Teiglach / ˈ t eɪ ɡ l ə x /, also spelled taiglach or teglach (Yiddish: טייגלעך, singular teigel, literally "little dough") are small, knotted pastries boiled in a honeyed syrup. [1] They are a traditional Ashkenazi Jewish treat for Rosh Hashana, [2] Sukkot, Simchat Torah, and Purim. [3]

Aug 26, 2018 · Teiglach, little dough, is a traditional Jewish ashkenazi dessert recipe for Shabbat and holidays. It is essentially fried dough balls covered in a flavorful sweet glaze. See how you can make this classic at yourself.

Get ready to get sticky with Carole’s Teiglach. This classic Jewish dessert is messy and delicious, but totally worth the sticky fingers! The Backstory: Teiglach, that sticky, sweet, and lick-your-fingers clean treat is an old-time favorite dessert that traditionally makes an appearance at Rosh Hashanah, Simchat Torah, Purim, and Sukkot.

Jun 3, 2024 · A dessert made of small knots of dough boiled in honey, teiglach is often served on Rosh Hashanah as a nod to a sweet new year. In Latvia, Anna Gershenson’s mother Rhoda always purchased teiglach for the holiday from a woman who sold them from her home kitchen.

If you’re not yet familiar with the Rosh Hashanah classic, allow me to introduce you: Teiglach are treats made from small pieces of dough, doused in a sticky, sweet honey syrup, mixed with nuts and dried fruits and formed into little mounds.

Sep 7, 2010 · Despite the fact that its name went through changes, being called gremsel and then chremsel in Eastern Europe, it is to this dish of vermesel that teiglach owes its beginnings. Although most popular on Rosh Hashanah when it is served in order to help usher in a sweet new year, teiglach is also eaten on joyous occasions such as weddings and Brit ...

Sep 10, 2007 · Recipe for teiglach made with fried dough, a thick syrup, and slivered almonds. It is traditionally eaten on Rosh Hashana, Sukkot, Simchat Torah, and Purim.

Three weeks prior to Rosh HaShanah, all the New York Jewish bakeries put up signs urging customers to place their teiglach orders, though most American Jews outside of New York are not familiar with this great dessert, honey-soaked balls of baked dough.

Teiglach, Yiddish for “little dough,” are small, honey-boiled dough balls that are as sweet as the new year. I also think that their shape makes them perfect for this holiday. After all, life is cyclical and the festivals come round every year.

When you are ready to complete recipe, combine the honey, sugar, orange zest and ginger in a heavy 3-quart saucepan and bring slowly to a boil. Simmer for 10 minutes. Remove from heat and add the teiglach balls, nuts and cherries or raisins to the honey mixture and stir to coat well.