#phyllo dough

[daily-deliciousness]

Goat cheese-stuffed phyllo triangles with hot honey drizzle

[morethansalad]

Olive, Tomato, and Bean Filo Pie (Vegan)

[vegan-nom-noms]

Vegan Börek

[certifiedceliac]

GF Filo Pastry (Phyllo Dough) (via The Loopy Whisk)

[hoardingrecipes]

Strawberry Tart with Fillo Crust

[awesome-recipes101]

Ground Beef Samosas

Multiple servings

If you don’t have anything else to do you can spend an afternoon or evening making samosas. This batch makes a lot of them and you can eat these over a couple of days or make them for a party or large gathering.  They can also be frozen.

These samosas come from South Asia where they are filled with a spicy mixture of potatoes, peas, ground beef and seasonings.  They are popular and used as appetizers or snacks and are frequently sold by street vendors.

Ingredients

2 cups diced potatoes

1 cup frozen peas, thawed

2 tablespoons vegetable oil

½ teaspoon cumin seeds

1 Bay leaf, crumbled

1 pound ground beef

2 medium onions, chopped

4 cloves of garlic, minced

1 tablespoon ginger root, minced

¼ teaspoon ground black pepper

1 ½ teaspoons salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon chili powder

½ teaspoon ground cinnamon

½ teaspoon ground cardamon

½ teaspoon garam masala

2 tablespoons green chili peppers, chopped

1 (16 ounce) package phyllo dough

½ cup unsalted butter (1 stick), melted

Directions

In a pot full of lightly salted boiling water add the potatoes.  Cook about 15 minutes and add the peas in the last couple of minutes. Drain and mash the potatoes.  Set aside to cool.

In a large saucepan over medium heat cook the cumin seeds and bay leaf in the oil for a few minutes.  Add the beef and the onions.  Stir the beef so it is crumbled and cook until no longer pink.  Add the garlic and ginger root. 

In a small bowl add the seasonings from the pepper to the garam marsala and stir.  Add to the beef mixture.   Stir in the mashed potatoes and peas and green chillis.  Mix well   Set aside briefly to cool.

Let the phyllo dough reach room temperature.  Cut the sheets in half lengthwise.  Brush melted butter over one piece of phyllo dough and then add another strip.  Place one rounded tablespoon on the beginning of the strip of phyllo dough and fold the corner to the other side to make a triangle just like a flag.  Continue folding until the end of the strip.

Place the triangles on a prepared cookie sheet covered with parchment paper. Brush the tops with melted butter.  Place in a preheated oven set to 375° and bake for about 15 minutes or until the triangles are golden brown.

Repeat this process until the phyllo dough and filling is used up.

The result is a tasty, crunchy treat that can be eaten alone or with a dip.

Note

Phyllo dough is very thin and breaks easily but I won’t tell anyone if it does. Plus it can be easily masked.

If you want the samosas spicier add more spices.

[robbybirdy]

Chapter 202- #42 Baklava

Sul Sul, Gerbits. Today we are making a recipe, just because I picked up the wrong thin at the grocery store. I thought I was picking up Puffy Pastries, but instead I picked up Phyllo Dough. I already knew that we had some walnuts in the freezer, so I knew what I was going to make with this, Baklava.

Before I made this recipe I didn’t know that there were SO many different varieties of Baklava. The one with honey is typically Greek Baklava, while Turkish Baklava has a sugar syrup. 

Because I didn’t have any honey and honey is WAY too expensive, I am making a Turkish Baklava. 

We are going to make the simple syrup first. This is super easy, and you can make it if you have leftover biscuits from biscuits and gravy. 

In a saucepan you are going to combine some water, sugar and lemon juice. 

Heat the saucepan oven medium-high heat and bring the mixture to a simmer, stirring it occasionally. Until the sugar has completely dissolved. 

Continue to simmer the sugar mixture for  more minutes. 

Remove it from heat, and let it cool completely. 

Now you are going to preheat your oven to  325℉.

In a large bowl you are going to combine your chopped walnuts, the sugar, lemon zest and cinnamon, and set it aside. 

Brush the bottom of a 9x13 pan with some melted butter. 

Unroll your phyllo sheets, while you are working with the phyllo sheets, make sure to keep them under a damp towel. That way it does not dry out. 

And you can cut the phyllo dough if it is too big. 

Place  layers of the phyllo sheets into the prepared baking pan. With each phyllo sheet brush melted butter between the sheets. 

Place 1 sheet, then brush with butter, then add the next layer. 

After you have placed 10 layers, sprinkle about ¾ cups of the walnut mixture over the phyllo.

Continue to layer 5 more phyllo sheets, brushing each sheet with butter. 

After the 5 layers, add another ¾ cup of walnut mixture.

Continue this routine 4 more times. 

Brush the top with more butter. 

Using a knife, cut into diamond or square shapes, all the way through to the bottom. 

Bake for 55 minutes to 1 hour, or until the top of the Baklava is golden and crisp. 

Remove the Baklava from the oven and pour the cooled sugar syrup evenly over the entire pan. 

Let the Baklava cool completely in a dry and cool place. 

I had it a few hours after it was done cooling, and the next day. And they both tasted good, however, it did taste the best the next day.

I am so glad that I picked up the wrong thing at the grocery store. If that didn’t happen then I wouldn’t have been able to make this recipe. 

I hope that you enjoyed this recipe. Feel free to check the recipe out in the description down below. Vadish, Dag Dag!

Just Keep Baking Description

Brioche CC: @icy-spicy-scalpel​

https://diethood.com/traditional-baklava-recipe/

[foodfuck]

spanakopita triangles