#Phyllo sheets recipes

[graphicallydelicious]

Recipe for Moroccan Meat Cigars Spiced ground beef is rolled up in phyllo sheets and baked to make these savory Moroccan pastries. Serve with hummus on the side for a great party appetizer! 1/4 teaspoon ground cinnamon, 1/8 teaspoon paprika, 1/8 teaspoon ground allspice, 1/2 pound lean ground beef, 1 teaspoon olive oil, 1 package phyllo dough, 1/2 cup canned crushed tomatoes drained, cooking oil spray, 1/4 teaspoon ground cumin

[calliehall]

European - Yia Yia's Baklava This traditional, delicious baklava has layers of tender phyllo dough with a walnut filling, and is coated in a spiced syrup.

[duckymonstah]

Jamie's Baked Brie This elegant appetizer is flavored with garlic, shallots, and a little dry vermouth.

[ms-demeanor]

I made baklava last night and you know what, I don't think you get to call it an "easy dessert" if your recipe starts with "buy two packages of phyllo dough."

Anyway. I'm not sure that gluten free flours have the elasticity to survive being rolled flat enough for proper baklava. And if you're making your own gluten free phyllo *do not* stack and wrap sheets of five, you're not going to be able to pick them up again, they'll tear like wet tissue paper, you go from rolling surface to baking dish as the sheets are made.

[livebloggingmydescentintomadness]

i was just reading a fic where someone said they needed to set aside their pasta dough "to rise", and that made my eye twitch badly enough that i would like to give you all a quick lesson about dough for all your writing needs.

without getting into fussy details, there are four basic types of dough/batter. yeasted doughs, quick breads, laminated/pastry doughs, and unleavened doughs.

the only one of those that ever needs to rise is yeasted dough.

yeasted doughs are, as the name suggests, leavened with yeast. yeast is a microorganism that, when activated in water, feeds on sugars to produce gas. that gas, when trapped in dough, creates bubbles. most breads are yeasted, as are things like bagels, rolls, pizza crust, soft pretzels, english muffins, etc. yeasted doughs are also typically made by kneading, a process that develops the sticky gluten in wheat and makes the dough strong enough to hold onto itself and gives a pleasantly chewy result. (sourdough is also yeasted, but it's made by capturing wild yeast from the air rather than using prepackaged yeast.)

quick breads are leavened with baking soda and/or baking powder. these agents do not need rise time, as the chemical reaction happens when they are introduced to water/acid and heat. muffins, pancakes, cake, and sweet breads like banana, pumpkin, and zucchini are quick breads, and not only are they not kneaded, they shouldn't be overworked. overworking activates the gluten in the wheat, which isn't desired in these soft, tender breads. cookies and brownies would go under this umbrella as well.

laminated/pastry dough is leavened by thin layers of cold butter reaching a quick boiling point and releasing a steam that separates the layers of dough. this effect can be most clearly seen in something like a croissant, though croissants are also yeasted. pie crusts, most biscuits (the american kind), scones, and many other types of pastries are made this way. any time a recipes instructs you to "cut" butter into flour, this is what you're doing. phyllo, the type of dough used to make baklava, uses a similar process where oil or melted butter is brushed between paper-thin sheets of dough.

unleavened dough is exactly that, unleavened. there is nothing in this dough that makes it rise. pasta, many crackers, some flatbreads like tortillas - they don't rise at all. you do, on the other hand, typically have to let it rest for at least fifteen minutes, as the mixing of the dough creates elastic gluten strands that will resist attempts to roll it out.

special mention: whipped egg whites. when eggs are whipped into stiff peaks, they become filled with air, and some recipes use whipped egg whites folded carefully into batter as a leavener. angel food cake, for example, is leavened with nothing but egg whites. many cake recipes use this technique, as it creates a very light and delicate result.

SO. please take this knowledge and incorporate it in your writing as you will. thank you. <3

ps: things that are gluten free never require kneading, as there is no gluten to develop. gluten free baking is an alchemy which i do not pretend to understand.

[kentosdoll]

⠀⠀⠀⠀⠀ 𝑁𝑎𝑛𝑎𝑚𝑖𝑛 headcanons .ᐟ ⠀⠀⠀⠀⠀⠀⠀⠀ mr autism feat. his antics

content: sfw wc: 623

a/n: look, i know there is a small minority of us in the jjk fandom that believes nanami kento is autistic, so this post won't appeal to the masses. if you don't like this, nor agree with it, that's fine (that's why fanon and au's are cool). just don't be a dickhead and leave mean comments. also, this was co-written by my beloved sibling @lesbian-choso. go check out his blog; they make lovely traditional art.

banner credits:⠀@/dollienini + @/chilumitos

Flat affect — no explanation needed.

Stims: jiggling his watch, cracking his knuckles and other joints, pacing around.

This man cannot stand loud noises, though controlled loud sounds, like listening to his screamo playlist, is totally fine.

I firmly believe he sleeps like a dead person at an open-casket funeral. His bed sheet is in a straight line across his chest, with his arms lying flat on either side of his torso — Back Sleeper™️. Best believe he can't sleep unless his room is 18°C, with his bedsheets and duvet even on each side of the bed, and a fresh bottle of water on his bedside table (in case he wakes up and feels parched).

