Halva roll recipe from Emma's grandmother. What can be prepared from halva? Halva Dishes: Recipes

The first liquid components are loaded into the bread machine for making rich yeast dough: milk, butter, egg (stir the egg). Then dry ingredients are loaded: flour, sugar, vanilla sugar, salt and yeast on top. Set the bread maker to the mode appropriate for kneading yeast dough. I have this mode "Kneading the dough", it takes 1 hour and 30 minutes. At the beginning of kneading, it is recommended to keep an eye on the dough to form elastic, as you can make adjustments and add flour or milk, after which it will be very difficult.

*To knead the dough by hand: Pour the yeast into warm milk with 1 teaspoon of sugar. Let stand until foam forms. Beat the eggs with the remaining sugar, vanilla sugar and add to the yeast mixture. Mix flour with salt. Add milk with yeast and egg, mix. Gradually add the melted butter and knead the elastic dough. Roll out the finished dough into a rectangular sheet about 5-7 mm thick. Distribute halva over the surface of the dough (I rubbed it on a coarse grater).

Roll lengthwise into a tight roll. Cut the roll with halva across into pieces 4-5 cm wide.

Grease a baking sheet with vegetable oil and lay out the rolls, cover with a towel and let them rise further (while the oven is heating up). Brush the risen buns with the beaten egg. Bake in a preheated oven at 180 degrees for about 20 minutes.

You have a piece of halva lying around at home, but you don’t know what to do with it? Make a cupcake, cake, mannik or coffee with it. See the article for the recipe.

Oh, this halva, a delicacy loved by many! Halva is hearty, tasty, fragrant - a wonderful dessert for tea or a snack. Halva is different:

• with nuts
• with seeds
• with vegetables
• with fruits

Whatever the halva, almost everyone loves it!

Coffee with halva - latte: recipe

The original drink recipe is coffee with the addition of halva. You probably haven't tried this yet. The recipe is interesting for its simplicity of preparation and unusual taste.

Ingredients:

• freshly brewed coffee - 200 ml
• full fat milk - 220 ml
• halva - 70 g
• sugar or honey - to taste

Cooking:

• Milk (150 ml) beat together with 60 g of halva with a blender
• Pour the liquid mass into a Turk or saucepan, bring to a boil, while continuing to stir with a spoon or whisk
• Remaining milk (70 ml) froth in a blender or French press
• Pour coffee into a mug, add a sweetener to taste, then pour a mass of heated milk with halva, foam on top
• If desired, latte can be sprinkled with the previously left halva or grated chocolate

Latte with halva - a pleasant warming drink

Take note! Such coffee can be prepared not only with cow's milk, but also with almond or soy milk. The nutty taste of milk goes well with the taste of halva seeds.

Bird's milk cake with halva: recipe

Traditional cake Bird's milk is prepared with everything:

• agar-agar
• lemon cream
• milk chocolate
• bitter chocolate
• fruits
• berries

And with halva, you can also make a bird's milk cake.

Bird's milk cake can be decorated with confetti or stars

Dough Ingredients:

• wheat flour - 180 g
• sugar - 120 g
• butter soft butter - 113 g
• eggs - 1 pc or 40 g
• vanillin - 1 g

Soufflé Ingredients:

• food gelatin - 23 g
• sugar - 350 g
• water - 160 g
• soft butter - 200 g
• halva - 60 g
• lemon juice - 30 g
• salt - 3 g
• egg white - 50 g

Glaze Ingredients:

• dark chocolate without nuts - 100 g
• vegetable oil - 25 g

Test preparation:

• Sift the flour so that it does not lie in lumps.
• Beat the eggs into the softened butter in advance, add sugar, beat the mass with a mixer or blender
• After the egg-butter mixture with sugar becomes very fluffy, gradually add flour and mix
• Ready to roll well with a rolling pin and put in a greased (buttered) mold
• Bake 12 minutes at 220 degrees
• Cut the cooled shortbread dough into 2 identical cakes

Soufflé preparation:

• Pour gelatin with cool water for 12 minutes
• Now you need to prepare the "cream": for this you need to beat the butter with condensed milk, gradually adding the latter in a stream
• In the "cream" add finely chopped halva and lemon juice
• For syrup, you need to pour sugar into the water, start cooking until the sugar is completely dissolved, then bring the sweet mixture to a boil and cook for about 5-7 minutes
• Cool the proteins in the refrigerator, then beat them with the addition of citric acid or lemon juice until a strong fluffy foam
• Pour sugar syrup into the protein mass in a thin stream, without ceasing to beat everything. This is necessary so that the protein does not fall off. The mass should become as viscous as caramel
• Melt the gelatin in a saucepan, microwave or in a water bath, add 1-2 tablespoons of the previously obtained caramel, mix
• Add all the gelatin to the caramel, mix
• Add "cream" with halva there, mix

Glaze preparation:

• Melt chocolate any way you like
• Mix it with vegetable oil so that there is no delamination

Cake preparation:

• Pour the first layer into a cheesecake tin.
• Put the soufflé on the cake, cover with another cake on top
• If the soufflé is still left, put it on top
• Remove the cake to cool and set in the refrigerator
• Once the soufflé has hardened, drizzle with glaze and put back in the fridge.

Cake Bird's milk with halva can be decorated with flowers from cream or mastic

Cake Slavyanka with halva: recipe according to GOST

Slavyanka cake consists of several biscuit cakes, generously smeared with cream and sprinkled with biscuit crumbs.

The most important thing in such cakes is to properly bake the biscuit itself. The cream is prepared very simply, usually there are no problems with it.

Dough Ingredients:

• wheat flour - 180 g
• sugar - 180 g
• eggs - 5 pcs., or 200 g

Cream Ingredients:

• soft butter - 250 g
• condensed milk with sugar - 200 g
• powdered sugar - 10 g
• halva - 100 g
• yolk - 1 pc., or 20 g

Test preparation:

• Sift the flour through a fine sieve so that there are no lumps or impurities.
• Separate the whites from the yolks. Make sure that the yolks do not get into the whites, otherwise the whites will not whip
• Add half the sugar to the yolks and beat until the yolks are milky white.
• Proteins begin to beat with a mixer, adding half of the remaining sugar. After a couple of minutes, add the remaining sugar. Beat until firm peaks
• Pour the whites to the yolks, gently mix from the bottom up with a spatula, without changing direction (left to right or right to left)
• Now immediately pour all the flour into the egg mixture, also gently mixing with a spatula. This procedure must be carried out quickly and carefully so as not to tighten the flour.
• Pour the dough into the mold, after lubricating it with oil, bake until cooked at a temperature of 200 degrees. Ready biscuit or not check with a toothpick. If it is dry, the biscuit is ready.
• After baking, remove the biscuit from the mold, let it cool completely and cut into 2 layers of the same thickness.
• Cut the sides of both layers and grate into crumbs

Cream preparation:

• Beat good quality soft butter with a mixer until it begins to increase in size.
• After that, add powdered sugar, crushed into crumbs of halva, the yolk gradually, pour in the condensed milk with sugar in a thin stream, without ceasing to beat

Cake preparation:

• Lubricate each cake with cream, connect them together
• Apply the cream on the top layer, sides, spread evenly
• Sprinkle top with biscuit crumbs
• Place in the fridge to let the cream harden and the biscuit soak in the cream and become slightly damp.

Cake with halva Slavyanka

How to make cream with halva for a cake

Cream with halva has a special aroma. It's slightly fatter than regular buttercream, but also more delicious.

Such a cream is suitable both for a layer of cakes and pastries, and for decorating them. It keeps its shape well, subject to temperature conditions, does not flow. With it, you can easily create roses, turrets, patterns on the cake.

Ingredients:

• butter soft butter - 300 g
• powdered sugar - 300 g (you may need a little more, or a little less)
• halva - 70 g
• condensed milk with sugar - 100 g
• vanillin - 1 g

Cooking:

• Pass halva through a meat grinder, finely chop with a knife or grind in a blender
• Beat the butter with a mixer until it doubles in volume.
• Then gradually add the powdered sugar, beating constantly.
• Next, add condensed milk in several stages, while not ceasing to beat
• The next step is to add crushed halva and vanilla, beat for the last time

Cream with halva for a layer of Medovik cake

Halva boilies: recipe

Boilies are not a dish, they are bait for fish, mainly for carps. But you can cook it from halva and semolina. If you are a great fishing lover, take note of this recipe!

