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Creamy Spinach Puff Pastry

Creamy Spinach Puff Pastry

I have been playing with some really easy recipes lately just like this tasty creamy spinach puff pastry. I don’t think that we need to spend hours in the kitchen unless it is Thanksgiving, of course. However, even then I do not cook all day. read more

Scotch Egg Puff Pastry

Scotch Egg Puff Pastry

I love simple finger food, although Scotch Eggs are nothing but typical finger food in my opinion. You can make an entire feast around it. You can serve it with mashed potatoes or potato wedges, or you can make a bowl full of mixed greens read more

Phyllo Dough Potato Pie Pastry

Phyllo Dough Potato Pie Pastry

Phyllo Dough Potato Pie Pastry

As I promised, I am sharing one of my favorite phyllo dough pastries, Potato Pie. Technically, it is potato phyllo pastry, but we call it either potato burek or potato pie.

If you ask me to pick between meat burek and potato one, I would probably go with this one just because I love potatoes.

Do not get me wrong, meat-filled Burek holds a special spot in my heart, but like I said potato pie is one of my favorites.

When I take that first bite of the crunchy phyllo dough, and hot, peppery and soft potato filling hits my taste buds, game over. I can eat the whole baking tray, and I am not even joking. I love this stuff.

Phyllo Dough Potato Pie Pastry

You can watch my very old video on YouTube: how to make this Potato Pastry?

This makes an amazing appetizer, great snack, and even perfect work or school lunch. My kids love it when I make this for after the pool.

They swim, jump and play for a good two hours and after they come home, they are pretty much exhausted. Sometimes, I take really good sour cream and after the potato pie is done, I spread it on top.

Then, I leave it in the hot oven for 5 more minutes so the dough can soak in all that creamy goodness. You guys would love that! It just compliments each other very well.

Phyllo Dough Potato Pie Pastry

YOU MIGHT LIKE:

Phyllo Meat Pie – Burek

Potato and Leek Phyllo Pastry

 

Phyllo Dough
Yield: 4

Phyllo Dough Potato Pie Pastry

Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: 50 minutes

These rolls are so simple and tasty that you will be making them over and over again. It is my childhood favorite so I hope you will enjoy them.

Ingredients

  • 1/2 pack Phyllo Filo Dough, thaw if frozen. (2 comes in one pack)
  • 4 Medium potatoes shredded
  • 1/4 onion sliced or shredded
  • 1 1/4 tbsp. Bouillon Powder or to taste/beef, chicken or vegetable Bouillon Powder
  • 1/2 tsp. Salt, or to taste
  • 1/2-1 tsp. Ground black pepper
  • 2 tbsp. Oil + for brushing

Instructions

  1. Preheat oven to 375F (190C/5gas).
  2. Peel and shred potatoes and onion.
  3. Preheat oil in the pan or a skillet. Drop potato and onion in the skillet and saute for about 5 to 7 minutes, on medium-high temperature.
  4. Season it with Beef Bouillon Powder or similar spice of your choice and ground black pepper. Do not burn, so stir as they start to cook.
  5. Oil the baking pan with oil. You can brush or use a paper kitchen towel to oil/grease it or line the baking pan with the parchment paper. Open the Phyllo dough, pack, take two sheets together and place it on cleaner and dry kitchen countertop or cutting board. Make sure that the working surface is DRY because phyllo sheets rip easily.
  6. Fill with a tablespoon or two of potato and onion filling and roll it away from you to the other side. Before rolling all the way to the end, fold ends on both sides IN, then roll over and finish rolling. Continue until all the filling is gone.
  7. Place the rolls in the baking pan (rectangular, square, or circular pan would work just fine). If you want to make it into a circle, just place rolls from outside until you reach the center of the pan.
  8. Brush some oil on the pie, and bake it for 20-25 minutes. Just before the potato rolls are done, I spray some water + oil on the dough so it is moist and crunchy at the same time (As I said, you can spread sour cream on top and bake for additional 5 minutes). Pie is DONE when golden brown on top.

Notes

You can use other veggies in the filling mixture, like shredded carrots, cabbage, kale, spinach, leek, etc.

As soon as you use the quantity of phyllo dough you need, roll up any remaining sheets with the original protective paper and cover them carefully with waxed paper and plastic wrap to keep air out. The unused phyllo can be stored this way in the refrigerator for about a week.

Phyllo Meat Pie Pastry

Phyllo Meat Pie Pastry

When it comes to any type of pie, you all can kinda guess that I go nuts especially when we talk about childhood favorites, such as this Phyllo Meat Pie Pastry — Bakery Style Burek. Now, this is not your typical pie, but when you read more

Potato and Leek Phyllo Pastry

Potato and Leek Phyllo Pastry

Potatoessss!!! It is a staple of my house, like probably everywhere else in the world. We can turn so many amazing dishes out of potatoes, and it is comfort food for me. If I tell you that I… Don’t laugh! OK! Here ya go, most read more

Low Carb Cheesecake

Low Carb Cheesecake

Low Carb Cheesecake
Low Carb Cheesecake

Who doesn’t like cheesecake- its sweet, delicious, lushes, and one of my family’s favorite desserts.

