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Entries tagged with 'phyllo dough'

Jenny McCoy's Pear-Cranberry Strudel

Serious Eats Emma Kobolakis Post a comment

Pears are tossed with cranberries, rolled in sheets of phyllo coated with crackling sugar, and left to crisp in the oven to make this autumnal strudel. More

Bake the Book: Baklava

Sweets Emma Kobolakis 1 comment

Calling for peanuts, pistachios and walnuts as filling, and rosewater syrup to pour over, this baklava is crisp, layered, and not too sweet. More

Balaboosta's Baklava

Serious Eats Emma Kobolakis Post a comment

Three kinds of nuts in the filling and a soaking in rosewater syrup makes this a Middle Eastern gem. More

Wake and Bake: Moroccan Almond Phyllo Pastries

Sweets Carrie Vasios Mullins Post a comment

These sweet coils are inspired by the traditional Moroccan pastry M'hanncha, or snake cake, in which phyllo pastry is stuffed with a spiced nut mixture. Here, almonds take center stage. More

Moroccan Almond Phyllo Pastries (A Take On M'hanncha)

Serious Eats Carrie Vasios Mullins 8 comments

These sweet coils are inspired by the traditional Moroccan pastry M'hanncha, or snake cake, in which phyllo pastry is stuffed with a spiced nut mixture. Here, almonds take center stage. More

Serious Heat: What the Heck Is a Trigona?

Serious Heat Erin Zimmer 2 comments

So what the heck is a trigona? I certainly didn't know before meeting Greg. It's sweet or savory goodness wrapped in phyllo dough, fashioned into a triangle shape. Greg channeled his Greek roots for this recipe, especially since the baked phyllo shell would stay crispy for hours, an absolute must when in a competition cookoff. More

Serious Heat: Trigonas with Confit Beef and Mole Sauce

Serious Eats Andrea Lynn 2 comments

Snapshots from Greece: Spanikopita's Cousin, Hortopita

Erin Zimmer 1 comment

Will the real spanikopita please stand up. Whoever's running the spanikopita marketing campaign really deserves a raise. I was in Greece for almost a week before I realized that what I thought was spanikopita—layers of crispy phyllo dough stuffed with a cheesy, leafy green mess of joy—actually wasn't. It was hortopita, a savory pie cousin that contains horta, or edible wild greens such as dandelions, chard, kale, and lamb's quarters. Horta directly translates as "grass" in Greek, but refers to about 80 different greens (step aside, spinach) growing all over the country—alongside highways, in fields, and many other places with dirt. It's delicious alone (sauteed with lemon and olive oil) but obviously a few hundred times better when feta... More

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