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Filo Pastry
Filo or phyllo 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. Name and etymology The name ''filo'' (phonetic) or ''phyllo'' (transliteration) comes from Greek 'leaf'.Alan Davidson (2014). ''The Oxford Companion to Food'. Oxford: Oxford University Press. . p. 307. In Turkish, it is called ' 'thin', a word which is also used for a kind of thin unleavened bread. In Arabic, it is called ''reqaqot''; in Morocco, warqa ( ar, ورقة). The Albanian flia also may be named for ''fije''/''fli'' 'sheet, leaf'. History The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.Mayer, Caroline E.Phyllo Facts. Washington Post. 1989Archived Some claim it may be derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, mentio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gibanica
Gibanica ( sr-cyr, Гибаница, ) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes. A derivative of the Serbo-Croatian verb ''gibati''/гибати meaning "to fold; sway, swing, rock", the pastry was mentioned in Vuk Stefanović Karadžić's '' Serbian Dictionary'' in 1818 and by a Slovenian priest Jožef Kosič in 1828, where it was described as a special Slovenian cake which is ''"a must at wedding festivities and is also served to workers after finishing a big project"''. It is a type of layered strudel, a combination of Turkish and Austrian influences in different cuisines of the former Yugoslavia. Today the versions of this cake can be found in Slovenia, Croatia, Serbia, Bosnia, and other regions of the former Yugoslavia. Variants of this rich layered strudel are found in Hungary, Bulgaria, North Macedonia, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galaktoboureko
Galaktoboureko ( el, γαλακτομπούρεκο, tr, Laz böreği, ar, شعيبيات, lzz, Paponi) is a Greek, Turkish, Laz, and Syrian dessert of semolina custard baked in filo. Turkish ''Laz böreği'' is made with a type of pudding called ''muhallebi'' instead of semolina custard. It is popular in Rize and Artvin provinces in the Black Sea Region, home of many Laz people. Preparation It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings (often approximately long). It is served or coated with a clear, sweet syrup. The custard may be flavored with lemon, orange, or rose. Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry, not added afterwards. Laz böreği Turkish ''Laz böreği'' is made with a variation of the pudding called ''muhallebi'' with the inclusion of cornmeal and ground black pepper, instead of semolina custard. It is popular in Rize and A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flia
Flia, also known as fli or flija, is a dish in Kosovan cuisine and Albanian cuisine. It consists of multiple crêpe-like layers brushed with cream and served with sour cream and butter. The name translates to "sacrifice" (see '' fli''). March 17 is recognized as "Flia Day" in which families invite their relatives for preparing and eating flia. Flija requires very simple ingredients: flour, water, butter, yogurt, eggs, oil, nuts and salt. The main ingredients (flour, water and salt) are mixed together until they become like pancake batter. Layers of batter are baked using a '' saq'' which is a spherical metal lid used for baking. See also *Knish A knish is a traditional Ashkenazi Jewish snack food consisting of a filling covered with dough that is typically baked or sometimes deep fried. Knishes are often purchased from street vendors in urban areas with a large Jewish population, som ... References Kosovan cuisine Albanian cuisine Pastries {{albania-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bundevara
Bundevara is a type of pastry in Serbian cuisine and of other parts of former Yugoslavia. It is a sweet pie made of rolled phyllo, similar to strudel, filled with sweetened grated pumpkin pulp and baked in an oven. Occasionally nutmeg, cinnamon or similar spices may be added, or raisins or grated lemon rinds. It is usually dusted with icing sugar and/or vanilla sugar, and is served hot or cold. The pumpkins (or squashes) with more intense coloured pulp (richer in carotene) are more appreciated. So, although little grown in Serbia, some varieties of ''Cucurbita moschata'' are suited for this dish. See also * List of pies * List of squash and pumpkin dishes * Pumpkin pie Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin and pumpkin pie are both a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada it is u ... References {{Squashes and pumpkins Serbian cuisine Squa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bülbül Yuvası
