My Pirukadpirukas Stuffed Pastries Recipes

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STUFFED PHYLLO PASTRIES



Stuffed Phyllo Pastries image

I love to bring these pastries with me to potlucks to serve as an appetizer. Everyone is so delighted with them, I get several requests for the recipe.-Anita Moffett, Rewey, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 60 pastries.

Number Of Ingredients 9

FILLING:
1 package (10 ounces) frozen chopped spinach, thawed
1 pound feta cheese, crumbled
3 ounces grated Parmesan cheese
2 large eggs, beaten
1 teaspoon nutmeg
1/2 teaspoon pepper
1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1 to 1-1/2 cups unsalted butter, melted

Steps:

  • To make filling, press spinach in fine strainer to remove all excess moisture; combine with cheeses, eggs, nutmeg and pepper. Set aside. , To assemble pastries, have the following ready: melted butter, pastry brush, knife, a clean, slightly damp towel, the filling, baking sheet and large work surface. Open box of dough; carefully unfold sheets. Pull off 2 sheets; place together on work surface and brush lightly with butter. Pull off another sheet. Place directly over others; brush again with butter. Repeat until you have layered 5 sheets. Cover unused dough with damp towel. , Cut prepared layers in half vertically, then cut halves into 6 strips vertically. Place 1-1/2 teaspoons of filling at the top of each strip. Fold each strip into triangles (as you would fold a flag), starting at bottom near filling. Repeat with additional layers of phyllo dough until the filling is gone. Place pastries on ungreased baking sheet; brush with butter. , Bake at 400° until golden brown, about 10-15 minutes. (Uncooked pastries can be frozen for later use. Frozen pastries can go directly into oven, but baking time must be increased.)

Nutrition Facts :

TRADITIONAL RUSSIAN PIROZHKI



Traditional Russian Pirozhki image

I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Provided by Rex

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h50m

Yield 30

Number Of Ingredients 11

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
½ medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste

Steps:

  • Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
  • Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
  • While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
  • Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
  • Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g

BUREKAS - MY FAVORITE BREAKFAST PASTRIES



Burekas - My Favorite Breakfast Pastries image

Provided by Joan Nathan

Categories     Vegetable     Breakfast     Brunch     Bake     Rosh Hashanah/Yom Kippur     Kosher     Shavuot     Phyllo/Puff Pastry Dough     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Yield: About 60 bureka triangles

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, melted
16-ounce package phyllo dough, thawed
Filling of your choice (see recipes below)
1 large egg
Black or regular sesame seeds for sprinkling

Steps:

  • 1. Preheat the oven to 350 degrees.
  • 2. Using a pastry brush, coat the bottom of a cookie sheet with some of the melted butter.
  • 3. Take a sheet of phyllo and cut lengthwise in strips, 4 1/2 inches wide. Butter the strips, fold over lengthwise, butter again, and place a tablespoon of filling on the end. Then fold up right to left as you would a flag, so that the end result is a plump triangle, buttering the outside at the end. Repeat with the remaining filling and dough. Beat the egg, brush the burekas with it, and sprinkle sesame seeds over the tops.
  • 4. Place on the cookie sheet and bake for 20 minutes or until golden in color.
  • NOTE You can also mold and freeze the burekas after forming. Defrost for 2 hours and then bake. You can fill any leftover phyllo with chocolate chips or Nutella and make triangular treats.
  • THREE WAYS TO FILL A BUREKA
  • Spinach Filling
  • Yield: About 2 cups, enough filling for about 20 burekas
  • 2 pounds fresh spinach or Swiss chard leaves, washed well, or two 10-ounce packages chopped frozen spinach 2 large eggs, beaten lightly 1/2 cup crumbled feta cheese 1/2 cup grated cheddar cheese 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh dill 8 scallions, diced Salt and freshly ground pepper to taste
  • 1. Place the fresh spinach or Swiss chard leaves in a frying pan with only the water that clings to the leaves, and cook briefly until they wilt. (If using frozen spinach, simply defrost.) Drain very well, squeezing out as much of the water as possible. Cool and chop.
  • 2. Mix together the eggs, feta and cheddar cheeses, parsley, dill, and scallions. Add the spinach and salt and pepper to taste; mix well.
  • 3. Use about 1 tablespoon of filling for each bureka.
  • Eggplant Filling
  • Yield: About 2 cups, enough filling for about 20 burekas
  • 2 medium eggplants (about 2 pounds) 1/3 cup kasseri or feta cheese, crumbled 1/3 cup grated sheep or mozzarella cheese 1/4 cup chopped fresh cilantro or parsley Salt to taste
  • 1. Preheat the oven to 450 degrees. Prick the skin of the eggplants all over and roast on an oiled cookie sheet for 25 minutes, turning occasionally.
  • 2. Remove the pulp from the skin, discarding the seeds and draining off any extra liquid. Cool slightly, then pat dry and coarsely chop. Combine the eggplant pulp, cheeses, and cilantro or parsley and mash well with a fork; add salt if needed.
  • 3. Use about 1 tablespoon of filling for each bureka.
  • Cheese Filling
  • Yield: About 2 cups, enough filling for about 20 burekas
  • 2 large eggs 1 cup grated cheddar cheese 1 cup crumbled feta cheese Freshly ground pepper to taste
  • 1. Beat the eggs in a small bowl. Add the cheddar and feta cheeses and pepper to taste. Mix well.
  • 2. Use about 1 tablespoon of filling for each bureka.
  • Joan Nathan shares her tips with Epicurious: •These pastries came to Israel with Sephardic Jews from Turkey and Greece. The first filling is more Greek-influenced, while the other two are more Turkish. •Nathan recommends a high-quality Greek feta cheese and a sharp cheddar for the fillings. •After folding up the burekas flag-style, be sure to pinch around the edges of each pastry to avoid filling spilling out during baking.

NAZOOK, BUTTERY ARMENIAN STREUSEL-STUFFED PASTRIES



Nazook, Buttery Armenian Streusel-Stuffed Pastries image

This is my grandmother Nina's recipe and yields about 4 dozen cookies, which seems like a lot, til you taste one, then it won't be enough!

Provided by CocointheKitchen

Categories     Dessert

Time 2h

Yield 4 dozen

Number Of Ingredients 17

2 teaspoons yeast
1 teaspoon sugar
2 teaspoons warm water
1/2 cup sugar
1 1/2 cups butter
1 tablespoon vegetable oil
1 free-range egg
4 1/2 cups flour
8 ounces sour cream
2 teaspoons white vinegar
2 teaspoons baking powder
1 vanilla beans or 2 teaspoons extract
1/2 cup butter
1 1/2 cups sugar
1 1/2 cups flour
1 vanilla beans or 2 teaspoons extract
1 egg

Steps:

  • Make the dough:.
  • Mix sugar and yeast in a small bowl. Add lukewarm water and mix. Set aside until frothy, ~2-3 minutes.
  • In a large saucepan over low heat, melt the butter and sugar.
  • Measure the rest of the dough ingredients into a bowl and add the butter mixture.
  • Stir and knead for 5-10 minutes.
  • Divide the dough into 8 equal portions, shape each into a ball, wrap each in plastic.
  • Chill in the fridge for 6 hours.
  • Make the filling:.
  • Add a teaspoon of sugar to a small mortar and pestle, add the saffron threads and crush them to a powder.
  • Then steep in hot water, maybe 5 minutes.
  • In a clean bowl, measure the dry ingredients for the filling.
  • Cut butter into the dry ingredients using a fork or your clean hands to a sandy consistency.
  • Add the vanilla, then steeped saffron.
  • Put it all together:.
  • Remove dough from fridge and set aside to warm to room temp, 15-20 minutes.
  • Preheat oven to 325 F, then immediately reduce temperature to 300°F.
  • Make the glaze by beating together one egg and a splash milk in a small bowl.
  • Lightly dust a rolling pin and clean surface with flour.
  • Unwrap one of the dough balls and roll it out to about 1/8th inch thickness.
  • Sprinkle a couple tablespoons of the filling over the dough and gently press filling into the dough with the rolling pin.
  • Roll the dough over from one end to the other end, carefully tucking it the filling in to form a log.
  • Line a baking sheet with parchment paper.
  • Transfer the stuffed dough log to the baking sheet.
  • Using a sharp knife, cut log into about 6 pieces.
  • Repeat the process with another dough ball, leaving about 1/2-inch of space between the cookies as they will plump up in the oven.
  • About 3 dough balls/logs will fit onto a standard cookie sheet.
  • Brush the tops of the nazook with egg + milk glaze and bake for roughly 20 minutes, until golden brown.
  • These pastries are best when eaten fresh from the oven. Store them in a metal cookie tin for a couple of weeks. Nazook also freezes well. Anoush!

