Zucchini Mock "Apple" Pie Filling... and Zucchini Mock "Apple" Strudel

Zucchini Mock "Apple" Pie Filling... and Zucchini Mock "Apple" Strudel I know, I know... yet another strudel recipe. But I had to share this recipe... just because it's not your normal everyday strudel. It's actually a strudel with a zucchini filling! Yes, zucchini of all things:). And the zucchini strudel isn't savory either, but rather a dessert strudel. The sweet kind:). Thought to share this recipe now, before the zucchini season is all over... 

As much as I never intended to use my zucchini in a dessert, I happened to have some phyllo sheets in my freezer(really needed to use them up as they had gotten a bit brittle)... wondered how I could possibly use them. I'm not the type of person to throw away ingredients just because they are not useable. I always challenge myself to somehow use them up in a decent manner:). In this case, I had a few outer phyllo sheets that were very brittle... with broken pieces. Wanted to use it in something worthy of being eaten. And looking in my fridge, I noticed a large zucchini I had bought for a single dollar at our local farmer's market. I had great plans for it. Really wanted that dollar to go a long way. I figured I'd use it in a savory dish, add a few other ingredients and make a meal out of it. But the phyllo sheets really needed to  be used up... 

I've known of the mock "apple" pie filling using zucchinis for some time now. Never really ventured out to try it. I guess I struggled with the idea that a pie with zucchinis wouldn't really taste like apple pie. And I also knew zucchini in an "apple" pie would never fly by my husband. I was sure he would pick it out immediately. What to do. Thought about it a bit... maybe, just maybe, it would work. I mean zucchini is pretty bland in taste, and will easily take on any flavor you add to it. Plus, I would be able to use my phyllo sheets. Loved the idea of trying out something new, and at the same time working with ingredients that needed to be used up. Decided to give it a try...

While making the zucchini filling, I had my doubts. At one point, I thought, "This will never taste like "apple" pie filling." Kept tasting it. The texture wasn't right. Decided to cook it down further hoping the flavors would penetrate the zucchini slices while the zucchini would soften up to the tenderness of apples. Towards the end, I began to really like the flavor... even though the zucchini still had that "bite" to them(maybe because my zucchini was rather large). Wasn't exactly sure if it was a good thing or bad thing. But I really wanted to make the strudel. Left the filling aside to cool, refrigerated it, and decided I'd work with it the following day.  

The next day, I took out my phyllo sheets and filling... by now the sauce had thickened up nicely and wasn't runny at all. I managed to find a few phyllo sheets that were still in tact. I chose to use the good, full sheets on the bottom and the top, while the brittle pieces went in the middle. Buttered the sheets and sprinkled a bit of finely ground almonds in between the layers, and continued to add the zucchini filling while rolling it up in a log. Made 2 strudels. Baked them. Sprinkled some powdered sugar on top. Served them to my husband. 

The result was simply amazing! It did taste like an apple strudel:). My husband's  remark was, "So... this is made with 100%  zucchinis? It's delicious! Reminds me of the black bean brownies... you'd never know." If you've haven't yet tried using zucchinis in place of apples, well, I think it's worth making at least once. Hope you enjoy...

Note: Feel free to adjust sugar amount, I'd start with 1/2 cup and add a TBS at a time, according to taste. Same with the lemon juice, add a bit more if you feel the filling needs it.

Zucchini Mock "Apple" Filling: makes about 3+/- cups of cooked filling

1 lb 8 oz.( 6-7 cups) zucchini, peeled, deseeded, and thinly sliced

4-5 TBS lemon juice

1/2-2/3 cup sugar, or to taste

2 TBS butter

1 tsp cinnamon, ground

few gratings of nutmeg, to taste   

lemon peel from 1/2 a lemon, or to taste

small pinch of salt

1 TBS+/- cornstarch(can use other thickener of choice) 

Directions: 

1. Peel zucchini, cut in half, and remove seeds. If your zucchini is extra large(like mine) you may need to cut the halves yet again( quartered)... 

2. Thinly slice the zucchini, about 1/8 inch or so. 

3. In a saucepan, add the zucchini slices, lemon juice, sugar, cornstarch, cinnamon, nutmeg and lemon peel... oh, and the tiny pinch of salt  Mix to combine.

4. Cook zucchini pie filling for about 30 minutes... or until softish and translucent-looking. Depending how much liquid the zucchini releases, you may need to add a bit more cornstarch to thicken it... make a slurry of a bit of water and cornstarch and then add to the filling. Cook until thickened to your liking.

