"Puff pastry Puff pastry, also known as , is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a """" which is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. Puff pastry seems to be related to the Middle Eastern phyllo, and is used in a similar manner to create layered pastries. While traditionally"
"been ""an early form of filo"" since the ""Kitab Diwan Lughat al-Turk"", a dictionary of Turkic dialects by Mahmud Kashgari recorded plated/folded bread as one meaning of the word ""yuvgha"". Filo is known by a variety of names in ethnic and regional cuisines. Among them are: Filo Filo or phyllo ( ""leaf"") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. The current practice of stretching raw dough"
"poured over the cooked baklava and allowed to soak in. Baklava is usually served at room temperature, often garnished with ground nuts. In Turkey, baklava is traditionally made by filling between the layers of dough with pistachios, walnuts or almonds (in some parts of the Aegean Region). In the Black Sea Region hazelnuts are commonly used as a filling for baklava. Hazelnuts are also used as a filling for the Turkish dessert ""Sütlü Nuriye"", a lighter version of the dessert which substitutes milk for the simple syrup used in traditional baklava recipes. ""Şöbiyet"" is a variation that includes fresh cream"
"fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. The kanojët from Piana degli Albanesi, an Arbëreshë village, are often referred to be the best cannolo. Bakllava is made frequently in Albania, especially around certain religious holidays of Muslims, Catholics and Orthodox. It is prepared on large trays and cut into a variety of shapes. Baklava is either with hazelnuts or walnuts sweetened with syrup. Petulla is a traditional fried dough made from wheat or buckwheat flour, which is as well a popular dish among the Albanians and served with powdered sugar or feta cheese and raspberry"
"Güllaç Güllaç (pronounced ) is a Turkish dessert made with milk, pomegranate and a special kind of pastry. It is consumed especially during Ramadan. Güllaç is considered by some as being the origin of baklava. The similarities between the two desserts are many, such as the use of thin layers of dough and nuts in between. Güllaç dough is now prepared with corn starch and wheat flour, although originally it was made only with wheat starch. Güllaç contains walnuts between the layers that are put in milk. Its first known mention is in a 14th-century book, ""Yinshan Zhenyao"" (), a"
"pastry shop was unable to make the traditional baklava recipe profitable under the new pricing rules. To lower the cost of making baklava, pastry chefs substituted hazelnuts for pistachios and added milk to increase the weight of each tray of baklava. The new recipe became known as ""Sütlü Nuriye"". Sütlü Nuriye Sütlü Nuriye is a Turkish dessert similar to baklava, but instead of syrup it contains milk, which gives a whitish look to the dessert. The name means ""Nuriye"" with milk. According to the owner of ""Güllüoğlu Baklava"" the desserts origins go back to the 1980 Turkish coup d'état during"
"Azerbaijani pakhlava Azerbaijani pakhlava (), or simply Pakhlava, is an integral part of those sweets, which are made in Azerbaijan and Iranian Azerbaijan for Nowruz holiday, but it is not baked only for holidays. Yeasty pastry, hazelnuts or Circassian walnut, milled clove, cardamom, saffron are used for preparation of pakhlava. Milled nuts and sugar are used for stuffing. A layer is rolled out from the pastry with thickness of not less than 2 mm, put into baking tray, oiled and lavishly filled with stuffing. This process is continued, until 9-10 layers are made. Another version uses 14 layers. The last"
"ingredient of žemlovka dish. Veka (pastry) Veka ( or ""bułka francuska"") is a pastry produced in Czech Republic, Slovakia and Poland. Its character is similar to French baguette although the veka is wider, bigger, and fluffier and has smoother surface. It is made of wheat flour. Its weight is about 350 grams. It is commonly used creating of open sandwiches called ""obložené chlebíčky"". Eating of obložený chlebíček as a fast food snack is widespread habit and they are even sold in specialized shops called bufet or chlebíčkárna (""bread shop""). The veka can be used for certain types of ""knedlik"" (knödel)."
