Pithivier is a classic French dish, made of two discs of puff pastry with a filling (traditionally Frangipane, a sweet almond paste) between them. Continue reading “Individual Frangipane Pithivier Pastries”
After the quick and easy recipe post of last week, this week I have for you the very opposite…
The recipe here, from the fabulous traditional Sephardic cuisine, requires some preparation and practice. However, the result is so tasty and unique, that I’m sure that once you’ll make and taste these wonderful savory pastries, you will see they are well worth the effort.
Continue reading “Boyos – Sephardic Savory Pastries”
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 many different shapes; from the traditional triangles, as shown here, to squares, layers, cups and more. The variety of fillings is also endless, from savory to sweet. Continue reading “Herbs and Feta Cheese Filo Triangles”