Baba dough variations

Baba dough variations

By
From
Cooking from the Heart
Photographer
Mark Roper

You can also shape the babas and the following pastries into cigars instead of pinwheels. Or try crescents: roll the dough and cut out round discs 7–10 cm in diameter. Place 1–2 teaspoons of filling in the centre and fold the dough over into crescents. Pinch all along the pastry edges to seal, then cut with a pastry cutter.

Loze (almond-filled pastries)

Ingredients

Quantity Ingredient
500g ground almonds
1 teaspoon vanilla essence
1/2-1 teaspoon cardamom seeds
1/2-1 cup sugar, (depending on your taste)

Method

  1. Mix all of the ingredients in a bowl until well combined.

Coconut-filled pastry

Ingredients

Quantity Ingredient
500g shredded coconut
2 teaspoons vanilla essence
1/4 teaspoon rose essence, (optional)
1 cup sugar

Method

  1. Mix all of the ingredients in a bowl until well combined.

Mahaboose (cheese puff)

Ingredients

Quantity Ingredient
500g shredded cheddar or other hard cheese; haloumi can also be used
3-4 eggs, beaten
1 teaspoon baking powder

Method

  1. Mix all of the ingredients in a bowl until well combined.

Kaka

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Add 1 tablespoon sesame seeds and 3 tablespoons ground cumin to the dough mixture. Roll the dough into thin strands, then shape them into small circles similar to a pretzel, pinching the ends together.
Tags:
Jewish
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