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My dad's baklava only requires a few ingredients, and you probably already have most of them in your kitchen. My dad's baklava includes phyllo, walnuts, and cinnamon. Anneta Konstantinides ...
Here’s what you’ll need to get started on the baklava: 1 package phyllo dough, about 40 sheets. 2-1/2 sticks melted butter. 1 cup oil. 1/3 cup sugar. 1/2 to 1 teaspoon cardamom, to taste.
In most Algerian regions, Baklava is the centerpiece of any sweets table. This type of Baklava originates in the Algerian city of Constantine. The Algerian Baklava is distinct in that filo dough is not used. Instead, they use another type of thin dough called malsouka or warqa and instead of walnuts or pistachios they use almonds.
Filo 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.
Pistachio Baklava – A classic Lebanese pastry recipe is the baklava. It’s the perfect sweet and salty dessert made with layers of crispy phyllo dough, finely chopped pistachios, and coated ...
A typical Mediterranean baklava, a phyllo dough pastry sweetened with nuts and honey Russian pirozhki. The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times.
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Paper-thin sheets of unleavened flour dough used for making pastries. filo is often used in Middle Eastern and Balkan cuisine. Pictured is Baklava made with the dough. An early, thick form of filo appears to be of Central Asian Turkic origin.