How To make Walnut Phyllo Rounds
1 lb Phyllo pastry
1 c Butter, melted
FILLING 1 1/2 c Walnut pieces
1/2 c Pistachios or slivered
-almonds 1/4 c Chopped candied orange peel
1/4 c Granulated sugar
1 tb Orange blossom water, or 1
-tsp almond extract 1/2 ts Each, ground cinnamon and
-cloves SYRUP 1 Lemon
2 c Granulated sugar
1 1/2 c Water
FILLING; In food processor, combine walnuts, pistachios, candied peel, sugar, orange blossom water, cinnamon and cloves; process until finely chopped. Place one sheet of phyllo on work surface, covering remaining phyllo with damp tea towel to prevent drying out. Brush sheet with some of the butter. Top with another sheet of phyllo; brush with butter. Repeat with 2 more sheet of phyllo and butter. Sprinkle with about 1/3 cup of the nut mixture. Top with 3 more sheets of phyllo, brushing each with butter; sprinkle with 1/3 cup of the nut mixture. Repeat with 3 more sheets, then nuts to make a total of 9 sheets of phyllo. Brush the long edges of dough with butter. Starting at long side, tightly roll up jelly-roll fashion. Brush all over with butter; trim edges. Cut into 3/4 inch thick slices; place on greased baking sheet. Repeat with remaining phyllo and filling to make second roll. Bake in 350 oven for 18 to 20 minuts or until crisp and golden, turning over halfway through. Let cool for 5 minutes on baking sheets. Remove to racks set on baking sheets. SYRUP: Meanwhile, using vegetable peeler, peel lemon into thick strips. In saucepan, combie sugar, water and lemon rind; bring to boil. Reduce heat to medium-low and simmer for 25 to 30 minutes or until syrupy; strain. Spoon half of the hot syrup over phyllo rounds; let stand for 15 minutes. Spoon remaining syrup over top; let cool completely. Makes about 42. Origin: Canadian Living Magazine, December 1990 issue. Sent by: Sharon Stevens
How To make Walnut Phyllo Rounds's Videos
Lebanese Baklava | My Easy & Fast Method
Make homemade baklava in a fraction of the time with this deliciously easy method! Filled with walnuts and finished with an orange blossom simple syrup.
???? RECIPE BELOW
Here are some other videos you might like:
Lebanese Stuffed Grape Leaves:
Lebanese Turmeric Cake (Sfouf):
Four Ingredient Naan:
???? INGREDIENTS
1 pound box of phyllo 9″x14″ sheets, room temperature
¾ cup clarified butter or ghee
For Simple Syrup:
1 cup granulated sugar
¾ cup water
1 tablespoon lemon juice
1 tablespoon orange blossom water
For the Sugared Nuts:
3 cups raw or roasted walnuts coarsely chopped in food processor
½ cup granulated sugar
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate):
CUTTING BOARD:
BURNER:
CAKE PAN:
ORANGE BLOSSOM WATER:
COOKWARE:
GHEE:
FOOD PROCESSOR:
KNIVES:
BASTING BRUSH:
⏱️ TIMESTAMPS:
0:00 Intro
0:42 Making the simple syrup
1:53 Making the sugared nuts
2:18 Starting the baklava process
2:31 Prepping the phyllo dough
4:28 Layering the baklava
4:42 Cutting the baklava
5:37 Buttering the baklava
6:09 Baking instructions
6:19 What Lebanese baklava should look like
6:24 Topping baklava with cold simple syrup
7:23 Serving and garnishing the baklava
8:01 Taste test
???? MORE WAYS TO CONNECT
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TIKTOK:
???? THANK YOU FOR WATCHING!
#baklava #lebanese #ramadan
BAKLAVA- how to make best Baklava at home, بقلاوة سوار الست
Hello friends and thanks for tuning in! In this video we’re making baklava this kind is called lady’s bracelet سوار الست
It is so delicious and the best part is that you decided on how much butter and syrup you add in your baklava not like store bought.
To make this you need
one pack of phyllo dough
pistachio
one cup butter
for the syrup you need
2 cups sugar
1 cup water
2 Tbsp honey
1 Tbsp lemon juice
Thank you all so much for your support! Please don’t forget to Like and Subscribe! and as always Stay Healthy Stay Happy!
