5 Types of Pastry and Their Uses

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Sambousek is a popular Lebanese dish. It is a savory pie with meat and spices. They are usually made with beef or lamb but can also be made with other types of meat or vegetables.

Sambousek is traditionally served as a round pie, but it can also be served in small individual pies or in a flatbread called sambousak.

This dish is typically served during the months of Ramadan, especially when it comes to Eid al-Fitr which marks the end of Ramadan.

Start Making Your Own Sambouseks Today & Enjoy the Scrumptious Flavor

Sambousek is a traditional Indian pastry that’s very popular in the Middle East. It’s made of a thin layer of dough that is rolled and filled with sesame seeds, honey, and sometimes nuts, then folded over to form a triangle.

The traditional samboousek is a pastry made with dough and filled with meat, vegetables, and egg. These pastries are traditionally made in countries such as India, Egypt, Morocco, Tunisia, and other parts of the Arab world. However they have become popular in recent years across the globe.

Sambousek is usually served as an appetizer or dessert. They are typically eaten with tea or coffee. Some people also eat them as breakfast to accompany their morning meal.

Burek bread, also known as phyllo dough, is a type of unleavened bread that is popular in the Balkans. It is made from a dough of flour, water and salt that is rolled out into thin sheets and then filled with a variety of fillings, such as meat, cheese or vegetables. Burek bread is then baked in an oven and is usually served hot.

It is a pastry made of phyllo dough that has been rolled, shaped, and filled with a filling. It is widely regarded as a Turkish food creation that is both authentic and delicious. Burek has been thought to have originated in the ancient Mediterranean empires. This delicious treat comes in a variety of flavors, including pizza-flavored and cream-filled. To find out how to make Balkan specialties, we’ll go over the recipe. Bake at 200C / 392F for 30 to 40 minutes, or until golden brown.

Burek is Serbia’s most famous breakfast food, and only burek pastry shops bake it in specialized bakeries.

Bread vs pastry

Both bread and pastry are made from dough. However, pastry uses a higher fat content, giving it a flakier or crumblier texture. The fat interacts with the pastry dough in a way that reduces the amount of gluten formed, which gives it its texture. While the allowance of gluten to form in bread gives it its toughness and elasticity.

Viennoiserie vs pâtisserie

Pâtisserie is used to describe both French pastries and the pastry shop they are sold in. Pâtisserie is traditionally light and delicate, sweet and decadent and the finished products are as beautiful as they are delicious.The main components of pastries are eggs, butter, milk, cream, and sugar. Most of the items are that are made with flour do not use yeast.

Viennoserie refers to breakfast pastries made in the style of Vienna, Austria.  They are more breadlike and typically made with flour and active yeast culture or enriched puff pastry. Viennoiserie is fattier and sweeter than everyday bread but less complex and decadent compared to patisserie.

Leavened vs unleavened dough

Unleavened dough’s main ingredients are flour and water and sometimes oil. No leavening agent is used so the dough remains relatively flat. While leavened dough is made using a chemical, natural, or mechanical leavening agent. The leavening agents create small air bubbles in the dough causing it to rise. Leavening agents include yeast, yogurt, baking soda.

Laminated vs non-laminated dough

Laminated dough is folded several times with butter to create layers. Non-laminated dough is only folded once. An example of a laminated dough pastry is a croissant, and non-laminated is an éclair.

Baklava is a rich, sweet pastry that has been enjoyed around the world for centuries. But what type of dough is used to make this decadent dessert? The answer may surprise you: the dough used to make baklava is a type of phyllo dough. Phyllo dough is a thin, unleavened pastry dough made from flour, water, and oil, and it is the key ingredient in making classic, flaky baklava. The thin layers of phyllo dough provide the perfect base to hold the sweet, sticky filling of baklava, which is usually made from a mix of chopped nuts, sugar, and spices. When the layers of dough and filling are baked together, the result is a delightful, crispy, and flavorful dessert that is sure to please.

Baklava, one of Turkey’s best-known desserts, is also widely distributed in the United States. To mark Eid-ul-fitr in Turkey, it is customary to spend the day at home with family. A Baklava sheet must be as thin as parchment paper in order to be considered thin. Corn starch, which is also known as cornstarch, is used instead of flour in the middle. Eid is a time when you must increase your awareness of how much you eat and how quickly you can gain weight. During Eid al-Adha, homemade baklava or stuffed grape leaves are served on the same plate with kadaif, or stuffed grape leaves. This meal is topped off with a cup of traditional Turkish coffee or tea.

According to Gaziantep pastry masters, to properly enjoy this dessert, you should first taste its sweetness. The bottom layer is the sweetest, while the top layer is crispy. Our sweet neighbor made this baklava that is both crispy and irresistibly delicious.

The two doughs are quite similar, but they produce different results. In an emergency, combining puff pastry and phyllo would be more convenient than making Greek baklava with puff pastry.

Baklava is similar to other phyllo-based pastries in that it is made by brushing the thin, papery sheets with butter and layering them with nuts, sugars, and spices. A sweet honey-based syrup is poured over top of the Baklava, allowing it to soak up the honey.

Phyllo or filo dough is an unleavened dough that comes in many thin layers, giving Middle Eastern and Balkan pastries a fragile, buttery crust. If you’ve ever had baklava, it’s a dessert made typically from a dense paste of nuts and sugar sandwiched between layers of phyllo dough.

What separates dishes like baklava and burek from other pastries is the thin phyllo dough. Phyllo dough is marvelous in composition, with sheets as thin as tissue paper neatly packed on top of one another, resulting in countless layers of light crunch. Because of the work involved, many who make dishes like baklava, borek, and spanakopita, buy premade phyllo dough from the grocery store.