Whilst he isn't a fan of journals and diaries, Kento makes sure to regularly update his calendar on his phone, as well as the one attached to Outlook.

Spreadsheets and to-do lists, he thrives off of these. How else is he to keep up with life?

He is very aware of the fabrics and textures that make contact with his skin. This is why his wardrobe is predominantly made up of soft materials like cotton and cashmere. If he has to wear anything woollen, a lightweight layer of clothing goes underneath; he can't stand the itchiness.

Kento doesn't like mixing cold and warm food, and he tries his best to keep the food on his plate from touching each other (this doesn't apply to food like fried rice).

He irons his bedsheets and underwear — don’t ask. Kento also regularly washes his curtains and steams them once they’re dry (no creases, he hates them).

Exclusively purchases one type of deodorant; it has something to do with the smell and texture. He can’t stand aerosols because of the intensity of their smell (it gets into the back of his throat), and the gel deodorants feel uncomfortable on his underarms. Kento also isn’t a fan of perfume, though, there was one he liked that he stocked up on. Sadly, he hasn’t been able to find anything similar.

“Don’t come in the kitchen whilst I'm cooking.” — Kento to Satoru when he senses him about to step in. He can't share the space, it becomes claustrophobic.

Baking is his special interest; he has an absurd amount of information about this art form stored in his noggin. Dare I say he would own a bread encyclopaedia if it existed. Whilst bread is his favourite form of baked good, from time to time, he attempts to make confectionary, specifically those made of phyllo pastry. On the rare occasion, he might bake a pie or cake.

This man owns a lint roller because of his pet cats; he is not a first-time cat owner. Whilst his home is relatively clean, he can't help but feel the need to pick up those stray cat hairs. He doesn't want to accidentally get any in his mouth.

Speaking of his home, Kento's apartment is relatively minimalist, though the colour palette is warm and welcoming (lots of blues and browns). The only part of his home that is “messy” is one nook in his living room. The bookcase is overflowing with unread books, some sitting in neat stacks on the floor, whilst others are in cardboard boxes acting as surfaces for his potted plants. There are a few old newspapers and magazine recipes strewn on his desk, a cold cup of coffee, and two pen holders jam-packed with various dry markers and inkless pens. It's a sort of organised chaos.

He exclusively wears slippers and thongs/flip-flops indoors. He can’t stand walking around barefoot, it’s uncomfortable, and he doesn’t like his feet being cold or picking up any hair, lint, or crumbs that collect on the floor (despite his home being borderline sterile).

© 𝑘𝑒𝑛𝑡𝑜𝑠𝑑𝑜𝑙𝑙⠀ ─⠀ all rights reserved. seek inspiration, do not copy, translate, or redistribute my writing/content.⠀₊˚ෆ

[persephonaae]

Made κολοκυθόπιτα (Greek pumpkin pies) the other day! I’ll also include a recipe below!

Ingredients

3-4 small food grade whole pumpkins 

2 cups sugar (preferably brown sugar)

4 tablespoons honey

½ teaspoon ground cloves

2 teaspoons ground cinnamon

3 tablespoons olive oil

¾ cup rice

phyllo dough

half stick of butter

When you plan to make kolokithopita, you will want to transfer your frozen phyllo dough to the fridge to thaw for a couple hours before taking it out of the package and laying it on the counter with a paper towel lightly misted with water laid on top. The premade frozen stuff is completely fine, I do not in any way implore you to make your own phyllo as it is very time consuming and the premade stuff tastes just as good (but also not stopping you from doing so if you really wanted!).  In any case, once you have your phyllo at room temperature, take the rice and soak it in very hot water for 30 minutes. (I usually boil some water in the kettle for tea and then pouring it over the rice, covering it with something so less steam escapes) While waiting, this is a good time to grate the pumpkins to use in your filling (you will want to cut off the stem, peel/cut the skin off, and discard the seeds). You will want about 2-3 pounds of grated pumpkin, and maybe some help, unless you wanted to go for the record of world's fastest pumpkin grater while gaining arms of steel. (The texture of Greek pumpkin pie is different than other pumpkin pies since you have to grate the meat which is why you shouldn’t buy puréed pumpkin. The other thing to note is that you can actually do this with most any squash! Doesn’t have to be pumpkin; zucchini is also a common Greek base for kolokithopita, just to give you more ideas if you wanted to experiment.)

To prepare the filling, mix together the grated pumpkin, sugar, honey, ground clove, ground cinnamon, and olive oil. Drain the rice after it has soaked for 30 minutes, and mix it into this lovely slimy saccharine mixture of autumn-in-a-bowl, setting it aside once the ingredients are combined. 

