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
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
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Baklava Recipe - How to Make Baklava from Scratch
Learn how to make Baklava! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this homemade Baklava recipe!
French Baked Brie with Cranberries, Walnuts and Honey
A magical warm soft cheese recipe for the winter months. There’s no better holiday appetiser especially in Winter, for Christmas or thanksgiving. What could be better than warm melty cheese (not melted) over crispy croutons or crackers. With a hit of tangy fruit, sweetness of honey and saltiness of the cheese, it’s an explosion of festive flavours with each bite. It’s a good idea to let the Brie rest a few minutes before digging in so it’s not too runny.
Ensure you don’t over bake it or it will be a mess, I would suggest staying glued to the oven for a few minutes. When it starts to melt on all the edges, it’s ready.
Enjoy it this winter or anytime you like as I can eat this all year round.
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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.
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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
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10 Favorite Ways to Use Puff Pastry Recipes
10 Favorite Ways to Use Puff Pastry Recipes
Puff Pastry Dough Recipes
In this video I will show you how to make 10 delicious and easy recipe ideas with puff pastry.
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How To Make Baklava Rolls - Easy Baklava Recipe
Learn how to make baklava rolls. This baklava is very, very crispy, with lots of nuts and a perfect balance of sweetness. Also, this recipe is very versatile, you can put any nuts you like, as many as you like and use any spices that you like! This is the best and the easiest way to make baklava.
INGREDIENTS (For the syrup):
1 cup sugar
1 cup water
Lemon rind of 1 lemon
1 tbsp lemon juice
1 tbsp honey
INGREDIENTS (For the rolls):
Nuts: you can use any nuts you like and as many as you like.
I'm using:
100g pistachios
100g almonds
A tsp of cinnamon (optional)
200g melted butter
500g store-bought phyllo dough
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