rose water pudding

Mahalabia- Lebanese Milk Pudding

This simple Lebanese Milk Pudding, aka Mahalabia is so easy and quick to make! With only 4 ingredients and 15 minutes of your time, you can make a sweet treat! Garnish with your favorite crushed nuts and serve it for dessert, breakfast or snack! Mahalabia is a great Lebanese gluten-free dessert idea!

rose water pudding

 

What is Mahalabia Pudding?

Mahalabia, also known as Muhallebi, Muhalabia, Mhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a popular Middle Eastern milk pudding made with milk, corn flour, sugar, and flavored with rose water.

Mahalabia pudding

Ingredients for this Lebanese Mahalabia Recipe:

(Scroll all the way down to recipe card, for exact measurements)

Milk:

The basic ingredient, some people also use a mix of milk and half and half for a richer taste. You can also make vegan muhalabia by substituting whole milk with your choice of any plant-based milk.

Cream of Rice:

Works as a thickener in this recipe, and can be substituted for corn starch, I prefer cream of rice. 

Sugar:

What gives this recipe the extra sweetness.

Rose water:

This is usually added at the end for extra flavor. I use Sadaf Foods rose water.

Nuts:

Garnish with your favorite crushed nuts, I prefer pistachios.

Corn Starch or Rice Flour in Mhalabia:

This dessert can be made two ways; you can either make it using corn starch or rice flour, based on your preference.  The difference is in the texture: Corn starch will yield a smooth consistency, while rice flour will have a coarser texture. I personally prefer it with rice flour. However, authentic Middle eastern Mahalabia is made with corn starch. 

How to Make Mahalabia:

  1. In a non-stick medium size pot, over medium heat, add whole milk, cream of rice, and sugar. Whisk well until dissolved.
  2. Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
  3. Lower heat to low and cook for additional 10 minutes or until mixture thickness, whisking regularly .
  4. Remove from heat, stir in rose water.
  5. Transfer mixture to serving bowls immediately.
  6. Let it cool at room temprature before serving.
  7. Garnish with crushed pistachios before serving and enjoy!

mahalabia recipe

How to Serve Mahalabia:

  • Swirl in your favorite chopped nuts, I used pistachios. 
  • Top with berries, granola and honey for an indulgent weekend breakfast. 
  • Grated Chocolate!

How to Store this Middle Eastern Milk Pudding :

Store Lebanese mahalabia pudding in small bowls or small mason jars in the fridge, cover with plastic wrap or mason jars lids and store for up to 5 days in the fridge. Add toppings, if using before serving. 

Mhalabia topped with edible roses and crushed pistachios.

More Lebanese Desserts?

Knafeh

Baklava

Date Roll Cookies

Namoura- Lebanese Semolina Cake

Sfouf- Lebanese Cake

Melting Moments Cookies

If you like this Simple Lebanese Milk Pudding- Mahalabia recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me #thesaltandsweetkitchen on my Instagram page!

How to Make Mahalabia Recipe:

Yield: 5 servings

Milk Pudding- Mahalabia

rose water pudding

Light, creamy and delicious, this Mahalabia pudding is a very easy Lebanese dessert!

Cook Time 15 minutes
Total Time 15 minutes

Instructions

    1. In a non-stick medium size pot, over medium heat, add whole milk, cream of rice, and sugar. Whisk well until dissolved.
    2. Bring mixture to a boil, whisking continuously to avoid mixture from sticking to the bottom of the pot.
    3. Lower heat to low and cook for additional 10 minutes or until mixture thickness, whisking regularly .
    4. Remove from heat, stir in rose water.
    5. Transfer mixture to serving bowls immediately.
    6. Let it cool at room temperature before serving.
    7. Garnish with crushed pistachios before serving and enjoy!

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 209Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 88mgCarbohydrates: 50gFiber: 0gSugar: 30gProtein: 7g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

No Bake Jello Cheesecake

You’ll love this NO Bake Jello Cheesecake made with creamy filling and graham cracker crust, then topped with a layer of tangy strawberry jello. Shout out to all the no bake cheesecake fans! This simple cheesecake recipe is sure to become a family favorite. It’s so easy to make, quick and delicious – just like my No-Bake Cream Pie and No-Bake Lotus Biscoff Cheesecake. 

If you are looking for jello recipes with cook whip, then you should try this no bake jello cheesecake.

JELLO NO BAKE CHEESECAKE RECIPE- IT’S SO EASY!

CRUST. Start by making the crust. I love to use these Digestive wheat biscuits to make the crust– I find mine at Walmart, but you can also use a Graham cracker as a substitute.  You mix the biscuit (or Graham cracker) crumbs with melted butter, then press it into a springform pan. Let it chill while you prepare the filling.

FILLING. To make the filling,  beat together cream cheese, sugar and whipped cream until it’s soft with no lumps. Make sure to use full-fat, brick-style cream cheese for this recipe.  Then spoon the mixture into the pan, smooth the top and then pop the cheesecake in the fridge to chill . It will need to chill for at least 1 hours or until firm before adding the top layer of jello.

JELLO TOPPING. Do not follow the preparation instructions on the jello package. Instead, use half of the water that you are instructed to use on the jello recipe box, to get a firm and easy to slice top layer.

ASSEMBLE. After the filling is chilled and firm, slowly pour the jello mixture on top and pop back in the fridge to chill for at least 2 hours or until jello is firm.

No bake jello cheesecake recipes.

No-Bake Cheesecake Recipe Variations:

You can easily make this jello cheesecake with other varieties of jello too. My favorites are strawberry and cherry or a mix of both. So I would mix one package of cherry jello and a package of strawberry jello together. You can also use lemon jello or your favorite jello flavor.

Step By Step To Make NO Bake Jello Cheesecake:

(Scroll down to recipe card for the exact quantities and a pintable option.)

Cheesecake Crust:

  • Lightly coat a 9- inch springform pan with nonstick spray and line it with a rounded parchment paper. Set aside.

  • Using a food processor, pulse the crackers into fine crumbs.

  • Transfer to a medium size bowl, pour melted butter and mix well.

  • Evenly spread the crumb mixture to the prepared springform pan, then press with your hands or a flat-bottomed measuring cup.

  • Place in the freezer while you prepare the filling.

Cheesecake Filling:

  • In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until very smooth.
  • Add the whipped cream  and sugar and beat some more until well combined.

  • Scrape the filling onto the cracker crust and spread into an even and smooth layer.

  • Cover tightly with plastic wrap and stick it in the freezer for 1-2 hours or until filling is firm.

Cheesecake Jello Topping:

  • Use half of the water that you are instructed to use on the jello recipe box. For this recipe you need two small packs of jello. So, add 1 boiling cup of water to 2 small jello packs, mix well until jello is dissolved. Add 1 cup of cold water and mix some more.
  • Pour jello mixture into the chilled cheese cake filling.
  • Stick it in the fridge for 1-2 hours or until jello is nice and firm.

TO SERVE:

  1. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cheesecake off and transfer to a serving plate carefully. Or just serve on the springform plate if that is easier for you.
  2. Serve cold and enjoy!

HOW TO STORE JELO CHEESECAKE?

You can store the cheesecake whole or in slices. Cover tightly with plastic wrap or store in pieces in an airtight container, place in the fridge and it will keep well 5-7 days.

If you are looking for jello recipes, try this easy cheesecake with strawberry jello that requires no baking.

 FOR MORE DESSERT INSPIRATIONS, BE SURE TO TRY:

Apricot Jam Tart

Chewy Chocolate Chip Cookies

Almond Chocolate Covered Dates

Date Roll Cookies

If you like this No Bake Jello Cheesecake recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page ?

No Bake Cheesecake with Strawberry Jello

Yield: 12

No Bake Jello Cheesecake

No bake jello cheesecake recipes.

You will LOVE this easy No Bake Jello Cheesecake!