Phyllo dough is almost like puff pastry; it’s usually available for purchase since the intricate pastry is challenging to make at home. However, you can make suitably layered phyllo dough at home with patience and the right ingredients. While homemade puff pastry relies on cold butter to create gaps between each sheet of dough, phyllo pastry comes down to the type of flour you use. The raw dough should be so light that it is nearly translucent yet strong enough to remain intact. Aside from rigorous rolling and flouring, you must use a special kind of flour to achieve the perfect phyllo dough texture and appearance.

Use bread flour for its high amount of protein and gluten to keep the dough together

Although phyllo dough is an unleavened pastry sheet, it needs to be made with bread flour. Most people use bread flour for bread that’s been leavened with yeast. Bread flour contains a high protein content, which is responsible for the gluten development in the dough. While bread flour is typically reserved for bread that has chew and a kind of elasticity to them, it is also the best flour for phyllo dough. Given the fragility of phyllo dough, the flour must have enough protein to keep the dough intact as you stretch it into a large sheet. If you were to use any other flour, like all-purpose flour, the thin dough would be more prone to ripping or simply not keeping its shape.

Furthermore, bread flour gives phyllo dough its signature crunch once baked. It is possible to use all-purpose flour for phyllo, but the crunch will be less prominent. If you go even further down toward lower protein flours like cake flour, the crumb will result in a more sturdy texture like the crust of a pie.

While the puff pastry is laminated with cold butter, phyllo dough keeps its layers separate with strong gluten bonds. So if you ever want to take on the challenge of making fresh phyllo dough for your baking needs, make sure to use bread flour. Whether you’re having a savory spinach spanakopita or a syrupy baklava, the appeal of these dishes is the delectably thin, crisp sheets of phyllo dough — thanks to bread flour.

List of 5 Types of Pastry Doughs

There are five main types of pastry dough for creating pastries: flaky, shortcrust, puff, choux and filo. All of them are made primarily from flour, water and fat. However, these five types of pastry dough each have slightly different core ingredients, different ratios of ingredients and, ultimately, different uses.


Delicate and simple to make, flaky pastry is used for sweet or savory dishes that bake quickly, such as the common pie crust. With large pieces of butter mixed into the dough, flaky pastries are more easily made with a food processor or a specialized pastry blender. Requiring a delicate touch, this flaky pastry is easy to overwork, so make sure to pay close attention to the recipe directions.

Bite-sized golden beet and goat cheese quiches with pine nut crust

Made from a flaky pastry dough, this golden beet and goat cheese quiche is a delight in every bite. To ensure your dough has an even consistency, use a KitchenAid® food processor to mix in the pine nuts and salt into the flour.


Perfect for cooks who love to bake, shortcrust pastry is a stout dough used to make thicker pastries like tarts and cookies. This pastry won’t be as easily overworked as others as it takes about half of the fat to flour in its recipe, which binds the pastry together. For each of the four types of shortcrust, crumbles are a plus.

Lavender shortbread cookies

Simple yet elegant, these shortbread cookies epitomize shortcrust pastry dough. With golden-brown edges and the flavor of lavender mixed in with a KitchenAid® food processor, every taste of this cookie is the perfect bite.


Although similar in texture to a flaky pastry, puff pastry differs significantly in how much time it takes to make. It is traditionally formed by rolling dough over a rectangular shape of cold butter in the lamination process. Perfect for making pie crusts or meat pies, flaky puff pastry is the mark of a detailed baker. An easier version of puff pastry, called rough puff, can also be made with a stand mixer for a more hands-off and quicker approach.

Puff pastry waffles with whipped cream

Light, fluffy and mouth-watering, these puff pastry waffles are a lovely treat any time of the day. Use your KitchenAid® stand mixer and whisk accessory to whip up a sweet cream filling for this classic pastry dish.


Choux pastry, also sometimes called cream-filled pastry, has a crispy outer shell and a hollow interior to hold delicious sweet and savory fillings. Perhaps surprisingly, this light pastry dough begins with the addition of eggs. The thick, damp mixture then rises by steam which is what creates choux pastry’s outer shell.

Eclair cake

Combining the finest parts of eclair and cake, the flavors in this recipe will have you wondering why you never thought to combine the two before. With a KitchenAid® stand mixer, you can combine a fluffy cake mix and develop a sweet, creamy eclair filling.


A relative of the puff pastry, filo is made by layering a series of thin sheets of the pastry on top of its filling, such as in baklava or spring rolls. The unleavened dough is stretched into a paper-thin sheet, brushed with oil, then layered with more dough sheets and oil, so that when baked it crisps as opposed to puffing up.

Mini pistachio, walnut & honey baklava

The rich taste of honey and cinnamon meets its perfect complement in pistachio and walnut with this recipe. Create a baklava filling with satisfying flavor and texture by using a KitchenAid® Cordless Hand Blender.

What is a Pastry Beater And How is it Used to Make Pastry?

Pastry beaters or blenders are kitchen tools that are used for cutting butter into flour when creating pastry dough. If using a handheld version, you will need to press it into your butter and flour mixture over and over to create small pieces of butter coated in flour. The pastry beater from KitchenAid brand attaches to your stand mixer to make handmade quality pastry dough, with less effort.

What is the Most Popular Pastry?

The answer to the most popular pastry will depend not only on where you live but also whether you are looking for a sweet or savory pastry. For example, if you are looking to eat a sweet-filled pastry with your morning coffee, eclairs (choux pastry) are a popular choice, especially in France. In North America, the flaky pastry that forms the base of sweet fruit pies like a classic apple pie, or savory hand pies like empanadas might be the most popular.

Create More with KitchenAid® Countertop Appliances

Nothing is quite as exhilarating as watching the transformation of your fresh pastry dough in the oven. That’s why KitchenAid® countertop appliances were designed to help you create any type of pastry dough. Whether you need a KitchenAid® stand mixer or a KitchenAid® food processor to easily cut cold butter into flour, or KitchenAid® stand mixer attachments and accessories to help create delicious, fresh fillings, KitchenAid brand has the tools you need for inventive pastry making.

