If you’ve seen my rugelach recipe, you know I love Malawach dough. I obviously could have used a store bought pie shell, but I didn’t have one AND I actually love the texture and flavor of Malawach. .
Ingredients:
1 Malawach round
5 cups sliced fruit (I used peeled and cored apple, sliced strawberries and blueberries)
2 tbsp corn starch
1 tbsp lime juice 
1/2 cup sugar 
1 egg, beaten
1 tbsp sugar in the raw
.
Directions:
Remove round of Malawach dough from freezer to thaw slightly. 
Preheat oven to 400°F. 
Mix together sliced fruit, cornstarch, lime juice and sugar. 
Once only slightly thawed, place dough on parchment sheet with lots of flour (make sure it’s under the dough and along all the edges). Roll out so it’s about a 12 inch diameter circle. 
Place dough in greased pie plate with edges hanging over the side of the plate. Add fruit mixture. Fold dough over dough edges. 
Brush with egg and sprinkle on sugar in the raw. 
Bake for 35-40 minutes until nicely browned. 
Let cool – if it’s liquidy, the liquid will solidify. 

Ingredients:
1 Malawach round
1/4-1/3 cup @achvafood chocolate halva spread
2-3 tbsp halva
2 tbsp mini chocolate chips
1 egg
1/2 tsp silan .

Directions:
Remove Malawach dough from freezer. As soon as it’s soft enough to roll out (not totally thawed), roll it out as thinly as you can into a large circle, on a piece of floured parchment (flour your rolling pin as well, Malawach is very very sticky). Spread a very thin layer of the chocolate halva spread onto the dough, gently, trying your best not to let it tear.
Sprinkle the halva and the chocolate chips along the edges of the circle of dough.
Cut the chocolate-covered dough into 12 pieces, like you would cut a pizza – do this slowly and carefully because it’s sticky.
Roll up each triangle to form a pastry.
Beat egg with silan and brush onto pastries.
Bake at 375°F for 12-15 minutes.
If the instructions for rolling aren’t clear, the video is posted in my highlights.