"subsequently owned most of the pizza businesses. Bread products are consumed all around the country. The deeply rooted bread, pastry, and dessert-making tradition derives from blending the above nationalities' products. Bakeries sell not only a wide scope of breads, cookies, and cakes, but also pastries. The latter resembles a sort of roll pastry whose main dough ingredient is either butter or fat and which may be simple or stuffed with dulce de leche, milk, jam, crema pastelera, or quince or apple jelly, among other fillings. The most popular type of pastry is said to be that of ""medialunas"", based upon"
"layer is greased with yolk, mixed up with saffron. Then pakhlava is cut into two rhombs, then either hazelnut or half of the kernel of Circassian walnut is placed on each piece. Then it is baked with 180°-200°C temperature pending 30–40 minutes. Azerbaijani pakhlava Azerbaijani pakhlava (), or simply Pakhlava, is an integral part of those sweets, which are made in Azerbaijan and Iranian Azerbaijan for Nowruz holiday, but it is not baked only for holidays. Yeasty pastry, hazelnuts or Circassian walnut, milled clove, cardamom, saffron are used for preparation of pakhlava. Milled nuts and sugar are used for stuffing."
"hours to a few days, depending on storage conditions. Bazlama Bazlama is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. This popular flatbread is made from wheat flour, water, salt and yeast. After mixing and two to three hours fermentation, 200- to 250-gram pieces of dough are divided, rounded, sheeted to a desired thickness and baked on a hot plate. During baking, the bread is turned over to bake the other side. After baking, it is generally"
"episode of filmed in Greece. Bougatsa Bougatsa (Greek μπουγάτσα ) is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Bougatsa is said to originate in the city of Serres, an art of pastry brought with the immigrants from Constantinople and is most popular in Thessaloniki, in the Central Macedonia region of Northern Greece. Bougatsa is also popular in Veria and Halkidiki (also in northern Greece) and Chania and Iraklion in the island of Crete. In Chania, it is called ""bougatsa Chanion"" and is made by special pastry shops usually open"
"in the filling, in addition to the traditional nuts. The city of Gaziantep in southeast Turkey is famous for its pistachio baklava. The dessert was introduced to Gazisntep in 1871 by Çelebi Güllü, who had learned the recipe from a chef in Damascus. In 2008, the Turkish patent office registered a geographical indication for Antep Baklava, and in 2013, or was registered as a Protected Geographical Indication by the European Commission. In many parts of Turkey, baklava is often topped with or ice cream. Armenian ' is spiced with cinnamon and cloves. Greek-style baklava is supposed to be made with"
"Pavlaka. Proja Proja (Cyrillic: ""Пpoja"", ) is a Balkan dish made of corn flour, baking powder, sunflower oil, sparkling water and salt. Proha is an alternative name used in Bosnia and Herzegovina. It used to be popular in times of widespread poverty, mostly before the 1950s, but is now a common everyday meal. It is often mistaken with projara, a somewhat fancier variant of proja, which includes the additional ingredients flour, eggs and yogurt. The ingredients should be mixed together, and baked in a greased pan (which should be 5 cm high) until golden. Best served with Sauerkraut (Kiseli kupus)"
"loafs were raw inside and deemed unsafe to eat. Doughnuts were set as the challenge in the final task, and the bakers were required to make eighteen each of two different sorts, to be completed in four hours. For the signature challenge, the bakers had to make baklava, with a time limit of three and a half hours to complete the challenge. There had to be two different types of baklava, and twenty-four portions in total. For the technical challenge, the bakers had to make a schichttorte, and had two hours to complete it. There had to be twenty layers"
"Bazlama Bazlama is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. This popular flatbread is made from wheat flour, water, salt and yeast. After mixing and two to three hours fermentation, 200- to 250-gram pieces of dough are divided, rounded, sheeted to a desired thickness and baked on a hot plate. During baking, the bread is turned over to bake the other side. After baking, it is generally consumed fresh. Shelf life of bazlama varies from several"
"Žemlovka Žemlovka (Moravian dialect: zemlbába) is a sweet bread pudding made of apples and rohlíks or veka which are soaked by sweet milk. Another variant uses pears instead of apples. The meal is a traditional part of Czech and Slovak cuisine and often appears in canteen offer. Rohlík or veka are sliced and are immersed in into milk, that is flavoured by sugar, vanilla sugar and ground cinnamon. A layer of wet pastry is put in the bottom of a roaster; a layer of fruit is put above. Several layers are made. The top layer is always pastry. Fruit is"
"within Europe. Prekmurska gibanica Prekmurska gibanica (Prekmurje layer pastry) is a type of Slovenian ""gibanica"" or layered pastry. It contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia. The unique sweetmeat shows the variety of agriculture in this region. The name ""gibanica"" comes from the dialect expression ""güba"" and in this case refers to a fold. For centuries, ""prekmurska gibanica"" was served as a festive and ritual dish in Prekmurje. The exact origin of the recipe is not clear. Early sources suggest that it evolved"