Expand Your Cooking Possibilities with KitchenAid brand

Many of our childhood memories are filled with dough, whether its stealing chocolate chip cookies from the jar placed inside the top kitchen drawer or swiping cake batter directly from the mixing bowl. Who could have imagined that some of the most mouthwatering desserts in the world could be made from a simple mixture of flour and water?

History of Dough

The origin of dough is so ancient that no one knows exactly when it was first made. However, prehistoric archeological findings showed that people may have begun using flour in their diet about 30,000 years ago.

During that time, simple water was added to flour to create the first dough. It was then flattened and cooked over hot stones. These early creations were invented due to “mistakes.” It took over almost 20,000 more years before people starting cultivating wheat and making food out of it.

This way, they were able to settle down, feed more people, and create an improved social structure which made the basis of present-day societies.

Some years later, people discovered yeast, which took the dough to a whole new level.

As cultures have developed, so have the recipes for dough.

What’s the Difference?

Have you ever chanced upon a cookie recipe that tells you that the desserts are dough or better-built? If you don’t know the difference, we can tell you.

The dough is a mixture of chiefly flour with low water content. As such, it is from enough to be kneaded by hands and molded into shapes. Batters contain more liquid content than dough and have a runny texture. They are usually mixed with hand or electric mixers.

Main Categories of Dough

For the sake of practicality, the several hundred kinds of dough can be subdivided into two main categories: leavened and unleavened dough.

Leavened Dough

The leavened dough is fermented for a period of time until it achieves its final form. The rising is done through leaveners, like yeast, baking soda, and baking powder. The fermented dough can be created by two methods:

Sponge Dough Method

Sponge dough method involves creating a mixture of flour, water, and yeast, which is left to rise until it at least doubles in size. Then more flour, sugar, salt, and fat is added to the dough and kneaded. This method gives the bread a flakier texture with a slightly different flavor.

Straight Dough Method

In the straight dough method, all the ingredients are combined in a single session and then kneaded to a smooth and elastic consistency. Kneading depends on the type of bread you want to make.

Examples of baked food made from leavened dough include all kinds of pieces of bread, pizza, pretzels, and most rolls.

Unleavened Dough

The unleavened dough does not require any leavening agent and is used for all baked goodies that do not need to rise but instead stay thin and flaky. These kinds of dough usually have a higher percentage of fat, which prevents them from hardening.

Some examples of baked treats made from unleavened dough include shortcrust pastry, crackers, flatbread, tortillas, and pasta.

If you are interested in making pastries, you will find that dough can be categorized as laminated and non-laminated. Both these types of dough can be leavened or unleavened.

Laminated Pastry Dough

Laminated dough involves folding and refolding pieces of pastry slathered with butter many times until many layers are created. Gluten is also developed during the folding process.

Examples of unleavened laminated dough include phyllo dough and puff pastry dough. An example of leavened laminated dough includes the breakfast favorite, the croissant.

Non-Laminated Pastry Dough

The non-laminated dough includes rubbing in fat or butter into the flour without folding it. Unleavened non-laminated pastries include choux pastries, éclairs, and pie dough. Leavened non-laminated pastries include the brioche.

Textures of Dough

Dough that has a higher amount of fat, less water, and less gluten, is less elastic than bread dough and can be made with two different textures: flaky and mealy.

Flaky Dough

A flaky dough texture is created by mixing the fat with the flour for a smaller amount of time. This results in bigger chunks of fat spread unevenly in the flour, but it also depends on the type of fat used and the temperature in which it is added to the flour. When the dough is rolled out, it creates a layer of fat and a flaky texture once the dough is baked.

The flaky dough is best used to make top crusts of pastries but can also be used as bottom crusts for liquid fillings.

Mealy Dough

Mealy dough makes crusts that are crisper and more compact. The texture is created by incorporating small fat particles evenly in the dough, which creates a denser texture. The dough cannot absorb as much water as flaky dough can and dough requires the fat to be mixed in longer so that the mixture looks like cornmeal. After baking, the crust is short and tender.

This kind of dough works well for liquid fillings, like custard, especially if you don’t blind bake the crust (partially baking the crust beforehand). It is also the perfect dough for making bottom crusts of fruit pies as it does not get soggy.

There are several kinds of dough that have been created around the world. Some of the most popular types are listed below:

Bread Dough

Bread dough is the most common type of dough. This dough can be made from different types of wheat and various amounts of water and yeast. Bread dough needs to be kneaded carefully for a long time to develop the gluten so that the bread can become firm yet elastic and rise beautifully while baking.

Bread dough can be made from a single or a combination of flour giving it a different taste and texture. There are some bread types that use baking soda as leaveners instead of yeast. This bread are known as soda bread.

Sourdough is one of the oldest types of bread dating back to 3700 BCE in Switzerland; however, the origin of sour bread fermentation is believed to be in the Fertile Crescent several thousand years before that.

The bread is made by naturally occurring bacteria in the flour called lactobacilli, and yeast. The ingredients generally consist of a starter that includes flour and water and some salt. These pieces of bread have quite a soft crust with a chewy middle and large air bubbles. It also has a very long shelf life.

Sourbread, as the name indicates, has a sour taste due to the lactic acid produced by the bacteria. No milk, yeast, fat, or sweetener is added to the bread, which makes it markedly different and more natural than other types of bread.

Rich Dough

The Rich dough is a type of leavened dough that is fortified with eggs and fats, like butter, oil, cream. If properly made, this dough can stretch thin, has a smooth texture, and is translucent.

The rich dough can make bread that is soft, fluffy, and tender, like cake, as the extra fat in the flour shortens the gluten. Although this dough can have high sugar content, sugar is not necessary to produce rich dough.

Pie Dough

Pie dough crusts were first created in the Middle Ages. However, unlike the modern versions that often comprise of fruit filling, these pies were meant to preserve and contain meat, giving birth to dishes like Cornish pasties.