Prep Time 30 minutes
Additional Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

  • 6 tablespoons unsalted butter, melted
  • 2 cups crushed graham crackers or Digestive crackers
  • 2 teaspoons sugar
  • 1 8-ounce cream cheese bar, softened
  • 1 8 oz cool whip
  • 2 17 g pack jello- strawberry
  • 1 cup water, boiling
  • 1 cup water, cold

Instructions

    1. Lightly coat a 9- inch springform pan with nonstick spray and line it with a rounded parchment paper. Set aside.
    2. Using a food processor, pulse the crackers into fine crumbs.
    3. Transfer to a medium size bowl, pour melted butter and mix well. 
    4. Evenly spread the crumb mixture to the prepared spring form pan, then press with your hands or a flat-bottomed measuring cup.
    5. Place in the freezer while you prepare the filling.
    6. In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until very smooth.
    7. Add the whipped cream  and sugar and beat some more until well combined. 
    8. Scrape the filling onto the cracker crust and spread into an even and smooth layer.
    9. Cover tightly with plastic wrap and stick it in the freezer for 1-2 hours or until filling is firm. 
    10. In a small sauce pan, add 1 boiling cup of water to 2 small jello packs, mix well until jello is dissolved. Add 1 cup of cold water and mix some more. 
    11. Pour jello mixture into the chilled cheese cake filling.
    12. Stick it in the fridge for 1-2 hours or until jello is nice and firm. 
    13. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cheesecake off and transfer to a serving plate carefully. Or just serve it on the springform plate if that is easier for you. 
    14. Serve cold and enjoy!

Recommended Products

The recommended products below are affiliate links to products I use and love!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 250Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 137mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 3g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Banana cake

Banana Cake with Brown Sugar Glaze

This easy Banana Cake with Brown Sugar Glaze is a super moist banana cake, drizzled with a delicious brown sugar icing and  topped with pecans. 

Banana cake with brown sugar glaze

Banana Bundt Cake

This banana bundt cake recipe, made with overripe bananas and sour cream is so moist and delicious that I guarantee you’ll never go looking for another banana cake recipe after trying it!

I have been wanting to make this banana cake recipe for the longest time, but my kids keep finding their way to the bananas before they get a chance to ripen. Last week, I lucked out with a few overripe bananas so I got to work on this recipe! The BEST banana cake ever!

banana cake with brown sugar glaze. #brownsugaricing

Brown Sugar Glaze

This brown sugar glaze is SOOO GOOD and just pushes this recipe over the top. It is made with butter, brown sugar, confectioners sugar, milk and vanilla. So basically everything good in life! If I could dip the entire cake in this glaze, I would.

I mean, just look at this!

Storing Banana Cake with Brown Sugar Glaze

This banana cake can be stored at room temperature for 1 night in an air tight container. If you have any leftovers after that, store it in an airtight container in the fridge and it’ll keep nicely for 5 days. Let it come back to room temperature before serving leftovers or heat it in the microwave for a few seconds, if you prefer it warm.

This cake can also be frozen in freezer bags, but without the glaze. It’ll keep nicely for about 3 months. 

If you like this bundt cake recipe, try some of these dessert recipes:

Pumpkin Cake Roll

Apple Caramel Cake

Carrot Cake

Orange Bundt Cake

Yield: 14

Banana Cake with Brown Sugar Glaze

if you are looking for the best banana cake recipe, you will love this easy banana cake with brown sugar glaze.
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes

Ingredients

For the Banana Cake

  • 3 cups all purpose flour
  • 3 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt 
  • 1 cup sour cream- or plain yogurt
  • 3 large ripe bananas 
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter- at room temperature  

Brown Sugar Glaze

  • 1/4 cup unsalted butter- cut into 3 cubes 
  • 1/2 cup brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup confectioners sugar 
  • 2 tablespoons milk
  • 1/4 cup chopped toasted pecans- for garnishing 

Instructions

For the Banana Cake:

  1. Preheat oven to 350°F and generously grease a 12-cup bundt pan with baking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt and set aside.
  3. In a medium size bowl, mash the bananas with a fork and set aside.
  4. With a hand mixer or stand mixer fitted with a paddle attachment, beat the eggs until bubbly. Add sugar and beat for another minute.
  5. Add softened butter and sour cream and beat until smooth and creamy.
  6. Mix in mashed bananas until combined. Scrape the sides with a rubber spoon if needed.
  7. Add half of the dry ingredients and then the remaining dry ingredients, mixing between each addition.
  8. Pour the batter to the prepared bundt pan.
  9. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
  10. Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake into your serving plate.


For the Brown Sugar Glaze:

  1. In a small saucepan combine butter, brown sugar and milk. Bring to a boil, whisking frequently.
  2. Cook until the sugar is dissolved, a minute or two.
  3. Remove from heat and let cool for 5 minutes.
  4. Mix in vanilla extract. Add confectioners sugar a little bit at a time, whisking vigorously, until well combined and smooth.
  5. Drizzle the glaze over the cake right away, as it tends to thicken as it sits.
  6. Sprinkle with crushed pecans immediately, this will help them stick better.

If you make this Banana Cake with Brown Sugar Glaze recipe or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and my Facebook group

These homemade Pumpkin pancakes are quick to whip up, light and fluffy and have a lovely fall flavor. They are perfect for a weekend brunch! 

Pumpkin Pancakes

These homemade Pumpkin pancakes are quick to whip up, light and fluffy and have a lovely  fall flavor. They are perfect for a weekend brunch! 

These homemade Pumpkin pancakes are quick to whip up, light and fluffy and have a lovely  fall flavor.  #pumpkinpureerecipess

Last week I made pumpkin cake roll and had some leftover pumpkin purée, so I decided to make these yummy pancakes today. This recipe is especially helpful if you have leftover pumpkin purée from a fall baking project, that does not call for a whole pumpkin purée can. I love my pumpkin pancakes topped with some crushed pecans and a drizzle of maple syrup, but you can get creative or use your favorite topping. 

These homemade Pumpkin pancakes are quick to whip up, light and fluffy and have a lovely  fall flavor.  #pumpkinpureerecipess

Ingredients to Make These Fluffy Pumpkin Pancakes

(Scroll down for quantities)

  • All-purpose flour
  • Brown sugar
  • Pumpkin puree
  • Milk
  • Egg
  • Nutmeg 
  • cinnamon 

How to Make Pumpkin Pancakes

  • First, combine the flour, baking powder, brown sugar, and cinnamon, nutmeg in a medium bowl. Whisk until well combined and set aside.
  • In another medium bowl, whisk together the egg and vanilla extract.
  • Then whisk in pumpkin purée, and milk. 
  • Add the flour mixture to the liquid mixture.
  • Fold in until just smooth. 
  • Heat a nonstick skillet over medium heat.
  • Scoop about 3 tablespoons of the batter and drop in the middle of the skillet. 
  • Flatten it a little with the spoon to form a circle shaped pancake.
  • Cook until you see bubbles on top, about 1 minute. 
  • Flip and cook until the bottom is golden, about 30 seconds.
  • Repeat for the rest of the batter. 

Tips To Make The Best Pumpkin Pancakes

  • Always mix the dry ingredients separately in a bowl. 
  • Mix the liquid ingredients in another separate bowl. 
  • Combine the flour mixture to the liquid mixture, fold in until incorporated, but do not over mix the batter. 
  • Use a rubber spoon to combine the batter instead of a whisk. 
  • The batter should be a little thick so that you have to manually spread it in the pan to form a circle shape. 

You May also like:

Pumpkin Cake Roll

Mini Pancake Cereal

Yield: 12 pancakes

Pumpkin Pancakes

These homemade Pumpkin pancakes are quick to whip up, light and fluffy and have a lovely  fall flavor. #pumpkinpureerecipess

The best pumpkin pancakes recipe to make from scratch. These are fluffy and so easy to make!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

Instructions

    1. In a medium bowl, combine the flour, baking powder, brown sugar, cinnamon, and nutmeg. Whisk until well combined and set aside.
    2. In another medium bowl, whisk together the egg and vanilla extract.
    3. Then whisk in pumpkin purée.
    4. Add milk and whisk some more.
    5. Add the flour mixture to the liquid mixture.
    6. Fold in with a rubber spoon until just smooth. Add 1 to 2 more tablespoons of milk, if the batter looked too thick, but do not over-mix.
    7. Heat a nonstick skillet over medium heat.
    8. Scoop about 3 tablespoons of the batter and drop in the middle of the skillet. Flatten it a little with the spoon to form a circle shaped pancake.
    9. Cook until you see bubbles on top, about 1 minute. 
    10. Flip and cook until the bottom is golden, about 30 seconds.
    11. Repeat for the rest of the batter. 
    12. Serve with your favorite topping and enjoy!

pumpkin roll cake

Pumpkin Roll Cake

This Pumpkin Roll Cake is a classic fall dessert. Spiced pumpkin cake is rolled up with the best cream cheese frosting inside. It’s beautiful, delicious, and easy to make.

pumpkin roll cake

Pumpkin Roll Cake

Happy fall, everyone! In honor of officially starting a new season, I wanted to share my favorite fall dessert recipe! 

Yep, I’m talkin’ about this totally irresistible, pumpkin roll cake! It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering.