"Veka (pastry) Veka ( or ""bułka francuska"") is a pastry produced in Czech Republic, Slovakia and Poland. Its character is similar to French baguette although the veka is wider, bigger, and fluffier and has smoother surface. It is made of wheat flour. Its weight is about 350 grams. It is commonly used creating of open sandwiches called ""obložené chlebíčky"". Eating of obložený chlebíček as a fast food snack is widespread habit and they are even sold in specialized shops called bufet or chlebíčkárna (""bread shop""). The veka can be used for certain types of ""knedlik"" (knödel). It is a major"
"Shekerbura Shekerbura (), is an Azerbaijani dessert. It is a sweet pastry, filled with ground almonds, hazelnuts, or walnuts, and sugar. The dough is made of wheat flour, butter, milk, egg yolks, cream and yeast. The filling also often includes cardamom. The ancient name for this crescent-shaped pastry is ""sheker burek"", a Turkic word meaning ‘sweet patty’. In Azerbaijan, it usually involves teamwork of relatives, friends and neighbors who congregate at someone’s home to make this Nowruz delight. The pattern on the dough is produced using traditional tweezers called ""maggash"". Shekerbura, ""shor gogal"", and ""pakhlava"" are all eaten in Baku"
"tradition. This babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. Instead of a fruit filling, the dough contains cinnamon and/or chocolate. The babka is usually topped with streusel. Immigrants brought this dish, also known as Krantz cake, to New York where its popularity flourished. A similar cake called a ""kokosh"" is also popular in Jewish bakeries. Kokosh also comes in chocolate and cinnamon varieties, but it is lower and longer than babka, is not twisted, and not topped with streusel. Cakes of these styles are typically, but"
"Bougatsa Bougatsa (Greek μπουγάτσα ) is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Bougatsa is said to originate in the city of Serres, an art of pastry brought with the immigrants from Constantinople and is most popular in Thessaloniki, in the Central Macedonia region of Northern Greece. Bougatsa is also popular in Veria and Halkidiki (also in northern Greece) and Chania and Iraklion in the island of Crete. In Chania, it is called ""bougatsa Chanion"" and is made by special pastry shops usually open from early morning until noon."
"Tahini halva (тахан халва) is most popular and can be found in all food stores. Two different types of tahini halva are made – one using sunflower seed tahini and another using sesame seed tahini. Traditionally, the regions of Yablanitsa and Haskovo are famous for their halva. Semolina halva (грис халва) is made at home and can be found only in some pastry stores. White halva (бяла халва), which is made of sugar, is popular on the last Sunday before Lent (Sirni Zagovezni; Сирни заговезни), celebrated with customs, in one of which a string is tied to a piece of"
"of highly spiced ground chickpeas, fava beans, or a combination of the two; and shawarma, a sandwich with marinated meat skewered and cooked on large rods. An important component of many Lebanese meals is hummus, a dip or spread made of blended chickpeas, sesame tahini, lemon juice, and garlic, typically eaten with pita bread. A well known dessert is baklava, which is made of layered filo pastry filled with nuts and steeped in date syrup or honey. Some desserts are specifically prepared on special occasions: the ""meghli"", for instance, is served to celebrate a newborn baby in the family. Arak"
"consistency, gradually adding caster sugar before folding in vinegar or another acid (e.g. cream of tartar or lemon juice), cornflour, and sometimes vanilla essence, and slow-baking the mixture, similar to meringue. The pavlova has a crisp and crunchy outer shell, and a soft, moist marshmallow-like centre, in contrast to meringue which is usually solid throughout. It has been suggested the addition of cornflour is responsible for the marshmallow centre, although it has been debated that the cornflour is just another egg white stabiliser in addition to the acid. The consistency also makes the pavlova significantly more fragile than meringue. Because"
"rolls in Central and Eastern Europe, like makowiec and bejgli, are a special type of rolled log shape. These are generally made with either of two types of filling: walnut and poppy seed. In addition to ground nut fillings, cinnamon, raisins or currants, bread crumbs, lemon zest, rum and heavy cream or sour cream are used. The poppyseed versions are still popular in Russian-American neighborhoods in the USA. The povitica, a traditional Croatian and partly Slovenian pastry, is made from buttery pastry dough rolled into very thin layers and covered with a layer of brown sugar, spices, and walnuts. The"
"Prekmurska gibanica Prekmurska gibanica (Prekmurje layer pastry) is a type of Slovenian ""gibanica"" or layered pastry. It contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia. The unique sweetmeat shows the variety of agriculture in this region. The name ""gibanica"" comes from the dialect expression ""güba"" and in this case refers to a fold. For centuries, ""prekmurska gibanica"" was served as a festive and ritual dish in Prekmurje. The exact origin of the recipe is not clear. Early sources suggest that it evolved over centuries."