Pie dough is made from a few standard ingredients including flour, water, salt, and fat in different ratios. Some ore advanced recipes also include baking powder or vinegar, or flavoring agents like eggs, lemon juice, cider, and sugar. The flour is often all-purpose but can be a combination of bread, pastry, or cake flour.

The fat incorporated into the pie dough can be butter, shortening, or lard and even oil and is used cold and hard. The success of a pie crust depends on how cold the ingredients are kept, how the fat is distributed into the flour, and how much gluten is developed. The resulting texture can be flaky or mealy and tender, with a beautiful golden brown color.

Pate Brisee

Pate brisee is a type of pie dough, also known as mealy pie dough. This is one of the most popular pie dough and is perfect for creating desserts with fluted edges. The dough is made from one part water, two parts, butter or fat, and three parts flour, and can be mixed together to resemble cornmeal.

This delicious French pastry dough is made without sugar and works well for liquid fillings, like custards. It also typically contains one egg for every pound of flour and other ingredients like lemon juice, salt, and vanilla extract, for flavor.

Pate Sucree

Pate sucree literally translates to sugar dough and is also known as the short dough. Like the pate brisee, this dough contains one part water, two parts fat, and three parts flour by weight. It also contains an egg for every pound of flour and has several flavoring agents, just like pate brisee. However, it has a much higher sugar content, giving it a sweet taste. The flavor is more cookie-like also and it is the preferred dough for making dessert tarts and cookies.

Pate Sablee

Sablee dough is one of the most popular ingredients used to make crumbly, compact, and crispy desserts. The term translates literally into “sandy dough” and it is named so because of its cookie-like, crumbly texture.

This delicate dough is made by creaming fat with sugar, then incorporating eggs, and then flour in the end. The crust is either partially or whole baked prior to filling (blind baking). Some recipes also require egg yolks for a more tender crust, though this is not necessary.

The dough is quite sweet as it requires 15 percent sugar and sometimes 15 percent ground almonds as well. It can also be baked as it is to make delicious cookies.

Puff Pastry Dough

This flaky puff pastry dough was invented by French baker, Cladius Gele, and is laminated, unfermented dough. Unlike other basic types of dough, puff pastry requires a lot of hard work and effort.

There are two steps to making a puff pastry: the dough is first rolled out around butter. It is then turned, rolled, and folded many times and giving long resting sessions so that the butter spreads evenly throughout the dough. As the dough is baked, the water evaporates and the butter melts, separating the layers of dough and giving the puff pastry its distinctive layers and buttery, crisp, and flaky texture.

Because of its many fine layers, the pastry is also known as leaf pastry.

Puff pastry dough can be used to make napoleons or other desserts or savories.

Phyllo Dough

Phyllo dough was created during the Byzantine period in Istanbul and today is renowned as the pastry of pies. The word “phyllo” means “leaf” in Greek and is given to the dough because the pastries made from it have a thin, light and delectable texture.

Phyllo dough involves stretching the unleavened dough into very thin, translucent sheets. The dough is popularly used to make Middle Eastern desserts like the decadent baklava.

However, if you add some vegetable fat to the mixture, you can get a thicker version of phyllo dough. This dough can be used to make crisp, crumbly pie crusts, especially for meat pies.

Choux Pastry Dough

The concept of choux pastry was first invented in 1540 to commemorate the wedding of Catherine de Medici with King Henry II. The choux pastry dough is fortified dough paste that requires egg, milk, butter, and water to make. It is not strictly a dough since the liquid content is high in it and it is piped through a pastry tip.

If the dough is formed perfectly, it can produce a crispy crust, a light interior, and a perfect golden brown color. During baking, water evaporates, leaving the center somewhat empty and hollow.

This space can be filled with whipped cream, custard, or jelly. Therefore, the dough is used to make a mouthwatering variety of desserts, including éclairs, cream puffs, croquembouche, profiteroles, and Paris-Brest.

Croissant Dough

Croissant dough is very similar to a pastry puff dough but with added yeast for some extra fluffiness. The dough is created by enfolding butter and taking it to a series of turns to create central layers of butter in between the dough sheets. During baking, the steam separates the layers of dough.

Although a lot of hard work is involved in it, if the lamination is successful, the resulting bread is very light and flaky in texture.

This dough can also be wrapped around chocolate or almond paste before they are baked.

Brioche Dough

The dough used to create brioche pastries is non-laminated, yeast-based dough, which is mixed with butter and eggs. The resulting bread is soft like cake and has a tender, creamy, and slightly sweet consistency, without the signature crunchiness or crispiness that is associated with most pastries.

This dough is typically rolled into balls to make its characteristic round shape though it can also be made into an ordinary loaf shape. Brioche Nanterre is made by placing two loaf-shaped sections of brioche dough side by side and baking them. When the dough rises, the two separate sections fuse together.

Kourou Dough

Kourou dough is a type of rich dough made with butter and eggs, and sometimes milk and even yogurt. Unlike the puff pastries which require a large amount of fat content, Kourou dough needs only a bit of oil to mold it into the perfect form.

The Kourou dough results in a crunchy and slightly drier texture, but is extremely flavorful. It is one of the preferred types of dough for making tarts, quiches, pies, and turnover.

Pasta Dough

Who doesn’t love pasta? Pasta dough is made from unfermented dough, typically consisting of wheat, eggs, and salt. Sometimes, rice flours, bean flour, or legume flour is used to make the dough gluten-free and give it a different taste.

This dough is quite hard and requires a lot of kneading so that it is moistened all the way through. The pasta dough can be rolled into sheets or molded into different shapes. However, the best part is that it can be used both fresh and dried.

Fresh pasta dough can be made with the hand at home and baked or boiled. Dry pasta is store-bought and has an extremely long shelf life.

Are you hungry yet? If you are, go ahead and try making these versatile and mouthwatering types of dough at home, which can create some of the best savory and sweet dishes of all time.