5. Allow to cool, and use in strudel recipes... or even in apple pie, crumble or crisp recipes. It would be wonderful in mini pies baked in muffin tins. I chose to use it in a phyllo strudel recipe.... see below.  

Zucchini Strudel: see my previous posted recipe for more detail Apple Strudel... my new favorite apple dessert.

Note: I used  13x9 phyllo sheets and ended up making two strudels... and used all of the filling from above recipe. If you only have 10 sheets of phyllo, opt to make 2 strudels with 5 sheets each.... and if your sheets are longer than 13x9 inches, it's ok... just adjust filling on each. 

You will need:

Phyllo Sheets 10-12 (13x9 sheets)

Melted butter

finely ground almonds*

Zucchini filling from above

*Opt to skip the nuts, if allergic.

Directions:

1. Preheat oven to 375 deg F

2. Using a pastry brush, butter one phyllo sheet well. Sprinkle some finely ground almonds over the entire surface. Add a second sheet of buttered phyllo dough and sprinkle with finely ground almonds. Repeat until all 6 sheets have been used. I didn't add any extra ground almonds on the last sheet. Opt to skip the nuts, if allergic.

3. Place some of the zucchini filling in a strip along the long side of the phyllo sheets. Roll up jelly-style. Place the strudel unto a baking sheet and butter the top as well.

4. Bake in preheated oven for 12-15 minutes or until nicely golden brown.

5. Cool strudel. Using a sharp serrated knife, cut 2 inch portions on a bias(be gentle). Sprinkle with powdered sugar...

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Apple Strudel... my new favorite apple dessert.

Apple Strudel... Oh, this has got to be my new favorite apple dessert! Had so much fun making it. Not a very complicated recipe at all, doesn't take all day... and can easily be made on a weeknight for a delicious dessert. Fancy enough for guests. And you really don't need a ton of ingredients. Plus, you have the option to make just a few portions... as a tasting menu.

Actually you can make a large batch if you like.... just make more apple filling and use more sheets. You can also make a larger batch of the apple filling... then use some of it, and store the rest for another time. I often do that.

The apple strudels are so classic, and yet pretty simple to prepare... well, as long as you use store-bought phyllo sheets. It's been quite a while since I've been contemplating making my own phyllo dough sheets from scratch. Made it once... but a smaller version. Yet, when time is valuable, the store-bought phyllo sheets work just as well. They are a life-saver:)...

While a normal strudel uses some toasted and seasoned breadcrumbs in between the phyllo sheets, I chose to use some finely ground almonds instead. Loved the nuttiness. Sort of brings in the idea of a baklava... paired with an apple pie. And while I've been making apple turnovers using phyllo dough(and still love them!) for some time, I rather like the simplicity of the apple strudel version. It just comes together quicker. There's no need to fold each individual turnover. And because the apple filling gets cooked down quite a bit, the strudel slices stay crisp even into the next day. Loved that about them... great make-ahead sort of dessert. Hope you enjoy...

Note: The amounts I listed just made enough filling for my 13x9 inch phyllo sheets. I know other stores sell larger phyllo sheets... so you may need to adjust amount of filling and ground nut mixture/spices to compensate.

Tip: Feel free to make the filling your own... try adding some other type of fruit to the filling. I've heard crushed pineapple works well. You can even cut down the sugar and add some raisins/currants/dried cranberries, etc.

You will need: makes a smallish amount of strudels... about 6-7 (2 inch) pieces... but you can always double or triple the recipe.

Apple filling:

• 2 medium granny smith apples(about 2 cups(250g) grated)
• 2 TBS butter
• 2-4 TBS sugar
• 1 tsp lemon peel
• 1/4 tsp cinnamon
• 1 tsp vanilla extract
• 2 tsps lemon juice

Extra:

• 6 phyllo dough sheets(13x9 inches)
• 6 TBS finely ground almonds
• 1/4 tsp cinnamon
• pinch of nutmeg
• 2-3 TBS melted butter(or half butter half oil)
• icing sugar

Directions:

Preheat oven to 375 degF.

1. Peel and grate apples.

2. In a medium saucepan, add grated apples, 2 TBS butter, cinnamon, lemon peel, lemon juice sugar... Sugar amount depends on how sweet or tart your apples are. I like to add less and adjust at the end if need be.

3. Cook on medium heat stirring every so often until apple thickens(mixture clumps up and no liquid is seen)... about 20 -30 minutes depending on apples. Mine were quite juicy.

4. Stir in vanilla, remove from heat and set aside to cool.

5. Grind about 1/3 cup of raw almonds finely and measure out 6 TBS (or use 6 TBS store-bought almond meal). Add 1/4 tsp cinnamon and a pinch of nutmeg. Mix to combine.

