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
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
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Wasim Ali
[email protected]I love this recipe! It's so easy to make and the halvah always turns out delicious. I've made it for parties and potlucks and it's always a hit.
Osei Emmanuel
[email protected]This halvah was absolutely incredible! It was the perfect combination of sweet and nutty, and the texture was just perfect. I will definitely be making this again and again.
La’Star Collins
[email protected]This was my first time trying halvah and I was pleasantly surprised. The flavor was rich and nutty, and the texture was smooth and creamy. I would definitely recommend this recipe to anyone looking for a new and delicious dessert.
Donny “standup” Peterson
[email protected]This halvah was a bit too dry for my taste, but I still enjoyed the flavor. I think I would have liked it better if I had added a little bit of oil or butter to the mixture.
Maira Chaudhary
[email protected]I love the simplicity of this recipe. It's so easy to make and it always turns out great. I also appreciate that it's a relatively healthy dessert.
Belal Amani
[email protected]This halvah was a delicious and unique treat. The flavor was rich and nutty, and the texture was flaky and crumbly. I would definitely recommend this recipe to anyone looking for a new and exciting dessert.
Shomi Ngwane
[email protected]This was the worst halvah I have ever eaten. The flavor was bland and the texture was dry. I would not recommend this recipe to anyone.
William Roether
[email protected]This halvah was a bit too sweet for my taste, but I still enjoyed it. I think I would have liked it better if I had used a different type of sweetener, such as honey or maple syrup.
Va Driso
[email protected]I love this halvah! It's so delicious and easy to make. I always have it on hand for when I need a quick and easy dessert.
Mahfuza Khatun
[email protected]This halvah was absolutely divine! The flavor was rich and complex, and the texture was perfect. It was the perfect treat to end a special meal.
muyimeri trevor
[email protected]This was my first time making halvah and it turned out great! I was surprised at how easy it was to make. I will definitely be making this again.
Stephen Ndwigah
[email protected]This halvah was a bit too crumbly for my taste, but the flavor was good. I might try adding a little bit of honey or syrup next time to make it a bit more moist.
Sakib Faridi
[email protected]I made this halvah for a party and it was a huge hit! Everyone loved it. The flavor was unique and the texture was perfect.
Rana Sheharyar
[email protected]This halvah was amazing! It was so easy to make and it turned out perfectly. The flavor was rich and decadent. I will definitely be making this again for special occasions.
Yaseer Buddy
[email protected]I was disappointed with this halvah. The flavor was bland and the texture was dry. I would not recommend this recipe.
MuhAmmad sharjeel
[email protected]This halvah was a bit too sweet for my taste, but I still enjoyed it. The texture was great and it was easy to make.
Fox Delivery
[email protected]I followed the recipe exactly and it turned out beautifully. The halvah was so delicate and flavorful. My family loved it!
Gohar Bhatti
[email protected]This halvah was absolutely delicious! The texture was perfect - flaky and crumbly, just the way I like it. The flavor was rich and nutty, with a hint of sweetness. I will definitely be making this again!