|The Kitchen Garden Cookbook|
|by Sylvia Thompson|
As every gardener knows, there's no stalk of asparagus as wonderful as one you raised yourself, and you want to make the most of it.
1 - 10 of 99 for filo pastry
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In a bowl ... 6 sheets of filo pastry and place in ... oven and while still hot pour over the cold syrup. Cool and cut in pieces. Makes about 20 pieces.
This paper thin pastry is used for ... rolled again). The Filo is now ready ... package sealed tight while frozen. Thaw at room temperature when ready to use.
Or if using Pepperidge Farm Puff Pastry cut each sheet ... 400 degrees for about 15 to 20 minutes or until puffed and golden brown. Do not puncture pastry.
Turn pineapple into ... drained pineapple. Place filo leaves between damp ... a sheet of pastry in well-greased 9x13x2 ... at marking. Makes 40 diamonds.
Chop almonds or ... 5 sheets of pastry in pan. Brush ... layers on buttered filo until all nut ... syrup is done, being careful so honey won't spill over.
Preheat oven to ... baking sheet. Open filo pastry and place half ... 15 or 20 minutes until golden brown. Serve hot. This recipe will yield 10 servings.
SYRUP: Place sugar ... pan. Using a pastry brush, paint it ... until is golden. Remove from oven. Pour syrup over and decorate with ground pistachio nuts.
Heat oven to ... set aside. Unroll filo sheets. Place 1 ... baklava 10 minutes; spoon syrup over top. Let stand several hours or overnight. Makes 4 dozen.
Mix with: 1 ... pan. Place 10 pastry sheets in bottom ... 45 minutes. Remove Baklava from oven when golden brown and pour the hot syrup over entire pan.
Heat oven to ... pan. Layer the pastry, two sheets ... minutes or until browned on top and set. 48 appetizer servings (12 main course servings). Freezes well.
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