Home20 Different Types of Dough for All Kinds of Baked Goods

Tips for Making the Perfect Sambousek Recipe at Home!

You can easily make your own at home with these easy step-by-step instructions! Below are the steps to make the perfect sambusek recipe at home:

1) Make the dough: In a bowl mix flour, sugar, yeast and salt together until it becomes crumbly. Next, add water slowly while mixing until you get a smooth dough.

2) Let the dough rise: Place the dough on a floured surface and let it sit for 30 minutes.

3) Roll out the dough: Divide the dough into 4 balls. Take one ball, flatten it with your hands and place 1/4 tbs of melted butter on top. Then, roll it up in a cylinder shape, pinching the edges to seal them.


  • Preheat the oven to 425°F. Remove the dough from the refrigerator and unwrap it. Cut into 6 pieces, which will make 6 small hand pies.
  • Remove the pies from the oven and immediately loosen them from the baking sheet with a nonstick solid turner. Transfer to a drying rack.
  • Garnish the hand pies with fresh herbs, freshly ground black pepper, and flaky sea salt. Eat immediately. If reheating, store them in an airtight container in the refrigerator. Slowly toast them in a dry, HA1 Hard Anodized Nonstick Sauté Pan over medium-low heat until the top of the pies feel hot and the bottom is crispy again.

For the Pie Dough

Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is believed to have originated in the Ottoman Empire, although other Middle Eastern cultures also claim it. Baklava is made by layering thin sheets of filo pastry with melted butter, chopped nuts, and sugar syrup. It is then baked until golden brown and served with a dollop of thick cream or yogurt. Baklava has a unique, crunchy texture and a sweet, nutty flavor that is sure to tantalize your taste buds.

This recipe yields enough phyllo layers, honey, nuts, and warm spices to feed a crowd and will be appreciated by everyone. Many Middle Eastern countries have a tradition of baking bakala, or a traditional Middle Eastern pastry. Turkish is thought to have come from the Byzantine Empire (or, in some cases, from another country), though many cultures claim to have descended from it in some way. A babkalava is a thin layer of phyllo filled with nuts, spices, and sugar and topped with honey-sweet syrup. There is no record of the dish in any other country, but records of it can be found in Turkey and Armenia. You can make a tomato Ricotta tart with leftover dough if you have some. Bake at 350F for 30 to 35 minutes, or until the edges appear slightly crisp, then cool.

There are numerous countries around the world that claim to make Baklava, an elegant delicacy that is enjoyed in a variety of ways. But what are the origins of this tasty dessert? According to some, the answer lies in the etymology of the word itself. Bayla, which means “to tie, wrap, or pile up,” derives from the Greek word for dessert, blakla, which means “to tie, wrap, or pile up.” Turkey, in this sense, is the most well-known producer of baklava in the world. Sheet pastry is stretched so thin that it becomes almost transparent as soon as it is buttered and layered on top. As a result, the rich, sweet flavor of baklava has been enhanced, making it even better. If you’re trying out Turkish baklava or a different type from other countries, you’ll be glad you took the time to appreciate the attention to detail that goes into the creation of this delicious dessert.

Treat Yourself To Delicious, Healthy Baklava

For centuries, Turks have been eating Baklava, a traditional Turkish dessert. baklava is a type of pastry made from finely ground pistachios, butter, and a simple syrup made from sugar, water, and lemon juice, originating in the Ottoman Empire. Dessert variations can be found in Greece and other countries, and they have been around for a long time. Despite the decadent appearance of baklava, the low calorie and trans fat-free phyllo dough and naturally sweet honey syrup help to make it surprisingly healthy. Baklava is the ideal dessert for anyone who enjoys phyllo dough, pistachios, and sweet syrup combined.

Natasha Pickowicz’s Zucchini and Sweet Corn Whole Wheat Hand Pies

Inspired by focaccia di recco, an irresistible Ligurian snack made with a cracker-thin unleavened dough stuffed with melty cheese, this hand pie dough instead contains a brighter, lighter, fresh vegetable filling. The dough is made with all whole wheat flour, which gives this hand pie a hearty toothsomeness that pairs so well with tender, raw zucchini and sweet summer corn. You don’t need any special equipment for the dough, which comes together in a small mixing bowl and is kneaded into a stretchy, pliant dough by hand. You’ll love hand stretching this dough into thin, translucent sheets, a lot like strudel or filo pastry, but much more sturdy. A little filling is spooned in, and then the pie is sealed. After a brief bake in a very hot oven, the pies emerge, golden brown and glossy, with tissue-thin pastry and a bright veggie filling. Don’t forget a few sprigs of fresh herbs at the end, like basil or parsley, and serve with a big leafy salad.

For the Pie Filling

  • Thinly slice the zucchini by hand or on a mandolin and transfer to a small bowl. Add a big pinch of kosher salt and massage the zucchini with your hands. Let it sit for 15 minutes, to release some of the water.
  • After it has rested, wring the zucchini out with your hands, discarding as much of the excess water as you can. Stir in the corn kernels and dress with olive oil and freshly cracked black pepper. Taste the filling; it should taste seasoned but still sweet. Add more salt if necessary.

How to Make a Sambousek from Scratch

Sambousek is usually made with ground beef, but you can make this pastry dough with any combination of ground meat. You can also add cubed potatoes and/or onions. to the filling.

1/2 cup vegetable oil

2/3 cup milk

1/3 cup sour cream

3/4 teaspoon salt

1/2 teaspoon baking powder

2 cups all-purpose flour

1 pound ground beef

3 tablespoons bread crumbs

1 tablespoon unsalted butter

1 tablespoon flour

1/4 teaspoon salt Pinch pepper

To make the pastry dough: In a stand mixer, combine oil and sugar; beat until mixture is light and fluffy, about 1 minute. Beat in eggs, one at a time, mixing well after each addition. Add milk and sour cream; mix until smooth. Stir in salt, baking powder, and flour. Cover the dough with plastic wrap; refrigerate until firm, about 1 hour.

