Roast lamb leg is a tender, flavorful dish made by slow-roasting a seasoned leg of lamb until it is juicy and aromatic. Perfect for special occasions, it pairs beautifully with roasted vegetables, potatoes, or a fresh herb sauce.
🎥 @barbhomekitchen
Happy New Year 🥂
by Sooshi Mango
Super Easy & Extra Delicious, this Berry Crinkle Cake is A Must Try!!
🎥 @mumsfoodies
Ingredients:
1 pack filo pastry (approx. 400g)
Softened butter (for greasing)
60g (1/4 cup) melted butter
For the custard:
250ml double cream
1 large egg (or 2 small/medium eggs)
40g sugar
1 tsp vanilla paste
Topping:
Frozen berries (about 2 handfuls)
Honey (for drizzling)
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Instructions:
1. Prepare the Pastry:
Preheat your oven to 180°C.
Grease the base of a tart dish or round cake tin with softened butter.
If you’re using baklava-style pastry, double up the sheets. For thicker filo, use single sheets. Fan-fold each sheet (or doubled sheet), twisting the first one into a rose shape. Arrange the rest around it, starting where the previous one ended. Cover unused pastry with a tea towel to prevent drying.
2. First Bake:
Melt the butter (20–30 seconds in the microwave) and generously brush it over the pastry, ensuring every fold and side is coated.
Bake for about 15 minutes, or until the pastry turns golden. Keep an eye on it, as cooking times may vary based on the filo used.
3. Make the Custard:
While the pastry is baking, whisk together the double cream, egg(s), sugar, and vanilla paste with a fork.
4. Assemble and Bake Again:
Remove the golden pastry from the
Very crunchy on the outside, very creamy on the inside with notes of pistachio and citrus syrup!
This Baklava Cheesecake is perfect for the holiday season!!
🎥 chiarapaoli_pastrychef_it
For the cream
400g mascarpone
200g cream cheese
200g sugar
2 eggs
100g Greek yogurt
50g flour
1 tsp vanilla extract
For the crunchy crust
10/15 sheets of phyllo pastry
100g coarsely chopped hazelnuts
30g chopped pistachios
50g melted butter
For the syrup
118gr water
50g of sugar
70g of honey
Juice of 1/2 lemon
Directions
Line a 20cm springform pan with baking paper.
In a bowl, combine mascarpone, cheese and yogurt and mix them together.
Add the eggs beaten with the sugar.
Add the flour and vanilla. Store in the fridge.
Toast the dried fruit, add a knob of butter, mix and cool.
Place a sheet of phyllo pastry in the pan, moving the edges forward from the edges.
Add another sheet on top, lining the entire pan (you may need more sheets to cover the entire surface). Brush with butter. Sprinkle with the chopped hazelnuts and pistachios.
Cover with 2 sheets of phyllo dough.
Brush with butter. Sprinkle again with hazelnuts and pistachios.
Repeat this process 2 more times.
Cover with 2 more sheets of phyllo dough.
Pour in the cream cheese.
Cut the protruding sheets leaving 1-2cm above the cream.
Bake in a preheated oven for 60-75 minutes at 160°. Brush with syrup.
#dessert
Quick & Easy Puff Pastry Baklava
🎥 @mumsfoodies
Ingredients
1 sheet puff pastry
Filling:
100g finely blended pistachios
50g coarsely blended walnuts
1/4 cup honey
30g melted butter
1/4 tsp orange blossom water or rose water
Topping:
1 egg yolk
Honey (for drizzling)
Reserved pistachios (for sprinkling)
Instructions
1. Preheat your oven to 180°C (350°F).
2. In a bowl, combine the pistachios, honey, butter, and orange blossom or rose water. Set aside a small portion of pistachios for sprinkling later. Do not mix the walnuts into this; keep them separate for layering.
3. Roll out the puff pastry and slice it lengthwise into three equal strips.
4. Working with one strip at a time, spread one-third of the pistachio mixture along one side of the strip. Sprinkle some walnuts on top of the filling.
5. Carefully fold the pastry over the filling, tuck it in, and roll it up tightly. Repeat this process with the remaining two strips.
6. Place the rolled pastries on a baking tray lined with parchment paper. Brush the tops generously with the egg yolk.
7. Bake for 27–30 minutes or until the pastries are golden brown and flaky. Resist the urge to remove them early, even if they look ready, for the best texture.
8. Once out of the oven, drizzle with as much honey as you like and sprinkle the reserved pistachios on top. Let cool before serving.
Note:
This recipe is a simplified version of baklava, using puff pastry instead of traditional filo layers and honey instead of sugar syrup.