Nutrition Facts : Calories 2076.8, Fat 111.6, SaturatedFat 66.7, Cholesterol 368.1, Sodium 1081.2, Carbohydrate 247.5, Fiber 5.6, Sugar 103.6, Protein 25.5

PURIM HAMANTASCHEN (STUFFED PASTRY DOUGH WITH FILLING)



Purim Hamantaschen (Stuffed Pastry Dough With Filling) image

Purim is a spring holiday commemorating the heroic actions of Esther, Queen of Persia, who prevented Haman from massacring her people. These triangular pastries, literally meaning "Haman's pockets" were inspired by Haman's three-cornered hat. They are pockets of pastry usually stuffed with a sweet poppy seed mixture, or with the dark prune butter sold as "lekvar". In fact, they can have any preserve in them that you wish, but the ones i mentioned are the classics. Recipe from Raymond Sokolov. Presented are two variations for the dough (cookie and yeast), as well as the fillings. Cooking time is approximate, and depends on the variation used below.

Provided by AniSarit

Categories     Dessert

Time 1h15m

Yield 30 cookies

Number Of Ingredients 31

2 cups unbleached flour
1 teaspoon baking powder
1 pinch salt
1/2 cup sugar
8 tablespoons cold butter, cut into small pieces
2 eggs, lightly beaten
1 tablespoon grated lemon peel
1 (1/4 ounce) envelope active dry yeast
1/4 cup lukewarm water
1/2 cup sugar
4 -5 cups unbleached flour
1/2 cup milk (or soy milk for non-dairy)
1 pinch salt
2 eggs
8 tablespoons butter or 8 tablespoons margarine, melted and cooled
1 cup poppy seed
1/2 cup honey
1/2 cup milk (or soy milk)
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/2 cup raisins
1 lb unsweetened pitted prune, chopped (about 3 cups)
1 tablespoon lemon juice
1/2 cup honey
3/4 cup chopped walnuts (optional)
1/2 lb prune butter ("lekvar")
1 tablespoon lemon juice
1 tablespoon grated lemon peel
1 tablespoon honey
1 cup chopped walnuts (optional)
1 egg, beaten with 1 tbsp water

Steps:

  • COOKIE DOUGH:.
  • Sift the flour, baking powder, salt, and sugar in a large bowl.
  • Work in butter using a pastry blender or two forks, one held in each hand.
  • Add the eggs, mixing in with the pastry blender.
  • Add the lemon peel.
  • Form the dough into a ball and wrap in wax paper, and refrigerate for atleast 1 hour.
  • YEAST DOUGH:.
  • Sprinkle the yeast over 1/4 cup lukewarm water (105°F); add a pinch of sugar, and set aside until foamy.
  • Put 2 cups flour in a large bowl and add the yeast, milk, salt, and remaining sugar.
  • Beat in the eggs, one at a time.
  • Add the butter and enough flour to produce a dough that is moist and pliable.
  • Knead for 5 minutes.
  • Form the dough into a ball and place in a large greased bowl.
  • Cover with a dish towel and set aside to rise, 1-1 1/2 hours until doubled in bulk.
  • MOHN FILLING:.
  • Combine the poppy seeds, honey, and milk in a small saucepan. Simmer for about 10minutes, stirring constantly; the mixture should thicken.
  • Stir in lemon juice, lemon peel, and raisins.
  • Set aside to cool.
  • PRUNE FILLING.
  • Cover the prunes with 1 cup water in a small saucepan.
  • Bring to a boil, cover, and simmer for 30 minutes -1 hour, until tender.
  • Add the lemon juice and honey, and simmer slowly for about 10 minutes.
  • Stir in the nuts (if using) and let the filling cool.
  • LEKVAR FILLING:.
  • Combine all ingredients.
  • NOTE:.
  • All fillings can be made in advance and stored (covered) in the refrigerator.
  • ASSEMBLY:.
  • Preheat the oven to 350°F You will need 1 recipe dough, 1 recipe filling, and 1 egg, beaten with 1 tbsp water.
  • Divide whichever dough you choose into portions you can easily roll out.
  • On a floured board, roll out the dough to a thickness of 1/8 to 1/4 of an inch. The cookie dough rolls out best if rolled out between two sheets of wax paper.
  • Cut the dough into 3-4 inch circles, using the top of a glass or cookie cutter. Fill each circle with a heaping teaspoon of filling and pinch the dough around it into a triangular shape.
  • Brush the dough with the egg wash and bake on a greased cookie sheet for 20-30minutes (the cookie dough will bake faster than the yeast dough).
  • When the cookies are done, they will look appealingly brown. Taste one if in doubt!

Nutrition Facts : Calories 295, Fat 9.7, SaturatedFat 4.6, Cholesterol 52.7, Sodium 84.5, Carbohydrate 49.1, Fiber 2.4, Sugar 24.6, Protein 5.3

QUESITOS (PUERTO RICAN CHEESE-STUFFED PUFF PASTRY)



Quesitos (Puerto Rican Cheese-Stuffed Puff Pastry) image

These exquisite pastries are a guilty pleasure in Puerto Rico, where bakeries boast about having 'the best'. The only hard part of these quesitos would be preparing the French puff pastry, but if you get it frozen then it is a very simple process.

Provided by Milly Suazo-Martinez

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 35m

Yield 8

Number Of Ingredients 4

1 (8 ounce) package cream cheese
1 cup white sugar, or as needed
1 (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm®), thawed
1 tablespoon corn syrup, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
  • Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
  • Cut each puff pastry sheet evenly into 3 to 4 squares, no bigger than 5 to 6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
  • Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes.
  • Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 55.4 g, Cholesterol 30.8 mg, Fat 33.1 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 12.1 g, Sodium 237.1 mg, Sugar 26.2 g

MOROCCAN TUNA BRIOUATS (STUFFED PASTRIES)



Moroccan Tuna Briouats (Stuffed Pastries) image

These pastry triangles are filled with sweet or savory fillings & deep-fried, traditionally (or the may be baked in the oven). This version is made with tuna & is my husband's favorite.

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 40m

Yield 20-24 stuffed triangles, 4-5 serving(s)

Number Of Ingredients 17

12 egg roll wraps, roughly 7x7 inches or
20 -24 spring roll wrappers, roughly 3x9 inches
1 (6 -7 ounce) canned tuna in water, good quality (or tuna in a pouch)
2 small potatoes, peeled & diced (or 1 can of diced potatoes)
1/4 medium onion, diced
1/3 cup black olives, pitted & chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
1 tablespoon harissa
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 egg yolk, beaten with
1 teaspoon water
canola oil or peanut oil

Steps:

  • Note: I use Samosa spring roll pastry sheets which are 3x9 inches. If you are using egg roll wrappers that are 7x7 inches they need to be cut in half so they measure 3.5x7.
  • Set out the frozen spring roll pastry so it can thaw (around 30 minutes).
  • If using raw potatoes, peel & dice them, then boil them until just tender. Set aside to be used later. If using canned diced potatoes drain the water & set aside to be used later.
  • Drain the water from the tuna & place in a medium bowl. Chopped the parsley & cilantro together then add it to the tuna.
  • Mix the onions, olives, harissa, & spices together then add to the tuna. Add the olive oil to the tuna & stir until all the ingredients are well blended. Lastly, add the potatoes & carefully stir in so they do not break apart.
  • Note: Keep the wrappers under a damp towel so they do not dry out.
  • Put 2 tablespoons of the filling at the top of a pastry strip. Fold over into a triangle, then fold over again & again.
  • Lightly brush the end of the pastry strip with egg yolk & fold closed. (The egg yolk helps hold the strip together). Repeat the last 2 steps until all the filling is gone.
  • Heat the oil (canola or peanut) in a medium pan. Once hot add about 5 triangles to the oil. Fry until golden brown, turning once. Repeat until all the triangles are cooked.
  • Variation: Preheat the oven to 350 degrees & bake for 20-30 minutes. The pastries should be puffed & golden brown on both sides.

