablespoon of orange flower water and remove from the heat.
When the oil is hot (a test piece of scrap dough should simmer rapidly when placed in the oil), fry the cookies in batches until golden. Immediately transfer the fried cookies to the hot honey and allow the cookies to soak for a few minutes while the next batch cooks. Transfer the honey-drenched cookies to a strainer, and after a few minutes to a tray to finish to cooling.
Allow the makrout to cool for several hours before storing in an airtight container. Save your leftover honey to use again, or to sweeten beghrir, msemen or other Moroccan treats.

Morroccon Milk Bastila creme anglaise briwat

Assembly: 10 minutes

Total Time: 2 hours, 10 minutes

Yield: 4 to 6 servings

Ingredients:

• 500 g (or 1 lb.) warqa
• vegetable oil for frying (or melted butter, for baking)
• 2 cups fried almonds
• 1/4 cup powdered sugar
• ----- For the Creme Anglaise Custard Sauce -----
• 3 cups milk
• 6 egg yolks
• 1/2 cup sugar
• 1 or 2 teaspoons vanilla
• 2 teaspoons orange flower water, or to taste
• ----- Optional Garnishes -----
• powdered sugar
• cinnamon
• fresh fruit

Preparation:

Most of the prep work can be done in advance; the dessert will be assembled and plated just prior to serving.

Prepare the Almonds

Grind fried, cooled almonds on pulse mode in a food processor until finely chopped but not powdery. Transfer the almonds to a bowl and combine them with the powdered sugar. Cover and set aside until needed. May be made one or two days in advance.

Make the Creme Anglaise (Custard Sauce)

Set up a strainer over a heat-proof bowl. Place the milk in a sauce pan over medium high heat and allow it to barely reach a boil. Remove from the heat. While the milk is heating, whisk together the sugar and the egg yolks in another heat-proof bowl. Gradually and slowly pour the hot milk into the egg yolks, whisking constantly. Pour the egg and milk mixture back into the pot and cook over medium-low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. (Note: Do not let the custard sauce reach a simmer while it thickens.) Strain the sauce and stir in the vanilla and orange flower water. Set the creme anglaise aside to cool. Cover and chill until needed. May be made a day in advance.

Prepare the Pastry

Lay out the your uncooked pastry sheets into one or two stacks. Using a small dish or bowl as a guide, cut out circles of dough 4" to 5" in diameter. Gently separate the circles of dough into double layers, and fry or bake the dough until crisp. This can be done several or more hours in advance of serving.
To fry the dough: Set up a metal strainer over a bowl, and layer a baking sheet with paper towels. Heat 1/4" of oil in a deep skillet over medium heat. Reduce the heat to medium-low, and fry the double-layered circles of dough one at a time for just 15 seconds or so, turning several times times with tongs, until the dough turns a pale golden brown. Immediately remove the cooked dough to the strainer, setting it upright rather than flat to allow for maximum draining of oil. Repeat with the remaining dough. Each time the strainer fills with cooked pastry, transfer the cooled pastry to the baking sheet lined with paper towels.
To bake the pastry: Preheat an oven to 375° F (190° C). Lightly brush the double-layered circles of dough with melted butter and place in a single layer on a baking sheet. Bake just until light golden brown, about 10 minutes. Watch carefully to avoid over-browning the dough. Transfer the crisped pastry to a rack to cool.

Assemble the Ktefa

Ktefa is usually arranged in stacks of five or six layers. If necessary, re-crisp the fried or baked pastry at serving time in a 350° F (180° C) oven for a few minutes.
Set out individual serving dishes. Place a layer of crisp pastry onto each plate. Top the pastry with some custard sauce and a sprinkling of the fried, sweetened almonds. Add another layer of pastry and top with custard sauce and almonds. Repeat until your stack is of the desired height. If desired, garnish the plate or ktefa with cinnamon, powdered sugar or fresh fruit. Serve immediately.

Rasmalai

Rasmalai

Ingredients
Dry milk powder 2 cups
Baking powder 2 tsp
Plain flour 1 tsp
Ghee 2 tbsp
Eggs 2
Milk 2 liter
Sugar 1 ½ cup
Green cardamom 6 to 8
Pistachio as required
Method
Boil 2 liter milk with green cardamom and sugar till dissolve, cook for 10 minutes. In a bowl mix together dry milk powder, baking powder, flour, melted ghee and 2 eggs, rub well then make smooth small balls, add these to the milk, cook on high flame for 5 minutes, lower flame, cook for 10 to 15 minutes covered, garnish with pistachio slices, serve chilled.

Really Flaky Pie Dough

Makes enough dough for one double-, or two single-crust pies.
2 1/2 cups (315 grams) flour
1 tablespoon (15 grams) sugar
1 teaspoon (5 grams) table salt
2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.
Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Yes, even if it looks uneven; you’ll thank me later.
Glue it together: Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup (60 ml) of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there (see how that big bowl comes in handy?). Gather the disparate damp clumps together into one mound, kneading them gently together.
Pack it up: Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.
Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.