Christmas Day
🎥 Sooshi Mango
Cheesy Garlic Crinkle Pie
by @mumsfoodies
Ingredients:
1 pack filo pastry
1/4 cup olive oil
4 garlic cloves, crushed
1 tsp dried herbs (e.g., oregano)
Pinch of salt & pepper
1 wedge Jarlsberg cheese (190g), grated
Fresh rosemary
For the custard:
1 large egg (or 2 small eggs)
150ml full-fat milk
2 garlic cloves, crushed
Pinch of salt & pepper
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Instructions:
1. Preheat Oven: Set your oven to 180°C (356°F).
2. Prepare the Pastry:
If using thin baklava-style filo, double up the sheets; if using thicker filo, one sheet will suffice.
Fan-fold the filo sheets as shown in the reel. Twist the first one into a rose shape and arrange the others around it, overlapping slightly.
Keep unused pastry covered with a damp tea towel to prevent drying out.
3. Season the Pastry:
Mix olive oil with crushed garlic, oregano, salt, and pepper.
Brush the prepared tart tin with the oil mixture, then place the folded pastry inside. Brush generously over and between the folds.
4. First Bake:
Bake the pastry for 13-15 minutes until golden.
5. Prepare the Filling:
While the pastry is baking, grate the cheese and whisk the custard ingredients together (egg, milk, garlic, salt, and pepper).
6. Assemble and Bake:
Sprinkle grated cheese over the pre-baked pastry.
Pour the custard mix evenly over the cheese. Top with fresh rosemary sprigs.
Bake for another 30-35 minutes on the middle or lower oven shelf until set and golden.
7. Cool and Serve:
Let the pie cool for 5-10 minutes before serving.
Enjoy this aromatic, cheesy delight as a comforting main or indulgent side dish!
True story
by Sooshi Mango
Baked Feta in Phyllo with Honey and Sesame Seeds
🎥 Gayane food
A perfect appetizer, especially for a romantic occasion!
Ingredients:
3 tbsp olive oil or melted butter
200g feta cheese, cut into 2 rectangular pieces
2 large phyllo dough sheets
Fresh thyme
1 tbsp sesame seeds
Honey, for drizzling
Mixed salad leaves, for serving
Instructions:
1. Preheat your oven to 180°C (350°F).
2. Lay out a sheet of phyllo sheet and brush it with melted butter. Scatter some fresh thyme leaves over the surface, then fold the sheet in half.
3. Place a piece of feta at one end of the phyllo, and wrap the pastry around the cheese, brushing with butter to seal as you fold. Leave a bit of room for the cheese to expand as it bakes.
4. Brush the wrapped feta with more butter or olive oil, and sprinkle sesame seeds on top.
5. Bake for 20-25 minutes, or until the filo is golden and crisp.
6. Remove from the oven, drizzle with honey, and garnish with a few extra thyme leaves. Serve warm with a side of salad leaves.
Enjoy this deliciously savory-sweet starter!
Cypriot Halloumi Parcels
by @mumsfoodies
Ingredients
250g Filo / Phyllo Dough Sheets
200 - 250g Halloumi cheese
100g grated or sliced mozzarella (or another semi hard melty cheese like Edam)
Chilli Jam (or any other kind of jam or chutney or honey) I used @tracklements
60ml olive oil
Sesame seeds
Honey for drizzling
I used the thick sheets of filo and cut them to make 4 little pieces in each parcel but if you’re using thin baklava pastry you may want to use 6 in each.
Cut your halloumi vertically down the middle then each side into 6 to create 12 little pieces, place on a paper towel to get rid of moisture (you can pat them down too) If you’re using slices of cheese cut them into the same size and layer them to create a little block like I did (I used slices of mozzarella)
Preheat your oven to 180C
Brush your cupcake tin generously with olive oil at the bottom and around the sides.
Take 6 sheets of filo, cut in half, place on top of each other then cut in half vertically, place on top of each other then cut in half horizontally. This will create 48 little sheets. 4 in each cupcake case for a dish of 12.
Place 4 little sheets overlapping each other in a star shape into your mould pushing them down, brush the inside with olive oil, add some chilli jam followed by your cheeses. Using your hand and the brush close them down (they won’t close fully) and brush with more olive oil. (Work as fast as you can the filo dries up quickly and cover the sheets you aren’t using with a tea towel) sprinkle with sesame seeds and bake on a low shelf for 20-25 until golden and crispy. Cooking time will depend on your filo so keep checking. Sprinkle with honey as soon as they’re out of the oven.
Embracing the zest of Greek living🇬🇷
