My memories of teiglach are of a dense bite, that is super sweet and super sticky. I decided to make my own for this year’s’ Rosh Hashanah as it is a traditional treat. The recipe I adapted from Nida yielded a softer teiglach that everyone loved. And the bonus was that I could use the leftover syrup to dip the apples into.

Head straight on to the Recipe For ♥ Teiglach ♥

Planning the Visa appointments we would need took a little bit of refining. The first thing I had to keep in mind was that the process takes 3 weeks. Carli and Hannah needed their UK Visas before we could apply for their Schengen Visas. And I was under the impression that The Netherlands Visa Centre was at the same place as the UK Visa Centre. So, working on that, I made their appointment for the UK Visa 4 weeks before we needed to go for ours. I thought I would take Hannah and Carli for their UK Visa appointment and then we could all go at the same time for the second trip to Cape Town. Dave and I could do our UK application while Hannah and Carli did their Schengen ones. But things didn’t work out as planned as The Netherlands facilitator has changed.

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Dave and I could not make an appointment for the same time without an extra fee of £89 which I refused to pay. I booked the first appointment for 13h30 and the second one half an hour later. We arrived 20 minutes early for Dave’s appointment and they would not let us into the waiting area. I used that time to collect Carli and Hannah’s passports and then at 13h15 they let Dave and I go in together. We were seen at the same time and not even half an hour later we were back in the car. I was pleased they could use their discretion. And I was impressed with the efficiency of the procedure. I was not as impressed with all the forms I had to print that they did not need. But at least the first two appointments were done and dusted.


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5 from 2 votes


This pastry is a traditional dessert served on Rosh Hashanah
Recipe Category: Dessert
Makes enough for: 1 batch Teiglach


For the syrup

  • 250 mls water
  • 325 g honey
  • 95 g fructose
  • 1 lime, zest and juice
  • 2.5 mls ground ginger

For the pastry

  • 2 eggs
  • 20 mls canola oil
  • 10 mls Vodka
  • 20 g fructose
  • 1.875 mls fine salt
  • 225 g flour
  • 1.875 mls baking powder

For the teiglach

  • 20 mls sesame seeds


For the syrup

  • Place the water, honey, fructose, lime zest and juice and ginger into the largest lidded pot that you have
  • Put the pot onto the stove over a medium temperature and stir until the fructose has dissolved
  • Leave to come up to a simmer while you make the pastry

For the pastry

  • Place the eggs, oil, Vodka, fructose and salt into the bowl of a stand mixer
  • Use a balloon whisk and whisk until light and fluffy
  • Measure the flour and baking powder into a bowl and whisk gently to combine
  • Change to a dough hook on your mixer and while mixing, add the flour, a little bit at a time until completely incorporated
  • When soft remove from the bowl and roll into a thick sausage shape
  • Divide into 3 pieces and roll each piece out into a sausage shape
  • Divide into 8 pieces and roll each piece out so that it is long enough to tie into a knot
  • Tie each piece into a knot and set aside on a baking tray lined with baking paper, until they are all done
  • Place each knot into the pot one at a time and then put the lid on
  • Cook for 40 minutes then take the lid off and stir
  • Leave to simmer for 40 minutes then remove the teiglach using a slotted spoon
  • Place onto your lined baking tray and do not let them touch each other
  • Sprinkle the sesame seeds over the top and leave to dry for at least an hour
Inspiration published on Lavender and Lime October 28:

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13 thoughts on “Teiglach

  1. Hi Tandy, I can recall eating those, or similar, many years ago. Delicious. The recipe certainly sounds tempting! I used to make lots of cakes when our lads when younger and can recall hopping around the kitchen when making strudel pastry….That was a sight to see! Keep well. xx

  2. Tandy I have never eaten these and they look so sweet and delicious and festive. I love that you use so much honey, and the vodka is an interesting ingredient. Thanks for sharing this recipe.

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