Congratulations, it’s now time to work with the phyllo! Take half a stick of butter and melt it and have it ready on the side. Gently take two to three sheets of phyllo from the stack of dough and lay it on the counter or cutting board. (I usually use three sheets) You will then want to take a food brush and coat the entire side facing up with butter. Once it’s coated take a knife or pizza cutter and cut strips into the phyllo in thirds or fourths if you have the phyllo sheets in horizontal orientation, in half or thirds if you have it in vertical orientation. (The pictures show pies that we did cuts in fourths on the horizontal layout) Go back to your mixture of filling and scoop out a mound of filling that can fit into your cupped palm – it’s always better to be a bit generous with the filling. Gently squeeze out some of the excess liquid and place this filling at the bottom of one of the strips of phyllo and grab the bottom right corner and fold to the opposite side to make what looks like a triangle attached to the rest of the strip. Do this again but now with the corner of that triangle that’s on the left hand side, and bring it up to the opposite end. Keep repeating this fold until you have a triangle shaped pastry that completely encases your filling. This fold can be hard for some people to immediately understand and you might be really slow at it. Don’t worry if it’s a bit wonky, it will still taste fine in the end! Below I have a video that hopefully demonstrates that fold better. 

Keep repeating this with new sheets of phyllo (butter, cut, fill, fold… butter, cut, fill, fold…) until you’ve used all your filling or run out of dough. Each completed pie should be set onto a baking tray lined with parchment paper, set about half an inch apart. Before sticking it in the oven, brush the tops of all the pies with the rest of the melted butter, then bake at 375º for 45 minutes - 1 hour, until golden brown. My last caution is to not burn your mouth when inevitably digging in as soon as the timer goes off. Hope you enjoy, ευχαριστώ!

[ronniefein]

Many years ago I learned to make spinach pie, loaded with crumbled feta cheese and seasoned with fresh dill. My family absolutely loved it, so it was — still is — a regular item on my menu. It’s almost always part of my break-the-fast feast.

Most of the time I make spinach pie using buttered layers of phyllo pastry, which makes for a crispy, delicate crust for the savory spinach filling below.

But we like the dish so much that on Passover, I top the pie with buttered matzo.

At one time I used the filling for spanakopitas, making spinach-filled layers of phyllo dough into small triangles. These were perfect as hors d’oeuvre and I would make dozens at a time and stock them in the freezer.

That was a LOT of work!

This year, thanks to inspiration from my Facebook friend Dana Shrager (@Danastable), who posted her recipe for spinach and cheese bourekas as a treat for Purim, I realized that I could make those wonderful hors d’oeuvres again using puff pastry, as she suggested!

SO MUCH EASIER!

I made a whole bunch of these, using my recipe for spinach pie as filling but using puff pastry. All I can say is that I will never go back to phyllo dough for these hors d’oeuvres. My tasters gobbled these down and I served them again to everyone’s absolute delight.

Thanks Dana, for your suggestion to use puff pastry and also that these, triangular shape that they are, would be perfect for Purim. Yes. They are indeed!

Here’s the recipe for spinach and cheese filling and instructions on how to make the triangle bourekas.

Follow me on Instagram @RonnieVFein

SPINACH AND CHEESE BOUREKAS

1 10-ounce package frozen chopped spinach, thawed

2 tablespoons olive oil

1 medium onion, chopped

1 large egg

4 ounces feta cheese, crumbled

3 tablespoons grated Parmesan cheese

1 tablespoon finely chopped fresh dill

freshly ground black pepper to taste

2 sheets puff pastry, defrosted

Preheat the oven to 375 degrees. Squeeze as much water out of the spinach as possible and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook for 2-3 minutes. Stir in the spinach and mix well. Remove the pan from the heat. Add the egg, feta cheese, Parmesan cheese, dill and pepper. Mix well and set aside. Using one sheet at a time, roll the puff pastry on a lightly floured board slightly thinner (I did 12”x9”). Cut each sheet on the long side into 4 equal strips (3”). Cut the strips into thirds (making 12 pieces). Place equal amounts of the filling in the center of each piece of dough. Fold the dough to enclose the filling and make a triangle. Press the edges to seal them. If necessary, wet the edges of the pieces before folding, OR, press the edges down with the tines of a fork. Refrigerate for at least 30 minutes before baking. Bake for about 15-18 minutes or until browned and crispy.

Makes 24

[greekcookingmadeeasy]

Baked Phyllo Parcels With Figs And Cheese

📦

Baked Phyllo Parcels with Figs and Cheese - Syka Gemista me Phyllo Paketo BY: Greek Cooking Made Easy SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

SERVES    🍴⃒        PREP. TIME 🕔⃒    

6 as 1st course       15'

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

   25 min.                     Easy

If you love figs like me and enjoy the idea of combining them with cheese, then this recipe will fascinate you.

Flaky, crispy phyllo parcels, baked with a filling of a juicy, sweet heart from fresh figs, butter and melted Greek tangy cheese and then served garnished with honey and chives!

A gorgeous, chic match for those who want to serve something elaborate but easy at their seasonal dinner table.

Let’s see how to prepare them.

Suitable for lacto-vegetarians.

