The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 30-32 pieces.

150 g. but­ter or mar­garine

1 Tbsp. canola oil

2 Tbsp. pow­dered sugar

2 pack­ets vanilla sugar

2 cups flour, sifted

¼ to ½ cup wa­ter (or more if needed) 5-6 slices of red, pink or white ra­hat lokum


½ cup pow­dered sugar

In a mixer, blend the but­ter with the oil, pow­dered sugar and vanilla sugar. Grad­u­ally add the flour and wa­ter and mix un­til the dough falls away from the side of the bowl. Al­ter­na­tively, you can mix by hand. Cover with plas­tic wrap and store in the fridge for an hour.

Cut the ra­hat lokum into 32 or 33 slices and sprin­kle with pow­dered sugar. Place on a serv­ing tray.

Flour your work sur­face and split the dough into 2 sec­tions. Roll out one sec­tion un­til it’s ½-cm. thick. Cut out small tri­an­gles. On the wide end of each tri­an­gle, place a slice of ra­hat lokum and roll it up. Pre­pare all of the tri­an­gles in the same fash­ion.

Ar­range the cook­ies on a bak­ing tray cov­ered with bak­ing pa­per and bake in an oven that has been pre­heated to 180°C for 20 min­utes. Sprin­kle with pow­dered sugar and let cool.

Level of dif­fi­culty: Medium. Time: 2 hours. Sta­tus: Dairy or pareve.

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