6. Melt butter( stir in oil, if you are using half butter/half oil).

7. Using a pastry brush, butter one sheet well. Sprinkle some of the almond mixture(about 1 slightly rounded tablespoon) over the entire surface. Add a second sheet of buttered phyllo dough and sprinkle with another TBS of almond mixture. Repeat until all 6 sheets have been used.

8. Place apple filling in a strip along the long side of the phyllo sheets. Roll up jelly-style. Place the strudel unto a baking sheet and butter the top as well.

9. Bake in preheated oven for 15 minutes or until nicely golden brown.

10. Cool slightly and sprinkle with powdered sugar... using a sharp serrated knife, cut 2 inch portions on a bias(be gentle). Serve with ice cream or without.

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Bulgarian Patatnik...Shredded Potato and Cheese Pie with Mint

Bulgarian Patatnik...Shredded Potato and Cheese Pie with Mint. I've been harvesting a few things from my garden this year... it wasn't a great year, but I am always thankful for what I can harvest. I know quite well how it is during wintertime... when I don't have fresh herbs at my fingertips, when I don't have fresh chives and green onions, when raspberries are mainly the frozen kind, and when vegetables are, well, not the best.

~~~~Here's a glimpse of a few things that grew in my garden this year...some of my tomatoes actually turned red on the vine this time around...normally the frost comes and I pick the green tomatoes and place them in the house to ripen.~~~~~~