 

INGREDIENTS:

• 6 large fresh Figs

• 6 large Phyllo Pastry sheets, thawed

• About 3 tbsp. / 40 gr. / 1.4 oz Butter, melted

• 35 gr. / 1.2 oz / 6 cubes Greek Kefalograviera cheese (or other hard goat cheese)

• 1/2 tsp. Ground Black Pepper

• 1 tbsp. Chives, snipped

• 2 tbsp. / 30 ml Greek Thyme Honey

METHOD:

A.   Make the Phyllo Parcels:

1.    Wash the figs and pat dry them.

2.    Then cut each fig's stem (but do keep their rind on!).

3.    Cut them cross wise, but NOT until their bottom! Figs should be open now like flowers. if needed, press them gently with your palm to open.

4.    Season cheese cubes and open figs with some freshly ground pepper.

5.    Place a cheese cube in the heart of each fig. Reserve.

6.    Open 6 phyllo sheets flat on a clean surface.

7.    Place 1 phyllo sheet on a cutting board, fold it in half and cut it. Fold in half again and cut.

8.    Take now each 1/4 and fold in half.

9.    Brush some melted butter on top of the 1st phyllo piece.

10.Place the next folded phyllo piece crosswise on top from the one under it, brushing again a bit of butter.

11.Repeat for 2 more layers, placing them diagonally and brushing some butter after each layer.

12.In the middle of the opened parcel, place carefully the cheese stuffed fig.

13.Lift and fold around it the phyllo sheets, just enough to cover the sides of the fig, not the top! Brush a bit more butter on the phyllo edges.

14.To ensure that parcels will stay in place will being baked, pierce horizontally through each one a large toothpick or wooden skewer.

15.Place parcels one by one in a large tray lined with parchment paper.

16.Repeat for all parcels.

17.Brush any leftover butter on top of the parcels before baking them.

 

B.   Baking instructions:

18.Bake the Fig parcels in a preheated oven, FAN @ 190 ℃ / 375 ℉ for about 25' or until they turn golden and cheese has melted (depends on the oven).

19.Then remove from the oven.

 

C.    Serving Instructions:

20.Place tray with baked parcels on the kitchen bench and let them cool down a bit for 5'-10'.

21.Then remove gently the toothpicks.

22.Garnish the parcels by scattering on top and around each one the chopped chives and then sprinkling some honey.

23....and serve while still warm!

24.Not many words, simply wow!

Looking for other Ideas with Figs? Check all my Recipes HERE

Check my YouTube Video: HERE

Σύκα Γεμιστά με Φύλλο Πακέτο

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ   🍴⃒       ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

6 σα 1ο πιάτο            15'

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

   25 min.                     Εύκολο

Αν αγαπάτε τα σύκα όπως εγώ και απολαμβάνετε την ιδέα να τα συνδυάσετε με τυρί, τότε αυτή η συνταγή θα σας συναρπάσει.

Ξεροψημένα, τραγανά πακετάκια από φύλλο κρούστας, γεμισμένα με ζουμερή, γλυκιά καρδιά από φρέσκα σύκα, βούτυρο και λιωμένο πικάντικο τυρί και μετά γαρνιρισμένα με μέλι και σχοινόπρασο για το σερβίρισμα!

Ένα υπέροχο, τόσο σικάτο ταίριασμα για όσους θέλουν να σερβίρουν κάτι εντυπωσιακό αλλά συγχρόνως εύκολο στο εποχιακό τους τραπέζι.

Ας δούμε πώς να τα ετοιμάσουμε.

Κατάλληλα για χορτοφάγους.

 

ΥΛΙΚΑ:

• 6 μεγάλα φρέσκα Σύκα

• 6 μεγάλα Φύλλα Κρούστας, αποψυγμένα

• Περίπου 3 κ.σ. / 40 γρ. / 1,4 oz Βούτυρο, λιωμένο

• 35 γρ. / 1,2 oz / 6 κύβοι Κεφαλογραβιέρα (ή άλλο σκληρό κατσικίσιο τυρί)

• 1/2 κ.γ. Φρεσκοαλεσμένο μαύρο Πιπέρι

• 1 κ.σ. Σχοινόπρασο, ψιλοκομμένο

• 2 κ.σ. / 30 ml Θυμαρίσιο Μέλι

ΜΕΘΟΔΟΣ:

Α. Φτιάξτε τα Πακέτα από φύλλο:

1. Πλύντε τα σύκα και στεγνώστε τα.

2. Στη συνέχεια κόψτε το κοτσάνι τους (αλλά μη τα ξεφλουδίσετε!).

3. Κόψτε τα σταυρωτά, αλλά ΟΧΙ μέχρι κάτω! Τα σύκα πρέπει να είναι ανοιχτά τώρα σαν λουλούδια! Εάν χρειάζεται, πιέστε τα απαλά με την παλάμη σας για να ανοίξουν ακόμα περισσότερο.

4. Καρυκέψτε με λίγο φρεσκοτριμμένο πιπέρι τους κύβους τυριού και τα σύκα.

5. Τοποθετήστε έναν κύβο τυριού στην καρδιά κάθε σύκου. Βάλτε τα στην άκρη.

6. Ανοίξτε τα 6 φύλλα κρούστας πάνω σε καθαρή επίπεδη επιφάνεια.

7. Τοποθετήστε 1 φύλλο πάνω σε ξύλο κοπής, διπλώστε το στη μέση και κόψτε το. Διπλώστε το ξανά στη μέση και κόψτε.