WHAT YOU NEED TO MAKE A PUMKIN ROLL:

  • Dry ingredients: granulated sugar, salt, flour, baking powder, baking soda.
  • Pumpkin pie spice: I used ground cinnamon and ground nutmeg. 
  • Eggs: at room temperature.
  • Vanilla extract
  • Pumpkin puree: I used 100% pure pumpkin purée can, because it saves so much time and tastes great. If canned pumpkin isn’t available where you live, or you’d just prefer to use fresh, that’s not a problem.  For baking, the most flavorful pumpkins are smaller than those typically associated with Jack-O-Lanterns.  They’re usually in the 4 to 8-pound range and are referred to as sugar, cooking, or pie pumpkins. You will need 2/3 of a cup of pumpkin puree, use a 1/3 of a cup and fill it twice if you don’t own a 2/3 of measuring cup.
  • Cream cheese frosting ingredients: powdered sugar, butter and vanilla. Pure indulgence! 😉 I used the same cream cheese frosting recipe, I used in my carrot cake

You will also need:

pumpkin cake with cream cheese frosting

How to Make Pumpkin Roll Cake: 

  • Whisk dry ingredients: one of the most important steps in this recipe is to whisk the dry ingredients together (except the sugar) . 
  • Beat eggs, sugar, & vanilla together: beat these wet ingredients together until fluffy, about 2 minutes.
  • Beat in pumpkin puree: until incorporated. 
  • Add wet ingredients: pour the dry ingredients over the wet ingredients. Fold using a rubber spatula. 

  • Bake: spread the batter evenly into the prepared baking pan lined with parchment paper, give it a quick shake to make sure the batter is leveled and smooth in the pan. Bake for only around 10-12 minutes only.

pumpkin cake in a baking sheet

  • Invert the warm cake: This part needs to move quickly, so be ready. As soon as the cake comes out of the oven, run a knife around the edges of the pan (if needed) to loosen the cake. Then carefully invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with powdered sugar.

cake

  • Roll and cool: gently start the rolling process with the powdered parchment/towel, from the narrow end to the narrow end and let cool completely in the rolled up shape on a wire wrack. This step will help the roll hold a shape before assembling with cream cheese frosting. 

rolling process

  • Meanwhile, prepare the cream cheese frosting.
  • Carefully unroll the cake: it might crack a little, that’s ok, you can always hide the cracks with extra sprinkles of powdered sugar on top later.
  • Assemble: spread cream cheese frosting then roll back up.

cream cheese frosting

  • Refrigerate: for about an hour.
  • Sprinkle with powdered sugar: before serving, if you like. 

pumpkin roll

Tips for Making the Best Pumpkin Roll Cake:

  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield a dry and dense cake. 
  • The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to take your egg out of the fridge ahead of time, you could quickly bring it to room temperature by placing it in a large bowl and covering it with warm tap water for 5 minutes.
  • Don’t over bake it, mine was done at 10 minutes. It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to prevent any cracking. 
  • You can use crushed walnuts or pecans for a topping to decorate and add an extra crunch. Or, you can keep it simple with a light dusting of powdered sugar. 

How to Store Pumpkin Roll Cake?

Store this pumpkin roll in an airtight container in the fridge for up to 3 days. You can also freeze it by wrapping it tightly, it will keep well for up to 3months. Let it thaw completely before slicing and serving. 

Looking for More Fall Recipes:

Apple Caramel Cake

Carrot Cake

Pumpkin Pancakes

Pumpkin Kibbeh Balls

fall dessert cake

Enjoy, everyone! 🙂

Yield: 8-10 servings

Pumpkin Cake Roll

pumpkin roll cake
This Pumpkin Roll Cake is a classic fall dessert. Spiced pumpkin cake is rolled up with the best cream cheese frosting inside. It’s beautiful, delicious, and surprisingly easy to make!
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes

Ingredients

For pumpkin roll

  • 3/4 cup all-purpose flour
  • 3 eggs
  • 1/2 tspbaking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nut meg
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla extract

For cream cheese frosting

  • 1 cup powdered sugar 
  • 4 tbsp unsalted butter- at room temperature
  • 8 oz cream cheese package- at room temperature
  • 1 tsp vanilla extract

Instructions

  1. Pre heat oven to 375 F° (190 °C).
  2. Spray a 10 x 15 baking pan with nonstick spray so the parchment paper sticks. Then line it with parchment paper, generously grease the parchment paper too.
  3. Sprinkle a thin cotton kitchen towel or another parchment paper (cut into a 10 x 15 in or larger in size) with powdered sugar.
  4. In a medium sized bowl, whisk the dry ingredients: the flour, baking powder, baking soda, spices and salt together.
  5. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg and vanilla extract very well until bubbly, about 2 minutes.
  6. Add sugar and continue beating until fluffy and creamy, about 2 minutes.
  7. Add pumpkin puree and beat some more until incorporated.
  8. Pour the dry ingredients over the wet ingredients and fold using a rubber spatula to incorporate.
  9. Spread the batter evenly into the prepared baking pan lined with parchment paper, give it a quick shake to make sure the batter is leveled and smooth in the pan. Bake for around 10-12 minutes only.
  10. Immediately invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with powdered sugar. Use around 1/4 cup of powder sugar for dusting.
  11. Gently start the rolling process with the parchment/towel, from the short end to the short end and let cool completely in the rolled up shape on a wire wrack. This step will help the roll hold a shape before assembling with cream cheese frosting. 
  12. Meanwhile, make the cream cheese frosting: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth and fluffy.
  13. Carefully unroll the cake.
  14. Spread cream cheese frosting evenly and then roll back up.
  15. Refrigerate for about an hour.
  16. Sprinkle with powdered sugar before serving, if you like and ENJOY!

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 391Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 114mgSodium: 150mgCarbohydrates: 54gFiber: 1gSugar: 43gProtein: 6g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Apple Caramel Cake

Indulge yourself with this Apple Caramel Cake recipe. It is a delicious, moist and rich cinnamon spiced cake, dappled with fresh chunks of apples and drizzled with sweet caramel glaze! 

Apple Caramel Cake (apple cake recipe bunt pan)

Apples and caramel, my perfect combo ever. YUM! 

The Caramel Glaze for this Apple Carmel Cake

The apple caramel cake glaze could not be any easier to make. It takes less than 10 minutes to prepare, then simply pour over the cake. If you want a runny glaze, pour it on the cake while hot. If you want a thicker icing glaze, wait for the caramel sauce to cool down for about 15 minutes. Both options are delicious!  I prefer a thin runny glaze that soaks through the cake. 

 

The Salt and Sweet Kitchen: Apple Caramel Bunt Cake

Yield: 12 pieces

Apple Carmel Cake

Kick off apple season with this delicious Apple Caramel Cake!

Kick off apple season with this delicious Caramel Apple Cake!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

For the Apple Cake

  • 3 cups all-purpose flour
  • 3 eggs- at room temprature
  • 2 cups sugar
  • 11/2 cups vegetable oil
  • 1 tbsp vanilla extract
  • 1/2 cup buttermilk*
  • 2 tbsp baking powder
  • 1 tbsp baking soda
  • 1 tbsp ground cinammon
  • 3 medium apples- pealed, cored and chopped into small chunks ( about 2 cups chopped)

For Carmel Glaze

  • 1/2 cup brown sugar
  • 1/4 cup butter (1/2 a stick)
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions

The Apple CAKE:

  1. Preheat the oven to 325°F (175°C).
  2. Grease a 9 inch Bundt pan with baking spray and set aside.
  3. With an electric mixer, beat eggs and vanilla extract very well until fluffy.
  4. Now add oil and buttermilk and continue beating
  5. Add sugar and beat some more, until bubbly.
  6. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon.
  7. Add into the batter and mix just until blended.
  8. Fold in the apples by hand using a rubber spoon.
  9. Pour into the prepared Bundt pan.
  10. Bake for 60 minutes or until an inserted toothpick comes out clean.
  11. Allow to cool for about 20 minutes in the pan before inverting into a serving plate.

Homemade Carmel Glaze:

  1. In a small saucepan over medium heat, add the butter, milk, and brown sugar.
  2. Bring to a boil, stirring frequently until sugar is completely dissolved.
  3. Remove from the heat.
  4. Stir in vanilla until combined.
  5. Drizzle over the warm apple cake.



Notes

Buttermilk substitute: measure 1/2 cup milk and add 1 teaspoon of white vinegar or lemon juice. Stir, then let it sit for 5 minutes.

Want more great CAKE recipes?

