The Jewish Doughnut

This is a sponsored review from BlogHer and Kraft.


When I think “cream cheese” I think “bagel.” Which is why, when BlogHer asked me to develop cream cheese recipes for Philadelphia cream cheese’s “Real Women of Philadelphia” campaign, my immediate thought was: “How can I riff on my favorite food of all time—ok, second favorite food next to pasta—a bagel with lox and cream cheese?”

The answer came in the form of a vision: what if I took a plain doughnut, sliced it in half like a bagel, added cream cheese icing and poached rhubarb sliced thinly to look like lox? Why that might actually be a delightfully whimsical spring dessert. And if I sprinkled the whole thing with poppy seeds and sesame seeds, it might actually look like a bagel with lox and cream cheese!

Folks: I did just that and the resulting dessert—a dessert that I call “The Jewish Doughnut”—was better than I could have imagined. It’s basically a rhubarb tart except, instead of a tart shell, you have a doughnut. It’s a wonderful expression of spring and, if you buy a good enough doughnut, pretty tasty too. Here’s how you make it.

The Jewish Doughnut

Serves 2


1 large stalk very red rhubarb (that helps with the lox effect)

1 ½ cups water

1 ½ cups sugar

½ a package PHILADELPHIA brand cream cheese (1/2 a cup), room temperature

¼ cup powdered sugar, sifted, plus more if you like it sweeter

2 plain doughnuts

A handful of poppy seeds and sesame seeds

1. Cut your rhubarb into 2-inch pieces.

2. In a large skillet, bring the water and sugar to a boil, just until all the sugar dissolves. Turn off the heat, add the rhubarb and cover for 20 minutes.


3. Lift the cover and if a knife goes through the rhubarb easily, your rhubarb is poached.


Remove it to a plate to cool. (You can use the remaining syrup for rhubarb-flavored cocktails!)

4. In a KitchenAid mixer fitted with the paddle attachment, add the cream cheese and the sifted powdered sugar. Beat on medium speed until light and fluffy.


Taste and adjust with more sugar if not sweet enough.

5. To serve: slice your doughnuts in half like bagels.


Shmear the cream cheese icing on both sides…


…and then, with a very sharp knife, filet your poached rhubarb across the top just like you would if you were cutting lox. Layer the thin slices on top of the cream cheese until you have a good pile.


Close up the sandwich, slice in half and sprinkle with the poppy seeds and sesame seeds. Serve right away.

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For more great recipes visit the Real Women of Philadelphia website and check out all the finalist recipes (winner will be streamed live on the site at the cook-off and live event in Savannah, GA on June 30th). Come back here and tell us your favorite recipe and why you want to try it in the comments. We love to hear what looks good to you. Also, don’t miss BlogHer’s round-up of other blogger recipes.

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