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Dairy
Easy
6 Servings
Allergens 
45 Minutes
Diets
This challah combines the dairy element with the shape of the rose and is a beautiful little challah to put on each person’s plate at the table. You can also just put them all in a basket and let everyone enjoy. The fresh basil and savory roasted pine nuts pair perfectly with the subtly sweet ricotta cheese and the grassiness of the spinach. I have a version of this challah in my cookbook, but the rosette shape here makes them perfect for Shavuos. They really are a special treat and can even be served as a side dish, like a boureka or a khachapuri. They are a beautiful addition to the Yom Tov meal, and if you’re already making the dough for challah, it’s a great way to get an extra dish out of what you’re already making!
1 batch challah brioche dough, or your favorite challah recipe
2 (10-ounce) packages frozen chopped spinach, defrosted
2 cups ricotta cheese
1/4 cup cornmeal (or Gefen Breadcrumbs)
1 and 1/2 teaspoons Gefen Oregano
1/2 teaspoon thyme
1/2 cup fresh chopped basil leaves (approx. 20 leaves, plus a few whole leaves reserved for garnish)
4 cloves garlic, crushed (or 4 cubes Gefen Frozen Garlic, for a great shortcut)
1/3 cup toasted pine nuts
salt, to taste
black pepper, to taste
Preheat oven to 350 degrees Fahrenheit.
Combine all ingredients in a medium-sized bowl. Mix gently.
Use approximately three ounces of dough per rosette. If using the brioche dough, don’t try to roll it out with a rolling pin, as the dough is very sticky; just use the palm of your hand to press each dough piece into a six-inch round.
Place a tablespoon of filling directly in the center of the circle.
Using a sharp knife (or a bench scraper, my favorite challah tool), make four slits going from the outside of the circle toward the filling in the center. Wrap each of the sections of dough around the filling and place on a flat tray or in a muffin tin. (I have both pictured so you can see how different they look depending on how they are baked.)
Glaze with egg and bake immediately for about 25 minutes.
Photography by Chay Berger
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