Best Orange Cake Recipe

Chocolate Cake

Carrot Cake

If you make this Apple Caramel Cake recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot Cake

This is my perfectly moist, rich, and flavorful Carrot Cake, topped with a delicious, tangy cream cheese frosting. 

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot Cake was not something I grew up eating, so it wasn’t until recently that I discovered my new love for this cake! Thanks to this easy recipe, the whole family fell in love!

Let’s Make it!

  1. Whisk the dry ingredients except sugar in one a bowl. 
  2. Whisk the wet ingredients plus sugar with an electric mixer.
  3. Combine wet & dry ingredients .
  4. Fold in grated carrots.
  5. Pour batter into two prepared 9×13 inch cake pan.
  6. Bake.
  7. Make cream cheese frosting.
  8. Let the cakes cool down.
  9. Assemble and frost.
  10. Enjoy!
  11. Try not to be sad when the last piece is gone!

Tips for Making a Moist Carrot Cake

The most important tip for making this carrot cake recipe is to grate your own carrots. Do not buy packaged, pre-shredded carrots from the grocery store, as pre- shredded carrots tend to be dry and hard. For this recipe I used two cups of shredded carrots which was about 2-3 large whole carrots. 

Carrot cake recipe/ carrot cake/ carrot cake recipe easy/ carrot cake recipe homemade

Yield: 10

Carrot Cake

Carrot cake recipe/ carrot cake/ carrot cake recipe easy

Carrot cake topped with the best cream cheese frosting is the perfect dessert, easy to make, super moist and loaded with delicious carrot and spices flavor.

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

Ingredients

For the Carrot Cake

  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup vegetable oil 
  • 1/2 cup unsweetened applesauce
  • 2 and 1/2 cups all purpose purpose flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 cups brown sugar
  • 1/2 cup  granulated sugar
  • 1/4 tsp ground nutmeg
  • 1 and 1/2 tsp ground cinnamon
  • 2 cups grated carrots (about 3 large)

Cream Cheese Frosting

  • 16 ounces block cream cheese, at room temperature
  • 1 tbsp milk
  • 1/2 cup unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 4 1/2 cups confectioner's sugar

Instructions

    1. Pre heat oven to 350°F.
    2. Grease two 9-inch cake pans with baking spray. Set aside.
    3. With an electric mixer, mix eggs and vanilla very well until bubbly.
    4. Add the brown and granulated sugar and mix some more until fluffy.
    5. Now add oil and applesauce and mix a little longer.
    6. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and nutmeg together.
    7. Pour the wet ingredients into the dry ingredients and fold using a rubber spatula until just combined.
    8. Then Fold in the grated carrots.
    9. Pour the batter into the two prepared greased cake pans evenly.
    10. Bake for 30-35 minutes. Or until a toothpick comes out clean from the center of the cake. Don't over bake it!
    11. Let the the cakes cool down completely before frosting and assembling.

How to Make the Carrot Cake Cream Cheese Frosting: 

  1. In a large bowl using a handheld or stand mixer fitted with a whisk, beat the butter very well, add cream cheese and beat more until they are mixed well together ( about 2 minutes).
  2. Add the confectioners’ sugar, one cup at a time while mixing.
  3. Add milk and vanilla extract. Beat for additional 3 minutes until completely combined and creamy.

Assemble and frost:

  1. First, using a large knife trim tops off both cake layers to make a flat and leveled surface.
  2. Place 1 cake layer on serving plate (I use a rotating cake turntable which makes cake decorating much easier).
  3. Using a small offset spatula, evenly cover the top of the first layer with 1 cup of the cream cheese frosting. Spread the buttercream so it extends beyond the edges of the cake.
  4. Place the other cake layer, with the cut side down, on top of the cream cheese frosting; With the small offset spatula, spread the remaining frosting all over the top and sides.
  5. Refrigerate cake for at least 15 minutes before slicing.
  6. Store leftover carrot frosted cake in the refrigerator in a covered container for up to 5 days.

Notes

If you don't have applesauce, you can substitute with an additional 1/4 cup of oil.

More Cake Ideas? 

Chocolate Cake

Best Orange Cake Recipe

If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

pasta frolla

Apricot Jam Tart

This is my absolute favorite Apricot Jam tart recipe! It is one of those recipes that I had success with on the first try! This Italian tart is made with a homemade shortcrust pastry dough (Pasta Frolla) and filled with a simple Jam filling, and then finished with crunchy crumbles of more pastry spread on top.

pasta frolla

 

Italian Jam Tart Recipe

This Apricot Jam Tart is the perfect treat all year round. It’s sweet, light, delicious and  and can be dressed up with fresh whipped cream or vanilla ice cream. When you feel like fancying up a dessert without putting in any extra work, this jam crumble tart is just for you!

Pasta Frolla is the Italian name for sweet shortcrust pastry and it’s used to make all kinds of cookies, pies, tarts, and more!

jam tart

What you Need to Make Apricot Jam Tart:

(Scroll all the way down to recipe card for exact measurements and a printable option) 

This apricot pasta frolla recipe needs a few ingredients, including: 

  • Eggs

  • Lemon zest

  • Vanilla extract

  • All purpose flour

  • Sugar

  • Baking powder

  • Unsalted butter- at room temperature.

  • Apricot Jam: or Apricot preserves. 

apricot jam tart

 

Short Crust Dough for this Jam Tart: 

Making your own homemade pastry dough is a lot easier than you think. 

  • In a small bowl, combine dry ingredients; flour and baking powder. In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar until light and fluffy.
  • Add the dry ingredient mixture gradually and mix well.
  • Add softened butter and knead with your hands until the dough comes together.
  • Move the dough to a lightly floured flat surface and gently knead into a smooth ball.
  • Warp the dough in plastic wrap and chill for at least 30 minutes.

pastry crust

Rolling Out and Filling this Jam Tart: 

When rolling the dough out make sure your area is floured and lightly dust your rolling pin with flour too.

  • Grease a 10-inch tart pan with baking spray.
  • Remove dough from fridge and knead it a couple of times to soften it up again on a lightly floured surface.
  • Roll and press two-thirds of dough onto the bottom of a greased tart pan.

tart dough

  • Prick the the base of the dough with a fork.
  • Spread a layer of jam on top (you might have to microwave your jam for 30 seconds if its not too soft).

  • Crumble the remaining (one-third) dough over the jam using a grader.

  • Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
  • Cut into bars, serve and enjoy!

How to Store a Apricot Jam Tart (Pasta Frolla) :

This jam tart pie can be kept at room temperature, covered tightly with foil or cut into pieces and stored in an airtight container. It will keep for up to 4 days. 

Frequently Asked Questions?

Can I make shortcrust pastry in advance?

 

Yes, you can either prepare the dough to the first stage and keep it in a ball in the fridge or roll it out into pie or tart cases and store it in the fridge from that stage for 3-4 days. I don’t recommend filling a pie or tart more than 2-3 hours in advance because the pastry will become too wet on the bottom. Keep a filled unbaked pie or tart in the fridge until ready to bake.

Can I make shortcrust pastry using a stand mixer?

 

Yes, simply add all of the ingredients then use the paddle attachment until it forms a dough. You need to tip it out and form the dough into a ball then wrap in plastic wrap and stick it in the fridge. 

Can I freeze sweet shortcrust pastry?

 

Absolutely, you can freeze prepared and unbaked shortcrust pastry. Make sure to wrap it tightly in plastic wrap and keep it in a sealed container. Thaw completely overnight in the fridge before using then roll out from chilled.

shortcrust tart

More Dessert Recipes: 

Chewy Chocolate Chip Cookies

Baklava

Knafeh

Almond Chocolate Covered Dates

If you’ve tried this Italian Jam Tart recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my  Facebook group where you can share a picture of the recipes that you’ve tried ? 