Traditional Turkish Banduma Rolled Phyllo With Chicken & Walnuts
We are making one of the authentic dishes in Turkey, Kastamonu Banduma . Rolled cooked yufka sheets (phyllo) dipped into a turkey or chicken broth and places in a pan, layered with turkey meat and walnuts. You drizzle butter on top of them alternately and bake it for about 15 minutes. So yummy!
I am making the dish at my mom's house in Kastamonu Devrekani. But I am also going to the center of the city, to see how it is made in a traditional restaurant.
Ingredients For Banduma:
4 yufka, thick phyllo sheets ( I used yufka sheets for banduma. The only difference is they are cooked a little more. You can try thin tortilla like wraps too. Also you can roll out a simple dough with flour, salt and water. Then cook it on stovetop to make your own too.
1 turkey leg or 4-5 chicken legs
about 1-liter water
salt to cook the meat
1 cup coarsely chopped walnuts
about 100gr. butter
My Social media and website
Instagram: instagram.com/turkishfoodtravel
Facebook:
Website: turkishfoodtravel.com
Don't forget to subscribe and press the notification button:
3 Puff Pastry Appetizer Recipes | ENTERTAINING WITH BETH
SUBSCRIBE for more holiday entertaining ideas and recipes!
Hey guys I'm excited to relaunch my Holiday Helper Series! This is the first episode of 4 which will be rolling out for the next 4 weeks, giving you ideas on how to prep your house for holiday entertaining, make easy and elegant appetizers, create impressive food gifts, and set a beautiful holiday table. This week we are tackling 3 Easy Holiday Appetizers you can make with puff pastry sheets. #holidayhelpers #bissell #AD
Special thanks to BISSELL® for sponsoring this series and collaborating with me on this video series.
To purchase the BISSELL® AirRam® Click Here:
SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! (These links go to amazon where I am an affiliate partner)
THE RECIPES:
BETH'S BRIE AND FIG BRAID RECIPE
*PRINT RECIPE HERE*
BETH'S SAUSAGE AND CHEESE PINWHEEL RECIPE
*PRINT RECIPE HERE*
BETH'S MUSHROOM TARTLET RECIPE
*PRINT RECIPE HERE*
PUMPKIN DESSERT WITH WALNUTS AND CINNAMON / PIE WITH PHYLLO DOUGH / TIKVENIK / ТЫКВЕННЫЙ ДЕСЕРТ (RU)
Hello Everyone, Today I am baking a dessert with pumpkin.
Pumpkin Walnut, Cinnamon Pie.This dessert is very popular in Greece and in Bulgaria.This pie is with crispy filo pastry, sweet pumpkin filling and cinnamon aroma. This pastry has a wonderful flavor, that gives you the sense and the colors of the Fall season. The best Treat for your Holiday table.
Enjoy it ! Please follow my video recipe and dont forget to Subscribe and shear. Thank you for watching !
====================================================
text recipe :
CINNAMON PUMPKIN WALNUT DESSERT
(pie with phyllo dough )
1 pack, 1 lb. (16 oz. or 454g ) Phyllo Pastry Sheets
sheets size 12-17 approximately
850 g of pumpkin pure (30 oz.) .I am using 2 cans each 15 oz.
1 cup of brown sugar
1/2 cup of white granulated sugar
2 tbsp of cinnamon
100 g of melted butter ( 1 stick )
1 1/2 cup of chopped walnuts.
4 tbsp of powdered sugar.
Mix the pumpkin pure with the walnuts, sugar and cinnamon.
I made my pie in a rolled shape. For each roll I am using 2 phyllo sheets. Take 2 sheets of the dough, brush with melted butter the top sheet. Add approximately 3-4 tbsp of the pumpkin mix. and rall. Replace the roll in the round baking tray, size 12 inch.
inch. I did 9 pie rolls. After your roll your pie brush with the remaining melted butter on the top.
Bake in a preheated Oven on 335 F. (168.3C ) for 50- 60 min., or until golden brown color on the top.
After your pumpkin pie is ready, leave it on the site to cool down and after that sprinkle some powdered sugar on the top for decoration.
Enjoy it ! :)
==========================================================
Music info: Moonrise YouTube library
(Google translator for my text recipes )
=========================================================
(Text recipe in Bulgarian )
Tиквен десерт с орехи и канела ( BULGARIAN )
1 пакет, 1 lb. (16 oz. или 454g ) готови кори за баница
850 г тиква, пюре (30 oz.) 2 кутии всяка по 15 oz.