~~~Potatoes normally do well...as well as herbs. The raspberries usually don't get a chance to ripen... this year I managed to get quite a bit more than previous years. ~~~

~~~~I still managed to get a few potatoes even after struggling with garden slugs...so you can imagine that I wanted to make a dish that would make good use of them.... without adding too many ingredients that would take away from their flavor. ~~~~~

So when Veronika, from Ginger Cookies posted her version of the Bulgarian Patatnik, I knew exactly how my potatoes were going to be used! I just loved her presentation... and I always enjoy visiting Veronika's site. I am simply amazed with her talent... and beautiful recipes. Even though her site is in Bulgarian, you'll enjoy it...and maybe even get inspired to try a recipe or two:).

While the original patatnik is simply made out of shredded potatoes, cheese, eggs and mint, this version wraps the filling in a few phyllo sheets, making it quite elegant and different. You can opt to leave the phyllo sheets out, if you want... especially if you want a gluten-free version. It will just resemble a thick hashbrown-like pancake...for lack of a better word.

Some versions of the patatnik add a bit of dried savory...or even thyme. I added a tiny amount of savory to mine...just because I had some dried savory on hand. But the combination of potato, feta, and mint was new to me... oh, I've had feta and mint, but never in combination with potatoes. And that's what made this dish for me. I loved the freshness of the mint, the salty feta, and the earthy potatoes...all wrapped up in a crispy phyllo shell.

The patatnik can be a delicious main meal or it can be used as a side dish. While I made the dish on the stovetop, it can easily be made in the oven just as well....and you won't need to flip it. Really liked this dish...it was new and different... and the potatoes were the star. Hope you enjoy...

Note: I ended up placing the potato filling in the phyllo-dough covered skillet... and didn't cook it right away...the phyllo dough got wet and that's why the phyllo sheets aren't seen as distinct layers. So I suggest to cook it straightaway:).

While I put down a cooking time for the patatnik, I suggest cooking it until you feel it's cooked through. I have an electric stovetop... and sometimes things cook a bit faster than on a gas stovetop.

Tip: If you want, you can cook the patatnik in the oven...350-375 deg for 20 minutes (or until cooked through)...

You can also make 2 smaller versions of the patatnik ...using smaller skillets... this way, it will also be easier to flip over.

The amount of cheese is to taste..so use more or less...same goes for the mint.

You will need: adapted from Ginger Cookies

800 grams russet potatoes(or 2-3 ex-large russets)

2 onions, diced ( I used 1 ex-large onion)

1 cup grated feta cheese(lightly packed), or to taste

1 tsp dried mint or 1 TBS fresh, or to taste

1/4-1/2 tsp dried savory, optional

6 phyllo dough sheets, buttered

2 eggs

butter or oil, as needed

salt and pepper to taste

Directions:

1. Dice onions and set aside. Grate potatoes...I placed mine in a bit of water ... as I noticed they were turning a bit brown(oxidizing) on me. This will remove some of the potato starch as well... making the shredded potatoes not clump up too much.

2. Heat a 10-12 inch (or so)skillet and add 1- 2 TBS oil( or butter) allow to heat up and then add the onions. Cook until soft about 5 minutes. Add the shredded potatoes, stir to combine.

3. Cook potatoes and onion for a couple more minutes or until the potatoes soften a bit. You definitely don't want to cook them completely. This step just helps with the potatoes not being undercooked in the final stage. Remove and place in a large bowl. Allow to cool slightly before adding the rest of the ingredients.

4. Grate feta cheese( or use crumbled) and add the eggs. Mix to combine.

5. Add the feta/egg mixture to the potato/onion mixture. Sprinkle with mint and savory(if using) and season with salt and pepper, to taste. Stir to combine. You probably won't need to add too much salt as the feta cheese is salty enough.

6. Using a buttered non-stick skillet, place 4 buttered phyllo sheets on the bottom( you can layer one sheet, butter, layer another sheet, butter and so forth). Spread the potato mixture on top of the phyllo sheets and fold in the edges to encase the filling. Butter and layer the 2 remaining phyllo sheets and place on top of the filling ... overlap and tuck in the ends.... to completely cover the whole patatnik..

7. Cook on med/low heat for 10 minutes(or so) covered with a lid...check underneath to see if it has picked up a bit of golden color before flipping it on the second side. Lower the heat to low if it is browning too quickly....you don't want it to burn. The phyllo can burn quickly... especially if the heat is on too high.

8. Flip the patatnik on the second side using a large enough plate that covers the entire skillet....DO be careful as you do this(use oven mitts if needed)... the pancake and skillet can be quite heavy.

9. Cook uncovered for an additional 10 minutes or so or until cooked through...if you noticed the top getting soft and not crispy, opt to flip it again and cook for an additional minute or so... or until it crisps up again.

10. Cut in wedges and serve hot.

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Chocolate-Pistachio Phyllo Rolls...or Chocolate "Baklava" Rolls

Chocolate-Pistachio Phyllo Rolls...or Chocolate "Baklava" Rolls The other day my husband asked me to make him some apple turnovers...apple turnovers are one of his favorites. I really don't mind doing them as I feel they aren't that heavy of a dessert...and well, apples are good for you:). Anyway, I ended up having some leftover phyllo sheets and I knew I wanted to make the chocolate-pistachio rolls I had seen on MasterChef Australia some time ago. I remember thinking the rolls had to be really good. The basic ingredients were very simple...chocolate, nuts and honey. Ingredients I really like and most often have around the house. The recipe isn't the type of recipe that has to be followed exactly... amounts don't have to be really precise. You can keep a 1:1 ratio of chocolate and nuts, and then add a bit of honey. Or you can use more nuts and less chocolate...it's up to you. You can also vary the type of nuts you use... flavorings can also be added. But the overall dessert is quite elegant and lovely...crispy, chocolaty and nutty.

I chose to make individual rolls, but you can also make a larger roll that you can cut in smaller bites. Either way, they are quite simple to prepare. I love to keep the pistachios whole ...but you can coarsely chop them if you like. Also, feel free to vary the nuts...though I have to admit I loved the pistachio version. The original recipe uses pistachio nuts as well as peanuts, so feel free to add some peanuts.

Various flavorings can be added to the chocolate-nut mixture. I added some rose water, but really didn't taste it in the final product. Cinnamon is a popular addition as well as orange. If you don't care for the flavorings, you can skip it altogether and still have the rolls taste great.

You can serve the phyllo rolls warm...with a soft melted center. Or, you can serve it at room temp.... where the inside filling firms up a bit and has a truffle-like center. The phyllo rolls remind me of the popular baklava....except a chocolate version of it.

While the original recipe has you dip the phyllo rolls in a sabayon mixture... I chose to keep it rather simple. But if you really want to make a fancy dessert, you can opt to make the sabayon as well. It was just great with a cup of coffee. Hope you enjoy...

Tip: If you want to skip the honey, you a can add a bit of cream instead. Also, it is important you butter the phyllo sheets well so you get crispy rolls.

My phyllo sheets comes in a double pack measuring 13x9 inches. If yours are larger, you may need to cut the sheets.

You will need: inspired by MasterChef Australia

• makes about 8 (3 inch) phyllo rolls...or so.

100 grams chocolate, melted

100 grams pistachios, lightly roasted

1 TBS honey

8(13x9) phyllo dough sheets

Flavoring of choice, optional*

melted butter

powdered sugar, for sprinkling on top

