STUFFED PHYLLO PASTRIES
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
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
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
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
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
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
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
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 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
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)
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
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)
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
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
More about "my pirukadpirukas stuffed pastries recipes"
23 STUFFED DESSERTS THAT'LL BLOW YOUR MIND - BUZZFEED
From buzzfeed.com
Occupation Buzzfeed StaffPublished 2016-04-18Estimated Reading Time 2 mins
10 BEST MEAT STUFFED PASTRIES RECIPES - YUMMLY
From yummly.com
PASTELITOS DE CARNE (PUFF PASTRY WITH MEAT FILLING)
From mexicanappetizersandmore.com
STUFFED BUNS (PIROZHKI) - KING ARTHUR BAKING
From kingarthurbaking.com
35 QUICK AND EASY APPETIZERS THAT START WITH PUFF PASTRY - TASTE OF …
From tasteofhome.com
10 BEST STUFFED PASTRY RECIPES | YUMMLY
From yummly.com
PROSCIUTTO CAPRESE PUFF PASTRIES WITH PEPPERY THYME HONEY.
From halfbakedharvest.com
SEAFOOD STUFFED PASTRIES - BIGOVEN.COM
From bigoven.com
STUFFED ROLLED PASTRY - AFRIFOODNETWORK.COM
From afrifoodnetwork.com
52 PUFF PASTRY RECIPES: APPETIZERS, MAINS, AND DESSERTS
From epicurious.com
25 SAVORY PUFF PASTRY RECIPES YOU'LL LOVE | ALLRECIPES
From allrecipes.com
43 PUFF PASTRY RECIPES YOU HAVE TO TRY | TASTE OF HOME
From tasteofhome.com
11 ULTIMATE CYPRIOT PASTRIES YOU HAVE TO TRY - MY CYPRUS TRAVEL
From mycyprustravel.com
10 BEST MEAT STUFFED PASTRIES RECIPES | YUMMLY
From yummly.com
25 SIMPLE SAVORY PUFF PASTRY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
EASY FRUIT-FILLED PUFF PASTRY DESSERTS - ALLRECIPES
From allrecipes.com
PASTELITOS DE GUAYABA RECIPE (GUAVA PASTRY) - MY BIG FAT CUBAN …
From mybigfatcubanfamily.com
EASY PUFF PASTRY DESSERTS | ALLRECIPES
From allrecipes.com
SAMBUSAK (SEPHARDIC STUFFED PASTRIES) - BIGOVEN.COM
From bigoven.com
14 FANTASTIC DESSERTS MADE WITH STORE-BOUGHT PUFF PASTRY - THE …
From thespruceeats.com
STUFFED PUFF PASTRY RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CHICKEN STUFFED PASTRIES RECIPE BY FATIMA | FOOD, RECIPES, PASTRY …
From pinterest.com
ALBERTA'S ESTONIAN HERITAGE - SAVORY PASTRY (PIRUKAD) - AEHS
From aehs.ca
50 PUFF PASTRY TREATS : FOOD NETWORK | RECIPES, DINNERS AND EASY …
From foodnetwork.com
CHEESE-STUFFED PASTRIES - TASTE OF BEIRUT
From tasteofbeirut.com
CALABRIAN STUFFED PASTRIES RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
BAKED PIROSHKI (RUSSIAN STUFFED ROLLS) - CURIOUS CUISINIERE
From curiouscuisiniere.com
RECIPE: RASPBERRY GOCHUJANG STUFFED PASTRIES - DAWN FOODS
From dawnfoods.com
MALTESE PASTIZZI (CURRIED PEA AND RICOTTA STUFFED PASTRIES)
From internationalcuisine.com
RECIPE: TURKISH POğAçAS, STUFFED SAVORY DINNER PASTRIES
From tyrantfarms.com
MEAT PATTIES - MEAT STUFFED PUFF PASTRY - VEENA AZMANOV
From veenaazmanov.com
JACK-O-LANTERN SPINACH STUFFED PASTRIES. - HALF BAKED HARVEST
From halfbakedharvest.com
HOW TO MAKE A PERFECT PASTICCIOTTO - LA CUCINA ITALIANA
From lacucinaitaliana.com
AVOCADO, CREAM CHEESE, AND SALSA-STUFFED PUFF PASTRIES
From averiecooks.com
PASTRIES STUFFED RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
ITALIAN CREAM STUFFED CANNONCINI (CREAM HORNS) - COOKING WITH …
From cookingwithmanuela.com
BICHAK (STUFFED AFGHAN PASTRIES) RECIPE BY MATT SULEM - THE DAILY …
From thedailymeal.com
QUICK & EASY HOMEMADE PUFF PASTRY - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
RECIPES FOR STUFFED PIEROGI PASTRY - MOTHER EARTH NEWS
From motherearthnews.com
SHRIMP STUFFED PUFF PASTRIES RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST STUFFED PASTRY RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love