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Paula Shoyer

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About the Author

Paula ShoyerFrench-trained pastry chef Paula Shoyer wrote The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy to start a kosher baking revolution. A former attorney, Paula teaches baking in DC and across the US and Canada. A frequent guest on local and national television and radio, her second book, The Holiday Kosher Baker, was released October 2013.

Apple Strudel Tart

Recipe by Paula Shoyer

Apple Strudel Tart

Strudel is typically made by layering rectangular sheets of filo brushed with oil or butter. The filling is then placed on one side and rolled into a log. I discovered the method in this recipe while perusing the English translation of a French pastry cookbook, Patisserie: Mastering the Fundamentals of French Pastry (Rizzoli 2013). The

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Honey Cake Biscotti

Recipe by Paula Shoyer

Honey Cake Biscotti

I have to be quite honest—I really do not like honey cake. Growing up on Long Island in the 1970s, it was that packaged dense, rather tasteless loaf that appeared at every synagogue Kiddush, right next other shul favorites that I avoid: the kichel and rainbow spongecake. I know it’s a tradition, but clearly one

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Beet and Butternut Squash Salad

Recipe by Paula Shoyer

Beet and Butternut Squash Salad

I was always concerned about the high sugar content of beets until I learned that they have the ability to lower blood pressure, reduce inflammation, detoxify your liver and ward off cancer, while adding fiber to your diet. These benefits, plus great flavor, are all the reasons you need to add beets to your diet

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Linzer Tart

Recipe by Paula Shoyer

Linzer Tart

This recipe may be the reason you buy a rolling pin for Passover. In a pinch, a wine bottle works very well. You can make this dessert with any flavor jam you like. Sometimes I spread a red jam on half the crust and apricot jam on the other half. I use a pastry cutter,

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Jelly Doughnuts

Recipe by Paula Shoyer

Jelly Doughnuts

Homemade doughnuts are really special—you just cannot compare them to store-bought ones! They are best eaten the day they are made, but can be warmed in the oven the second day. It takes time to fill them, but in a pinch you can serve the jam in a bowl next to the doughnuts and everyone

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Lemon Olive Oil Semolina Cakes

Recipe by Paula Shoyer

Lemon Olive Oil Semolina Cakes

I created this Chanukah dessert using olive oil, lemons and semolina flour, which are all ingredients used in Middle Eastern desserts. I make them in 3-inch fluted pans, the ones I use for chocolate molten cakes, but you can also use a muffin tin to make the small cakes.

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The Babka Diaries

by Paula Shoyer

The Babka Diaries

Crusty on the outside and gooey on the inside, it’s no surprise that babka is the dessert Paula keeps coming back to. For this New Year, she shares a new iteration of her old favorite.

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Whole Wheat Babka Cupcakes with Chocolate Glaze

Recipe by Paula Shoyer

Whole Wheat Babka Cupcakes with Chocolate Glaze

Over the past eight years, although I have developed upwards of over 300 desserts for books, websites and magazines, I keep coming back to my chocolate babka. It is the dessert that launched my career and made people remember me. As my baking is slowly moving in a healthier direction using less margarine and sugar

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