How to Make Apricot Jam Tart

Yield: 8-10

Apricot Jam Tart

This simple Apricot Jam Tart is made with a shortcrust pastry and jam. It includes a homemade short pastry as the base, a layer of jam spread on top, and finished with crunchy crumbles of more pastry spread on top. #jamrecipes #tartrecipe

A layer of apricot jam nestled between a perfect shortbread crust and a crunchy crumble topping of more shortbread pastry. This apricot jam tart is one of my best desserts ever!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 eggs
  • 1 whole lemon zest
  • 1/2 tsp vanilla extract
  • 2.5 cups flour
  • 2 tsp baking powder
  • 3/4 cup sugar
  • 1/2 cup softened butter (1 stick)- at room temperature
  • 1 jar (10 to 12 ounces) apricot jam or your choice of jam filling

Instructions

    1. Preheat oven to 375 F°.
    2. In a small bowl, combine dry ingredients; flour and baking powder.
    3. In a large bowl, whirl together eggs, lemon zest, vanilla and granulated sugar very well until light and fluffy.
    4. Add the dry ingredient mixture gradually and mix well.
    5. Add butter and knead with your hands until the dough comes together.
    6. Wrap in plastic and refrigerate for 30 minutes.
    7. Grease a 10-inch tart pan with baking spay.
    8. Remove dough from fridge and knead it a couple of times to soften it up again on a lightly floured surface.
    9. Roll and press two-thirds of dough onto the bottom of a greased tart pan.
    10. Prick the dough with a fork.
    11. Spread with jam on top (you might have to microwave your jam for 30 seconds if its not too soft).
    12. Crumble the remaining (one-third) dough over the jam using a grader.
    13. Bake for about 30 minutes or until golden brown. Cool completely in pan on a wire rack.
    14. Cut into pieces, serve and enjoy!

Recommended Products

The recommended products below are affiliate links to products I use and love!

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 299Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 187mgCarbohydrates: 47gFiber: 1gSugar: 22gProtein: 5g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

If you are on Tik Tok or instagram, then you probably saw the #minipancakecereal trend that was going on a few months ago! For anyone who hasn’t seen it yet, mini pancake cereal is bite-sized, tiny, cute pancakes eaten like cereal in a bowl with a spoon. I was fascinated when I first saw it, I knew I had to make some!

Mini Pancake Cereal

If you are debating whether to have cereal or pancakes for breakfast, try having both at the same time! Mini Pancake Cereal! Even though they take some time to prepare, I can guarantee, mini pancake cereal will become your new favorite breakfast!

The perfect Sunday breakfast. This mini pancake cereal recipe is bite-sized, tiny, cute pancakes eaten like cereal in a bowl with a spoon. #minipancakecerealtrend

If you are on Tik Tok or instagram, you have probably seen the #minipancakecereal trend that was going on a few months ago. For anyone who hasn’t seen it yet, mini pancake cereal is bite-sized, tiny, cute, pancakes eaten like cereal in a bowl with a spoon. I was fascinated when I first saw it. I knew I had to make some! My kids are now obsessed, they ask if they can have mini pancake cereal for lunch and dinner. Why not !? Breakfast for dinner is a thing too, right?

Mini Pancake Cereal Batter

While you can use any store pancake mix, I like to use this recipe to make mine because it has the perfect consistency for pipping small pancakes, not too thick and not too thin. After you make your pancake batter, transfer it to a squeeze bottle that has a small open top. This will help your pancakes come out as tiny as you want them to be.

Mini Pancake Cereal Topping

I like to top my mini pancake cereal with classic syrup, butter , white chocolate chips and a bunch of berries. However, I have seen some people pouring milk over these pancakes! This one is up to you! As long as you don’t put the milk in your bowl first, because that’s just crazy! Cereal first, milk next. No matter how you top these mini pancakes, you can’t go wrong. They are so good!

If you are on Tik Tok or instagram, then you probably saw the #minipancakecereal trend that was going on a few months ago! For anyone who hasn’t seen it yet, mini pancake cereal is bite-sized, tiny, cute pancakes eaten like cereal in a bowl with a spoon. I was fascinated when I first saw it, I knew I had to make some!

Items Needed to Make Mini Pancake Cereal?

You will need a:

Yield: 2 servings

Mini Pancake Cereal

Mini Pancake Cereal

The perfect Sunday breakfast. This mini pancake cereal is bite-sized, tiny, cute pancakes eaten like cereal in a bowl with a spoon.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup all purpose flour
  • 1 cup milk
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 tbsp lemon zest - optional

Instructions

    1. In the bowl of your food processor, mix egg, lemon zest, vanilla extract and sugar very well.
    2. Add milk and give a quick pulse.
    3. Sprinkle the flour and baking powder over the wet ingredients and mix until everything is blended together.
    4. Heat a medium, nonstick skillet over medium-high heat. Once hot, lightly grease skillet with cooking spray and reduce the heat to medium-low.
    5. Pour the pancake batter into the squeeze bottle with a small tip. mini pancake cereal
    6. Pip small dots of the pancake batter. Cook for 30 seconds or until each mini pancake starts to bubble. Use chopsticks to flip each pancake individually. Cook for 30 seconds, or until the bottom of each pancake is golden brown on both sides. mini pancake cereal
    7. Serve immediately with your favorite topping and enjoy!
If you try this mini pancake cereal recipe , feel free to leave a comment and a rating on how you liked it! And if you take a photo, then join my growing community on my new Facebook group and share your picture there!

Making Baklava from scratch is a snap. This Baklava recipe has the best sugar syrup recipe as well. #lebanesebaklavarecipe

Baklava

What is Baklava?

Baklava or Baklawa is a very popular dessert in Lebanon and the Middle Eastern countries. Lebanese Baklava is a delicious crisp phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture and topped with a simple syrup flavored with rose water. 

Every summer I travel to Lebanon and bring dozens of Lebanese Baklava back with me. Unfortunately, as I’m sure many of you have experienced, our plans were canceled thanks to the COVID pandemic. Since I couldn’t restock during my annual trip, I decided it was about time to make my own. I have to admit, this pastry baking thing was a real success.

I always thought that homemade Baklava was a big undertaking, but it was actually much easier than I expected.  This step-by-step baklava recipe will have you making homemade Baklava like a pro within no time!

Making Baklava from scratch is a snap. This Baklava recipe has the best sugar syrup recipe as well. #lebanesebaklavarecipe

What You Need to Make Baklava From Scratch?

  • Sugar Syrup: water, sugar, lemon juice and a scent of rose water.
  • Phyllo Dough: I find those at my local grocery store, in the frozen section.
  • Cinnamon Nut-Mixture: I like to use a mix of pistachio and walnuts together. But you can feel free to use a different combination of nuts.  Some people also use only walnuts, or only pistachios. baklava nut mixture

Layering Homemade Lebanese Baklava:

So here how the order of baklava layers actually goes:

8 butter brushed phyllo sheets,

3/4 cup nut mixture

5 buttered brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture

5 butter brushed phyllo sheets

3/4 cup nut mixture

8 butter brushed phyllo sheets

brush the very top layer with butter

Making Baklava from scratch is a snap. This Baklava recipe has the best sugar syrup recipe as well. #lebanesebaklavarecipe

Tips for Making Baklava:

  • Plan on making this baklawa ahead of time, you need to thaw the phyllo dough according to package, usually in the fridge overnight.
  • Always start this baklava recipe by making the sugar syrup, as you need to allow it to cool completely before pouring it on to your baked baklava.
  • Chop your nuts into coarse chunks, rather than fine pieces. This will give your homemade baklava a great texture.
  • Always keep your phyllo dough covered in a clean damp towel while assembling your baklava, as phyllo sheets they tend to dry quick.
  • Cut the assembled baklava into pieces before baking.
  • Add sugar syrup after baking, while it is still very hot.

Storing and freezing Homemade Baklava:

Store baklava in an airtight container in the fridge or at room temperature for up to two weeks. Lebanese baklawa is also freezes well. Place in freezer container and store in the freezer for up to 3 months. Let it thaw in the fridge overnight before serving.

More Middle Eastern Inspired Desserts?

Knafeh

Sfouf- Lebanese Cake

Milk Pudding- Mahalabia

If you’ve tried this popular Lebanese dessert or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried 🙂

How to Make Baklava- Baklawa?

Yield: 18-20 pieces

Baklava

Making Baklava from scratch is a snap. This Baklava recipe has the best sugar syrup recipe as well. #lebanesebaklavarecipe

Baklava is a delicious phyllo pastry made with layers of a sugary, cinnamon-spiced nut mixture, and is a very popular dessert in Middle Eastern countries.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For the baklava:

  • 1 pound of coarsely chopped walnuts or pistachios- about 4 cups (I like the combination of both together)
  • 1 pound of phyllo dough, thawed
  • 1 cup of unsalted butter, melted
  • 1 tsp ground cinnamon
  • Finely ground pistachios for garnish (optional)

For the syrup:

Instructions

    Make the Sugar Syrup: 

  1. In a small sauce pan, combine sugar and water over medium-high heat. Stir well until sugar dissolves.
  2. Bring mixture to a boil.
  3. Add lemon juice.
  4. Lower heat to medium-low and simmer for another 10 minutes.
  5. Remove the syrup from heat.
  6. Add rose water, if you'd like, give it a quick stir and set aside.
  7. Make the Nut Mixture:

    1. In your food processor, add your choice of nuts (I used 2 cups of pistachios and 2 cups of walnuts). Pulse a few times until nuts are coarsely chopped but not too fine.
    2. Transfer to a large mixing bowl, add cinnamon and combine well.