Ingredients:

• halva - 120 g
• egg - 40 g or 1 pc.
• semolina - 75 g
• cornmeal - 80 g
• poppy - optional

Cooking:

• Grind halva into crumbs using a blender, kitchen knife, food processor or meat grinder
• Beat the egg lightly so that the yolk mixes with the protein into a more or less homogeneous mass.
• Combine flour, semolina, halva and egg, knead the dough
• You can add poppy seeds directly to the finished dough
• Now cut the dough into several identical pieces, roll each piece into a tube, cut into small pieces and roll each piece into a ball
• Now these balls need to be welded. To do this, place them in a colander or a metal sieve, and lower the sieve into boiling water. Cook no more than 5 minutes
• Take out the boilies and dry them on a towel
• Store in the freezer

Moldavian halva roll: recipe

Roll in Moldavian is called vertuta. Usually it is cooked with cottage cheese, cheese (brynza), potatoes, greens. But even with a sweet filling, the vertut diverges with a bang!

Dough Ingredients:

• wheat flour - 350 g
• egg - 2 pcs. or 80 g
• melted butter - 20 g
• water - 120 g
• vegetable oil - 20 g

Filling Ingredients:

• halva - 300-400 g
• sour cream - 100 g

Test preparation:

• Sift the flour from impurities on the table, form a slide, make a hole in it and drive in an egg and water with vegetable oil
• Knead the elastic dough, constantly stretching it and greasing it with melted butter.

Filling preparation:

• Grind halva with sour cream or beat in a blender

Roll preparation:

• Put the stuffing on the dough spread with your hands, wrap it like a strudel in a roll. The dough can tear, so you need to do this very carefully.
• Roll the roll into a spiral, brush with egg and put in a mold or on a baking sheet greased with butter
• Bake until ready in the oven

Recipe for cookies with halva

Crumbly shortcrust pastry with halva is a great find for housewives. The pleasant texture of the dough is emphasized by the consistency of halva, its unique aroma.

Ingredients:

• flour - 220 g
• soft butter - 150 g
• halva - 150 g
• salt - 1 tsp
• baking powder - 1 tsp
• eggs - 1 pc. or 40 g

Cooking:

• Beat soft butter at room temperature with a blender or mixer until airy.
• Add the egg to the butter, beat again until the mass becomes homogeneous.
• Then add halva, crushed to a crumb state, to the butter-egg mixture, knead
• Now add the sifted flour, knead the elastic dough
• Shape into balls and bake for less than 20 minutes in the oven

round cookies with halva

Important! You can not knead the shortbread dough for a long time, otherwise the butter may melt and the cookies will delaminate or not work at all.

Pie with halva, recipe

This cake is perfect for a festive table or a modest home dinner. Experienced housewives will prepare such a pie at the level of intuition, because the recipe is extremely simple.

Dough Ingredients:

• wheat flour of the highest grade - 310 g
• sugar 120 g
• butter - 200 g
• yeast - 20 g
• eggs - 20 g
• baking powder - 1 tsp
• salt - 1 tsp
• sour cream - 100 g

Filling Ingredients:

• halva - 300 g
• honey - 100 g
• high-fat cream (the fattest) - 150 g
• nuts (almonds, walnuts or peanuts) - 120 g
• egg - 20 g
• corn starch - 5-7 g

Test preparation:

• Make sweet warm water, add yeast there. Leave out for 15-20 minutes
• Mix all wet ingredients separately, dry ingredients separately.
• Add yeast diluted in water to liquid, mix
• Now gradually add the dry mixture (flour, sugar, salt, baking powder), carefully knead the elastic dough. The dough will be elastic if you did everything in the right sequence.
• Set the dough aside for 15-20 minutes, during which time you can prepare the filling
• Preheat oven to 200 degrees
• Roll out the dough into 2 layers, put the first layer on a greased baking sheet, top with the filling and the second layer. Pinch the edges, brush with egg or sugar water, put in the oven for 25 minutes

Filling preparation:

• Mix halva with honey, grind to crumbs
• Add nuts, cream, eggs, starch crushed in advance, mix
• You can add sugar if you think the filling is not very sweet

pie with halva in the oven

How to cook buns with halva?

For those who are tired of buns with marzipan, chocolate, lemon and raisins, there is a recipe for very tender halva buns. Do not be lazy and be sure to cook this dish to please guests, family and work colleagues.

Dough Ingredients:

• flour - 250 g
• eggs - 80 g or 2 pcs.
• soft butter - 180 g
• sugar - 100 g
• baking powder 1 tsp
• salt - 1 tsp
• milk, if the dough is dry

Filling Ingredients:

• halva - 250 g
• fat cream - 100 g
• honey - 70 g
• spices (cinnamon, cloves, cardamom, vanillin) - optional
• nuts - optional

Filling preparation:

• Halva cut, put in a blender, all other ingredients are there, mix
• If low sugar, sweeten

Cooking buns:

• Mix all liquid ingredients with a mixer or a blender with a special nozzle, add salt, sugar, beat again until the sugar is completely dissolved
• Now, separately in a bowl, mix the baking powder and flour, sift, pour in portions to the liquid ingredients
• Knead the dough very well, at the end it should turn out to be homogeneous, soft, without lumps of unmixed flour.
• Now roll out the dough on a table dusted with flour in a thin layer, it is desirable that the rolled out dough has the shape of a rectangle.
• Now spread the filling of halva, honey, cream and other ingredients on the whole dough, roll up
• Cut the roll into pieces
• Brush each piece with the egg mixture and place on a baking sheet.
• Bake until ready

Cupcake with halva: recipe

Cupcake with halva is an alternative for any cupcake for tea. It turns out sweet, but not cloying. Even beginners can handle the recipe

Ingredients:

• wheat flour - 180 g
• eggs - 120 g or 3 pcs.
• sugar - 100 g
• fat sour cream - 100 g
• refined sunflower oil - 100 g
• cocoa powder - 30 g
• salt - 3-4 g
• halva - 120-150 g

Cooking:

• Beat eggs with sugar and salt
• Pour sour cream, refined vegetable oil into the egg mixture, beat with a mixer or blender
• Mix cocoa powder and flour, sift through a fine sieve
• Pour the flour mixture into the egg, while constantly stirring.
• Now cut the halva into small pieces, combine with the dough, mix
• Pour the dough into a form covered with parchment or simply greased with oil and sprinkled with flour.
• Bake like a regular cake until cooked at 200-220 degrees

Attention! It is best to cook such a cake in a form without a middle, because the center may not be baked. You can also add nuts, seeds, dried fruits along with halva.

Mannik with halva: recipe

Such a mannik will fall in love with those who give a clear preference for the sweets of the east. An unusual combination of semolina, cocoa and halva will also appeal to children who love chocolate.

Ingredients:

• wheat flour - 175 g
• sugar - 180 g
• semolina - 100 g (or a glass)
• eggs - 120 g or 3 pcs.
• kefir, fermented baked milk or curdled milk - 300 g
• cocoa - 60-80 g
• high-quality butter - 150 g
• soda - 1 tsp
• halva - 150 g

Cooking:

• Soak the semolina in kefir (curdled milk, ryazhenka) for half an hour or until the semolina is completely swollen
• Mix eggs with sugar until the latter is completely dissolved and beat with a bender
• Add butter to the egg-sugar mixture, beat. The oil will not dissolve, it will be grains, lumps. This is fine
• Pour cocoa into semolina, mix, then add soda
• Add the semolina mixture to the egg mixture, beat
• Sift flour through a fine sieve
• Pour flour into liquid ingredients in portions, mix
• Now you need to chop the halva with a kitchen knife and add it to the almost ready dough
• Pour the dough into the form in which the mannik will be baked.
• Bake at 200 degrees until cooked

Vareniki with halva, recipe

Such tender, juicy, literally melting in your mouth dumplings with halva. This recipe is not very popular, usually people are surprised when they hear about its existence, but this dish is delicious! If your family is no longer surprised by anything, prepare such dumplings for them!

Ingredients:

• ready-made dough for dumplings - 500 g
• halva - 200 g

Cooking:

• Roll out the dough into a thin layer
• Using notches or molds, cut out circles from it.
• Put a piece of halva in each circle, pinch the edges
• You need to cook such dumplings for only a couple of minutes after boiling exactly until the moment until the dough is boiled well

Take note! Vareniki with halva can be sprinkled with powdered sugar when serving, and not very sweet syrup can be used as a sauce, or you can prepare mint or nut sauce yourself.

the most tender dumplings with halva - you must try it!

Millet porridge with halva recipe

Millet porridge is an old Russian dish. There has long been a recipe for making millet porridge with halva. Have you tried this amazing recipe yet? No? Then read on and try it!

Ingredients:

• millet groats - 250 g
• sugar - 70 g
• milk - 300 g
• water - 300 g
• salt - 1 tsp
• halva - 90 g
• vanilla or cinnamon - to taste

Cooking:

• Rinse the millet under running cold water at least 7 times
• Put water to boil
• Pour pure millet into boiling salted water, bring to a boil again
• As soon as half of the water has evaporated, and the millet has increased by about 1.5 times, pour in the milk
• Cook millet porridge almost until cooked
• While millet is cooking, finely chop the halva
• 5 minutes before the porridge is ready, add spices, halva and sugar to it, boil, turn it off and let it brew under the covers (upret) for at least half an hour. During this time, spices and halva will dissolve their aroma and soak the porridge with it.

millet porridge with halva for breakfast - a boost of energy

Video: DELICIOUS CAKE WITH HALVA IN THE MULTI COOKER, BAKING IN THE MULTI COOKER #RECIPES FOR THE MULTI COOKER

Break eggs into a bowl, add sugar, water and beat with a mixer for ~ 10 minutes.

The mass should increase in volume and become white and lush.

Add sifted flour, mix with egg mass. Mix the dough gently, but quickly, with a spatula from the bottom to the top.

Line a baking sheet with foil or baking paper. Spread the dough on the baking sheet in an even layer. I have a baking sheet 33 x 35 cm. Bake a biscuit at t 200 gr for 10-12 minutes.

Take the tray out of the oven. Immediately, while still hot, roll the biscuit into a roll, not tightly, along with the paper or foil on which the biscuit was baked.

For the filling, mash the halva with a fork and mix with sour cream, any fat content. You can’t knead and mix halva for a long time, it will darken and flow.
Unroll the cooled roll carefully. Spread the filling in an even layer and roll up. Rolling the biscuit into a roll, gradually remove the paper (foil). Wrap the finished roll in paper and put in the refrigerator for 1-2 so that it is compacted and easily cut.

Roll with cream based on halva "Taste of childhood"

You ask to repeat that taste - the unique, unusual "taste of childhood".
But to be honest, the taste of these products, which are produced today, do not always correspond, and it is not always possible to restore that taste from our memory. Halva is not of that quality, but the cottage cheese leaves much to be desired. These are the two main ingredients that make this roll incredibly tasty.
In fact, it is impossible to compare this taste closely with anything. It is simply unforgettable for those who have tried halva roll at least once in their lives.
If you are haunted by the same taste from childhood, then you should definitely cook it and enjoy this unforgettable taste, and I will tell you a fairy tale of taste.

The recipe for this roll is simple and very easy to perform, and it can also be prepared in a fairly short time. So, I immediately advise you to cook 2 rolls - this is not much and you will understand why: you just don’t have to clean the kitchen twice.
And so, I will write 2 options for the cream:

I will write first the first version, which I prepared yesterday:

1 cup cream 33%
1.1/2 cups soft mascarpone-type cottage cheese, fat-free
1.1/2 cups - 2 halva (sunflower)
1/2 cup powdered sugar (important)
incomplete teaspoon of lemon juice
1 sachet of vanillin

This is a serving of cream for lubricating 2 rolls.
In a deep, clean bowl, add the cream and beat at low speed until soft peaks with powdered sugar, gradually adding the cottage cheese, continuing to beat until a creamy consistency.

After that, add chopped halva (preferably keep a few small pieces) and mix with a spoon. While the roll is baking, store the cream in the refrigerator.
This option is suitable if we cannot use homemade soft cottage cheese.

And when I was at home and had access to good quality cottage cheese, I prepared the cream according to this recipe:

500 gr of good, homemade cottage cheese (not grainy, soft)
3-4 spoons of sour cream
200 grams of halva, in small pieces
powdered sugar (to taste)
vanillin sachet

in this version, add powdered sugar after all the products are mixed. Add it about 1/2 cup.
Much depends on the sweetness of the halva.

Look at photo 2 - notice its consistency? - this is the main point in this cream so that you can achieve this effect, and then it remains to add halva, mix and distribute over the biscuit.
And most importantly, let the roll soak in order to feel the taste that haunts you.
It was hard for me to paint this recipe, because cottage cheese in all countries is different in quality.
Ideally - cottage cheese should be soft, but not liquid in consistency, not granular and not sour.
If there is no slight sourness of cottage cheese, then you need to add a drop of lemon juice. If the cottage cheese tastes sour, then I advise you to mix it with warm milk and weigh it in gauze in a colander until all the milk comes down and removes the sour taste of the cottage cheese.
I did not mean to offer this last recipe and that you would be disappointed in me. I needed to do an experiment on a different type of cottage cheese and it worked out perfectly.

Ingredients for making one biscuit

5 medium sized eggs
5 tablespoons of sugar or half a glass of sugar
5 tablespoons flour
2-3 heaped tablespoons of olive or vegetable oil
1/2 teaspoon baking powder
1/2 sachet of vanilla
salt on the tip of a knife
parchment paper
1-2 tablespoons rast. or olive oil for greasing the paper
for 4 rooms plates
the size of the unfolded biscuit for the roll in the finished
form 29x39 cm.

Turn on the oven at t 180*.
Over a clean and dry, deep bowl, separate the proteins from the yolks.
Pour the yolks into another clean bowl.

Beat the whites with salt with a mixer or hand whisk until stable peaks and then gradually add sugar and beat the whites until the sugar dissolves and a smooth, shiny mass is obtained.

Add vegetable oil, vanillin and baking powder to a bowl with yolks and mix well.
Gradually add to the proteins and mix from the bottom up with a wooden spoon.

After the masa has acquired a homogeneous consistency, add flour, gradually.

And so, while all the flour is mixed with the egg mass.

Pour and distribute the biscuit mass on baking paper greased with vegetable or olive oil.
We bake the biscuit in the oven at an average height of 10 to 15 minutes - until the biscuit is golden brown. That is, after 10 minutes, open the oven and make a sample of the biscuit with a dry toothpick.
It all depends on the oven. I say in advance, if you know that your oven bakes a lot, you can lower the heating temperature to 170 C.
The success of a beautiful roll depends on not overdrying the biscuit - it should not crack.

This procedure must be done slowly.
The future shape of the roll depends on this moment - how you will twist it, how you will shape it.

1. Spread a wet and well-rolled kitchen towel on the table in advance (this is necessary so that the paper does not sweat and the biscuit can be separated from the baking paper without problems).
2. Remove the baking sheet and the baked biscuit from the oven together with the baking paper, put it carefully on a wet towel.
3. On the smaller side of the biscuit, calmly form the future roll along with the paper. Roll very carefully right at the beginning.
Here I will dwell on another point - if
the edge of the biscuit is not thick, then the future roll will look beautiful when cut. If it is baked thick, you need to go a little with a knife along the entire length and remove about 2 cm of the biscuit to narrow its height.
4. Wrap the roll more tightly until the end with paper.
5. Wrap it in a wet towel and leave for a maximum of 5 minutes so that the paper sweats well and can be easily removed.
Everything is shown STEP WITH STEP in the photos below.





unroll the roll fresh and grease it with cream, distributing it with a spatula over its entire area.
Gently shape into a roll and wrap in used baking paper.

Then in a wet towel and put in the refrigerator for impregnation. From 4-5 hours to 12. The more soaked, the tastier.
Hang a lock on the refrigerator, as well as on the kitchen door, or even better take it to a neighbor but not say what you leave for storage. Therefore, I advised you to cook 2 portions of the roll at once.

My Lenka made it, left it overnight in the refrigerator for impregnation, and in the morning ... the refrigerator was empty.
The husband shrugs his shoulders and looks around with his eyes .... so the next roll was taken to a neighbor. And every time I cut off a piece, I enjoyed its taste. The taste of our sweet, distant childhood.

words and photos of the author