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Fillo & Kataifi |
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RECIPES
Banitza - Baked Cheese Pastry
Ingredients
- Filo pastry - 10-15 sheets (depends mainly on the size of your oven dish)
- 300 - 400 gr white cheese
- 1/2 pack butter (melted)
- 3-4 eggs
- 250 ml soda water
- pinch of salt
Banitza is a typical Bulgarian breakfast snack, you can see many kiosks on the streets that sell banitza. Bulgarians also make banitza for New Year's Eve when we have the custom to hide little pieces of paper with different "wishes" in the banitza and everyone in the family takes one piece and thus chooses "his luck" for the forthcoming year.
There are many different types of banitza but I will offer you a traditional recipe.
Sprinkle an oven dish with oil, cover bottom with a sheet of filo pastry, sprinkle some melted butter, sprinkle crumbled white cheese, and continue arranging the filo pastry in layers with butter and cheese. Finish with a layer of filo pastry and butter. Beat the eggs, add salt, and soda water in a separate dish. Pour slowly over the dish with the banitza and let it soak in. Cook in a preheated oven (180-200 C) for about 40
minutes or until the banitza has risen slightly and has nicely browned on top.
Bougatsa
Ingredients
- 6 cups milk
- grated rind of 1 lemon (optional)
- 1 1/2 cups sugar
- 1/2 cup melted butter
- 3/4 cups fine semolina
- confectioners sugar
- 3 eggs
- cinnamon
- 1 tsp vanilla
- Fillo pastry sheets
Beat the eggs in a bowl with the sugar until creamy. Mix in the semolina. Slowly add the milk while beating continuously. Pour the mixture into a medium sized pot and add the lemon rind (if you are using it) and the vanilla. Over medium heat, bring the mixture to a boil, stirring constantly with a wooden spoon. Be careful that the mixture doesn't stick to the bottom of the pot and burn. When it has thickened, remove the pot from the heat, set aside and cover with a lid so 'skin' doesn't form over it.
Take 4 fillo sheets and lay them out on a counter on top of each other. Cut the pastry into 4 quarters - cross wise so you have 16 equal rectangles (1). Brush each fillo rectangle with butter and put to one side.
Take one whole fillo sheet and lay it out. Brush it over with butter. Place 2 of the cut rectangles in the center of the bottom half of the sheet to form a base.(2) Spoon 2 or 3 tablespoons of the cream filling into the center of the base. Fold the fillo on the long sides of the base and the shorter end into the center, enclosing the cream filling, then carefully fold the rest of the fillo over and over into a neat package shape.(3, 4 & 5) Use butter, brushed on the pastry sides and ends as a' glue' to hold the fillo down. You can fold them as small or large as you like. Repeat this procedure to make more Bougatses until the cream and fillo are used up.
Arrange the finished Bougatses on a buttered cookie sheet, and brush them with more butter. Bake at 350°F for about 35 minutes or until the pastry is flaky and golden. When done, remove them from the oven and sprinkle them with powdered sugar and cinnamon.
Samosa
Preparation Time 15 minutes
Cooking time 10-15 minutes
Ingredients
- 1 Medium Onion, peeled and finely chopped
- 300gr Mincemeat
- 60gr Shelled Peas
- 2 tbsp Soy Sauce
- ½ teaspoon Curry Powder (if desired)
- ½ teaspoon Finely Chopped Ginger
- 375gr Delphic Red Fillo Pastry
- 85gr Unsalted Butter
- 1 Litre Vegetable Oil, for deep-frying
Method
- In a bowl, mix together the onion, mince
- meat, peas, soy sauce, curry powder and chopped ginger.
- Gently melt butter on low heat, taking care not to burn.
- Place 1 sheet of Delphic Fillo Pastry out on table or bench and brush with the melted butter. Cut in half lengthwise, then place a spoonful of the mixture at one end and fold into triangle shape.
- Brush a little butter making sure edges are sealed. Brush the top of each triangle with butter.
- Repeat with remaining sheets.
- Preheat the vegetable oil in a deep saucepan to 180ºC.
- Deep fry in the hot oil for 2-3 minutes or until golden.
- Remove using a slotted spoon, drain on kitchen paper and serve.
OPTION:
Sweet Chilli Sauce for dipping Samosa's
Tiropitta
Ingredients
- 375gr Delphic Red Fillo Pastry
- 375gr Delphic Fetta Cheese, crumbled
- 375gr Ricotta, crumbled
- 375gr Unsalted Butter
- 2-3 Eggs
Method
- Gently melt butter on low heat. Taking care not to burn.
- Place all cheese and eggs in a bowl. Stir and mix well.
- Lay 3 sheets of Delphic Fillo Pastry out on bench or table and softly brush butter on each. Place them one on top of the other.
- Cut 4, 5 or 6 equal strips lengthwise (according to size desired).
- Place a spoonful of the mixture at one end and fold into triangle shape.
- Brush a little butter making sure edges are sealed. Brush the top of each triangle with butter.
- Repeat with remaining fillo sheets.
- Place on tray and bake at approximately 180ºC until golden brown.
OPTION:
Garnish with Poppy or Sesame Seeds.