To make the Sambousek beef filling: In a skillet over medium-high heat, add the ground beef and cook until it’s browned and cooked through. Use a wooden spoon to break up meat into small pieces but not smaller than 1 /4 inch. Use a slotted spoon to scoop out the beef, leaving behind any fat or juices. Add in onion and garlic; stir-fry until onion is translucent. Add in any spices that you want to add cook for 1 minute (make sure the spices are cooked through).

The dough is rolled out in thin round and sheets are layered over the meat and then coils of dough are formed together to create the shape of the meat.

Heat about one cup of oil in a small saucepan over medium-high heat until it reaches 375 degrees F. To test if the oil is hot enough, drop a small piece of bread into the pan when you put it on the stove and fry quickly. Sambousek are done when they are golden brown, which might take 5 minutes or so.

Let cool and finally the top finished Sambouseks with butter and topped with paprika.

When fried, the exterior will be crunchy and the inside will be soft and fluffy. If you let them completely cool off then they will come out softer because it will trap moisture and steam while it cooks.

The dough is formed into a crust, and the meat is cooked in the middle. This is a very simple recipe that can be done with very basic ingredients.

Sambos are traditionally served as a main dish or as a snack with tea. They are usually topped with breadcrumbs and fried in oil.

Is Borek Greek Or Turkish?

Burek is a savory Turkish pastry that is popular at breakfast and brunch. It is crisp and rich in flavor. An ultra-thin dough, an egg mixture, and various fillings are layered to make this cake. In addition to being shaped and sized, borek can be found in a variety of shapes and sizes, such as cigarette rolls and large trays.

Turkish Brek is available in pastry shops all over the country for breakfast, lunch, and dinner. Fillings for this material are made from a variety of fillings, including phyllo and yufka. Donkey is mentioned for the first time in the 13th century Divan-* Kebir. During the Ottoman Empire, b*rek grew in size and variety, becoming one of the many types and forms of art we are familiar with today. This has been adapted by a wide range of cultures throughout history. The origins of the word brmek, which means “roll, twist,” are unknown, but the Turkish verb brmek is most likely derived from it. Heat the olive oil and mince the onions until soften, then cool them.

Season the spinach with salt and pepper to taste after it has been finely chopped. On each of the yufka sheets, spread the filling between the layers. To make the decoration more appealing, add sesame and cumin seeds and a splash of mineral water. The baking time is 35-40 minutes, and the cake should come out golden brown after that. A raw, grated potato should be used in place of the minced meat for a different filling.

Which Dough Is A Paper-thin Sheet Used To Make Baklava?

Phyllo dough is a paper-thin sheet of dough used to make baklava. It is made from flour, water and a small amount of oil or butter, and is stretched and rolled until it is incredibly thin. The dough is layered with butter, syrup, and nuts to make the traditional baklava, and is then baked until golden brown. Phyllo dough is light and crispy, and adds a unique texture to the baklava.

Creating A Flaky Baklava With Filo Dough

This pastry is frequently used in Middle Eastern and Balkan cuisine. In this recipe, paper-thin dough is carefully layered with butter or oil to produce a flaky, crispy texture. A bakama is a traditional Turkish dessert that is traditionally served with chopped nuts such as pistachios and is made from filo dough. It is important to note that puff pastry should not be made with phyllo dough because it is very different in terms of thickness, ingredients, and how it is made. Puff pastry has a much thinner consistency than phylolo dough and thus produces the same results. To achieve the best results, the right dough type must be used when making baklava.

Pro Tip

This time of the year, the markets are bursting with delicious vegetables, and other leafy greens — like escarole, collards, kale, spinach, and arugula — would be so welcome in this filling, too. I also love adding a few chopped anchovies to the vegetable mix, or you could sprinkle a little grated mozzarella on top of the filling before you seal the pie. A few tablespoons of cooked, crisped chopped bacon would be pretty wonderful, too — just make sure you keep the focus on the sweet, tender corn and zucchini.

  • 2 medium-sized zucchini
  • 2 ears sweet corn
  • 1 tablespoon olive oil
  • kosher salt and freshly cracked black pepper, to taste
  • fresh herbs like basil and parsley, for garnishing
  • one egg

How Do You Explain Burek?

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What exactly is it? phyllo dough, which has previously been tossed, shaped, and filled with burek, is the main ingredient in burek. Conservative burek enthusiasts will tell you that the only real burek contains ground beef, but there are several variations on this delicious dish.

Bureks, also known as Breks, are made with phyllo pastry and filled with meat or cheese. The Turkish Ottoman Empire adopted burek as a form of language in Central Asia. Burek is also available in Algeria and Tunisia in North Africa. There are many other cultures that make similar meat or cheese-filled pastries, so if you prefer ethnic foods, you can try some of those as well. Store-bought pizza dough and a simple feta cheese mixture make Lebanese cheese fatayer a simple recipe. Turkey’s pide has a lot of great flavor, and it’s very similar to pizza. In a small frying pan, add the onions.

Place the onions in a pan on medium heat for 3-5 minutes until they have completely translucent flesh. In a medium pot, bring the beef and the rest of the ingredients to a boil, reduce the heat to low, and cook until the beef is done. When the beef mixture has cooled, place it in a bowl and chill.

Burek is a type of pastry made from a dough containing meat or cheese, boiled in syrup or baked. The street food is popular throughout the Balkans, including Serbia, Greece, Bulgaria, Romania, and Turkey. In Serbia, burek is associated with Ni*, a town in the country’s northeast. Burek in this region is made from either a dough filled with cheese or meat and then boiled or baked, or it can be made from either a dough or meat. Burek is a street food popular in many Balkan countries, including Serbia, Greece, Bulgaria, Romania, and Turkey. Furthermore, it is a popular dish in restaurants. Burek is best known for the Ni* town. Round bureks were invented in Ni*, a Serbian town. It was invented by a famous Turkish baker named Mehmed O*lu from Istanbul in 1498. From Serbia’s southeast (southeast Serbia, Kosovo, and North Macedonia), burek spread to the rest of Yugoslavia. The term brek (bureki in Greek) is most commonly used, but Bu*atsa (pronounced *) is the word used by people from Thessaloniki. The main course consists of sweet bugatsa (creamy) or spinach and minced meat with cheese. Whole Greece, on the other hand, would be represented by tiropita (cheese pie, or peynir b*re*i).

