Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg yolk
- 1/4 cup water
- 1/2 cup chopped pitted dates
- Powdered sugar for dusting
Special equipment needed:
- Mixing bowl
- Electric mixer
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, sugar, and salt.
3. Add the softened butter and mix with an electric mixer until the mixture becomes crumbly.
4. Add the egg yolk and water, and mix until the dough comes together.
5. Add the chopped dates and mix until evenly distributed.
6. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
7. Cut the dough into small rectangles or diamond shapes.
8. Place the cut-out dough pieces on the prepared baking sheet.
9. Bake for 15-18 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool for a few minutes.
11. Dust with powdered sugar before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Temperature:
350°F
Serving size:
Makes about 24 pieces
Nutritional information:
Calories per serving: 80
Total fat: 4g
Saturated fat: 2.5g
Cholesterol: 20mg
Sodium: 25mg
Total carbohydrates: 10g
Dietary fiber: 0g
Sugars: 5g
Protein: 1g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Chopped figs or raisins can be substituted for chopped dates.
Variations:
- Add a pinch of cinnamon or nutmeg to the dough for added flavor.
- Drizzle melted chocolate over the cooled kichel for a decadent twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before mixing with the dry ingredients.
- Use a sharp knife or pizza cutter to cut the dough into shapes.
- Dust the kichel with powdered sugar while they are still slightly warm for better adherence.
Storage instructions:
Store the cooled kichel in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Place the kichel on a baking sheet and warm in a 350°F oven for 5-7 minutes before serving.
Presentation ideas:
Arrange the kichel on a platter and dust with powdered sugar. Serve with tea or coffee.
Garnishes:
Sprinkle chopped nuts or dried fruit over the kichel for added texture and flavor.
Pairings:
Serve with a hot cup of tea or coffee.
Suggested side dishes:
These sweet treats are perfect on their own, but can also be served with fresh fruit or a cheese platter.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes workable.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the kichel in an airtight container to prevent contamination.
Food history:
Kichel is a traditional Jewish pastry that is often served during holidays and celebrations.
Flavor profiles:
The kichel has a buttery and slightly sweet flavor, with bursts of chewy dates throughout.
Serving suggestions:
Serve the kichel as a sweet treat after a meal or as a snack with tea or coffee.
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Taste: Sweet, Nutty, Chewy, Caramelized