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Parve
Easy
10 Servings
Allergens 
45 Minutes
Diets
I rarely make yeast doughs and love any hacks to make desserts that are quick and easy, but look elegant! I tried both methods and they worked well. The texture of the dough was obviously different, but both results were delicious.
1 whole challah dough or 1 pizza dough, defrosted (20 ounces)
1 and 1/2 cups crumbled Haddar Baracke Halva
3 tablespoons brown sugar
3 teaspoons vanilla
2 teaspoons Gefen Cinnamon
3/4 cup chopped pecans
2 teaspoons Heaven & Earth Date Syrup
Preheat oven to 350 degrees Fahrenheit.
Roll out dough thinly to form a large rectangle. (It is much easier to roll out the pizza dough, the challah dough is much more challenging).
Mix together halva, brown sugar, vanilla, cinnamon and pecans.
Spread over rectangle. Roll up so it’s long and thin (as opposed to short and thick). Slice down the middle to form two even skinnier ropes and twist them together.
Brush exposed dough with silan.
Bake for about 30 minutes.
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