*I used 1 TBS rosewater...though I couldn't taste it at all. But you can add a bit of cinnamon, orange peel, or even rum.

Directions:

1. Mix the melted chocolate with pistachios( you may chop them if you like)...add honey and any flavoring you like. Mix to combine thoroughly.

2. Preheat oven to 375 degs. F. Line a baking sheet with parchment paper.

3. Place phyllo sheets on countertop. Keep covered.(this will prevent it from drying out).

4. Brush 1 filo sheet(13x9) with melted butter, fold in half...making sure the slightly longer edge is facing you.

5. Spoon about 2 TBS of chocolate filling along edge, leaving some space at both ends. Roll the phyllo over the filling, then fold the edges in. Brush any exposed phyllo with extra butter.

6. Roll up to secure the filling. Brush the roll again with extra butter. Place onto baking tray. Repeat with the rest.

7. Bake 8-10 minutes or until golden. Dust with icing sugar.

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Phyllo Dough " Cannoli "...filled with Vanilla Ice Cream

Phyllo Dough " Cannoli "... filled with Vanilla Ice Cream. I came up with this dessert one night after seeing an Australian chef make a strawberry cream-filled "cannoli". He ended up using a tuile cookie to form the "cannoli", but I loved the idea and instantly thought of using phyllo dough. It would be unique and different...plus, I had some on hand. At the time I really didn't know if it would work. But I really wanted to give it a try. If it would work, I'd be thrilled...if not,well... I'd just have some crispy phyllo:). Funny how at the moment you think that you've invented something new... to later find out that it's been done before:). Anyway, at least it was new for me:)...

Since vanilla ice cream is one of my husband's favorites, I ended up using it to fill the "cannoli" shells. Next time, I would like to fill it with different fillings...maybe some chocolate mousse or pastry cream. The phyllo shell isn't very difficult to make. You just need a very light hand when removing them from the cannoli tubes and when filling them. Other than that, they're pretty much straightforward. You can fill the shells with whatever filling you like and decorate as desired. The shells can be made in advance and you can make as many shells as you need...just fill them the following day(or even the same day). If filling them with ice cream, they stay frozen and crispy for days. Love this type of dessert that can be made ahead.

The result was wonderful and I am glad it worked! It is a nice alternative to the traditional fried cannoli that's filled with sweetened orange-scented ricotta. Sure it isn't the same...and maybe I shouldn't even call it a "cannoli". But since it was inspired by the cannoli, I can only give it credit:). It's still a rather nice dessert, regardless of the name....and it was a sweet surprise for my husband. He loved it. Hope you enjoy...

You will need:

phyllo dough sheets (mine are 13x9 inches)

melted butter

cannoli molds*

* I think you can make the molds out of aluminum foil...or for better stability, you can make a tube out of cardboard and then wrap it in aluminum paper, making sure the aluminum paper is quite smooth...like I made my bread cones, except make the paper forms tube-like.

Filling of choice: just some ideas

ice cream

mousse

cannoli filling

pudding

custards

Decorate with: just ideas

melted chocolate

chopped pistachios or other nuts

berry sauce

chocolate sauce

caramel sauce

powdered sugar

Directions:

1. Preheat oven to 375 deg.

2. Butter/oil cannoli forms.

3. Brush a 13x9 phyllo sheet with melted butter...fold in half and brush with melted butter...fold in half again to give you a strip and brush with melted butter.
4. Place buttered cannoli form on one end and roll up.

5. Place forms(seam side down) onto a parchment paper/silpat and bake in preheated oven for about 7-10 minutes or until golden brown...do keep an eye on it, so as not to burn.

6. Let forms cool a bit. Use oven mits to hold the cannoli forms and remove phyllo forms GENTLY....use a light hand, as the phyllo can break on you. If need be, twist gently as you pull the steel forms keeping your fingers in the ends(not the middle part).

7. Cool completely.

8. Decorate as desired...and let set completely.

9. Scoop some ice cream into a piping bag, making sure the ice cream isn't soft. Twist the end of the piping bag and squeeze the bag a bit to warm the ice cream enough to pipe through the cannoli forms.

10. Pipe ice cream in cannoli forms(being very gentle with the phyllo)...from both ends. Immediately place in freezer.

The ice cream-filled "cannoli" can be frozen ...place them in a container with lid and place some parchment paper in between the layers.

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Baked Salmon Wrapped in Phyllo (Filo)...or Salmon Parcels.

Baked Salmon Wrapped in Phyllo (Filo)...or Salmon Parcels. I like to add fish to our diet from time to time, and I continue to look for different ways to prepare the fish. When I cook the fish, I tend to limit myself to the oven or grill. Sometimes, I will pan fry it...but baking seems to be the easier way out(at least during the winter months). I simply season the fish and pop it in the oven while I quickly prepare a salad or side dish to go along. The seasoning isn't complicated....the usual salt /pepper, maybe some grated garlic. At times I may add some paprika, chile flakes, dill or fresh cilantro...ingredients I usually have in the house. Once in a while, when I feel bold, I may add an Asian twist or even some curry or garam masala. But recently I came across a sophisticated way of baking fish... wrapped in phyllo dough. The idea of wrapping fish in phyllo dough wasn't exactly knew to me. I had done it before...years ago, when I was newly married and maybe another time or two. But I had stopped making it that way. I really don't know why....maybe it was because I didn't always have phyllo dough on hand. So while searching for another recipe, I stumbled upon it again. Even though the recipe had a Thai adaptation, it still reminded me of the original I had made years ago. I was glad for the packet of phyllo dough sitting in my freezer....there was no reason not to make it.

The really neat thing about making this recipe is that you can actually use any type of fish fillet you like...though the salmon gives you that beautiful contrast of colors. You can be VERY creative when seasoning the fish as well. But you don't have to limit yourself to just seasoning the fish... you can also top the fish with various vegetables or even some seasoned butter.

The recipe I am posting isn't really much of a recipe. It's more of an idea. You can wrap the fish however you like. I chose to sort of twist the edge on both sides of the fish( sort of like when making hand pies and twisting the outside edge), but you can also twist the phyllo on top....just by placing the fish on the phyllo dough and gathering the 2 diagonal corners and twisting towards the center until you have a tight packet. You can even wrap the fish burrito-style. I noticed that it works best if you brush the phyllo dough well, especially the edges( so that they don't break on you) and keep the phyllo dough covered as you work. Whenever working with phyllo, buttering each layer is essential, as it gives you a golden and crispy pastry.

If you've never cooked fish in phyllo, you might want to give it a try. It's quite similar to baking the fish in parchment paper...except the parchment paper is replaced with phyllo dough....and you actually get to eat the wrapper:). Definitely an impressive dish that's great for when you have company coming over. You can assemble the fish packets earlier in the day and bake it in time for dinner. The fish is nice and moist while the pastry provides a light crunch. My husband said it reminded him of "fish and chips".....hmmmm, maybe a lighter version. I' m glad he liked it, as I plan on making it a bit more often:). Hope you enjoy...

You will need: inspired by Delicious Magazine

Simply seasoned:

Salmon fillet or any favorite fish fillet

salt/pepper to taste

a drizzle of olive oil

4 Phyllo dough sheets

melted butter or olive oil for brushing*

*butter tastes better, but olive oil works... which is actually what I used in this post.

