Tag: filo

Recipe Crackers of filo pastry, mozzarella and dried petals – Italian Cuisine

Ingredients

3 pcs sheets of filo pastry
2 pcs mozzarella cheese
4 pcs pumpkin flowers
pistachio grain
butter
sugar
salt

Duration: 45 min

Level: Easy

Dose: 4 people

For the recipe of crackers made with phyllo dough, mozzarella and dried petals, open up the pumpkin flowers, eliminating the pistil; place them on a baking sheet lined with baking paper and season with salt and sugar. Dry them in the static oven at 90 ° C for 30 minutes, then break them up. Brush the sheets of filo pastry with a knob of melted butter. Fold them in half and brush them again with the butter, fold them again and brush them with the butter one last time. Trim the edges with a knife and divide each sheet into 3 equal rectangles. Line a baking sheet with baking paper, lay the phyllo dough rectangles and bake at 170 ° C for 12-13 minutes. Divide each mozzarella into 8 wedges. Alternate in the dishes the fillo dough crackers, the dried flower petals and the mozzarella slices. Complete with chopped pistachios and edible flowers to taste.

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Filo pasta baskets with lentils and cotechino – Italian Cuisine

Cook the cotechino in a saucepan with plenty of water. If you use fresh cotechino cooking times are longer, depending on the size. In case you have chosen to cook a precooked cotechino, the cooking time is about 15 minutes. Once cooked, remove the silver envelope and then the skin, and slice it.

Prepare the lentils. Prepare a mixture of celery, carrot and onion and fry in a pan with the oil. Add lentils and salted, flavored with rosemary and cooked, pepper to taste.

Prepare the baskets of filo pastry by brushing the first sheet of phyllo with oil. Overlap the second sheet of phyllo and brush it too. Cut out regular phyllous squares and place them in the molds as a basket.
Bake in ventilated oven at 180 degrees for a few minutes, checking visually. Pasta fillo cooks very quickly!
Let it cool before unmolding and set aside.

Just before serving, fill the fennel baskets with lentils and garnish with pieces of cotechino.

TAGS: Recipe Baskets of filo pastry with lentils and cotechino How to prepare baskets of filo pastry with lentils and cotechino Baskets of filo pastry with lentils and cotechino recipe

Recipe of filo pastry dough with a middle eastern cream – Italian Cuisine

Ingredients

a package of phyllo dough
160 g plums
130 g of butter
50 g halva (sesame paste and sugar)
40 g granulated sugar
25 g tahina (sesame cream)
10 g cornstarch
an egg
powdered sugar
Sesame seeds
salt

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

For the recipe of the filo pastry pie with a Middle Eastern cream, mix with a whisk 60 g of soft butter with halva and tahina; add cornstarch, egg, granulated sugar, a spoonful of sesame seeds and a pinch of salt and continue to work the mixture.
For the cake: melt 70 g of butter in the microwave oven and brush the inside of a cake ring (diameter 16 cm). Unroll the phyllo dough and, using the ring as a pastry cutter, cut out 2 discs, then flip them out, making 12 round sheets. Place a first sheet on baking paper, brush it with a little melted butter and sprinkle with icing sugar; overlap a second sheet and proceed thus obtaining a stack of 6 sheets. With the 6 sheets left similarly prepared another stack. Wash the plums, divide them in half, remove the stone and cut into small pieces. Place the buttered ring on a baking sheet lined with baking paper, insert a stack of sheets of filo pastry, spread the Middle Eastern cream and prunes. Grease the second pile of filo pastry on both sides and place it on top of the plums, pressing lightly so that it adheres well. Sprinkle with icing sugar and bake at 180 ° C for about 40 minutes. Decorate the cake with a 2 tablespoons of sesame seeds and serve, accompanying it to taste with small fresh plums, cut in half and aromatic herbs.