    To Prepare Baklava for Baking:

    1. Lightly grease a 9 x 13 baking tray and preheat the oven to 350 F.
    2. Roll out the Phyllo dough and cover with a damp towel to keep it from drying out. Don't soak your towel 🙂
    3. Trim phyllo dough to fit your baking sheet. I had to trim mine slightly. And remember to always cover phyllo dough back with a damp towel because they tend to try out quick.
    4. Place 8 phyllo sheets into your prepared baking sheet one at a time, brushing the top of each sheet with melted butter once it’s in the pan before adding the next one.
    5. Spread about 3/4 cup of the nut mixture over the butter brushed phyllo dough.
    6. Add another 5 sheets of phyllo,  brushing the top of each sheet with butter once it’s in the pan before adding the next one.
    7. Then spread another 3/4 cup of the nuts mixture. Repeat x 4. Finish off with 8 layers of butter brushed phyllo sheets. 
    8. Also Brush the top layer with butter.

So here how the order actually goes:

8 butter brushed phyllo sheets,

3/4 cup nut mixture

5 buttered brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture,

5 butter brushed phyllo sheets

3/4 cup nut mixture

5 butter brushed phyllo sheets

3/4 cup nut mixture

8 butter brushed phyllo sheets

brush the very top layer with butter

    7.  Cut your baklava by making evenly spaced diagonal strips starting from one corner of the tray. Then make another set of diagonal strips to form diamond pieces. Or get creative and cut it into whatever shape you want.

    8. Place the baking tray on the middle rack of your preheated oven.

    9. Bake for 50-60 minutes or until the top of baklava is golden brown.

    10. Spoon the cooled sugar syrup over the baklava right away. Try to cover all the diamond pieces evenly.

     11. Allow baklava to cool down before serving.

    12. Garnish with of chopped pistachios- If you'd like.

    13. Serve at room temperature and enjoy!

kunafa

Knafeh

What is Knafeh (Kanafa)?

Knafeh is popular Lebanese and Middle Eastern dessert made with a layer of shredded Phyllo dough, a layer of sweet cheese and a special knafeh filling mixture. Lebanese knafeh is then topped with a simple syrup, making a delicious savory and sweet dessert. It is also known as kanafa, kunafa, kanafeh or knafe.

kunafa

In Middle Eastern cuisine Knafeh is a traditional breakfast, much like waffles or pancakes in the US. This impressive dessert is best served hot or warm. Making knafeh looks more intimidating that it actually does. The hardest part about this recipe, is finding the ingredients, especially the phyllo dough. 

Lebanese Knafeh

Ingredients you Need to Make Lebanese Knafeh: 

Shredded Phyllo Dough:

Shredded phyllo dough can be found at any Middle Eastern store or you can order it online. Our local Middle Eastern store carries Ziyad Brand Kataifi. Shredded phyllo dough comes frozen or dried, both work for this recipe. If you buy the frozen one, make sure it’s completely thawed and at room temperature before using. Once it’s thawed, you can then break it up into smaller pieces by pulsing it a few times in your food processor.  

Cheese:

A mix of ricotta and mozzarella cheese.

Butter:

To mix it with shredded phyllo dough and create the knafeh crust. 

Milk:

To make the knafeh filling.

Sugar:

Few tablespoons to sweeten the filling mixture. 

Cream of wheat:

Or fine semolina flour, works as a thickener for the knafeh filling.

Simple syrup:

Can be easily made with sugar and water. I like to add rosewater and a slice of lemon for extra flavor. 

homemade knafeh

How to Make Lebanese Knafeh Recipe: 

  • Make the Sugar Syrup: The first step to making this knafeh recipe, starts with making this simple sugar syrup- combine sugar and water in a small saucepan and place on a medium high heat, mix well until sugar is well dissolved and bring mixture to a boil. Stir in lemon juice, reduce heat to medium low and simmer for 8-10 minutes. remove from heat, stir in rose water if you’d like and set aside to cool down. Sugar syrup needs to be completely cooled down before topping the knafeh. 
  • Prepare phyllo dough crust: Place thawed phyllo dough in a food processor to finely shred it into smaller pieces.  Transfer to a medium sized bowl, and mix with melted butter until all pieces are coated with butter.
  • Prepare the cheese Mixture: In a medium size bowl, mix together shredded mozzarella cheese and ricotta cheese. I like to shred my own mozzarella cheese, but you can use the already shredded mozzarella bag. Make sure they are not salted.
  •  Make the knafeh cheesecake Filling: In a small non-stick pan, over medium heat combine milk, cream of wheat or fine semolina and sugar, whisking constantly to work out any lumps. Bring mixture to a boil then simmer for 5 minutes and until the mixture thickens.

Assemble the Kanafa:  

  • Preheat oven to 375 F.
  • Coat the bottom of a 9-inch baking pan with baking spray.
  • Add a layer of the buttered shredded Phyllo dough to bottom of the pan, spread it firmly and evenly.

how to assemble the kunafa

  • Add a layer of the shredded mozzarella and ricotta cheese mixture.
  • Top the cheese with a layer of the knafeh filling.

assembly

  • Bake until bubbly and browned a little on the side and top- about 40 minutes. 
  • Remove pan from oven and wait a few minutes just until its comfortable to handle but still warm. 
  • Using a butter knife, scrape the sides of the knafeh, if they are sticking to the sides of the pan. 
  • Invert (you might need kitchen mittens) the pan into a serving plate. The shredded Phyllo dough will be the top of the Knafeh.

kanafa

  • Pour half of the cooled sugar syrup over the knafeh and garnish with crushed pistachios on top of the knafeh, if using. Reserve the rest the sugar syrup for serving with each piece on the side.
  • Enjoy!

knafeh

More Lebanese Desserts?

Lebanese Milk Pudding- Mahalabia

Baklava

Date Roll Cookies

Sfouf- Lebanese Cake

If you like this knafeh Lebanese style recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow me on my Instagram page for more recipes!

The Best Kanafeh Recipe: 

Yield: 8 servings

Knafeh

Lebanese dessert

Knafeh is a delicious Middle Eastern savory and sweet dessert.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 35 minutes

Ingredients

For Knafe Filling

For Rose water syrup

Instructions

Start by making the sugar syrup:

  1. In a small sauce pan, combine sugar and water over medium-high heat. Stir well.
  2. Bring mixture to a boil.
  3. Add lemon juice.
  4. Lower heat to medium low and simmer for another 10 minutes.
  5. Remove the syrup from the heat, add the rosewater, give it a quick stir.
  6. Set aside and let it completely cool down before topping your knafeh.

Get the Phyllo dough ready:

  1. Use a food processor to finely shred the Phyllo dough into smaller pieces. They will look about the size of vermicelli.
  2. Transfer to a medium sized bowl, and mix with melted butter until all pieces are coated with butter.


Make the Knafeh filling:

  1. In a small non-stick pan, over medium heat combine milk, cream of wheat and sugar, whisking constantly to work out any lumps.
  2. Cook for about 10 minutes, stirring frequently until you bring the mixture to a boil and until the mixture thickens. (Frequent stirring is essential to avoid the mixture from sticking to the bottom of the pan).
  3. Reduce heat to low and simmer for another 5 minutes.
  4. Set aside.

To get the Knafeh ready for baking:

    1. Preheat oven to 370 F.
    2. Coat the bottom of a 9-inch cheesecake springform pan with baking spray.
    3. Add the mixture of shredded Phyllo dough and butter to the bottom of the pan, spread it firmly and evenly.
    4. Add a layer of the shredded Mozzarella cheese.
    5. Top the pan with a layer of the knafeh mixture.
    6. Bake for 40 minutes. or until the sides are golden brown.
    7. Remove pan from oven and set aside until its comfortable to handle.

TO SERVE:

  1. Place a flat serving plate on top of the pan and using both hands flip the pan over onto the plate. Keep the pan in place upside down for a couple minutes to help keep the knafeh in shape.
  2. Then slowly start raising the pan to release the formed knafeh. The shredded Phyllo dough will be the top of the Kanafeh.
  3. Pour half of the cooled sugar syrup over the knafeh. Reserve the rest for serving with each piece.
  4. Garnish with crushed pistachios on top of the kanafeh, if using.
  5. Serve each Knafeh piece with the remaining sugar syrup on the side.
  6. Enjoy!