~~~~~ OR~~~~~~~

Seasoned with various spices/herbs

~curry powder

~garam masala

~chile flakes

~smoked paprika or regular

~cilantro

~parsley

~basil

Topped with vegetables of choice::

~blanched spinach

~pesto

~sauteed mushrooms

~stir-fried vegetables

~shredded cheese, etc.

Optional toppings:

caraway, sesame seeds

Directions:

1. Preheat oven to 375. Season fish and prepare toppings/seasoned butter(if using). I like to rub a little olive oil on the fish.

2. Depending how your phyllo sheets are measured, you may want to cut it in half. Mine come in a box as a twin pack...each sheet measures 9 x 14. I use 4 sheets and cut them in half and have a total of 8 half sheets measuring 4 1/2 x 7. You may need to trim your phyllo sheets....or you can use them as is(wrapping the fish according to preference).

3. On a flat surface, place a half sheet of phyllo. and brush with butter( or oil).

4. Place another half sheet and brush with butter...repeat until you have 4 sheets.

5. Lay the seasoned fish on top of the 4 buttered half sheets (and any toppings of choice/or seasoned butter...or skip the toppings altogether.)

6. Butter yet another stack of 4 half sheets of phyllo and place them on top of the fish.

7. Starting from the left side( top portion), twist and roll the edge of the pastry until you get to the right side.

8. Do the same with the bottom of the packet.

9. Brush top with melted butter*(see note below) and sprinkle caraway seeds, sesame seeds(totally optional).

Alternately, you can trim 4 phyllo pastry sheets in a square... large enough to encase the fish fillet. So that when you lift 2 corners of the phyllo together you can roll the pastry and enclose the fish. or Simply roll and fold burrito style.

10. Bake in 375 deg oven for about 15 minutes( more or less depending on thickness of fish) and pastry is golden brown. Serve with salad or stir-fried/steamed vegetables.