"pan-fried breads developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages. (""cf."" Baklava) Another variety is the spiral Skopelos Cheese Pie in which long strips of cheese stuffed phyllo are formed into a spiral and baked or deep fried. Tiropita can also be made in a large pan (ταψί ) and cut into individual portions after baking. The individual form is sold in bakeries throughout Greece, where it is a popular breakfast and snack food. Alternatives to tiropita are spanakopita, a pie with spinach, as well as bougatsa or even cremidopita,"
"Lokma Lokma (Turkish), Loqma (Arabic: لقمة, plural لقيمات, ""Luqaimat"", عوامة,"" 'Awama""), Loukoumades (, singular λουκουμάς, ""loukoumas""), or Bāmiyeh (Persian: بامیه) are pastries made of leavened and deep fried dough, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as ""luqmat al-qādi"" (), ""judge's morsels"". ""Lokma"" means ""mouthful"" or ""morsel"", from Arabic ""luqma"" (plural ""luqmāt""). The recipe for ""Luqmat al-Qadi"", yeast-leavened dough boiled in oil and doused in honey or sugar syrup with rosewater, dates back to at least the early medieval period and the 13th-century"
"Athenaeus. Several sources state that this Roman dessert continued to evolve during the Byzantine (Eastern Roman) Empire into modern baklava. In antiquity the Greek word ' () was also used for Latin ', and the American scholar Speros Vryonis describes one type of plakous, koptoplakous (Byzantine Greek: κοπτοπλακοῦς), as a ""Byzantine favorite"" and ""the same as the Turkish baklava"", as do other writers. Indeed, the Roman word ""placenta"" () is used today on the island of Lesbos in Greece to describe a baklava-type dessert of layered pastry leaves containing crushed nuts that is baked and then covered in honey. Muhammad"
"and most distinctive one, ""flija"", is prepared year-round but is a summer favourite. Flija made with ""saç"" is a speciality from the traditional Albanian cuisine, that is mostly prepared in mountainous areas. It is most certainly one of the typical Kosovar dishes that everyone local will recommend. Baklava is one of the traditional pastries of the Kosovar cuisine, although of Turkish origin. Bakllasarem is also a traditional food of Kosovo it is a salty pie with yoghurt and garlic covering. The Kosovo cuisine developed under the influence Albanian, Turkish, Serbian, Croatian Greek and Italian dishes. The national food of Kosovo"
"poet Antiphanes (fl. 3rd century BC). A number of scholars suggest that the Roman dessert's Eastern Roman (Byzantine) descendants, ""plakountas tetyromenous"" (""cheesy placenta"") and ""koptoplakous"" (Byzantine Greek: κοπτοπλακοῦς), are the ancestors of modern tiropita (börek or banitsa) and baklava respectively. The name ""placenta"" () is used today on the island of Lesbos in Greece to describe a baklava-type dessert of layered pastry leaves containing crushed nuts that is baked and then covered in honey. Another variant of the Roman dish survived into the modern era as the Romanian plăcintă cake. Through its Greek name ""plakountos,"" it was adopted into Armenian"
"the tomatoes and cucumbers are chopped into cubes. Finely chopped parsley and mint give it a ""particular zest"" according to chef Ali Qleibo. A pinch of salt, the juice of a whole fresh lemon and several tablespoons of olive oil are used for final touch ups. Palestinian desserts include ""baklawa"", ""halawa"" and ""kanafeh"", as well as other semolina and wheat pastries. ""Baklawa"" is a pastry made of thin sheets of unleavened flour dough (phyllo), filled with pistachios and walnuts sweetened by honey. ""Burma Til-Kadayif"", or simply Burma, especially popular in East Jerusalem, has the same filling as baklawa, but is"