Recommended Products

The recommended products below are affiliate links to products I use and love!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 349Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 230mgCarbohydrates: 45gFiber: 1gSugar: 23gProtein: 10g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

“Majdool” dates work great for this almond chocolate covered dates recipe, as they tend to be soft and chewy. You can use normal dates if you prefer and they will still be great, but they just won’t be quite as soft.

Almond Chocolate Covered Dates

Almond chocolate covered dates is a super delicious and fun dessert that you can make in less than 20 minutes. Making this almond chocolate covered dates could not be any easier! Dates, almonds, chocolate chips, and boom you’re done!

If you’re looking for healthy-ish dessert ideas, this recipe is the perfect guilt-free indulgence!

“Mejdool” dates work great for this recipe, as they tend to be soft and chewy. You can use normal dates if you prefer and they will still be great, but they just won’t be quite as soft.

“Majdool” dates work great for this almond chocolate covered dates recipe, as they tend to be soft and chewy. You can use normal dates if you prefer and they will still be great, but they just won’t be quite as soft.

 

 

Yield: 2

Almond Chocolate Covered Dates

Almond chocolate covered dates is a super delicious and fun dessert that you can make in less than 20 minutes. Making those almond chocolate covered dates could not be any easier! Dates, almonds, chocolate chips, and boom you’re done!

Soft and chewy Healthy Almond chocolate covered dates Recipe!

Prep Time 10 minutes
Additional Time 5 minutes
Total Time 15 minutes

Ingredients

  • 6 Medjool dates
  • 1/3 cup almonds: 2-3 almonds per date, depending on size of date
  • 1/3 cup chocolate chips
  • 4 shredded almonds for topping

Instructions

    1. Cut the Medjool dates length-ways and remove pits.
    2. Replace pits with 2-3 almonds (use as many almonds as desired, this will vary based on size of date). Make sure the date is wrapped around the almonds tightly.
    3. Stick it in the freezer for 5 mins while you make the chocolate coating- This step is optional, however I think that it helps keep the dates dates nice and firm.
    4. Add the chocolate chips to a small microwave safe bowl.
    5. Microwave the chocolate chips for 30 seconds then take the bowl out and give it a stir.
    6. Place the bowl back in the microwave and cook for a additional 20 seconds or until the chocolate is melted.
    7. Dip the dates in the melted chocolate, and roll slowly until the top of each date is completely covered with chocolate.
    8. Place each chocolate covered date on a baking sheet covered with parchment paper.
    9. Sprinkle each date with shopped almond. I used a knife to thinly shred the almonds.
    10. Place the baking sheet in the fridge for at least 1 hour or until chocolate is firm.
    11. Store left over in the fridge.
    12. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 782Total Fat: 27gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 255mgCarbohydrates: 140gFiber: 17gSugar: 116gProtein: 14g
If you’re looking for healthy-ish dessert ideas, this almond chocolate covered dates recipe is the perfect guilt-free indulgence!

 

More easy dessert ideas? Check these out. 

No-Bake Cream Pie

Lotus Biscoff Cheesecake

No-Bake Chocolate Biscuit Cake

Looking for lotus biscoff recipes, then you will love this lotus biscoff cheesecake which is a no bake cheesecake recipe.

Lotus Biscoff Cheesecake

An easy, no-bake cheesecake recipe that is guaranteed to please! This no-bake Lotus Biscoff Cheesecake is lightly sweet and perfectly refreshing! Skip the oven and make yourself an easy and delicious cheesecake from scratch.

Lotus Biscoff Cheesecake

Lotus biscoff cheesecake is a no-bake cheesecake made with a biscoff biscuit base, followed by a layer of creamy cheesecake filling and then topped with a layer of melted lotus biscoff spread. This Lotus cheesecake is a perfect quick dessert to make, especially if your oven is crowded or if you simply don’t feel like baking! The hard part about this no-bake cheesecake is not going for seconds. This stuff is GOOD!

What is Lotus Biscoff Spread?

If you’ve never tried Biscoff spread, you are in for a TREAT! Biscoff cookie butter is a creamy, vegan, nut-free spread, made with Biscoff cookies that has the consistency of peanut butter. It tastes like gingerbread cookies pulverized into a thick and rich spread. Biscoff spread is available is most grocery stores- usually in the peanut butter aisle. I love anything with lotus biscoff, here are more recipes on the blog: No-Bake Biscoff Bars, and Biscoff Krispie Treats. YUM!

What YOU NEED TO MAKE LOTUS BISCOFF CHEESECAKE:

  • Lotus biscoff cookies: you will need about a total of 30 cookies, processed in your food processor. 
  • Unsalted melted butter: helps the crust come together.
  • Cream cheese: make sure it’s softened to room temperature and always use brick style cream cheese and not the spreadable kind.
  • Whipped cream: you can make your own homemade whipped cream, I find it convenient to use store bought whipped cream topping. Either is fine, you will need 8 oz, which is about 1 cup. 
  • Lotus biscoff spread: you will need a whole 14 oz jar: 1 cup of it goes for the filling and the rest goes on the cheesecake topping. I like to use the creamy biscoff spread instead of the crunchy one, so I can get a smooth topping for my cheesecake. 
Lotus biscoff cheesecake- The best light and easy no bake cheesecake recipe!

How to Make Lotus Biscoff Cheesecake:

First Start by making the crust: 

  • Coat a 10-inch springform pan with cooking spray and line it with a rounded parchment paper.
  • Using a food processor, pulse the lotus biscoff cookies into fine crumbs.
  • Add melted butter and pulse again until the mixture is evenly combined.
  • Reserve 1/3 of the mixture in a small bowl and refrigerate until ready to use for garnishing later.
  • Evenly spread the remaining crumb mixture to the prepared springform pan, then press with your hands or a flat-bottomed measuring cup.
  • Refrigerate while making the filling.

Make the biscoff cheesecake filling:

  • In the bowl of your stand mixer fitted with the paddle attachment, beat together the cream cheese and lotus biscoff spread until well combined and very smooth.
  • Add the whipped cream and beat some more.
  • Scrape the filling onto the cookie crust and spread into an even and smooth layer.
  • Cover tightly with plastic wrap and stick it in the freezer for 1-2 hours or in the fridge for 6 hours. 

TO SERVE:

  1. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cake off and transfer to a serving plate carefully.
  2. In a microwave safe bowl, heat the remaining Lotus Biscoff spread for about 50 seconds or until mixture is melted.
  3. Pour the melted Lotus Biscoff spread over chilled cheesecake, and spread into an even smooth layer using a butter knife.
  4. Garnish the surface of the cake with the 1/3 cup reserved crushed cookies around the edges.
  5. Serve cold with your favorite berries and enjoy!
Lotus biscoff cake

How Long Can You Keep a No Bake Cheesecake in the Fridge?

No-Bake Cheesecake will keep up to 5 days in the refrigerator. Be sure to either store it in an airtight container or to tightly wrap the springform pan in plastic wrap or foil when storing.

Also, I think that I should note that we can never get this cheesecake to last longer than 48 hours in our house!

Looking for more no-bake desserts? Here are some:

No Bake Jello Cheesecake

No-Bake Cream Pie

No-Bake Chocolate Biscuit Cake

Coconut Date Bars

Oat and Grain Bars

I’ve updated this recipe quiiiiteeee a few times, but that’s just because I have never been a fan of the pictures I have used. Here is the original picture. 

Looking for easy no bake cheese cake recipe, you will love this lotus biscoff cheesecake.

Now go make this delicious lotus biscoff cheesecake and let me know what you think in the comments below!

Yield: 12-14 pieces

Lotus Biscoff Cheesecake

No bake lotus cheesecake

A delicious No-Bake Biscoff Cheesecake, with a Lotus biscuit base, a creamy cheesecake filling, sprinkled with more biscuits and and a biscoff drizzle.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

For the crust

  • 30 Lotus Biscoff cookies
  • 6 tablespoons unsalted butter- melted

For the filling

For topping

  • 1/2 cup lotus biscoff spread- melted

Instructions

    TO MAKE THE CRUST:

  1. Coat a 10-inch springform pan with cooking spray and line it with a rounded parchment paper.
  2. Using a food processor, pulse the lotus biscoff cookies into fine crumbs.
  3. Add melted butter and pulse again until the mixture is evenly combined.
  4. Reserve 1/3 of the mixture in a small bowl and refrigerate until ready to use for garnishing later.
  5. Evenly spread the remaining crumb mixture to the prepared springform pan, then press with your hands or a flat-bottomed measuring cup.
  6. Refrigerate while making the filling.

