Apple & Honey Ruffle Milk Pie

Every now and again, you stumble upon a dish you can’t get enough of. Crinkle cakes and ruffle pies have gone viral for a reason, largely thanks to @ramenasaidwow’s viral TikTok crinkle cake. These kinds of desserts are fun and easy to make, stunning to look at, and incredibly delicious. You can find my full article about this recipe over at The Nosher!

Aside from the phyllo, this recipe requires only a few simple ingredients and no special equipment. You can whisk the custard together in a bowl, and form the pie in a standard cake pan or deep pie dish. This recipe can also be made dairy-free and pareve by substituting both butter and milk for plant-based alternatives. There’s just a hint of cinnamon for a little warmth, but if you’re a big fan of spice, you can double the amount. Apple and honey ruffle milk pie is best served warm or at room temperature the same day it is prepared, but it can last up to two days covered in the fridge. 

Apple & Honey Ruffle Milk Pie
Serves 8
Prep time: 20 minutes,
Baking time: 45-50 minutes

Ingredients:

• 10 large sheets of phyllo dough (13-14”x18”), thawed 

• 6 Tbsps butter, melted (or vegan butter)

• 2 large eggs 

• 1½ cups whole milk (or creamy non-dairy milk)

• ¼ cup light or dark brown sugar

• 2 Tbsps sugar

• 2 tsps vanilla extract

• ½ tsp kosher salt

• ¼ tsp cinnamon 

• 1 small apple or ½ medium apple, sliced very thin

For the syrup:

• ¼ cup honey

• ¼ cup water

Directions:

Preheat the oven to 350°F. Line and grease a 9” cake pan with parchment. Metal cake pans are best for this recipe, but you can also use a ceramic or glass deep dish pie pan, or a 9” springform pan. 

Make sure that your phyllo dough is fully thawed according to the package instructions. Phyllo dough dries out very quickly, and in order to prevent that, lightly dampen a clean kitchen towel. Unroll the dough, and lie it flat on a clean surface. Cover it with the damp towel to keep it from drying out. Take out one sheet of phyllo dough at a time, and keep the rest covered. Generously brush the sheet of phyllo with melted butter. Scrunch the dough lengthwise on either side towards the center, so that the buttered phyllo sheet forms a long fan-like ruffle of dough. Starting on one end, loosely spiral the dough into a coil; it will form a rose-like shape. Make sure not to coil the dough too tightly, you want ruffles and height in this pie. Place one spiral of dough into the center of the greased and lined 9” pan.

Continue the process and make a total of 9 more spirals of phyllo dough, or 10 in total. If you’re using smaller sheets of phyllo dough, you may need to add a few additional pieces of dough to fill the pan. Arrange the coiled sheets of phyllo into the pan, and make sure not to flatten any of the dough, adjust to fill out the pan as needed. If you have any leftover melted butter, brush it over the top of the phyllo spirals. 

Cut the apple on either side of the core, then thinly slice the apple into half-moon shapes, about ⅛” thick or less. Gently tuck in slices of apple between ruffles of phyllo dough. Make sure not to press down on the dough, and instead gently nestle in the apple. Use as many apples as desired, about 1 small apple, or half of a medium apple. 

Bake for 20 minutes and the phyllo dough will start to just slightly brown on top.

While it is in the oven prepare the custard. In a bowl, whisk together the eggs, milk, brown sugar, sugar, vanilla, salt, and cinnamon.

Once the pie has baked for 20 minutes, pour the custard evenly over the phyllo spirals. Bake for another 25-30 minutes, or until the top is golden brown and puffed up, and the custard has fully set.

While the pie is baking with the custard, prepare a honey syrup by combining the honey and water in a small pot. Bring to a boil and simmer for 3-4 minutes, or until a syrup has formed and the mixture has slightly thickened. 

While the pie is still hot, drizzle the honey syrup over it. Be careful to leave some golden brown ruffles untouched by honey, so that they remain extra crispy. Allow the pie to cool for at least 30 minutes before serving. Pie is best served at room temperature, and can be stored in the fridge for up to 3 days. If storing in the fridge, bring the pie up to room temperature before serving, or reheat for 10-15 minutes, covered, at 350°F. 

Garnish with powdered sugar or whipped cream if desired.

One-bowl Sour Cherry Snacking Cake

Sour cherries are only available fresh for a few short weeks in early summer, and are especially good in baked goods, like this one-bowl sour cherry and sour cream snacking cake. This simple recipe can be prepared with either fresh, frozen, or jarred sour cherries, and the sour cream can be substituted for Greek yogurt. The sour cream adds a rich tenderness to the cake that perfectly pairs with the bright acidity of the cherries. If you’re looking for a dairy-free alternative, you can substitute the butter for vegan butter, and the sour cream for non-dairy unsweetened yogurt. This simple cake is perfect as a sweet treat at the end of a meal, or alongside a morning cup of coffee or tea. Whenever you eat it, sour cherry cake will sweeten your day. 

