Gluten Free Perogies | Gluten Free Perogie (Pierogi) Recipe | Learn How to make Gluten Free Perogies with Sour Cream
Pogacha (pogača) is a traditional Balkan bread. We're bringing you a yeast free, yogurt version you can make in less than an hour.
Sweet tarts, cheesy appetizers, savory pies, and more.
Moussaka is a layered one of a kind baked dish full of flavor. Saucy, creamy with deep-fried potatoes and eggplants. A must try!
This is a delicious Fillo Pastry dessert recipe. Fillo Pastry is formed into cigar shapes and filled with hazelnut custard. Visit our website for this and other Fillo Pastry recipes, Filo Pastry recipes, Phyllo Dough recipes, Kataifi recipes, kunafa dough recipes. Custard dessert ideas. How to make
Spicy shrimp in crispy kataifi dough is an impressive dish served with two delicious dipping sauces. It will be a hit at any dinner party.
This recipe is originally from the "Jewish Holiday Do-book", though I found it on a Jewish recipe site. This is how I make Hamantaschen with my kids! So easy!
If you love pizza with ballooned and blistered edges and a crisp but pliable crust, this is the pizza dough recipe you’ll come back to again and again. And it’s easy to make—the pizza dough is no-knead, made with 4 simple ingredients, and doesn’t require special flour. Video guidance below. **Attention Pizza Fans**: My new cookbook, Pizza Night, is available for preorder. NOTES: This recipe yields 4 rounds of dough. Recipe can be halved; dough can be refrigerated for up to five days. I refrigerate individual rounds of dough in quart containers. Dough can be frozen, too. After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 4 to 8 hours. Then, proceed with the recipe. Yeast: If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients. Warm place to rise: Here's a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them. Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the bread should look; then add water back as needed. Water: I find the sweet spot for me to be about 418 grams of water, which is roughly an 82% hydration dough. If this is too high, try using 400 grams of water or even 395 grams of water, which will lower the hydration to 77%. As noted above, this is a variation of the peasant pizza dough recipe in my cookbook. If you are unfamiliar, the peasant bread dough is a very wet, no-knead dough. The key when handling it, is to use as much flour as necessary to keep it from sticking to the board and your hands. That said, you absolutely can start with less water to make the dough more manageable. If you live in a humid environment, if you live abroad, if you are using all-purpose flour or Tipo 00 flour, if you dislike handling wet doughs, consider starting with 400 to 425 grams of water. Add water as needed to get it to the right consistency (reference the video). To make lukewarm water, use 1 part boiling liquid to 3 parts cold liquid. For 2 cups of lukewarm water, use 1/2 cup boiling, 1 1/2 cups cold water. You don't have to be so precise, but using this rough ratio will give you perfectly lukewarm water. Parchment: These rounds are so handy. Toppings: In the notes below the recipe, find the toppings for a classic Margherita pizza and for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes.
Dream layers of flaky phyllo dough are filled with a vanilla custard and topped off with pistachios and honey for a new take on an elegant Greek pastry.
Slovenian Apple Dumplings is a delicious recipe for Struklji. Baked phyllo dough, apples, cottage cheese, and toasted breadcrumbs. Proper comfort food.
Diples are a traditional Greek fried pastry airy and very crispy served with honey syrup and ground walnuts.
Gnocco Fritto (also known as Crescentine) is an incredibly delicious Italian snack from the Emilia-Romagna region. Crispy pillows of savoury fried dough served warm with cured meats and cheese!
Kazakh baursak is served often with tea, either as a appetizer or dessert. Fried dough is loved in nearly every nation on earth and Kazakhstan is no exception. They can be made as either triangles
63 phyllo pastry types and varieties. Learn how to prepare and cook them with the authentic recipes. Where to eat? Recommended traditional restaurants serving the best phyllo pastries.
Give our tear-and-share gooey cheese-filled dough balls a go at home with step-by-step help from the olive test kitchen. They'd make a great starter for the kids or something to kick off a laid back dinner party
Bicho-Bicho made of yeast dough deep-fried to golden perfection. Soft, fluffy, and coated in sugar, these Filipino twisted donuts make a great breakfast, snack or dessert. They're seriously addicting!
From the right pans to the best oven rack position for baking bread, we have the tools, tips, and skills you need to make any kind of bread at home.
Maltese Pastizzi are their signature golden pastries that are loved all over the country. They are a puff pastry that are stuffed with cheese or a curried pea mash. They are enjoyed at any time
Lizzie Kamenetzky’s recipe for Austrian meat dumplings, or fleisch knödel, uses potato dough and breadcrumbs for a crunchy finish.
A recipe for Lithuanian Table Bread from Bien Cuit: The Art of Bread.
Baklavas (2)
Because what the heck does "shaggy" mean?
A light, tender and delicious Czech-inspired pastry.
Just baked another batch of kouign amann after resting the dough in the fridge overnight. Looks more like Dominique Ansel's DKA this time ... ------------------------------------- Inspired (and obsessed) with Dominique Ansel's signature pastry DKA, I made homemade kouign amann for the first time with his recipe from Food Arts. (You may have to register to be a member of the website, but the recipe is so great, it will worth that.) The original recipe on the above website says "for 80 kouign amanns", but it is actually for 8 kouign amanns. I made four with the half amount of the recipe, and baked two of them while keeping the other two in the fridge for baking tomorrow. The changes I added were: Instead of using fleur de del, I used a half amount of sea salt. I rested the dough in the fridge for overnight before folding the butter block. I also made a butter block mixed with 1 tablespoon of flour in a food processor, then shaped it to 5x5 square on plastic wrap, then put in the fridge for 30 minutes before folding. I used a muffin pan instead of round rings for baking. The amount and ratio of all the ingredients seem to be just right, so my kouign amann tasted almost exactly like Dominique Ansel's DKA - really delicious. It is almost like a miracle or a magic that you can make such an incredibly tasty pastry with just simple 6 ingredients (flour, water, salt, yeast, sugar, salted butter). For me, it was like a life-changing experience to encounter this deliciousness - DKA is the best pastry I have ever had in my life. The following website is also helpful for making DKA at home (though I highly recommend you to find Dominique Ansel's original recipe, which is much better than the ones mentioned in this website.) www.huffingtonpost.com/2013/08/19/kouign-amann_n_3767933....
This dough recipe can be used to make anything from pizza to savory Middle Eastern pies known as mo3ajanat.
Delicious treat from Spain: Ensaïmada de Mallorca! Flaky, sweet heaven.
A simple guide to kneading bread dough. This guide is what you need to make your bread making journey fun because kneading is a fun and therapeutic process.
Ensaymada are Filipino style brioche topped with softened butter, sugar and grated cheese.
Zeppole Recipe calabresi are divine savoury donuts on high demand in our household! This zeppole recipe uses the traditional Calabrian method.
This traditional Easter Greek Bread called Tsoureki is slightly sweet, soft and tasty. It is perfect on its own or with a slather of butter, and it makes a nice addition to your gathering table.
The rustici are a street food, a snack, that can be found in bakeries, bars, cafés and pastry shops in Lecce and Salento. You eat them when you are rather peckish, when you crave for them, in the middle of the morning, in the afternoon as a snacks, late at night or, something that Tommaso loves, for breakfast.
Lepinja is a delicious Balkan Flatbread that is perfect for barbecue and picnics. It takes a little over an hour to make this easy flatbread recipe.
