The intense flavours of the filling pair perfectly with the rich egg dough. A perfect centrepiece bread for a friendly, relaxed holiday get-together.
These bite-size buttons make perfect gifts for crafters. Simply fill a small jar with the colourful cookies and top it off with a festive ribbon and handwritten label.
Resembling snowy holly berries, the sugared cranberries add a wintery touch. They take 12 hours to soak, so be sure to start them a day ahead.
Barbara Reiss, husband, Ed, and daughter, Pam, are the owners and operators of Desserts Plus, a popular restaurant and catering firm in Winnipeg. Here they share a favourite Rosh Hashanah dessert, which we've adapted slightly for the home kitchen. This impressive torte has the winning combination of hazelnut, chocolate and coffee and goes well with a dairy lunch or dinner.
You can make the custard and cake for this shaggy white-on-white dream two days ahead and assemble the final product at your leisure. Just don't throw away the egg whites — you'll need them for the buttercream!
Moist, almond-flavoured sponge with a tangy layer of jam and soft, buttery pastry makes this traditional tart a wonderful treat served warm or cold.
Some say the Bakewell tart (or pudding, to give it its original name) was created by accident when, in 1820, a cook poured egg mixture on top of jam, making a tart instead of a pudding. However, other sources say it hails from a 15th-century dish called "flathon," which was either a rich custard over a candied-fruit base, or made with ground almonds, sugar and spice. In its birthplace, Bakewell, you'll still find it sold under the name "pudding."
Profiteroles, or cream puffs, are light, egg-rich French pastries that puff up beautifully in the oven. Use large piping bags to pipe the pastry and the cream.
Although this meat lover's pie filling would make an endlessly satisfying meal on its own, mounding it between two flaky pie crusts brings it to a new level of deliciousness. Serve with a lemony salad.