*NOTE:At this point, if you want, you can freeze the fish packets and bake them at a later time...bake frozen and increase cooking time to about 25 minutes or so.

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Cheese Burek (or Placinta de Branza)...Cheese Filled Phyllo Pie.

Cheese Burek (Placinta de Branza)...Cheese Filled Phyllo Pie. This recipe is so easy and so delicious...seriously! I guess the cheese burek(borek) recipe originated from Turkey. Although many other countries have made variations to it, they all use the thin flaky dough or phyllo as their base. Some variations include a meat filling, others include a vegetable filling, while still others are just cheese filled. The Greeks have the traditional spanakopita, filled with spinach. In Bosnia, the cheese filled one is called a sirnica.

This has got to be my dad's favorite, though. He often requests my mom to make it for him. My dad often remembers eating this type of cheese pie( placinta de branza ) in Romania, at bakery shops, called 'Placintarii '. He would stop by a bakery shop and buy a piece...it was very fresh and very good. You could get a piece, however big you wanted...they would cut it, place it on the scale, and weigh it for you. People would buy a piece and have it with a cold glass of beer or buttermilk/kefir. And because my dad liked the cheese pie so much, my mom started making it at home.

She came up with this recipe on her own one day. She made it using lots of feta cheese, some buttermilk, eggs and such. But one day, because she didn't have enough feta cheese, she added some cottage cheese. The result was perfect and we all liked it that way. Since then, my mom has perfected the recipe over the years. She would always make this when we had unexpected guests...it came together quickly and everyone loved it!

After I got married, my husband had the chance to try the placinta cu branza for himself. He just loved it! He used to have the placinta cu branza only when we would go visit my parents....warm, right out of the oven... and made by my mom. Recently, I decided to make it at home by myself. My husband's first reaction was, "It's just like Mom's!" I knew it was a winner... so, thank you mom! The cheese burek(or placinta de branza) is great as an appetizer...just cut them in smaller pieces. You could also serve it as a light meal with a simple salad. I am hoping you will give this recipe a try...it's so good, that you will feel like eating the whole pan:). Hope you enjoy...

Note: You can skip the buttermilk and flour if you like... also make sure the cheese pie is cooked until it puffs up and nicely golden  all around... if you under bake, there's a chance for the pie to be too "wet".

You will need:

Cheese Filling:

24 oz cottage cheese (I used low fat)

4 ex-large eggs, beaten

1 cup feta cheese, crumbled*

1/2 cup buttermilk

1 heaping TBS flour

* if you like yours a bit saltier , increase the amount of feta cheese

Extra ingredients:

1/2 package phyllo dough

1/4 cup butter, melted ( you might need a bit more)

Directions:

• Preheat oven to 350 degrees F.

1. In a large bowl mix all the cheese filling ingredients.

2. Butter the bottom of a 13x9 glass baking pan.

3. Lightly butter  a phyllo sheet and place in pan. Repeat until you have  5 phyllo sheets buttered and layered.

4. Take about 1 1/2 cups of the cheese mixture and spread it all over the phyllo dough.

5. Lightly butter and layer 5 more phyllo sheets and place them on top of the cheese mixture. Pour another cup and a half of the cheese mixture. Repeat layering of phyllo and cheese mixture ending with phyllo dough on top....sort of like layering a lasagna dish. You will use about 20 sheets or 1/2 of the phyllo dough package.

6. Butter the top of the phyllo dough. Place in pre-heated oven and bake for 40-50 minutes or until nicely puffed and golden brown.

7.Let cool slightly, cut and serve warm.

The pie will deflate somewhat....that is normal. Enjoy with a nice cold glass of buttermilk, with a salad or as an appetizer.

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Baklava...a great Christmas treat.

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Baklava...a great Christmas treat. I remember making this recipe for baklava when I was still living at home and going to college. I looked forward to the Christmas break...It was always so relaxing to bake and forget about school, exams and lab work. After finishing a semester of hard work, it was always such a joy to bake and try a recipe for the holidays. My Mom would be making the traditional cozonac, while my sisters and I would try our hand on other desserts, such as the Romanian holiday cookie called 'cornulete', filled with Turkish delights. After the cornulete were baked, they were rolled in powdered sugar...

But one year, I made baklava. It was a recipe that I had found in a cooking magazine and I decided to make it for our family that year. We all loved nuts and I knew it would be a huge hit... It turned out to be quite delicious! So I filed the recipe among my many favorite recipes and have kept it ever since. There are other variations to a classical baklava...some use breadcrumbs as a filler to the nuts, some use sugar in the nut filling, while others use different flavorings. Somehow, I like my version... the baklava isn't so dry as others. In the past, I have played around with the flavorings and adjusted the syrup to include more honey and less sugar. I am, however, posting the original recipe...so feel free to tweak the recipe to your preference.