Chicken & Cheese Fillo Parcels
Serves 6
Ingredients
- 6 sheets Delphic Blue Fillo Pastry
- 800gr Chicken Fillets, diced and pat dried
- ¼ cup Oil or Melted Butter
- 4 rashers Bacon, chopped
- 375gr Tasty Cheese, shredded
- 1 tablespoon Sesame Seeds
Method
- Pre-Heat oven to 180ºC.
- Combine chicken, bacon and tasty cheese in a bowl.
- Brush 1 sheet of Delphic Fillo Pastry lightly with oil or melted butter. Fold in half to approximately
21cm x 30cm.
- Place approximately 200gr of chicken mixture in centre of fillo.
- Fold to form a rectangle parcel, with closed ends.
- Brush with oil or melted butter on top, sprinkle with sesame seeds.
- Repeat with remaining fillo sheets.
- Place on tray and bake approximately 30 minutes, or until lightly golden.
Spanakopita
Ingredients
- 1 bunch Fresh Spinach
- 1 cup Chopped Spring Onions
- 125gr Fetta Cheese, crumbled
- 500gr Ricotta Cheese, crumbled
- 4 Eggs, lightly beaten
- Salt & Pepper to taste
- ¼ tablespoon chopped Parsley
- 16 Sheets Delphic Blue Fillo Pastry
- 125gr Butter
Method
- Discard stems of spinach and then wash well. Drain and chop coarsely, add chopped spring onions, fetta, ricotta and parsley.
- Beat eggs, salt and pepper in another bowl.
- Pour egg mixture over spinach. Mix all ingredients together until all coated with a little egg mixture.
- Gently melt butter on low heat, taking care not to burn.
- Grease a 25cm x 40cm baking dish/tin with melted butter. Line the tin with 8 sheets of Delphic Fillo Pastry brushing each sheet with melted butter.
- Add the spinach filling and top with 8 sheets of fillo pastry, brushing each sheet.
- Brush top sheet with melted butter.
- Cook in a moderate oven 180ºC for about 45 minutes. Stand pie 5 minutes before cutting.
Kataifi Cake with Fillo
Makes Approx: 80 pieces
Ingredients
- 1 375gm Pkt Delphic Pastry - Thin
- 1 375gm Pkt Delphic Kataifi
- 250gm Desiccated Coconut
- 300gm Walnuts (finely chopped)
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- 1 cup Oil
Ingredients for Syrup
- 3 cups Sugar
- 3½ Cups Water
- Juice of ½ Lemon only
Method
- Combine all syrup ingredients in a medium saucepan. Bring to boil and simmer for 5 minutes. Leave to cool.
- Place coconut, walnuts, cinnamon and cloves in a bowl, combine well.
- Lay 3 sheets of Delphic Fillo Pastry out on bench or table and softly brush oil on each. Place them one on top of the other. Leave lengthwise.
- Gently pull Delphic Kataifi strands, measuring length of Fillo pastry sheet and 2cm thick. Leave a 2cm gap on bottom of fillo sheet, and then lay Kataifi across bottom of fillo. Brush very lightly with some oil.
- Sprinkle 1-2 heaped tablespoons of walnut mixture across the length of the Kataifi.
- Roll the fillo pastry tightly, taking care not to tear it in any way.
- Grease a 42cm round baking dish/tin with oil.
- Cut each rolled fillo into 8-10 small pieces, and place in a circular pattern around the greased dish/tin.
- Repeat with remaining fillo sheets and Kataifi.
- Once finished, brush lightly with oil on top of all rolled fillo pieces.
- Cook in a low oven at 150ºC for about 1½ hours or until golden brown.
- Pour cold syrup slowly, over hot rolls. Allow to cool in tin.
Kataifi Rolls
Makes approx. 18-20 pieces (depending on size of each roll)
Ingredients
- 375gm Kataifi Pastry packet
- 200gm Walnuts or Almonds (coarsely chopped)
- 125gm Unsalted Melted Butter
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Ground Cloves
- 2 Tablespoons Sugar
- 2 Tablespoons Honey
Syrup
- 750gm Sugar
- 2 ½ cups Water
- Peel of ½ Lemon
Method for Syrup
1. Place water and sugar in a medium saucepan, on high heat and bring to boil for about 10 minutes. Then add lemon peel and simmer gently until syrup thickens. Leave to cool.
Method for Ingredients
- Place walnuts/almonds, cinnamon, ground cloves, sugar and honey in a bowl. Combine all ingredients well.
- Lay Kataifi Pastry out on a clean flat work surface. Gently pull out strands of kataifi about 6cm wide x 30cm long. Keep unused pastry covered with a damp towel on top to prevent it from drying out.
- Brush strip lightly with melted butter, then place a heaped tablespoon of the mixture at one end of the strip. Roll in a cylinder, tucking in any stray strands. Take care to roll the pastry tightly so that the filling in securely enclosed.
- Placed rolled kataifi in a buttered baking dish/tray.
- Repeat with remaining ingredients.
- Once finished, brush top of kataifi rolls with melted butter.
- Bake in a moderate oven 180 C for 45 minutes or until golden brown.
- Pour ½ cooled syrup over Kataifi rolls slowly, making sure there is a slight gap between each. (To prevent syrup making pastry soggy). Wait 5 mins, to allow Kataifi rolls time to absorb syrup. Then pour remainder of syrup on top.
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