The nostalgia trend is taking over the confectioneries and bakeries Israel today

Every year after the Tishrei holidays, the memory sends me to the neighborhood's old confectionery.

Pivko, the elderly confectioner, was marvelous at classic Viennese dough work, wrapping Eastern European yeast braids and sprinkling simple streusel crumbs on plump rolls.

Recently, bakeries, confectioneries and cafes have begun a new phase with a wink to baking of yesteryear and for me this is an opportunity to return to recipes that remind me of forgetfulness.

apple strudel

Ingredients (for one strudel): For the

√ 6 thawed filo leaves in the fridge overnight

√ 1/2 cup ground bleached almonds

√ 1/2 cup sugar

√ 1/2 teaspoon cinnamon

√ 50 grams melted butter for the

√ 5 peeled and diced granny Smith apples Small

√ 25 grams butter

√ 1/3 cup sugar

√ Lemon zest to taste

√ 1 teaspoon ground cinnamon

√ 1 teaspoon extract or vanilla puree

To serve:

√ Powdered sugar

Preparation instructions:

1. Cook apples, butter, sugar, lemon zest and cinnamon.

Stir until all the liquids are reduced.

Remove and cool.

Add vanilla and mix.

2. Mix the ground almonds, sugar and cinnamon in a bowl.

3. Slice a leaf and brush well with the melted butter.

Sprinkle with 2 tablespoons of the almond and sugar mixture.

Repeat the operation.

Arrange the apple filling in a straight line on the wide part of the dough.

Roll while kneading the dough and filling into a roll (carefully!) And transfer to a pan lined with baking paper.

5. Brush the strudel with the melted butter.

6. Transfer to a preheated oven at 180 degrees for about 25 minutes, until the dough is golden.

Serve hot with ice cream or whipped cream or at room temperature with powdered sugar on top.

Apple strudel, Photo: Liron Almog

Pressburger

For dough (2 cakes):

√ 2 cups flour

√ 1 tablespoon dry yeast

√ 1/3 cup powdered sugar

√ 1 teaspoon vanilla extract or vanilla puree

√ 1/3 cup sweet cream

√ 1 egg

√ 2 tablespoons cold water

For the poppy and almond filling:

√ 1/3 cup sugar

√ 1/2 cup milk

√ 2 tablespoons honey

√ 40 grams butter

√ 250 grams fresh poppy seeds, ground in place

√ 1 egg M

√ 1/2 cup ground almonds

√ 1 egg for brushing

√ Powdered sugar For decoration

Preparation instructions:

1. In a mixer bowl with a kneading hook put all the dough ingredients and put for 10-8 minutes. Take out, put a little and form a smooth dough ball. Place in a lightly greased bowl, wrap in cling film or a towel. Refrigerate for 45-30 minutes.

Stuffing: Cook in a medium saucepan over a low flame, sugar, milk, honey and butter and bring to a boil. Cook for a few more minutes so that the liquids evaporate slightly.

3. Add the poppy seeds and stir. Remove from the heat, add almonds and continue to stir for another 2 minutes.

4. Add egg and mix well until absorbed. Refrigerate for at least 30 minutes (and possibly overnight).

5. Divide the dough in half and roll each piece into a rectangle 1/2 cm thick and the width of your English cake pan, and no more.

6. Place the stuffing in the center of each dough rectangle.

Fold one side over the stuffing and close with the other side.

Fold the edges of the dough so that they seal the filling.

Turn the cake into an English cake pan lined with baking paper so that the dough seam is at the bottom.

Cover and let the dough rest for 30 minutes.

7. Peel the egg and generously brush the cakes.

Bake in a preheated oven at 180 degrees for 30 minutes or until the cakes are golden.

9. When the cakes are cool, dust with powdered sugar.

Pressburger, Photo: Liron Almog

Your foot

For the dough (24 snails):

√ 500 grams of white flour

√ 1 bag of dry yeast

√ 1 of each sweet cream for cooking (15%)

√ 1/4 cup of Demerara sugar

√ 75 grams of soft butter

√ 1 beaten egg

For the filling:

√ 1 cup of chocolate spread you like

√ 4 tablespoons cocoa powder

√ 2 teaspoons cinnamon

For the syrup:

√ 1/3 cup water

√ 1/4 cup sugar

√ 1/2 teaspoon vanilla powder

Preparation instructions:

1. Put all the ingredients except the egg.

Grease and swell for about two hours.

2. Cross the dough and roll each piece into a rectangular sheet 1/2 cm thick.

3. Spread chocolate and dust with cocoa and cinnamon. Fold the dough in half so that the long side closes on its counterpart. Roll gently until the filling is visible through the dough.

4. With a sharp knife Cut triangles with a base of 7 cm.

Roll from one end of the base to the opposite end at the top.

5. Place covered in a baking pan lined with baking paper to rise for about 40 minutes.

6. Brush with egg and bake in a preheated oven at 180 degrees for 15 minutes, until golden.

7. Meanwhile: Cook the syrup ingredients until the liquids are reduced to a thick syrup, but not too much.

8. As soon as you remove the rug from the oven, brush them with the hot syrup.

Rogelach, Photo: Liron Almog