TO MAKE THE FILLING:

  1. In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese and lotus biscoff spread until well combined.
  2. Add the whipped cream and beat some more until well combined and very smooth.
  3. Scrape the filling onto the cookie crust and spread into an even and smooth layer.
  4. Cover tightly with plastic wrap and stick it in the freezer for 1-2 hour only or up about 4-6 hours in the fridge, to let the filling harden a little.

TO SERVE:

  1. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cake off and transfer to a serving plate carefully.
  2. In a microwave safe bowl, heat the remaining lotus biscoff spread (1/2 cup) for about 50 seconds or until mixture is melted.
  3. Pour the melted biscoff spread over cheesecake, and spread into an even smooth layer using a butter knife.
  4. Garnish the cake with the 1/3 cup reserved crushed cookies around the edges.
  5. Serve with some berries and enjoy!
If you are looking for Easter treats, the you will love these Easter rice krispies - rice krispies nests.

Easter Rice Krispies Nests

Mini Cadbury eggs make this Easter Rice Krispies Nests recipe disappear in no time. These no bake treats never last long in our house.

If you are looking for Easter treats, the you will love these Easter rice krispies - rice krispies nests.

My boys love to help in the kitchen and rice Krispies treats is our to go-to recipe. This time, instead of making a square pan of rice Krispies treats, we decided to use a muffin pan to make individual little nests filled with mini chocolate candy eggs. These rice Krispies nests treats are perfect for Easter!

Rice Krispies Nests

While I love baking with my kids, sometimes it’s nice to have no-bake options available. These rice krispy treats are a fun Easter activity to keep the kids busy. Here are a few other recipes on the blog, I usually prepare with my kids; No Bake Chocolate Biscuit Cake, Coconut Date Bars, and Oat and Grain Bars.

If you are looking for kids Easter activities and easy Easter treats, the you will love these Easter rice krispienests

You’ll Need a Few Ingredients:

(Full recipe with a printable option in recipe card below)

How to make Easter Rice Krispies Treats:

  • Coat a 12-cup muffin baking tray with baking spray.
  • Melt the butter and marshmallows in a large saucepan until they are melted and creamy.
  • Stir in the rice cereal until completely coated.
  • Scoop about 1/4 cup of the rice Krispies into the prepared cupcake tray.
  • Press lightly in the center to form a nest.
  • Allow the Rice Krispies cups to set and harden before popping them out of the cupcake tray.
  • Fill the nests with Cadbury mini eggs.
Cadbury mini eggs treats
Easter egg nests rice krispies- rice krispies recipes.

Tips for the Best Rice Krispies Treats:

  •  I like to use a little less cereal in my recipe because the treats are softer and chewier this way.
  • Wet your hands with water just a little when forming the nests, to avoid the rice Krispy mixture from sticking to your hands too much.

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Yield: 12

Easter Rice Krispies Nests

Easter egg nests rice krispies- rice krispies recipes.

The perfect no-bake Easter treat are these rice krispies nests!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1- 10 oz bag of mini marshmallows (4 cups)
  • 1/4 cup unsalted butter
  • 4.5 cups rice cereal
  • 1 cup mini cadbury eggs

Instructions

    1. Coat a 12-cup muffin tray with baking spray.
    2. In a large pot, melt the butter over medium heat. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.
    3. Add the rice cereal, folding it into the marshmallow mixture until all of the cereal is incorporated. Make sure each piece of cereal is coated with the marshmallow mixture.
    4. Remove from heat and let it cool just until safe to handle.
    5. Wet your hands and scoop about 1/4 cup portions of the Rice Krispies into the prepared muffin tray.
    6. Press the Rice Krispies into a cup shape.
    7. Allow the Rice Krispies cups to set and harden for 20- 30 minutes before popping them out of the muffin tray.
    8. Fill each nest with treats. We used mini eggs but Easter M&M's or any type of candy will do the job 🙂

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 139Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 112mgCarbohydrates: 42gFiber: 0gSugar: 26gProtein: 2g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Lebanese date cookies- date roll cookies- kaak b tamer.

Date Roll Cookies

I love to make these Date Roll Cookies because they are fun to prepare and full of naturally sweet dates. So, if you are looking for desserts with dates, then you will love this simple Middle Eastern inspired date cookies recipe. I guarantee your family will be gobbling them up in no time!

Using dates in desserts is always a good idea. I love to make these date roll cookies because they are fun to prepare! I prefer to use already made date paste, which can be found at your local middle eastern grocery store, because it saves so much time.  You can also make you're own date paste which is a mixture of whole pitted dates and little bit of butter and water, pulsed in a food processor until it forms a thick paste.

Lebanese Date Cookies

I copied this Lebanese date roll cookies recipe from my mom’s old recipe book. These cookies are one of the many cookies she would make all year round. I made a batch of these cookies today! It’s funny how the taste of something can evoke such strong memories. They were absolutely delicious and I’m so thankful my mom kept a diary for all her amazing Lebanese recipes! 

Lebanese date cookies- date roll cookies- kaak b tamer.

 

Date Filling for these Rolled Date Cookies Recipe: 

I find it convenient to use store bought date paste  for stuffing these date filled cookies because it saves so much time. You can find date paste at your local Middle Eastern grocery store. You can also make you’re own homemade date paste. 

How to Make Homemade Date Paste:

  • In the bowl of your food processor fitted with an “S” blade, combine 1 pound of Mejdool pitted dates and 3 tablespoons of water. You can replace water with rose water for extra flavor. 
  • Process until very smooth, scraping down the bowl to make sure all of the dates are incorporated.
  • You add in some crushed nuts such as walnuts or almonds and pulse some more, if the date mixture did not hold its shape. 

What You Need to Make Lebanese Date Filled Cookies:

  • Table cream: which a little lighter than heavy cream and thicker in texture. 

  • Unsalted butter – Melted

  • All purpose flour 

  • Sugar: Little sugar for the dough, cause these cookies are naturally sweetened with dates. 

  • Date paste 

Date recipes mejdool

How to Make Date Filled Cookies: 

  • Grease a a baking sheet with baking/cooking spray and set aside. 
  • Prepare the dates: Take about one teaspoon of the date paste, shape into a ball then roll it into a long rope. Repeat for the rest of your date mixture. You want it to to be a little shorter than the diameter of the round dough. Set aside.
  • On a lightly floured counter top or your working area, roll the dough until thin about 1/2 an inch thick.
  • Use a 3 inch diameter circle cutter to cut out the dough into circles (I use a water glass cup).

  • Add the rolled date paste into the center of each round cut dough.  

  • Roll into a cylinder shape.

  • Place the date rolls on your prepared baking tray. 

date rolls recipe- date filled dates placed on a baking sheet.

  • Bake for 15-20 mins or until bottom of cookies are golden.
  • Allow to cool then serve and enjoy!

Date filled cookies- Lebanese date pastries.

More Lebanese Dessert Recipes: 

Sfouf- Lebanese Cake

Baklava

Namoura- Lebanese Semolina Cake

Mahalabia- Lebanese Milk Pudding

Knafeh

If you make this easy Lebanese date Roll Cookies Recipe or any other recipe on the Salt and Sweet Kitchen, the don’t forget to rate and leave me a review below. I would love to know how it turned out for you!

Lebanese Date Roll Cookies

Yield: 30 cookies

Date Roll Cookies

Date Roll Cookies

A simple Lebanese inspired date filled cookies recipe.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

Instructions

To make the dough:

  1. In a large bowl add melted butter (cooled down), sugar, flour and table cream.
  2. Mix well with your hand until all the ingredients are blended together.
  3. Form the dough into a firm ball and set aside.

To prepare the filling:

  1. Take about 1 teaspoon of date paste and roll it into a small roll (about 2 inches). Repeat the process for all the date paste and set aside.
  2. Preheat your oven to heat the oven to 350 ° F and lightly spray your baking tray lined with parchment paper with baking spray.
  3. On a lightly floured counter top or your working area, roll the dough until thin about 1/2 an inch thick.
  4. Cut into rounds, use a 3 inch diameter circle cutter to cut out the dough into circles. A glass cup works great too.
  5. Add a rolled date paste into the center of each round cut dough and roll them into a cylinder shape.
  6. Place the date rolls on your prepared baking tray.
  7. Bake for 15-20 mins or until bottom of cookies is golden.
  8. Allow to cool then serve and enjoy! 🙂

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 2mgCarbohydrates: 24gFiber: 2gSugar: 11gProtein: 2g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


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