8. Πάρτε τώρα κάθε 1/4 και διπλώστε το στη μέση.

9. Αλείψτε λίγο λιωμένο βούτυρο πάνω από το 1ο κομμάτι φύλλου.

10. Βάλτε το επόμενο διπλωμένο φύλλο σταυρωτά πάνω από το 1ο, αλείφοντας ξανά λίγο βούτυρο.

11. Επαναλάβετε για 2 ακόμη στρώσεις, τοποθετώντας τα φύλλα διαγώνια και αλείφοντας λίγο βούτυρο μετά από κάθε στρώση.

12. Στη μέση του ανοιγμένου πακέτου τοποθετήστε προσεκτικά το γεμισμένο σύκο.

13. Ανασηκώστε και διπλώστε γύρω του τα φύλλα, ίσα ίσα να καλύψουν τα πλαϊνά του σύκου, όχι το πάνω μέρος! Αλείψτε με λίγο περισσότερο βούτυρο τις άκρες των φύλλων.

14. Για να βεβαιωθείτε ότι τα πακέτα θα παραμείνουν στη θέση τους κατά το ψήσιμο, τρυπήστε οριζόντια μέσα από το καθένα μια μεγάλη οδοντογλυφίδα ή ξύλινο καλαμάκι.

15. Βάλτε ένα ένα τα πακέτα σε ένα μεγάλο ταψί στρωμένο με λαδόκολλα.

16. Επαναλάβετε για όλα τα πακέτα.

17. Αλείψτε όσο βούτυρο περίσσεψε πάνω από τα πακέτα πριν τα ψήσετε.

 

Β. Οδηγίες ψησίματος:

18. Ψήστε τα πακέτα σε προθερμασμένο φούρνο, στο ζεστό αέρα @ 190 ℃ / 375 ℉ για περίπου 25' ή μέχρι να χρυσίσουν και να λιώσει το τυρί (εξαρτάται από τον φούρνο).

19. Στη συνέχεια βγάλτε τα από το φούρνο.

 

Γ. Οδηγίες σερβιρίσματος:

20. Βάλτε το ταψί με τα ψημένα πακέτα στον πάγκο της κουζίνας και αφήστε να κρυώσουν λίγο, για 5'-10'.

21. Αφαιρέστε κατόπιν προσεκτικά τις οδοντογλυφίδες.

22. Γαρνίρετε τα πακέτα σκορπίζοντας από πάνω και γύρω από το καθένα το ψιλοκομμένο σχοινόπρασο και μετά πασπαλίζοντας τα με λίγο μέλι.

23. ...και σερβίρετε όσο είναι ακόμα ζεστά!

24. Όχι πολλά λόγια, απλά ουάου!!

Ψάχνετε κι άλλες ιδέες για να φτιάξετε με Σύκα? Δείτε όλες τις Συνταγές μου ΕΔΩ

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[yashkhanna2042-blog]

Vegan Baklava – The New delicious version sweet

                               Vegan Baklava – The New delicious version sweet

Introduction

Vegan baklava is a delicious variation of the traditional Middle Eastern dessert designed for those following a plant-based or vegan lifestyle. It captures all the flavours and textures of classic baklava sweet without animal products. As plant-based diets gain traction, the demand for vegan options has increased, making vegan baklava a popular choice for those seeking a cruelty-free baklava dessert.

the growing popularity for vegan alternatives

With the rise in plant-based diets, there is a growing demand for vegan alternatives to traditional dishes, including desserts. Vegan baklava caters to this demand by offering a cruelty-free and sustainable version of the beloved dessert. Using plant-based ingredients and innovative substitutions, vegan baklava provides a guilt-free indulgence for those following a vegan lifestyle. Increasing awareness of dietary choices' environmental, ethical, and health impacts drives its popularity. Whether you are a vegan or simply curious about trying new desserts, vegan baklava offers a delightful and compassionate culinary experience, which is provided by The Baklava company (TBC & co.) online, who provide one of the best baklavas in India and best baklava in bangalore.

II. Understanding Vegan Baklava

what is vegan baklava?

Vegan baklava is a plant-based version of the classic Middle Eastern dessert, offering the same flavours and textures without animal products. It caters to those following a vegan lifestyle and provides a compassionate and cruelty-free alternative to traditional baklava.

the traditional items used in baklava and their vegan substitutes:

Vegan baklava replaces animal-based ingredients in traditional recipes with plant-based alternatives. Vegan butter or margarine is used instead of dairy butter, while a vegan-friendly syrup replaces honey. Nuts remain a key ingredient, providing a delicious crunch and flavour.

By understanding the traditional ingredients used in baklava and their vegan substitutes, individuals can recreate this iconic dessert in a compassionate and plant-based way. Vegan baklava allows for enjoying a beloved sweet treat while staying true to vegan principles and accommodating dietary preferences and restrictions.

You can buy Baklava online in bangalore from the baklava company (TBC & co.) which one of the best Baklava store in India.

III. Making Vegan Baklava

 a step-by-step guide on how to make vegan baklava

Prepare the phyllo dough: Start by thawing vegan phyllo dough according to the package instructions. Keep it covered with a damp cloth to prevent it from drying out.

