Sentences with phrase «filo dough»

NOTE: For a healthier version, you may spray each layer of filo dough with butter flavored PAM instead of using real butter.

Cover filo dough with Swiss cheese and top with sliced tomatoes and thyme leaves before baking until the crust is browned.

Spread half of the nut filling over the first stack of filo dough in the baking dish.

I haven't used filo dough in forever!

Spanakopita, a Greek pie, (also called spinaka among Sephardic Jews) is a seasoned mixture of spinach, cheese, and spices topped with flaky filo dough.

Place 2 leaves of filo dough on clean, flat surface and brush lightly with melted butter.

My daily bakery runs for a Croatian burek (filo dough filled with cheese) were replaced with an experiment to see if almond, coconut or rice milk tastes best.

Filo factory makes a whole wheat filo dough, but it has soy oil in it.

People frequently tell me that filo dough intimidates them.

You can find filo dough in the frozen food section of the grocery store.

1 pkg filo dough, thawed 1/2 cup melted butter or margarine 2 cups chopped walnuts 1 cup loosely packed light brown sugar 1 tsp cinnamon 1/2 tsp salt 1/2 cup apricot jam 1/2 cup water

Challah with poppy seeds Knishes and Barekas (from you and Jean) Cumin spiced borscht Endive salad with cucumber, beets and horseradish dill dressing Purple cabbage with apples and tofu (Jump To Recipe) Kasha and varnishkas Potato salad with creamy dill sauce, roasted tomatoes and peas Lentil - stuffed cabbage — deconstructed over filo dough Blinis topped with sour cherry cottage cheese Sephardi fideos Quinoa porridge with apricots and cherry juice Spinach and mushroom fritata Vodka

You can use commercially produced filo dough if you are intimidated by making your own.

My friend who is fearless in the kitchen like nobody I know, and is a whiz in anything related to cooking — from making her own filo dough sheets, to whipping up the most amazing eclairs — is definitely one to be trusted in such manners.

This recipe for filo dough, a paper - thin pastry often used for delicate foods such as Baklava and Spanakopita, is a snap to make.

Hi Janet, I'm a big fan of filo dough too!

The flaky filo dough and creamy interior was always a crowd pleaser.

I haven't used filo dough in forever!

They can just as easily be made using filo dough — click here to learn how.

The main thing to remember, which will help you avoid confusion, is that you need two layers of filo dough — two long rectangles, if you will — that are about 4 inches wide and 14 inches long (4 × 14).

And, if you are daring, add a tablespoon of cognac, rum or fruit liqueur to the mix before placing into the filo dough.

By the way, filo dough can takes hours to make, so just pop into your local grocery store and buy a box of pre-made dough, thaw it slowly following the directions, then craft up a delicious dessert of browned and crisp turnovers with yummy fruit hidden inside.

Rhubarb Apple Strudel Tart, sweet, lightly pink and made in a flash with filo dough.

2 hours before you begin, take your filo dough out of the freezer and let it defrost.

instead of filo dough, decreased the amount of milk and cream, and added more nuts.

For each boureka, you want to create a double layer of filo dough that is about 4 inches wide and 14 inches long.

I greased the baking sheet with butter as well as brushing the filo dough with butter.

Instead I decided to encase my filling in filo dough.

They are super easy to make, especially if you use store - bought puff pastry or filo dough.

Amongst my plate: tostones [Cuban fried plantains with black beans + sour cream], tofu nut balls + tofu tahini dressing, vegetable potato latkes, lemon + herb shrimp, fava bean spread, caprese toasts, dolmas, puff pastry and filo dough - wrapped asparagus, and a piece of corn on the cob [for the sake of summer].

I drink coffee all the time... The dough typically used for baklava is filo dough, which is a bit different than puff pastry since it is typically very thin sheets of dough with butter between the sheets, instead folded into the dough itself like puff pastry, but this would certainly work beautifully!

The «cigar» or «sigara» is a traditional Turkish pastry shape, usually made with filo dough, cheese and herbs.

Unroll the filo dough and lay one sheet on a work surface.

My version is loaded with a super flavorful mixture of spinach, garlic, onions, and almond ricotta (store - bought), between multiple crispy layers of filo dough.

She wrapped it in butter drenched leaves of filo dough and folded them into turnovers.

If you would like to try again, pick up some filo dough from the refrigerator or freezer case in the grocery store.

Repeat with the second stack of filo dough, brushing butter in between each layer, stacking it in the baking dish, and topping it with the 2nd half of the nut filling.

Take the third stack of filo dough and brush butter in between each layer, but DO NOT layer it in the baking dish.

Posted in Cakes, Cookies, Dessert, Purim, Recipes, Snacks 25 Responses» Tags: baklava, baklawa, dessert, filo, filo dough, fun hamantaschen, haman, hamantasch, hamantasch ideas, hamantaschen, hamantaschen recipes, jewish, jewish holiday, pastry, persian, persian baklava, purim, purim dessert, purim recipes, syrian

Take your final stack of filo dough, with the triangular guides and hollowed out centers, and place it in the baking dish over the previously set layers.

Using a triangular - shaped cookie cutter, gently press your knife down on the filo dough to form triangular - shaped guides that will show you where to cut the filo later.

Didn't have any issues at all with the filo dough...

There are a couple of recipes with seitan / filo dough, other than that everything can be adapted to gluten free.

The Turkish baklava, a nut and honey pastry in filo dough, was different from the Greek version because it used pistachios instead of pine nuts, but just as tasty.

So I tried to follow in her footsteps and I made chicken marinated in soy sauce, vinegar and onions; Kelaquen (a ground chicken, lemon and coconut mixture); «red» rice made with Achiote seeds; and Lumpia (ground beef and mixed veges wrapped and fried in filo dough).