Nutrition Facts : Calories 569.1, Fat 8, SaturatedFat 1.6, Cholesterol 78.2, Sodium 1342.9, Carbohydrate 95.6, Fiber 5, Sugar 1, Protein 26.5

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JACK-O-LANTERN SPINACH STUFFED PASTRIES. - HALF BAKED HARVEST
2012-10-18 Preheat the oven to 375 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, crushed red pepper, thyme and garlic and cook, stirring, until the …
From halfbakedharvest.com


HOW TO MAKE A PERFECT PASTICCIOTTO - LA CUCINA ITALIANA
2020-01-04 Start kneading with your fingers only. Add the egg yolks, a pinch of salt and continue to knead until you obtain a homogeneous an compact mixture. Now cover in plastic …
From lacucinaitaliana.com


AVOCADO, CREAM CHEESE, AND SALSA-STUFFED PUFF PASTRIES
2020-05-10 Instructions. Preheat oven to 400F and prepare two baking sheets with either parchment paper, Silpat liners, or spray them well with cooking spray. Thaw one large square …
From averiecooks.com


PASTRIES STUFFED RECIPES | RECIPEBRIDGE RECIPE SEARCH
117 Pastries Stuffed Recipes From 34 Recipe Websites. View: tile; list; Salmon And Portobello Mushroom Stuffed Puff Pastry ... This is a delicious way to serve fish. I shapped the puff …
From recipebridge.com


ITALIAN CREAM STUFFED CANNONCINI (CREAM HORNS) - COOKING WITH …
2019-01-04 Preheat the oven to 400°F (200°C). Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches. Cut into 12 stripes (about …
From cookingwithmanuela.com


BICHAK (STUFFED AFGHAN PASTRIES) RECIPE BY MATT SULEM - THE DAILY …
2016-06-30 Mix the lukewarm water and yeast together in a small bowl and set aside for 5 to 10 minutes to activate the yeast. Add 3 cups of the flour and the salt to large mixing bowl. Make a …
From thedailymeal.com


QUICK & EASY HOMEMADE PUFF PASTRY - AN ITALIAN IN MY KITCHEN
2021-09-17 Roll out the dough into a large rectangle or square 1/8 ” thick, then cut into 6-8 squares. Top each square with 2-3 apple slices, brush the edges of the square with egg …
From anitalianinmykitchen.com


RECIPES FOR STUFFED PIEROGI PASTRY - MOTHER EARTH NEWS
1982-11-01 These winter recipes for stuffed pierogi pastry will warm grateful eaters, including recipes for stuffed pierogi pastry, fanciful pierogi fillings, and how to wrap a pierogi. …
From motherearthnews.com


SHRIMP STUFFED PUFF PASTRIES RECIPE - FOOD NEWS
Add onions to pan and cook over low heat til limp. Add remaining butter and saute mushrooms til soft. Add sherry and peppers. Cook gently for 2 minutes. Stir in tomato paste, cream, chili …
From foodnewsnews.com


10 BEST STUFFED PASTRY RECIPES - YUMMLY
Tunisian Cheese Pastry Appetiser Eat Smarter. olive oil, cinnamon, onion, parsley, chicken, pastry, eggs, salt and 3 more. Crispy Spring Rolls With Mussels And Red Pepper Sauce. On dine chez Nanou. thyme sprigs, olive oil, salt, pastry, sliced chorizo, olive oil and 6 more.
From yummly.com


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