Make the nut filling: Finely chop your choice of nuts, such as walnuts, pistachios, or almonds. Mix them with sugar, ground cinnamon, and a pinch of salt in a bowl.

Layer the phyllo dough:

Brush a baking dish with vegan butter or margarine.

Place a sheet of phyllo dough in the container and brush it with melted vegan butter.

Repeat this process, layering multiple sheets of phyllo dough and brushing each layer with butter.

Add the nut filling: Spread evenly over the phyllo dough layers. Press it gently to ensure even distribution.

Continue layering: Repeat the process of layering phyllo dough sheets, brushing with butter, and adding the nut filling until you have used all the ingredients. Make sure to finish with a few layers of phyllo dough on top.

Cut and bake: Using a sharp knife cut the baklava into desired shapes, such as squares or diamonds. Bake in a preheated oven at a specified temperature until golden brown and crispy.

the key ingredients and techniques used in vegan baklava:

Vegan baklava uses vegan phyllo dough, vegan butter, a nut mixture, sugar, cinnamon, and a vegan-friendly syrup.

The process involves:

Layering the phyllo dough with melted vegan butter.

Spreading the nut filling.

Baking until golden and crispy.

By following this step-by-step guide and using the key ingredients and techniques, anyone can create a delicious batch of vegan baklava that maintains the essence and flavours of the traditional dessert while being entirely plant-based.

IV. Enjoying Vegan Baklava

vegan baklava vs traditional baklava:

Vegan baklava resembles traditional baklava in taste and texture, with a slightly lighter and less buttery flavour due to the absence of animal-based ingredients. The flaky and crispy phyllo dough and nut filling still offer a delightful experience.

suggestions and ways to enjoy vegan baklava:

Vegan baklava is best enjoyed as a dessert or sweet treat. Serve it at room temperature to allow the flavours to develop fully. Consider garnishing with chopped nuts, powdered sugar, or a drizzle of vegan-friendly syrup for an added touch of sweetness. Pair it with a hot tea or coffee to complement the flavours and provide a delightful contrast.

vegan baklava and how it can be customized:

One of the exciting aspects of vegan baklava is its versatility. While traditional baklava primarily features nuts like walnuts or pistachios, vegan baklava allows for various creative fillings. Experiment with different combinations of nuts, such as almonds, cashews, or pecans. For added sweetness and texture, you can also incorporate dried fruits, like raisins or dates. Additionally, consider incorporating spices such as cardamom or nutmeg to enhance the flavour profile.

In conclusion,

Vegan baklava provides a delicious and ethical alternative to the traditional dessert, accommodating the growing demand for vegan options. It retains the flavours and essence of the original treat while offering creative possibilities for fillings and flavours. Whether you follow a vegan lifestyle or enjoy exploring new desserts, vegan baklava is a delightful and satisfying choice that aligns with your ethical and dietary preferences.

[dateddisneydishes]

Banana Blackberry Meringues

From The Country Cousin in An Academy Award Review of Walt Disney Cartoons

History

We're in the home stretch for this short. It's time to tackle the desserts. We see a lot of these round things topped with something white and creamy with cherries.

Instead of just plain old cupcakes I've come up with a fun alternative... Meringues!

Food

Unlike most of the recipes I use this one isn't historical based. It's rather me trying to combine some of the different things I saw on the table during the short into one easy recipe.

Ingredients

15 phyllo pastry cups

1 to 2 bananas

15 tablespoons of blackberry jam

Maraschino cherries to garnish

4 egg whites

1/4 cup sugar

1/4 teaspoon of cream of tartar

Cookware

Baking pan

Baking sheet or parchment paper

Directions

Pre-heat the oven to 325 degrees

In a mixing bowl, add egg whites, sugar, and cream of tartar

Mix at high speed till stiff peaks form, and then set aside

Slice the banana/s and place one slice into the bottom of each pastry cup

Spoon one tablespoon of blackberry jam into each cup

Top with meringue and garnish with a cherry

Bake in oven for 10 to 15 mins, till pasty turns golden and meringue slightly browns

Let cool, before eating

And that's it. I wouldn't recommend making phyllo pastry yourself. That's a lot of work and time. Either use the premade cups or buy pre-made dough and roll it out to fit inside a cupcake liner.

[mweh24]

Types of Pastries in Bread and pastry productions~.

1.Flaky Pastry. -Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry. It is often called quick pastry or blitz pastry in reference to the short time its preparation requires.

2.Danish Pastry. -Danish pastry is a yeasted, buttery pastry of many layers. Used most often for sweet breakfast or dessert pastries, it's cooked until crisp and flaky on the outside, while the centre stays soft.

3.Choux Pastry. -Choux pastry, or pâte à choux, is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.

4.Filo/Phyllo Pastry. -Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.

5.Short Crust Pastry. -Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. 

