Skip to content Halva Rugelach: flaky gooey halva center. 1 simple method makes it lighter, not dry. Fast
Flaky, golden rugelach with a sweet halva swirl that tastes like a bakery run, but feels lighter. The best part? A simple roll-and-fill trick locks in big flavor and a gooey center without heavy spreads, extra oil, or a messy dough process. Bake, cool, vanish fast. Great for lunchboxes.
light crisp crumb; or 50/50 with whole-wheat
0 calorise sweetner / coconut sugar / honey… ( you choose )
no proofing needed
0 calorise sweetner / coconut sugar / honey… ( you choose )
( olive or coconut oil is recommended )
Mix flour, yeast, and salt. Add warm water/milk and olive oil; knead 5–7 min until smooth.(or date syrup) to make the paste
Cover and let rise 45–60 min, until doubled.
Whisk Botenz Sesame Powder with sugar-free maple. If thick, splash in 1–3 tsp of the same water/milk.
Roll to a 30×40 cm rectangle. Spread a thin, even layer of sesame paste.
Cut long triangles; roll from wide side to tip. Place seam-down. Brush tops lightly with water/milk.
Bake at 185°C (365°F) for 16–20 min until deep golden and crisp. Cool 10 min. Optional: dust sesame seeds or drizzle a little melted dark chocolate—nice, but not needed.
Halva Rugelach: flaky gooey halva center. 1 simple method makes it lighter, not dry. Fast
Flaky, golden rugelach with a sweet halva swirl that tastes like a bakery run, but feels lighter. The best part? A simple roll-and-fill trick locks in big flavor and a gooey center without heavy spreads, extra oil, or a messy dough process. Bake, cool, vanish fast. Great for lunchboxes.
light crisp crumb; or 50/50 with whole-wheat
0 calorise sweetner / coconut sugar / honey… ( you choose )
no proofing needed
0 calorise sweetner / coconut sugar / honey… ( you choose )
( olive or coconut oil is recommended )
Mix flour, yeast, and salt. Add warm water/milk and olive oil; knead 5–7 min until smooth.(or date syrup) to make the paste
Cover and let rise 45–60 min, until doubled.
Whisk Botenz Sesame Powder with sugar-free maple. If thick, splash in 1–3 tsp of the same water/milk.
Roll to a 30×40 cm rectangle. Spread a thin, even layer of sesame paste.
Cut long triangles; roll from wide side to tip. Place seam-down. Brush tops lightly with water/milk.
Bake at 185°C (365°F) for 16–20 min until deep golden and crisp. Cool 10 min. Optional: dust sesame seeds or drizzle a little melted dark chocolate—nice, but not needed.
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I’m Elad Lavi, the founder of Botenz. After living in India, I realized something: people here care about health—but “better-for-you” products here often use the same tricks—just better marketing.
So I built Botenz for European standards, kept it clean and simple, and focused on nuts—because India already values them as premium nutrition, and we make them even better: more of the good stuff, with much less oil.
Botenz is my mission—to make better nutrition feel normal.
— Elad Lavi, Founder
Others chase flavor with additives. We keep it real.
We pack Botenz in glass, not plastic, to keep the powder pure—no microplastics, better freshness, and real natural taste. Inside, it’s just 1–3 natural ingredients with no refined sugar, no fillers, and no gums. We use the most natural process.
Botenz exists to make better nutrition feel normal in India—clean, premium, and easy to trust. Start with one jar and taste the difference: real nuts, less oil, zero tricks.
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