What Is Burek In English?

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During the Ottoman Empire, it was baked or fried and served as a filling for pastry.

Brek is a traditional Turkish pastry made of either baked or fried filling. It is frequently stuffed with cheeses, meats such as feta, sirens, ka*ar, minced meat, and vegetables. After baking, you can use a large pan to prepare a brek and cut it into portions. The Albanian dish byrek or lakror is mostly made up of spinach, but it can also contain meat or cheese. Bollen, a type of potato, is stuffed with cheese and other fillings like spinach or ground beef. The stuffing is wrapped in a sheet of dough and fried in oil until it resembles an egg roll. In Bulgaria, there is a byurek called a banitsa that includes sirene cheese and eggs.

In Israel, bourekas are typically made from puff pastry and filled with a variety of fillings. In addition to cheese, mashed potatoes, spinach, eggplant, and mushrooms are popular fillings. Bourekas come in small, snack-size, and meal-size packages. Burek is an Ashkenazi word that means “meat-filled pastry dish” in Bosnia and Herzegovina. Burek is traditionally made in Serbia, Macedonia, Croatia, and Slovenia by layering layers of dough with other fillings in a circular baking pan. Similar dishes, whether savija*a or pita in Serbia, are made with thin dough layers and are slightly wider. Whitefish, spinach, apple, sour cherries, potatoes, and mushrooms are some of the traditional fillings in the traditional recipe.

Burek is a fast-food item that is popular in Slovenia. The traditional Turkish pastry is made with flaky pastry filled with minced meat and cheese, or, more recently, the traditional tomato, ham, cheese, and mushroom pizza topping. Fast food is a common way to consume food in Slovenia. Burek in Serbia is traditionally served with ground beef (a combination of pork, lamb, and beef) and flaky phyllo dough, both of which are formed in a large pan. If you want a cylinder shape, horseshoe shape, or a round shape, you can use a round pan. Burek is a delicious and hearty pastry that can be used to make a quick meal or snack. Furthermore, it is a popular fast food in Slovenia.

A Delicious Twist On A Classic

Borek is made in Armenia with a different type of cheese and dough than in the United States. Armenian borek is typically made with a more hard type of cheese, such as feta or blue cheese, which melts better. The Armenian borek dough is usually made with more flour and butter, making it a little harder and flakier.

What is a Sambousek?

Sambousek, or samosa as it is known in India, is a fried pastry filled with spiced meat or vegetables. Samosas are made from ground, unleavened dough that is rolled into balls, often shaped in coils and then deep-fried.

Samoas have been made since the Mughal era and are believed to have originated in Afghanistan.

The history of the samosa is clouded with hardly any facts to support it. The origins of the samosa are believed to have developed in India, where it was known as a samoos or sambousek. It is not known when the Indian word for this fried pastry was first used, but it is thought that it was either introduced around 150 BC or up to the 7th century AD.

The samosa was a type of pastry that was created by wrapping pieces of flat bread around a filling, then deep-frying it.

The Indian word for this fried pastry is derived from the Sanskrit word “samosas.” It is believed that the word could have come from either two possible sources: “sam,” referring to a type of flat bread, or “sham,” which means “to take.” The word could also come from the verb samayati, which means “to join.”

This dish was introduced to Spain during the Moorish occupation in the 8th century. Nowadays, sambooseks are popular all over Europe as well as in countries like Turkey, China and Japan.

  • 200 grams whole wheat flour
  • 100 grams room temperature water
  • 50 grams olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder

Baklava Ingredients

Baklava is a delicious and popular Middle Eastern dessert made with layers of phyllo dough, chopped nuts, and syrup or honey. The traditional baklava ingredients typically include walnuts, pistachios, or almonds, butter, and plenty of syrup. The nuts are first chopped and lightly toasted in a pan to bring out the flavor. The phyllo dough is layered with butter between each sheet before being coated with the chopped nut mixture. The pastry is then baked in the oven until golden brown and crisp. Sweet syrup or honey is then poured over the hot pastry and left to cool. Baklava is a delicious treat that is sure to satisfy any sweet tooth.

Drizzle this vegan baklava recipe with a sticky sweet syrup and top with nuts and pistachios. Baklava is a sweet pastry made up of layers of phyllo (or filo) dough, chopped nuts, and honey-based syrup. The dish is popular throughout the Middle East and Greece, in addition to being popular in the United States. Shelled pistachios will need to be unshelled in order to be sold. If you want your vegan baklava to be extra thick, use a much deeper dish than usual on a baking sheet. You can help the layers stick together by spraying the phyllo dough with olive oil. Bring all of the syrup ingredients (maple syrup, brown sugar, water, cinnamon stick, and lemon zest) to a boil over medium heat in a small saucepan.

Your vegan baklava should be kept at room temperature for 3 to 4 hours. On top of the phyllo dough, place a thin layer of nut mixture. Allow the baking to cool for 35-45 minutes, or until the top begins to brown. Before baking baklava, make the syrup. Bring the syrup ingredients to a boil over medium heat in a small saucepan, stirring constantly.

Combining Moscato wine and baklava is an iconic combination. To make the baklava taste even better, combine the Moscato with the honey-infused baklava. Moscato, with its low alcohol content, is an excellent choice for dessert. Moscato has a strong sweetness, but the baklava has a strong sweetness as well. This delicious dish is made with crunchy filo dough, fragrant cinnamon-scented walnuts, and sweet honey, resulting in a delectable and distinct flavor combination. It works well as a romantic or special occasion pairing. You won’t be able to go wrong with the Moscato and the baklava, which are both sweet and crunched.