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[miceli-dairy]

Miceli’s Napoleons

Ingredients:

2 tablespoons graham cracker crumbs

2 tablespoons & ¾ teaspoon sugar, divided

2 tablespoons butter, melted

1 & ½ teaspoons oil

3 sheets phyllo dough, thawed

2 tablespoons turbinado sugar

8 ounces of Miceli’s ricotta cheese

1/2 tablespoon honey

1 & ½ cups strawberries, stems removed and chopped

1 teaspoon orange liqueur

Instructions:

Preheat your oven to 350°F, line a baking sheet with parchment, and then combine the crumbs and the 2 tablespoons of sugar. Combine the butter and oil, add 1 sheet of the dough to the baking sheet, and then brush it with a third of the butter mixture. Add half of the crumb mixture, repeat this process once, and then add the remaining sheet of dough. Brush it with the remaining butter mixture, and then add the turbinado sugar. Cut them into 15 squares, cover them with parchment and an additional baking sheet, and then let them bake for 10 minutes. Let them cool for 10 minutes, combine the ricotta and honey, and then combine the strawberries, liqueur, and remaining sugar. Divide the ricotta and strawberry mixtures between the squares, and then stack them.

Original recipe courtesy of Cooking Light

[get2knowseychelles]

Well-Balanced Italian Preparing Food: Tasty And Also Nutritious Recipes To Try

Italian meals is actually known globally for its delicious tastes as well as one-of-a-kind recipes. Nevertheless, it can easily additionally simply be actually filled with fatty oils, whipping creams, and unhealthful substances. This doesn't indicate you need to lose hope your love of Italian dishes! In this particular message, we'll guide you with healthy Italian preparing food with some delicious as well as nutritious dishes to make an effort like mascarpone cream. Whether it's a homemade pasta food or even a delicious pudding, our experts've obtained you covered.

Delectable Italian Recipes List

There are actually a great number of Italian dishes available, however our company've picked some of our faves that are actually not simply yummy however likewise nutritious.

Start with a Well-balanced Linguine along with Shrimps

Noodles is a staple in Italian cooking food, and also there are lots of healthy and balanced pasta dishes to attempt. One of our faves is linguine with shrimps. It is actually delicious, effortless to make, as well as filled along with healthy protein. First, carry a container of salted water to boil and also add your linguine. In a separate frying pan, cook some shrimp until they're pink as well as fragrant. Next off, include some cherry tomatoes, garlic, as well as a splash of gewurztraminer. When the pasta is cooked, drain it and add it to the frying pan with the shrimp and tomato combination. Throw every little thing with each other and leading along with some fresh parsley and also grated Parmesan cheese.

Delight in Some Apple Strudel Recipes

If you are actually in the state of mind for one thing pleasant, apple strudel is actually a classic Italian treat that ensures to delight your desires. To create a much healthier model, beginning through preheating your stove to 375 ° F. In a blending dish, combine some very finely chopped apples, cinnamon, lemon juice, and also a drizzle of natural honey. Put out a sheet of phyllo delicacy as well as brush it along with some olive oil. Layer a couple of even more pieces on leading, cleaning each along with oil as you go. Disperse the apple blend over the best slab and also roll the pastry into a log. Brush the best along with even more oil and bake for 25 minutes or even until crispy as well as gold. The matera bread recipe additionally wonderful for your wellness.

Pleasure In the Rich Flavors of Veal Milanese

Veal Milanese is another classic Italian food that is actually loaded along with traditional components like breadstuff crumbs, cheese, as well as butter. Nevertheless, you can easily create a more healthy model by utilizing whole-grain bread scraps, Parmesan cheese, and coconut oil as an alternative. Initially, pound some veal till it is actually thin and standard. Plunge it in some beaten egg, after that coating it in a combination of breadstuff crumbs, Parmesan cheese, and seasoning. Pan fry the veal in a pot with some coconut oil till it's crispy as well as brownish. Provide along with a side mixed greens or even some cooked veggies.

Try the Creaminess of Mascarpone Lotion

Mascarpone lotion is a flavorful as well as delicious dessert that is actually excellent for special celebrations. Traditional dishes typically require whipping cream, eggs, and also sugar, yet you may produce a healthier variation through using coconut cream, syrup, and also vanilla remove instead. To help make mascarpone lotion, trump some coconut lotion along with a palm mixer till it's luscious and smooth. Include in some mascarpone cheese, walnut syrup, and vanilla essence, and also keep beating until every thing is properly blended. Chill the blend in the fridge for a few hrs, then serve along with some clean fruit product or even as an outdoing for your favored dessert. You may make an effort Italy food for dinner.

Revel in the Taste of Brasciole

Brasciole is a traditional Italian food that is actually created by stuffing thin pieces of meat along with breadcrumbs, cheese, and also natural herbs, and after that rolling them up tightly. It is actually a delicious and profuse food that is actually perfect for supper. To produce it healthier, utilize lean reduces of beef and also whole-grain breadcrumbs. You can additionally swap out the cheese for a spiced tomato dressing. Start through flavoring some thin cuts of meat along with salt, pepper, and your beloved natural herbs. Include some breadcrumbs, sliced garlic, as well as parmesan cheese to the meat cuts, and also spin all of them up tightly. Secure them along with toothpicks, as well as after that brownish them in a pot with some olive oil. Incorporate some tomato sauce as well as chef over low heat for about a hr.