Sour Cherry Sour Cream Cake

Makes one 9” cake

Active time: 10 minutes

Baking time: 40-5 minutes

Ingredients:

• 2 large eggs

• 1 cup sugar

• 4 Tbsps (½ stick) unsalted butter, melted

• 1 cup (225 g) sour cream or Greek yogurt

• 2 Tbsps lemon juice (about ½ a lemon)

• 2 tsps pure vanilla extract

• 1½ tsps baking powder

• 1 tsp kosher salt

• ¼ tsp baking soda

• 2 cups (290 g) all purpose flour + 1 Tbsp, divided

• 2 cups pitted sour cherries, fresh, frozen, or jarred

• 1 Tbsp Turbinado sugar (optional)

Directions:

1. Preheat the oven to 350°F. Grease and line a 9” square or round cake pan with parchment. 

2. In a large bowl, vigorously whisk together the eggs, sugar, and melted butter. Whisk until the mixture is light and fluffy, and increased in volume, about 2-3 minutes. Add the sour cream, lemon juice, vanilla, baking powder, kosher salt, and baking soda and whisk together until fully incorporated.

3. Add 2 cups of flour to the bowl, and using a wooden spoon or spatula, mix the batter until just combined and mostly smooth — be careful not to overmix. 

4. Dust the pitted cherries in the remaining tablespoon of flour; this helps the cherries from sinking to the bottom of the cake. Add the dusted cherries to the bowl, and mix until just evenly incorporated. 

5. Transfer to the lined and greased baking pan. Top with the Turbinado sugar and a few extra cherries if desired. 

6. Bake for 40-45 minutes, or until golden brown on top, and a small skewer or cake tester comes out clean. Cool and serve topped with powdered sugar or whipped cream. Keeps for 3-4 days stored covered at room temperature. 

Rice Pudding

Rice pudding may differ by country and region but typically consists of some form of rice, milk, and sugar. In Indian kitchens, you’ll find kheer (or payasam), a rice pudding made with basmati rice, milk, or coconut milk, that is flavored with cardamom or other spices. In many Ashkenazi kitchens, rice pudding took on the form of rice kugel and was cooked in a frying pan. In former Soviet countries, rice pudding is called molochna risova kasha and is simply prepared with rice, milk, and sugar. In Turkish kitchens there’s sütlaҫ, a rice pudding made with rice flour that is served at weddings and holidays. In North Africa, and throughout the Middle East, you’ll find malabi (or mhalbiya/muhallebi), believed to be derived from sütlaҫ, it is a pudding made with ground rice or rice flour that is flavored with rose, orange, or geranium water. Portuguese-speaking countries call their rice pudding arroz doce, and in Spanish-speaking communities, you’ll find arroz con leche flavored with cinnamon or anise. Persian cooks have sholeh zard, a golden saffron-infused rice pudding made with rice or rice flour, that is aromatically flavored with rose water, cardamom, and other spices. Here in the States, you’ll typically find rice pudding made with milk, sugar, and studded with raisins.

This recipe for rice pudding is rich, silky, and deeply vanilla flavored. I recommend using good quality Arborio or short-grain rice, as it offers a firmer and creamier texture in the pudding; but you can substitute Arborio for long-grain rice. Whole milk and a little half & half make this pudding decadent and silky, but you can substitute whole milk for reduced-fat milk for a lighter and slightly less creamy pudding. For a non-dairy version, substitute the milk with full-fat canned coconut milk, and the rice pudding will be just as creamy, but with added coconut flavored. Using a vanilla bean provides a special kind of decadence to this rice pudding; if you can’t get your hands on a whole bean, you can use vanilla paste or extract in its place. You can keep your pudding plain, or add raisins or toppings. I like mine with citrus for a hit of acidity and brightness; and I drizzle date syrup on top just before serving, for an extra molasses-like hit of sweetness. Rice pudding can be served warm or chilled. However you like to eat or serve this pudding, it’s addictively comforting.

Vanilla Bean Rice Pudding

Serves 4

Prep time: 5 minutes

Cook time: 40-45 minutes

Ingredients:

• ½ cup Arborio or short-grain sushi rice

• 3¾ cup whole milk (or substitute with low-fat milk, or coconut milk)

• ¼ cup half & half, or milk

• 3 Tbps sugar

• ½ a vanilla bean or 1 tsp vanilla paste, or substitute with 2 tsps pure vanilla extract

• Pinch of salt

• 2 Tbsps raisins or currants (optional)

Toppings:

• Citrus segments or berries

• Date syrup

Directions:

Rinse the rice well. In a medium pot, combine the rice, milk, half & half, sugar, and a pinch of salt. Split the vanilla bean, scrape out the seeds into the pot, or add the vanilla paste, and stir. If using vanilla extract, do not add it at this point. Bring the mixture up to a boil, and lower the heat to a gentle simmer. Simmer for 40-45 minutes, stirring occasionally so the mixture doesn’t stick to the bottom of the pot. Once the liquid has reduced and the mixture is thick and creamy, remove the pudding from the heat. Stir in the raisins and vanilla extract if using. Allow the pudding to cool for at least 10 minutes before serving or chilling.