What Is A Burek Pastry?

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A burek pastry is a traditional Bosnian dish made of phyllo dough filled with meat, cheese, or vegetables. It is often served as a main course, but can also be a side dish or a dessert. Burek is made by layering thin sheets of phyllo dough, filling it with a filling of your choice, and then rolling it up into a log. The log is then cut into individual pieces and baked.

The Best Burek In Croatia

Burek in Croatian is a pastry made from croatian-style dough, which is heavier and richer in flavor than a Turkish burek. It is usually filled with a sweet and savory filling, such as apricot jam or cheese.

Is Baklava Made From Puff Pastry?

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Baklava is a popular sweet pastry made from layers of phyllo dough and filled with chopped nuts, honey, and spices. It is commonly served as a dessert and is a favorite in many Mediterranean countries. While most people assume that baklava is made from puff pastry, this isn’t actually the case. Puff pastry is a dough made with a combination of butter and flour that is repeatedly folded and rolled to create multiple layers. Instead, baklava is made with phyllo dough, which is a thin, unleavened dough made with flour, water, and oil. The phyllo dough is layered multiple times with the filling, then baked until it is golden brown. The result is a flaky, crispy, and sweet pastry that is a surefire crowd pleaser.

The most popular Middle Eastern dessert around the world is bakala. Rather than using filo pastry sheets, I’ve used puff pastry sheets. As a dessert for Iftar, these rolls combine syrup and flaky puff pastry, making them the perfect accompaniment to the meal.

Exploring The Differences Between Greek & Lebanese Baklava

A bakala, or Mediterranean dessert, is a delicious dessert that originated in the Mediterranean. This dish is made by placing crushed nuts and honey syrup on thin layers of flaky pastry. Puff pastry is, however, significantly different from phyllo dough. The dough of puff pastry has several layers of butter, resulting in an airy texture. Phyllo, on the other hand, is primarily made of oil, as opposed to butter, and it has a much thinner texture. There are several distinct differences between Greek and Lebanese baklava. The traditional Greek baklava recipe is made with honey syrup and a sweetener, which is sweet in and of itself. A Lebanese baklava, on the other hand, employs a simple syrup mixture scented with orange blossom and rose water, giving it a distinct flavor. baklava can be enjoyed in a variety of ways, whether you want to tantalize your taste buds or provide a sweet treat.

What Kind Of Dough Is Baklava Made Of?

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Baklava is a decadent and delicious pastry made with layers of phyllo dough. Phyllo is a type of dough made with flour, water, salt, and oil that is used for many different types of pastries and desserts. It is light and flaky and does not contain any yeast or other leavening agents. The dough is rolled out very thin and layered with a filling such as chopped nuts, cinnamon, and sugar before being baked. The result is a sweet and crunchy treat that is enjoyed around the world.

A delicious dessert made with layers of phyllo dough, chopped nuts, and honey syrup, Baklava is a sweet and rich dessert. My father was a fan of babkalava, a Greek dessert. For the top layer, Grandma always cut diamond shapes with a crisp, golden-brown cake and honey syrup soaked in. Typically, authentic Greek Baklava is made with just chopped walnuts; however, I enjoy pistachios, so I incorporated them into the recipe. It is a great make-ahead dessert that tastes even better the next day, thanks to the honey syrup’s soak time. Each 16-ounce box of Phyllo dough contains 18 large sheets of phyllo in one roll or 40 smaller sheets in two rolls. In a food processor, pulse walnuts and pistachios until they are coarse enough to ground (about 10-12 times).

Brush the baking dish with melted butter and allow it to cool completely. Store babkalava at room temperature for 1 to 2 weeks, covered with a clean tea towel, if desired. You should use these to calculate the ingredients for the most accurate results, because the ingredients for each brand will vary. All information about nutrition is based on estimates.

The traditional Greek dessert bakala was created more than a hundred years ago. It is made from three main ingredients: filo dough, walnuts, and honey syrup. The ingredients are layered in this unique dessert, which is then baked until golden and crispy. The result is a delicious dessert with a crispy texture and a sweet syrupy flavor. Many recipes include citrus flavors, such as orange blossom syrup or sharbat. This cocktail has an unforgettable flavor that is sure to please even the most discriminating of palates. Baklava is a favorite among Greeks and is extremely popular in the country. This tasty and decadent treat is sure to leave you wanting more.

Taste The Sweetness Of Baklava

It is a popular Middle Eastern pastry across the world. A Turkish version, also known as fistikli baklava or pistachios baklava, is made with phyllo dough and is a labor of love. This delicate dough is made with wheat flour, water, oil, or melted butter, as well as vinegar, in some cases. After rolling the phyllo dough, it is stretched by hand onto thin sheets of phyllo dough. Baklava can also be made with puff pastry, which is laminated with butter and has a lovely airy texture. To enhance the flavor of this quick and easy version, you can brush it with warm honey immediately after baking to give it a boost.

How To Make Baklava Crispy

Baklava is a delicious dessert made of layers of phyllo pastry filled with nuts and sweet syrup. To make it extra crispy, it is important to use the freshest phyllo pastry possible. When layering the phyllo, be sure to butter each layer thoroughly and evenly. Additionally, pressing the edges of the baklava well with a fork will help to create a crisp seal. Finally, after baking, it is important to let the baklava cool completely before serving. This will allow the syrup to soak into the layers and create a crisp, crunchy texture.

In an airtight container, it is safe to eat babkalavas for about two weeks. They don’t need to be frozen or refrigerated to last, and the only thing you should do is keep them out of the air. If you want to save baklavas, place them in an airtight container at room temperature. After 15 seconds of microwave cooking, the marshmallows can be topped with honey or syrup.

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