As of recent, I have also tried making different shapes. This post will include how to make a baklava diamond and a baklava roll. The original recipe only makes the diamond shape and uses the whole package of phyllo dough. Since I wanted to show you how to make the roll, I used half of the phyllo sheets to make the diamond shapes and the rest to make the rolls. Please know that if you would like to do the same, the baking time will be much lower.... that's because you don't have as many sheets in the baklava as if you would be using the whole package. Just check to see that the baklava is golden brown...about 40 minutes or so. Don't let it burn.

These really aren't that difficult to make...even if your phyllo sheets get torn as you layer, just patch them up and you won't be able to tell the difference.

This is perfect for a large gathering...I usually cut them and place them in muffin/candy paper liners. These are best eaten at least one day after being baked, it allows the flavors to fully develop. Hope you enjoy...

You will need:

3/4 cup butter, melted

1 package phyllo dough

4-5 cups ground walnuts*

1 1/2 cups sugar

1 TBS lemon juice, (I usually add a bit more~like 2 TBS)

3/4 cup water

1 TBS honey( I usually add a bit more)

1 TBS rose/orange flower water, optional

melted chocolate/chopped nuts, for the garnish

* optional~ add some orange peel, cinnamon, nutmeg, or any other flavoring you like...

*You don't have to add so much nuts~ you can substitute some dried plain breadcrumbs for the nuts...

* I have used a variety of nuts as well~ try almonds, pecans, pistachios...

Directions:

• Preheat oven to 325 deg F.
• Grease an 13x9 glass pan. Alternately, you can use parchment paper, which I prefer. Set aside.

1. Chop nuts...more on the fine side than coarse.

2. Add any flavoring you like, I prefer orange peel, a bit of cinnamon and nutmeg. You can leave it plain as well.

(grating some nutmeg and mixing it with some cinnamon)

If you like you can add some dried plain bread crumbs. I always just use nuts. I use a phyllo dough pack that comes in 2 packages...the sheets fits almost in a 13x9 pan.

3. Brush each phyllo sheet with butter layering 5 at a time. Keep the sheets covered with a damp towel to prevent drying out.

4. Sprinkle with nuts all over.

5. Repeat layering phyllo dough and nuts, until all dough is used up. Keep in mind the amount of nuts you have so you don't run out...in case you do, you can always chop some more nuts. You should end up with the phyllo dough on top.
6. Brush the top layer with melted butter.
7. Cut through the layers diagonally and then horizontally to form diamond shapes.

Be careful as you cut, as the top sheets want to come off the nuts...press lightly with your fingers to keep it in place as you cut.
8. Bake for about 75 minutes or until nicely golden brown.

To form baklava rolls:

1. Take one( or two sheets, in case you want your roll to be thicker) phyllo sheet and brush with melted butter.
2. Using the longer side of the phyllo sheet, place a long kebab skewer (or you can also use a long knitting needle...even the back of a long wooden spoon).

3. Overlap the skewer with the edge of the phyllo sheet...about 1/2 inch of the edge.

4. On the overlapped edge, sprinkle with about 2 TBS of ground nuts.

5. Roll the baklava with the help of the skewer, just don't roll too tightly.

6. Take the roll with the help of the skewer to the pan. Wrinkle the dough off of the skewer and place in the pan.

7. Brush with melted butter. Repeat with remaining dough.
8. Bake for 30-40 minutes until golden brown...check after 20 minutes or so. You can cut the baklava rolls in 3 pieces or even in small bites.

To make the syrup:

1. In a saucepan, heat sugar, lemon juice, and 3/4 cup water on high heat.
2. Bring to a boil and stir until all sugar is dissolved.
3. Boil for 3 minutes without stirring.

4. Remove from heat, stir in honey and rose water(if using).

5. Cover and cool completely.

6. Take hot baklava out and pour cooled syrup over entire pan...I like to use a large spoon to make sure all of the baklava gets covered. You want to pour a cool syrup over a hot baklava~this ensures that your baklava stays nice and crisp and not soggy.
7. Let cool completely. I like to place the baklava in muffin/candy liners. This helps them no to get all over you and is a great way to transport them to a party or gathering.

NOTE: It is best after it sits a day or so...the syrup penetrates the whole pastry and becomes quite delicious. You can further decorate with a drizzle of melted chocolate and/or a sprinkle of chopped nuts.

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