Blueberry Cobbler Challah

For the last chametz hurrah before Pesach, I wanted to make a sweet mashup. And, since this weekend is officially the star of spring and my birthday, I wanted it to include fruit. 

What you will need:

Challah dough {recipe here}

Filling

1/2 cup frozen blueberries

Flour or vanilla pudding powder

Topping

3/4 cup flour

1 tbsp sugar

1 tsp baking powder

1/4 tsp salt

3/4 cup canola oil

1/4 cup milk

1 egg

Directions: 

Prepare challah dough according to directions. 

Preheat the oven to 350°F. 

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2 inches wide. Sprinkle with vanilla pudding powder, or toss your blueberries in some flour, before placing blueberries down in flattened logs. This helps the blueberry juices thicken a bit like a cobbler and prevent it from oozing everywhere. Pinch the edges to seal, and then braid the logs. 

Place the challah in a greased loaf pan and let the challah rise 30 minutes. 

While the challah is rising, prepare the cobbler topping. Combine all topping ingredients in a bowl. 

Once the challah has risen, plop little dollops of the topping all over the top of the challah. 

Bake for 40-50 minutes, until the top is golden brown and the challah is cooked through.

Enjoy!

Falafellah

I was taking out ingredients to make dinner for the night, as well as starting to prep my challah for shabbas, and had another mashup challah idea. {Was about to make Trader Joe’s falafels to be served with hummus, tahini, Israeli salad, and pickles.}

What you will need:

Challah dough {recipe here}

Trader Joe’s falafel mix, or any falafel recipe or store bought

Tahini

Pickles

Egg for egg wash

Zaatar seasoning

Directions: 

Prepare challah dough according to directions. 

While the challah dough is rising, prepare and bake your falafel balls according to package instructions. I baked mine for a little less time {and smaller} than the box says since it will be going back in the oven again and you don’t want your falafel too dry.

While the falafel is in the oven, cut up your pickles and set them out on a paper towel to remove any excess pickle juice. 

Preheat the oven to 350°F. 

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2 inches wide. Schmear a thin layer of tahini, but leave a border so it’s easy to seal up after, and top with falafel and pickles. Pinch the edges to seal, and then braid the logs. 

Place the challah in a greased loaf pan and let the challah rise 30 minutes. Then brush with egg wash and sprinkle with zaatar seasoning. 

Bake for 40-50 minutes, until the top is golden brown and the challah is cooked through.

Enjoy!