Kosher Dessert Recipes - Allrecipes.com

Kosher Desserts

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Kosher Desserts 178

Sinful Flourless Espresso Cake

Sinful Flourless Espresso Cake

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  • 11
"Sinfully delicious! This cake must be chilled overnight, so plan ahead." — by MARBALET 
Butter Mochi

Butter Mochi

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  • 8
"Butter and coconut milk flavor this sweet, baked, Japanese treat." — by Lea 
Joanie's Pesach Brownies

Joanie's Pesach Brownies

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  • 11
"My family always complained that baked goods that were kosher for Passover tasted terrible, so I took my regular brownie recipe and created a flour and leavening-free version that tastes just as good as the non-Passover version!" — by JOANIEKR 
Best Ever Rugelach

Best Ever Rugelach

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  • 11
"Cottage cheese replaces the typical cream cheese in these tasty cookies." — by sandy z 
Rugelach with Cream Cheese Filling

Rugelach with Cream Cheese Filling

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  • 10
"This rolled cookie has a chocolate-cinnamon cream cheese filling in a flaky cream cheese pastry." — by Kasey 
Raspberry-Lemon Pie In a Toasted Coconut Crust

Raspberry-Lemon Pie In a Toasted Coconut Crust

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  • 9
"Tangy and fresh lemon custard fills a buttery toasted coconut crust, and the pie is topped with a thick layer of fresh raspberries for the Passover dessert they'll talk about." — by springfield70 
Jewish Coffee Cake I

Jewish Coffee Cake I

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  • 10
"A moist cake with a buttery, cinnamon, and sugar topping." — by Suzanne 
Amazing Passover Chocolate Toffee Matzo

Amazing Passover Chocolate Toffee Matzo

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  • 6
"Crispy matzos with a buttery toffee coating get a topping of chocolate and a sprinkle of pecans in this traditional dessert." — by BabkaGal 
Passover Lemon Bars

Passover Lemon Bars

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  • 8
"Lemon bars are baked with an almond macaroon crust. This Pesadik variation of a classic recipe is actually yummy, not just 'pretty good for Passover'. Also great for anyone allergic to wheat or corn." — by Jeri Roth Lande 
The Wessel Cake

The Wessel Cake

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  • 8
"An almond dacquoise base is topped with a dark chocolate mousse-like filling in this elegant gluten-free torte." — by TRULY SCRUMPTIOUS 
Date Haroset

Date Haroset

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  • 7
"Dates and raisins are simmered in a touch of wine, rolled with cinnamon and nuts into bite-sized balls, and dusted with confectioners' sugar to make a scrumptious treat for your holiday gathering." — by Katy 
Passover Chocolate Cheesecake

Passover Chocolate Cheesecake

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  • 7
"This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich." — by STELLALUNA17 
Flourless Chocolate Roll

Flourless Chocolate Roll

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  • 6
"Chocolate cake can be rolled like a jellyroll and filled with whipped cream or mousse." — by Penny 
Soft, Chewy Rosh Hashanah Honey-Walnut Cookies

Soft, Chewy Rosh Hashanah Honey-Walnut Cookies

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  • 7
"Moist, soft, and chewy cookies flavored with honey and walnuts are a perfect dessert for Rosh Hashanah, or anytime. Kids love them." — by FRIENDLYFOOD 
Pine Nut Macaroons

Pine Nut Macaroons

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  • 7
"Rolled in pine nuts with a soft, chewy center." — by Luanne 
Toasty Macaroons

Toasty Macaroons

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  • 6
"A recipe from the 70's ... coconut and rum extract!" — by Rosemarie Magee 
Chocolatissimo

Chocolatissimo

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  • 5
"A very chocolate mousse cake. Two thirds of the mousse is baked, with the remainder spread on after baking. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe." — by LJ8677 
Cottage Cheese Blintzes

Cottage Cheese Blintzes

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  • 7
"Tender eggy crepes are filled with sweetened cottage cheese, then rolled up and pan-fried until browned. " — by wakipan 
Cheese Blintzes II

Cheese Blintzes II

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  • 6
"Homemade crepes are stuffed with a vanilla-cheese filling, sprinkled with cinnamon sugar, and baked in this easy recipe." — by Trish 
Passover Komish

Passover Komish

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  • 7
"This recipe for Passover komish (a type of cookie) is so good and so easy to make that you'll want to prepare it all year long! This cookie is similar to biscotti." — by Shelley Ross 
 
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