|Dough Rheology and Baked Product Texture|
|by J.M. Faubion|
This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical app...
1 - 10 of 144 for filo dough
Baklava is a ... in Turkey and 'filo' in the ... 10 minutes. Pour hot syrup over cold Baklava and leave overnight in baking pan. Baklava may be frozen.
Chop spinach and ... Gently spread the filo dough out flat and ... additional 30 minutes. Remove from oven and allow to cool for 15 minutes before slicing.
Beat eggs, then ... 2 sheets of filo dough in a well ... normal height. To serve, cut in squares. Serve warm as a side dish to meat or brunch dish. Serves 12.
Toss apples with ... on whole sheet filo dough and sprinkle with ... Cool slightly and sift powdered sugar on top. Must serve that day, best served warm.
Skin chicken breasts; ... 1 sheet of filo dough on working surface ... with melted butter. Bake at 400 degrees about 40 minutes until dough is golden brown.
Or if using Pepperidge Farm Puff Pastry cut each sheet in six pieces. Marinate chicken breasts for at least 4 hours in the following at room ...
Beat eggs until ... Place 2 sheets filo dough in the pan. ... a plate of cevapcici (lamb, pork, and beef, sausage) with raw onions. So Serbian, so good.
Thaw filo dough as directed. Remove ... Brush with butter. Bake at 350 degrees for 20 to 30 minutes until golden brown. Brush with butter during baking.
Make syrup ahead ... 6-10 pieces of filo dough only (butter between ... brown. As soon as pan comes out, pour syrup evenly over baklava. Let cool and serve.
Combine the first ... tablespoon mixture on each chicken breast. W rap each chicken breast in 2 sheets of filo dough burrito style with the ends folded under.
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