Bourekakia Sokolatas Chocolate Baklava Cigar Recipes

Steps:

• To make the syrup: In a medium saucepan over medium heat, combine all the ingredients, bring to a boil. Reduce the heat and simmer for 20 to 30 minutes. Set aside to cool, then strain into a medium bowl.
• Preheat the oven to 300 degrees F.
• To make the filling: In a clean bowl, add egg white and beat with a hand mixer until thick, about 5 to 6 minutes. In a medium bowl, combine the walnuts, pecans, brown sugar and cloves. Gently fold in the egg whites and 3/4 cup of the syrup, until combined.
• To assemble: Remove the phyllo from the package, being careful to keep it covered and cool. Take out 1 sheet and put it on a work surface. Gently brush with butter and fold in half. Add approximately 1/4 cup filling, toward the bottom half of the pastry and fold over the long end. Roll up, tucking in the ends as you roll. Set on a parchment lined baking sheet and brush with butter. Repeat until all cigars are assembled. Bake in the preheated oven for 25 to 35 minutes, keeping an eye on them so they don't brown too quickly.
• Remove from oven, let cool for 2 minutes. On a clean work surface, cut the baklava in half on the diagonal and transfer to a serving tray or platter. Drizzle with remaining syrup, sprinkle with slivered almonds and dust with powdered sugar. Can be served warm or at room temperature.

Steps:

• Bake the Cake: Preheat oven to 325 degrees F. You will need two 8" round cake pans, line w/ parchment paper at the bottom, greased and floured.
• Into a large mixing bowl, sift together flour, sugar, baking powder, and salt.
• Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the oil, egg yolks, the lemon zest and passion fruit juice. With a large wire whisk, beat until smooth. Set aside.
• In the bowl of an electric mixer, beat the egg whites with the cream of tartar until they hold a stiff peak when the beaters are raised. They should not be beaten until they are dry.
• In three additions, fold about ¾ of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary.
• Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
• Make the Mousse: Fill a medium bowl with ice water; set aside. In a small saucepan, combine eggs, sugar and 1/3 cup passion fruit juice. Cook, stirring constantly, over medium-low heat until the mixture thickens enough to coat the back of the spoon, about 3 minutes. Remove from heat, immediately add the butter and stir well to combine.
• In a medium saucepan, combine ¼ cup passion fruit juice and 2 tablespoon cold water. Sprinkle the gelatin over the juice, let stand for 5 minutes. Place over low heat until gelatin is completely dissolved, about 2 minutes.
• Pour the passion fruit/egg yolk mixture through a fine sieve into a bowl. Stir in the gelatin mixture. Place the bowl over the ice water, whisk constantly until mixture has cooled.
• In a chilled bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Whisk 1/3 of the passion fruit mixture. Then in 2 additions fold the lightened passion fruit mixture into the remaining whipped cream.
• For the whipped cream: whip the cream with the powdered sugar with the wire whisk until firm.
• To Assemble: Split the cakes in half so that you have 4 1" rounds. Spread the mouse between each layer and chill atleast 1 hour. Frost all sides with the whipped cream, top with the white chocolate curls and mango slices.

Steps:

• In a saucepan add oil and saute onion. Add mince and brown add tomato paste with about 2 cups water, marsala spices,cook on medium heat until mince is cooked and not much sauce remaining in pan.
• Remove from stove, add grated feta cheese, beaten eggs stir; put aside.
• Remove phyllo pastry from packet (there are about 22-24 sheets) cut down lengthwise.
• Keep covered with a moist tea towel as they dry out quickly if uncovered.
• Take one cut sheet brush with melted butter, fold lengthwise again now you have a long strip doubled.
• At bottom place a spoonful of mixture.
• Pick phyllo from bottom and fold upwards about 3cm enclosing the meat mixture press sides, then start folding to make a triangle making sure the corners are not sticking outside the fold.
• You go right, right, bring that point to the left side and left again and so on until you reach the top.
• Brush top of triangle with melted butter and place on baking greased baking tray, when tray is full bake in oven at 200°C until golden brown.
• These triangles can be frozen uncooked.
• When cooking from frozen stage don't defrost first.
• Have a hot over and bake on 200°C.
• Sometimes you may have to flip them over in the oven.

Steps:

• Put a couple of scoops of good quality vanilla ice cream in to a bowl. Drizzle over some very good extra virgin olive oil, and sprinkle with a tiny pinch of sea salt on top.
• (He sez: I can't explain what it's like, you'll just have to try it! But it was bloody gorgeous!).

Steps:

• For syrup: Cook all ingredients in saucepan over low heat, swirling pan occasionally, until sugar dissolves, then boil 15 minutes.
• Cool completely; strain.
• For filling: Combine walnuts, cinnamon and cloves.
• Blend in 1 cup syrup and whites (mixture should not be too stiff; add up to ¼ cup additional syrup, if necessary.).
• To assemble: Preheat oven to 350°F.
• Cut phyllo into 5 x 8 inch strips.
• Cover with plastic wrap and a damp towel until ready to use.
• Take a strip and brush it lightly with melted butter.
• Spread 1 heaping teaspoon of filling along narrow edge.
• Fold in sides ½ inch toward center; brush sides lightly with butter; roll up tightly.
• Repeat with remaining strips.
• Arrange seam side down on baking sheet.
• Brush with remaining butter.
• (They can be frozen at this point � increase baking time to 30-35 minutes if baking them frozen).
• Bake until golden and crisp, 20-25 minutes.
• Cool completely.
• Dust lightly with powdered sugar.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter.
• Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl. Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.
• Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create small triangles, again leaving bottom layer of phyllo intact.
• Bake in preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.
• Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.
• Melt remaining 2 ounces chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.

Steps:

• In a bowl, stir together the flour, cocoa, salt, sugar.
• Whisk in milk and add the eggs until well blended. Set aside.
• For the filling, melt chocolate and butter at 40% power in the microwave, about 90 seconds.
• Whip the creme.
• After a few minutes add the mascarpone and icing sugar and mix well.
• Fold in the chocolate and butter. Put in fridge.
• Heat a lightly greased frying pan over medium heat. Pour a little batter into the pan, tilt and rotate the pan until the batter coats the bottom evenly. Cook for a few minutes then flip it and cook the other side as well for a couple of minutes.
• There will be 12-15 pancakes from this batter.
• Place a pancake on a board and spread with the cream.
• Place in a row seam side down. Spread a thin layer of cream on the top.
• Sprinkle the top with cocoa or grated chocolate.
• If you want, put a raspberry on one end to simulate the burning end.
• Serve creatively.