Tasty recipes from chef Ronit Penso's kitchen
Pecan Pie is a classic dessert for a reason; the combination of pecan nuts filling with flaky dough is always pleasing. However, I find that most pecan pies are overly sweet and quite heavy for my taste, as too many are loaded with sugar and corn syrup, the dough is quite dense, and the portions… Continue reading Mini Filo Shells with Caramelized Pecans
Having a box of filo pastry shells in the freezer, makes it extremely easy to prepare sweet or savory tasty finger food. All that is needed is to quickly crisp the shell in a toaster oven, and fill them with whatever filling you have in mind.
The following tasty and crispy filo triangles are a quicker version of the Sephardic savory “Boyos” pastries (click HERE for recipe), which require a fairly lengthy preparation of their delicate dough. Here, I’ve used store-bought filo pastry, and filled it with the traditional tasty zucchini-tomato filling, which is also used for making “Burekitas” (click HERE… Continue reading Filo Triangles with Zucchini-Tomato Filling
The Jewish New Year is celebrated tomorrow, and this brings back memories of traditional foods, even to an agnostic such as myself. One of the culinary traditions for this event, is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Plenty other sweet dishes are… Continue reading Filo Purses filled with Apples, Honey and Golden Raisins
While I usually combine filo dough with different vegetarian fillings, this time I opted for a meat one. My original plan was to use lamb, but when I saw bison meat at the store, I decided to make a switch.
This tasty dish was inspired by the two others: the Greek Spanakopita, (layers of filo brushed with oil, with greens with Feta cheese filling), and the Bulgarian Banitsa dish (in which the filo sheets are rolled with feta, yogurt and eggs mixture).
Leeks are at their best in the winter, and when I saw some fresh and plump ones, I immediately grabbed a few. I used a couple of them to make leeks and potatoes patties (recipe can be found HERE), and with the rest I’ve decided to prepare a filo bake.
Many people find working with Filo dough to be complicated, but in fact, it is very easy once you get the grip of it. The great thing about this thin, paper-like dough, is that it allows you to control the type and amount of fat you want to use, and it can be formed into… Continue reading Herbs and Feta Cheese Filo Triangles
The recipe for my smoked salmon mousse is one of the most popular in this blog, and was shared more then 1K on Pinterest, most likely because it is quick to make, and very flavorful. I use it often, in various ways.
Burekitas are a type of small hand pies that are well known in any Sephardic household.
Tasty Eats 