How To make Individual Chili Strudels
1 Favorite chili
12 Phyllo
6 tb Unsalted butter
melted
1 c Monterey jack cheese :
coarse
garnishes:
Tomato wedges Black olives Green olives, sliced Jalapeno peppers, chopped
Recipe by: The Supermarket Epicure-Joanna Preuss-ISBN 0-688-08049-9 1. Prepare chili as directed and chill.
2. Preheat oven to 400 F. Grease a 15 1/2 x 10 1/2 x
1-inch jelly roll pan. 3. place 1 leaf of phyllo on a
towel with the long edge in front of you, and brush lightly with melted butter. Place a second leaf on top, and brush again with butter. Top with a third leaf (do not brush with butter), and cut the stack in half crosswise. 4. Spoon about 3/4 cup chili along the near edge of each phyllo stack, leaving about 1-inch border uncovered on each side. 5. Holding the towel corners nearest you, flip the towel up, causing the phyllo to roll over on itself and cover the filling. (you can do both stacks with one flip.) Turn the edges in over the filling and continue to roll 1 strudel at a time to the end. Carefully place each strudel on the greased pan, seam side down. Repeat 3 more times with the remaining chili and phyllo. Brush the strudel tops with melted butter, place the pan in the middle of the preheated oven, and bake for 12 to 14 mins, until the strudels are crisp and golden brown. 6. If you have an attractive oven-safe serving platter, transfer the strudels to it, and sprinkle the cheese on top. (Otherwise, leave the strudels in the pan.) Return the strudels to the oven until the cheese melts, about 3 mins. Remove pan from oven, garnish the strudels, and serve 1 strudel to each guest, placing some olives, onions, peppers and tomatoes on each plate.
How To make Individual Chili Strudels's Videos
Binging with Babish: Calzones from Seinfeld
George Costanza, to say the least, has a predilection for food. It instigates, interrupts, and defines his work, home, and sex life. It occupies his thoughts and daydreams, walks in tandem with his fantasies, and plays a vital role in both the pursuit of and vengeance exacted upon others. And, through its George Steinbrenner-ian provenance, provides a great excuse to make some calzones!
Recipe:
Music: Add And by Broke for Free
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An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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SOUR CHERRY STRUDEL RECIPE
An appetizer made of pastry dough and 5 ingredients - It is eaten first at holidays
An appetizer made of pastry dough and 5 ingredients - It is eaten first at holidays
Ingredients:
pastry dough - 200 g (7 oz)
for the sauce:
parsley - 25 g (0.9 oz)
melted butter - 30 g (1 oz)
salt - 5 g (0.18 oz)
garlic - 3 cloves
for the filling:
ham - 150 g (5.3 oz)
pressed cheese - 150 g (5.3 oz)
grease with egg - 1 piece
IN THE OVEN 180 °C (356 °F)/25 minutes
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Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Mucho relleno y poca masa - Receta de AUTÉNTICO STRUDEL de manzana
Receta de apfelstrudel o strudel de manzana hecho con auténtica masa de strudel. El relleno de manzana está guisado y aderezado al estilo tradicional vienés. Un postre de manzana muy apetecible y delicioso hecho con ingredientes sencillos. Este strudel de manzana lleva tres veces más del relleno que de masa.
#apfelsrudel
#strudel
#esbieta
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