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 This is a Jewish Easter dessert, which is traditionally served with tea.



  • 200 g cheese (Philadelphia)
  • 100 g butter (room temperature)
  • 200 g plain flour (sifted)
  • 100 g icing sugar
  • 10 g candied cherries
  • 10 g walnuts (peeled)
  • 10 g of raw almonds (peeled)
  • 10 g of shelled, unsalted cashew nuts
  • 10 g raisins
  • 10 g Dried apricots
  • 10 g dates
  • 10 g dried figs
  • 10 g prunes
  • 100 g powdered sugar for dusting cookies




1. Put walnuts/almonds/cashews into the mixing bowl, chop for 4 seconds, add plums, figs, dates, apricots and raisins add, chop for a few seconds /speed 5 put the mixture (filling) in a bowl and keep in the fridge
2. Put 100 g powdered sugar and butter into the mixing bowl, mix for 30 seconds /speed 3
3. Add cheese, mix for 30 seconds/speed 3
4. Add flour, mix for 30 seconds/ speed 6, put the dough (must be sticky!)  in a plastic bag and leave for 24 hours in the fridge
5. Preheat the oven to 180°
6. Divide the dough into two parts, roll flat with a roller (on a floured surface, distribute the filling, roll up and cut into portions, place on a baking sheet lined with parchment paper and bake for 15 to 30 minutes (depending on the size of the portions) at 180 °, let it cool with powdered sugar and serve

Claudia Debelius

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