Kosher Desserts
| Teiglach |
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KosherEye.com
by Tina Wasserman One of my earliest memories of the High Holidays occurred weeks before the holidays began. The anticipation of the holiday was kindled when all of the local bakeries posted signs in their windows "Place your holiday challah and Teiglach orders now". Teiglach, the gooey, sticky tower of unsweetened crispy hard balls of baked dough were submerged in a ginger-scented syrup with cherries and filberts and then mounded on a metal pie plate to resemble a delectable pyramid. It was the custom, in my family, to sit around the table, discuss politics and pull the balls away from their anchor and twirl the dangling syrup around the crispy globe before popping it in our mouths. Great memories are created in my home each year to the same fanfare although without as much political rhetoric! Ingredients: 3 eggs Directions: Preheat the oven to 375F. In a small bowl combine the eggs, oil, water, and vanilla and beat with a fork or whisk until light and combined. In a medium bowl, combine the flour, salt, ginger, and baking powder. Add the liquid ingredients to the dry ingredients and stir with a fork until well combined. Knead with your hands for a few minutes until dough is smooth and shiny. Cover with plastic wrap and let rest for 10 minutes. Roll out small balls of dough into long 1/2-inch wide snakes and cut into 1/3 inch pieces. Roll dough pieces briefly in your hands to make balls and place them on ungreased cookie sheets. Bake for 20 - 22 minutes or until golden brown. Cool completely or freeze until later use. When you are ready to complete recipe, combine the honey, sugar, orange zest and ginger in a heavy 3-quart saucepan and bring slowly to a boil. Simmer for 10 minutes. Remove from heat and add the teiglach balls, nuts and cherries or raisins to the honey mixture and stir to coat well. Place in a pie plate or individual tart tins mounded to form a pyramid. Notes: Recipes: Desserts, Holiday, Parve, Kosher |