You can serve rice pudding warm or chilled. Top with a drizzle of date syrup and citrus segments if desired.

Kreplach Two Ways - Chicken and Vegetarian

I will be teaching how to make these kreplach on August 22nd at 4:30 PST, for The Nosher’s High Holiday Cooking Class Series. The class if free to all, register via the link!

Kreplach became a staple of Ashkenazi cooking in Germany and Eastern Europe by way of Italian Jews. Kreplach are stuffed dumplings, often made with a dough that is similar to Italian ravioli or tortellini. They are traditionally served in chicken soup for holidays and Shabbat meals.

 Fillings for kreplach vary from home to home, as do their shapes and sizes. Here you’ll find two filling options: classic chicken and onion, and vegetarian mushroom and cabbage. The chicken filling can be made with the same chicken you might use to make your chicken soup, or with any pre-cooked chicken. The chicken gets shredded chicken and then mixed with caramelized onions and fresh herbs, making the kreplach flavorful and light. The mushroom and cabbage version is meaty with a rich flavor, and they are a great alternative for vegetarians.

The same dough can be used with any filling you desire and in any shape. Triangular-shaped kreplach are common, especially during Purim when it is customary to eat foods in the shape of a triangle. Kreplach are also often served for the pre-fast meal at Yom Kippur. While kreplach take a little time and effort to make, there are few dishes that are as rewarding, comforting, and festive as dumplings.

Kreplach Two Ways

(Makes 28-30 dumplings)

Ingredients for the dough:

• 2 cups (270 g) all-purpose flour

• 3 lg eggs, at room temperature

• 1 Tbsp oil

• 1 tsp kosher salt

To make the dough by hand: Add the flour to a large mixing bowl. Make a well in the middle of the flour, then add the eggs, oil, and salt. Using a fork, beat the eggs in the center of the well, then slowly begin to incorporate the flour into the egg mixture. Once you can no longer mix the dough with the fork transfer it onto a clean surface. Begin to combine the dough with your hands until it forms a ball; if it is very sticky add a little more flour. Knead the dough until silky and smooth, about 5-6 minutes. Wrap in plastic and refrigerate for at least one hour or up to 8 hours.

To make the dough in a food processor: combine all of the ingredients in the food processor. Pulse 5-6 times, then press on and let the food processor run until the mixture forms a ball, about 30-60 seconds. Transfer the ball of dough onto a clean surface, knead for one minute, wrap in plastic and refrigerate for at least one hour or up to 8 hours.

To assemble the kreplach: Divide the dough in half. Keep one half wrapped or covered while you roll out the first batch of dough.

Lightly dust your surface with flour, then roll out the dough as thin as possible; you should be able to almost see through the dough. Once the dough is rolled out, cut it into equal-sized 3” squares. Fill each square with approximately 1 teaspoon of filling, be careful not to overfill your kreplach.

Fill a small dish with water, then begin to form your kreplach. Dab the edges of the dough with water, then fold into a triangle shape, seal the edges by firmly pressing the dough, or by using the tines of a fork. Place the formed kreplach on a parchment-lined baking sheet; dust lightly with flour if they are sticky on the outside. You can cook the kreplach immediately, or place them in the freezer in a single layer. Once frozen, transfer them into an airtight container; they will last in the freezer for up to 3 months.

To cook and serve: When ready to cook, fill a large pot of water to a boil. Simmer the kreplach for 15-20 minutes, or until very tender. If cooking the kreplach from frozen, simmer for 5-10 minutes longer. Once cooked and tender, add the cooked kreplach to your soup and serve.

FILLINGS

Ingredients for the chicken filling:

• 1.5 cups shredded cooked chicken

• ½ a medium yellow or white onion, diced fine

• 2 Tbsps chopped parsley or dill

• Salt and pepper, to taste

• Oil, as needed

To make the chicken filling: Shred the chicken. You can use the chicken from making your chicken soup, or rotisserie chicken.

Add a drizzle of oil to a pan over medium heat, then add the diced onion to the pan and cook until golden brown, about 10 minutes. Season with salt.

 In a bowl, combine the shredded chicken, browned onion, chopped parsley, and season with salt and pepper. The filling can be made up to 1 day in advance.

Ingredients for the vegetarian filling:

• ½ a medium yellow or white onion, diced fine

• 8 oz crimini mushrooms, chopped fine

• 2 cups finely shredded cabbage

• 1-2 Tbsps soy sauce or Worcestershire sauce

• Salt and pepper, to taste

• Oil, as needed

To make the vegetarian filling: Add a drizzle of oil to a large pan over medium heat. Add the diced onion to the pan and sauté until golden brown, about 10 minutes. Add the chopped mushrooms to the pan, and sauté until they have released all of their liquid and are beginning to brown, about 10 minutes. Add the cabbage and soy sauce to the pan. Sauté until the cabbage is softened, about 3-4 minutes. Taste and season with more soy sauce, salt, or pepper. Transfer to a bowl and allow to fully cool before assembling your kreplach. The filling can be made up to 1 day in advance.