No-bake biscuit cakes (also known as ice box cakes) are the epitome of Israeli “baking” — though there’s no actual baking involved. Instead, petit beurre (also known as tea biscuits) are softened in milk and layered in a baking dish with a creamy filling that’s typically made with whipped cream, gvina levana (a soft cheeseContinue reading “Ice Box Cake with Lemon Ricotta Filling”
Keren Agam’s Greek-inspired pashtida with zucchini and feta has a wonderful twist – a sesame seed topping that makes every bite crispy.
In this recipe from chef Tomer Tal, yesterday’s bread is transformed into a pashtida that’s tender on the inside and crispy on the outside
Recipe by Yael Dabby for Puff Pastry Quiche with Swiss Chard & Cheese. The crispy base of puff pastry, makes the preparation much easier.
Adeena Sussman’s wonderfully delicious cheese & roasted vegetable pashtida recipe also cleverly uses up leftover challah from Shabbat.
This recipe from Shawn Peled borrows a bit from Basque-style cheesecake and is wonderfully creamy and rich.
This recipe from Levana Lowenstein for simpler borekitas with eggplant or with cheese for Shabbat breakfast or Shavuot.
This recipe from Elyssa Heller, borrows from cacio e pepe, a classic Roman dish made with lots of freshly ground black pepper
The recipe details a seven-layer pastry made of oven-dried or lightly fried flatbreads separated by a cheese filling flavored with mint and coriander seeds.
