Halvah Souffle Recipes

HALVAH SOUFFLE

Steps:

• Preheat oven to 400 degrees. Butter inside of 5-cup souffle dish and sprinkle with sugar. Line bottom with lady fingers.
• Crumble halvah and mix to smooth paste with a little water. Add cornstarch, one tablespoon sugar, pinch of salt, egg yolks, brandy and mix.
• Heat milk almost to boiling, then pour into halvah mixture, beating nonstop with fork. Sift in the flour, mix gently and let cool.
• Beat egg whites to stiff peaks with one tablespoon sugar. Stir a third into halvah mixture, then fold in the rest. Pour into souffle dish and place a round, buttered piece of foil on top. Bake 25 minutes (do not open door until finished). Serve immediately.

HALVAH MILLE-FEUILLES

Steps:

• Bake the phyllo:
• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Stack the 8 sheets of phyllo and cut in half crosswise. Brush 1 half sheet of phyllo with oil and sprinkle with sugar. Layer another half sheet on top of the first and repeat with oil and sugar to form a stack of 4 half sheets, finishing the top layer with oil and sugar. Repeat with remaining half sheets to form 3 more stacks. Cut each of the stacks into 4 equal pieces to make 16 stacks. Transfer stacks to baking sheets and bake until golden brown, 8 to 12 minutes. Let cool to room temperature, about 15 minutes.
• Make the halvah cream:
• Meanwhile, in a small bowl, stir together the honey or date syrup with the tahini. If using nondairy whipped topping, place in a large bowl and gently fold in the honey-tahini mixture. If using cream, beat until soft peaks form. Gently incorporate the honey-tahini mixture and whip to stiff peaks. Refrigerate until ready to use.
• Assemble the dessert:
• Place one phyllo stack on a dessert plate. Spread with a scant 1/4 cup halvah cream. Repeat with 3 more phyllo stacks and 2 more layers halvah cream. Repeat this process to form 3 more servings. Drizzle each stack with honey or date syrup, sprinkle with halvah crumbles, and garnish with raspberries.