Bülbül yuvası ( tr, bülbülyuvası, lit=nightingale's nest) is a Turkish phyllo dough dessert. It takes its name from its hollow and circular shape. Having been baked, warm syrup is sprinkled, and the hollow center is filled with pistachios before being served. Notes See also *Baklava *Şöbiyet Şöbiyet, Shaabiyat (شعيبيات) is a Turkish dessert similar to baklava. It is stuffed with a cream, which is made from milk and semolina, and also nuts (walnut or pistachio). It has a soft but crusty outside and creamy inside. See als ... * Sütlü Nuriye References * * External links Image of bülbül yuvası dessert Turkish pastries Turkish words and phrases {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bougatsa
Bougatsa ( ) is a Greek breakfast pastry (sweet or savoury) consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Origin The name comes from the Byzantine Greek πογάτσα (pogátsa), from the ancient Roman ''pānis focācius'', literally "hearth bread"; ''c.f.'' Italian ''focaccia''. It may have had a classical origin in the Roman-era placenta cake. A similar dessert is still known as ''placenta'' ( el, πλατσέντα) on the island of Lesbos in Greece. It is found in Thessaloniki and in the Central Macedonia region of Northern Greece, particularly the city of Serres, where it was brought in the 20th century by Greek refugees from Constantinople. The taste of bougatsa varies between regions of Greece. For example, bougatsa in Veria is very sweet and full of cream, while in Thessaloniki it is crunchy and not that sweet, and in Chania Crete it is made of local mizithra cheese and sprinkled with sugar. Preparation Greek boug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Börek
Börek or burek are a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly associated with Anatolia, the Middle East, Armenia, and also with the former Ottoman Empire, including the Balkans and the South Caucasus, Eastern European and Central European countries, Northern Africa and Central Asia. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. It is a custom of Sephardic Jews to have ''bourekas'' for their Shabbat breakfast meal on Saturday mornings. In Bosnia and Herzegovina it has become commonplace to have borek as a breakfast food with coffee. It is commonly served with afternoon tea in Bosnia and Herzegovina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banitsa
Banitsa ( bg, баница, , also transliterated as banica and banitza) is a traditional pastry dish made in Bulgaria, North Macedonia and Southeastern Serbia (where it may also be referred to as gibanica), prepared by layering a mixture of whisked eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ..., natural yogurt and pieces of white brined cheese between filo pastry and then baking it in an oven. Traditionally, lucky charms are put into the pastry on certain occasions, particularly on New Year's Eve. These charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baklava
Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre- Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Turkish, Iranian and Arab cuisines, and other countries of the Levant and Maghreb, along with the South Caucasus, Balkans, and Central Asia. Etymology The word ''baklava'' is first attested in English in 1650, a borrowing from ota, باقلاوه . The name baklava is used in many languages with minor phonetic and spelling variations. Historian Paul D. Buell argues that the word "baklava" may come from the Mongolian root ' 'to tie, wrap up, pile up' composed with the Turkic verbal ending ''-v''; baγla- itself in Mongolian is a Turkic loanword. Sevan Nişanyan considers its oldest known forms (pre-1500) to be ''baklağı'' and ''baklağu'', and labels it as being of Pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laminated Dough
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product. Pastries using laminated doughs include: * Croissant pastry *Danish pastry *Flaky pastry *Jachnun *Kouign-amann *Kubaneh *Malawach *Paratha *M'semen *Puff pastry See also * *Dough sheeting, an industrial preparation technique *Filo pastry, used in applications such as baklava, strudel, and spanakopita Spanakopita (; el, σπανακόπιτα, from ''spanáki'' 'spinach', and πίτα ''píta'' 'pie') is a Greek savory spinach pie. It often also contains cheese, typically feta, and may then be called spanakotiropita ( el, σπανακοτ ..., where the dough itself is not laminated Ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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