1 чаша кафява захар
1/2 чаша бяла кристална захар
2 супени лъжици канела
100 г разтопено масло
1 1/2 чаша орехи.
4 супени лъжици пудра захар.
Печете в предварително загрята фурна на 335 F. (168.3C) за 50-60 мин., или до златисто кафяв цвят.
След като вашият тиквен пай е готов, оставете да се охлади и след това поръсете c пудра захар отгоре за декратация.
========================================
(Text recipe in Russian )
ТЫКВЕННЫЙ ДЕСЕРТ С ГРЕЦКИМ ОРЕХОМ ( RUSSIAN )
Тыквенный десерт с грецкими орехами и корицей
1 упаковка, 1 фунт. (16 унций или 454 г) готовых корок для пирогов
850 г тыквы, пюре (30 унций) 2 банки по 15 унций.
1 стакан коричневого сахара
1/2 стакана белого кристаллического сахара
2 столовые ложки корицы
100 г топленого масла
1 1/2 стакана грецких орехов.
4 столовые ложки сахарной пудры.
Выпекайте в предварительно разогретой духовке при температуре 335 F (168,3 ° C) в течение 50–60 минут или до золотистого цвета.
Когда тыквенный пирог будет готов, дайте ему остыть, а затем посыпьте сверху сахарной пудрой для украшения.
How to Make Baklava From Scratch! Easy Turkish Walnut Baklava With Secrets You Can't Find!
Make Turkish Baklava from scratch! No rolling one by one! With this easy method, you can make homemade crunchy baklava with different fillings. I will share all my experience and 12 tips to make it successful like a baklava masters here in Turkey.
Thank you for supporting me with a cup of coffee or buy me a ticket:
How To Make Star Baklava Shape
Ingredients For Cevizli Ev Baklavası Homestyle walnut baklava:
1 egg
1/2 cup vegetable oil
1/2 cup water
1/2 cup milk
1 tsp baking powder
about 3 +1/2 cups flour
pinch of salt
(I used 1 tbsp vinegar for extra crunchiness but it was better without it, the type of vinegar can differ. I would suggest try without vinegar then if you like ones more with and see the difference)
250gr. butter (we will melt and take out the foamy part after it)
To roll out the phyllo sheets: 200gr. or more wheat starch (if you can't find use corn starch)
about 300 to 400 gr. coarsely chopped walnuts
For the sherbet (syrup)
5 cups sugar
3+1/2 cups water
1 small lemon wedge
1 tsp lemon juice
(You can use less syrup first and add more after tasting if needed. The recipe amount is a bit more than enough)
TIPS FOR THE PERFECT BAKLAVA
Tip #1: For baklava, the flour type with a protein content of at least 13% is preferred.
Tip #2: Use only good quality wheat starch (or corn if you can’t find it)
between the layers
Tip #3: Separating the layers will create air between the layers to
make it more crunchy.
Tip #4: Gently wrinkling the dough batch helps to separate the layers
Tip #5: Sprinkling very less amount of vegetable oil or butter
between the layers will increase the rise of the layers
Tip #6: To prevent the phyllo layers from drying out, don’t work in the air circulated kitchen. Keep the windows closed, don’t use a fan, etc.
Tip #7: Collect the white foams from the melted butter and don’t use,
they burn in the oven and create brown spots (or use unsalted “ghee”)
Tip #8: Use a sharp knife and cut it with one move if possible so the
layers won’t stick to each other.
Tip #9: Pour hot butter over the baklava to help open
the layers.
Tip #10: Pouring the butter before cutting the second part helps
to cut easily without disturbing the phyllo sheets
Tip #11: Boil the sherbet for about 10-15 minutes until it thickens.
Check the last drops; they should be heavy, oozing.
Tip #12: Lower the temperature from 170C to 160C after 30 minutes. Continue to cook about 1 hour to 1 hour 20 minutes until golden color on top and bottom
►SUBSCRIBE ► ►►
►FOLLOW ME FROM INSTAGRAM ► ►►
►MY WEBSITE ► ►►
► Facebook: ► ►►
► Don't forget to subscribe and press the notification button: