You might have tasted a few Jewish sweets without even realizing their origins.
Babka is the first treat that pops into my head because it was one of my earliest yeast dough baking adventures.
Rugelach and challah are likely familiar to you as well.
These desserts are mainstays in bakeries all year long, so you do not have to celebrate Passover or Rosh Hashanah to enjoy them.
Food and family are the heart of many Jewish holidays, meaning there are endless treats to explore.
I have gathered 22 of my absolute favorites to save you the search time.
1. Easy Halva Recipe
Halva is a dense Israeli candy that relies on sugar and tahini for its unique texture. It reminds me of super moist fudge, yet you will not find a drop of condensed milk in the ingredients.
This treat is naturally free of gluten and dairy. You must weigh everything and have it ready before you begin since the mixture sets rapidly.
2. Sweet Lokshen Kugel
I once dug into this dish at a potluck expecting a savory lasagna. I was completely wrong.
This unique dessert is sweet and uses a blend of cottage cheese, sour cream, cream cheese, and soaked raisins. The baked filling has a custardy consistency similar to bread pudding, but it uses pasta to hold it all together.
3. Egg Kichel (Jewish Bow Tie Cookies)
Egg Kichels are incredibly airy crackers often referred to as “nothings.” The recipe calls for a large quantity of eggs, and that is definitely not a typo.
You absolutely need a stand mixer because the dough requires about 20 minutes of work. After that, you simply roll the dough in sugar and twist the strips to create that signature bow shape.
4. Chocolate Toffee Matzo Crack
It is honestly ridiculous how simple this recipe is to put together. Nothing beats the mix of salted toffee, smooth chocolate, and crispy cracker.
You make a straightforward caramel by boiling butter and brown sugar in a pot. There is no need for a candy thermometer or constant vigilance.
I enjoy using a blend of milk and dark chocolate for color contrast and sometimes drizzle peanut butter on top.
5. Chocolate-Filled Hamantaschen
Real chocolate is wonderful in cookies, but poor quality chocolate can burn easily. This clever recipe solves that problem while delivering a rich filling.
It feels like eating two desserts at once. You get sweet buttery shortbread on the outside and an intense pop of chocolate brownie in the center.
6. Apricot Hamantaschen
These hat-shaped cookies are a Purim staple in my home every holiday season. The buttery shortbread folds up like a tiny galette to create a cute package for the jam.
Stop processing your dough as soon as it resembles large breadcrumbs. You want to avoid mixing it into a solid ball like pastry.
Press everything gently together on the counter to keep the texture perfectly crumbly.
7. Hanukkah Gelt (Homemade Golden Chocolate Coins)
This edible chocolate “gold” is a classic Hanukkah gift. You will need a specific mold if you want to replicate the authentic look.
A standard circular mold works, but it will lack the menorah or star designs. Tempering your chocolate is the best move so the coins do not melt in your hands.
8. Chocolate Babka
Babka features a yeast-based dough that gets braided with a sweet filling like cinnamon or chocolate. I find the chocolate version dangerously addictive, which is why I limit how often I bake it.
One bite of this stunning loaf will destroy your willpower. Preparing the dough the night before allows it to rest in the fridge and reach the ideal consistency for rolling.
9. Jewish Apple Cake
This cake is quite typical of what you might find in France or Germany. It avoids being overly sweet and relies on fresh apples for both texture and taste.
The recipe uses oil instead of butter to achieve maximum moisture. Orange juice is an interesting addition that lends a subtle citrus note to the crumb.
10. Candy Dreidels
These adorable little dreidels require only four store-bought ingredients. Melting some chocolate is the hardest work you have to do here.
Pretzels function as nice edible sticks, though cake pop sticks work if you prefer something solid. I believe the chocolate dipper style is the best option since you can never have too much chocolate.
Hanukkah sprinkles add the perfect finishing touch.
11. Chocolate Challah Bread
Challah is a soft white dough that uses eggs to achieve a richer flavor. It is typically braided and works wonderfully for morning avocado toast, bread pudding, or sandwiches.
Adding chocolate to the mix makes it incredibly scrumptious. The dough is simple to prepare, but the braiding process can get a little complicated.
Just ensure your lines cross over each other and it will look fantastic.
12. Lekach (Honey Cake)
This sticky-sweet cake is traditionally baked to celebrate Rosh Hashanah. It tastes best when made in advance so the flavors have time to mature.
The cloves, cinnamon, and ginger make it similar to gingerbread, but the apple juice and honey provide a much sweeter finish. It is wonderfully moist without a glaze, although you can scatter chopped nuts on top for texture.
13. Rugelach
I could probably buy my own island if I had a dollar for every rugelach I have baked. These crescent-shaped cookies are incredibly easy to make and taste absolutely divine.
The dough resembles shortbread but is enriched with eggs for pliability. The filling is a slightly nutty, not-too-sweet blend of walnuts, raisins, cinnamon, and brown sugar.
14. Parve (Adaptable Shabbat Torte)
I was pleasantly surprised by how simple and modifiable this recipe is. You can throw it together in minutes using whatever fruit is in your kitchen.
I have used everything from colorful berry blends and spiced apples to peaches and plums. Remember to toss frozen fruit in flour after thawing and draining so it does not sink to the bottom.
15. Sufganiyah (Hanukkah Jelly Donut)
Sufganiyot are round jelly donuts that look very similar to the ones you see in shops. They are traditionally served during Hanukkah but taste delicious whenever you have time to bake them.
The dough requires two rest periods but can still be enjoyed the same day. That second rest is crucial for getting them big and fluffy.
I like to toss the scraps in sugar immediately after frying them like donut holes.
16. Dreidel Surprise Cookies
These dreidel cookies are adorable on their own and will be a hit at parties even if you make the quick version. Going the extra mile will make you the talk of the town.
You simply stack a few cookies and fill the center with candies. You could also fill them with caramel, marshmallow Fluff, peanut butter, or Nutella for a messier but equally tasty treat.
17. Mandel Bread
These crispy cookies are very similar to biscotti and are perfect for dipping into morning coffee.
The method involves twice-baking them, first as a large flat log and then again after slicing to achieve a crunchy finish. You can easily swap the chocolate chips in the recipe for nuts or dried fruit if you prefer.
18. Tahini Cookies
Tahini is made from ground sesame seeds and has a mild, nutty, savory flavor. You likely know it from hummus, but using it in cookies is a total game-changer.
These treats are buttery and sweet, yet the tahini contributes a special quality that is hard to describe. You really have to taste them yourself to understand how good they are.
19. Molly’s Sweet and Spicy Tzimmes Cake
Carrot cake fans will adore this lightly spiced dessert. It packs maximum flavor with orange zest, shredded carrot, apple, sweet potato, cloves, cinnamon, and ginger.
The sweet potato works just like bananas do in banana bread to keep everything super moist. You do not strictly need frosting, but a cream cheese finish would be perfect.
20. Chocolate-Matzo Layer Cake
Icebox cakes allow you to create an impressive sweet with minimal effort. Using matzo makes it kosher and saves you the step of baking cookies.
The combination of creamy chocolate filling and coffee-soaked matzo reminds me a lot of tiramisu. I top mine with chocolate ganache drizzle and simple Baileys whipped cream.
21. Hanukkah Dreidel Surprise Loaf Cake
Full disclosure: this project requires a bit of time commitment. You must bake a blue cake first and let it cool completely before cutting it into shapes.
Use a cookie cutter to get perfectly sized pieces. You then line the dreidels down the middle of a loaf pan filled with vanilla batter and bake again.
Cutting into the finished loaf reveals the hidden blue dreidels inside.