Final thought:

Italian food is a delectable and also delicious food with loads of well-balanced options to attempt. Coming from linguine with shrimps to apple strudel and veal Milanese, these dishes are actually sure to make an impression on. Do not forget to try mascarpone cream and also brasciole for a true taste of Italy. By making use of much healthier elements and minimizing the quantity of harmful excess fats as well as oils, you can enjoy your preferred Italian dishes with no shame. Make an effort out a number of these recipes as well as you'll perform your way to healthy Italian preparing food quickly!

[calebshope]

Healthy Italian Cooking: Great Tasting As Well As Nutritious Recipes To Test

Italian food is understood all over the world for its great tasting tastes and also special recipes. However, it can also simply be actually loaded along with fatty oils, hefty creams, and unhealthy components. This doesn't suggest you possess to lose hope your affection of Italian food! Within this post, we'll help you through healthy and balanced Italian cooking food along with some scrumptious and also healthy dishes to try like mascarpone cream. Whether it is actually a homemade pasta dish or even a sweetened treat, our experts've got you dealt with.

Mouth Watering Italian Recipes Checklist

There are countless Italian dishes available, yet our company've picked a number of our preferences that are certainly not just appetizing but additionally healthy.

Begin with a Healthy Linguine along with Shrimps

Spaghetti is a staple in Italian preparing food, as well as there are loads of healthy pasta recipes to make an effort. Among our faves is actually linguine along with shrimps. It is actually tasty, very easy to bring in, and also filled with protein. First, bring a pot of salty water to steam as well as include your linguine. In a different skillet, prepare some shrimp until they're pink and great smelling. Next off, include some cherry tomatoes, garlic, and also a sprinkle of gewurztraminer. Once the pasta is actually cooked, drain it and add it to the pan with the shrimp and tomato mixture. Shake whatever all together as well as top along with some clean parsley and also grated Parmesan cheese.

Savour Some Apple Strudel Recipes

If you remain in the mood for one thing sweet, apple strudel is a timeless Italian dessert that makes sure to please your longings. To produce a much healthier version, begin by preheating your oven to 375 ° F. In a mixing bowl, mix some thinly sliced up apples, sugar-cinnamon, lemon juice, as well as a drizzle of honey. Outline a sheet of phyllo delicacy and also comb it with some olive oil. Layer a handful of more sheets on best, brushing each along with oil as you go. Spread out the apple mix over the top sheet as well as smooth the pastry into a log. Comb the top along with more oil and cook for 25 moments or up until crispy as well as golden. The matera bread recipe additionally great for your health and wellness.

Delight In the Rich Flavors of Veal Milanese

Veal Milanese is one more classic Italian dish that is actually packed with typical components like bread scraps, cheese, and also butter. Having said that, you may help make a far healthier version by utilizing whole-grain bread scraps, Parmesan cheese, and also coconut oil as an alternative. Initially, extra pound some veal till it's slim and also flat. Soak it in some beaten egg, at that point coat it in a blend of breadstuff scraps, Parmesan cheese, and spices. Pan fry the veal in a pan with some coconut oil until it is actually crunchy as well as brown. Provide with an edge mixed greens or even some roasted vegetables.

Make an effort the Creaminess of Mascarpone Lotion

Mascarpone cream is a flavorful and also lush dessert that is actually best for exclusive affairs. Typical dishes frequently call for whipping cream, eggs, as well as sugar, however you can make a healthier variation by making use of coconut cream, maple syrup, as well as vanilla essence as an alternative. To create mascarpone cream, trump some coconut lotion along with a hand mixer up until it is actually luscious and also soft. Include some mascarpone cheese, syrup, and vanilla essence, and also always keep beating until everything is actually well incorporated. Chill the blend in the fridge for a couple of hrs, then offer with some new fruit product or as a surpassing for your favorite treat. You may make an effort Italian dishes dinner.

Relish the Flavor of Brasciole

Brasciole is a traditional Italian food that is actually made by stuffing slim pieces of meat with breadcrumbs, cheese, and herbs, and afterwards spinning them up tightly. It's a delectable and also hearty meal that is actually excellent for dinner. To make it healthier, use slim reduces of meat and also whole-grain breadcrumbs. You can also change out the cheese for a spiced tomato dressing. Begin through seasoning some thin cuts of beef along with salt, pepper, and your preferred cannabis. Include some breadcrumbs, diced garlic, as well as parmesan cheese to the beef slices, as well as roll them up snugly. Safeguard them along with toothpicks, and afterwards brown them in a skillet along with some olive oil. Include some tomato sauce and also prepare over reduced warmth for around an hour.

Conclusion:

Italian food items is actually a scrumptious and also savory food along with loads of healthy and balanced choices to attempt. Coming from linguine along with shrimps to apple strudel and veal Milanese, these recipes make certain to make an impression on. Don't forget to try mascarpone lotion and brasciole for an accurate taste of Italy. Through using more healthy active ingredients as well as decreasing the quantity of unhealthy fats as well as oils, you may enjoy your favorite Italian recipes with no guilt. Check out a number of these dishes as well as you'll get on your way to healthy and balanced Italian preparing food in no time at all!