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Pastry
By Ruth Beloff
To sweeten the melting
pot, Israel has adopted
many types of desserts
from other cultures, such
as Danish pastry, French
pastry, Polish babka,
Turkish baklava, strudel
and croissants.
On the local front, rogelach
are one of the most popular
Israeli pastries. Shaped
like miniature croissants,
these doughy little
chocolate or cinnamon
spirals are a mainstay of
cafes, family meals or
larger gatherings. Another
popular mini favorite are
little rectangular pastries
that are filled with cheese,
apple or vanilla cream.
The Icing
on the Cake
Princely pastries at Inbal’s breakfast buffet Try a truffle at Inbal’s executive lounge
The Inbal Jerusalem Hotel
Spring-Summer 2011
28
Very different in taste if
not in texture is Burekas,
a pastry that is literally
gobbled up by the local
population. Although
burekas are savory rather
than sweet, most bakeries
sell them alongside their
other pastries, cakes
and cookies. Made of
flaky dough, burekas
are filled with salty
cheese, spinach, potatoes
or mushrooms. To
distinguish among them,
they come in a variety of
shapes, such as triangular,
round or rectangular, and
are often topped with
sesame seeds. Best served
warm, they are frequently