We had it once a week. It was a family tradition, I think, just like when we make sushi on Friday or grab a pizza on Saturday.

However, when we all switch to a low-carb, sugar-free lifestyle, buying cheesecake was not an option because nobody is selling around here sugar-free version.

Low Carb Cheesecake

With that being said, a few weeks ago, I decided to make my own. We were all craving it! It was not even funny.

I tried a few different recipes, and finally, on my third try, we got a winner. I thought it was a perfect balance of sweet and creamy. We all loved it so much. Even if you are not implementing a low carb or sugar-free lifestyle you can totally make this recipe.

TAP HERE FOR MORE EASY AND DELICIOUS LOW CARB RECIPES

Low Carb Cheesecake

It is super easy! Let me just tell you, if I can make this in my air fryer without any cake-making skill, you can, without a doubt, make it too. I feel like you cab totally make this at night, refrigerate and have it the next day for lunch. Now, let’s dive in and make this yummy recipe.

Now, if you decide to make my Low Carb Cheesecake recipe, please share it with me on Instagram, and do not forget to tag me @sandraseasycooking. I would love to see it and with your permission share it!

Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.

step by step

Meanwhile, mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer.
Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

SIMILAR RECIPES YOU MIGHT LIKE:

NO BAKE SWEET FRUIT PIZZA

WAFFLE BREAKFAST BOARD

EASY S’MORES SWEET PIZZA

NO-BAKE CHOCOLATE ALMOND BUTTER RITZ BARS

MATCHA ICE CREAM WITH DARK CHOCOLATE

BROWNIES AND YOGURT SUMMER PARFAIT

STRAWBERRY JELLO SUMMER SALAD

cheesecake
Yield: 8

LOW-CARB CHEESECAKE

Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Chill Time: 6 hours
Total Time: 7 hours

Super easy and tasty Keto Friendly, Low Carb and Sugar-Free Cheesecake recipe

Ingredients

Crust:

  • 2 cups almond flour
  • 1/2 stick unsalted butter
  • 2 teaspoons cinnamon
  • 1/8 cup Monk-fruit sweetener (I used a blender to make confectioners' sugar)

Filling:

  • 3 blocks of original cream cheese, 8 Oz each, room temp
  • 3 large eggs
  • 1 cup Monk Fruit (confectioners' sugar for smoothness), read notes
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1 tbsp lemon juice

Instructions

    1.Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.
    2.Meanwhile mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer.
    3.Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

    Add a topping/s of your choice.


Notes

I used Lakanto Monkfruit sweetener, stevia, or Swerve confectioners' sweetener
could be used as well. You can use regular sugar if you are not on low carb,
sugar-free diet, of course.

I did not have powdered sugar so I used my blender to make it powdered.





 

Mushroom and Leek Galette

Mushroom and Leek Galette

Galette is a simple open pastry that you can pretty much make sweet or savory.   It makes an amazingly easy and delicious lunch or dinner option or perhaps a dessert if you’re making a sweet version.   I made this galette by using sauteed read more

Full Meal from the Grill

Full Meal from the Grill

— Using Kingsford Hardwood Pellets This post is sponsored by Kingsford. The opinion and text are mine. Cooking a whole family meal on the grill is not only a time-saver but also a very delicious way to prepare food. On top of that, you can create read more

Homemade Naan

Homemade Naan

If you have never made this flatbread before, then my friends, it is the time for you to make homemade naan. It’s easy, delicious, and perfect for wraps, with grilled food or you can simply make naan pizza.

You all know that I love bread as much as I love making it. We were not able to eat anything without it for so long, but this one is requested in my house almost daily.

Homemade Naan

Once you succeed making it there is no going back to store-bought, and I have a perfect recipe for it. I have been testing this one many times because I could not find regular instant yeast.

So with that in mind, I found yeast for pizza this time around which is fast-acting yeast and was actually perfect for quick naan. Anyways, I wanted to test it just because I assume at this time many people have a hard time finding regular yeast.

It took me 5 minutes to put it together, 30 minutes to rise, and about 20 minutes or so to flatten out and cook in my skillet.

TAP HERE FOR MORE TASTY BREAD RECIPES

Homemade Naan

I tested my first one with a generous drop of oil, which I smeared all over the skillet’s bottom and dropped my first naan. The pockets start to form and I was jumping for joy. Small things make me happy so this was really joyful moment for me – successfully made naan.

My dear family asked for another batch, then another, and soon after it became one of their favorite flatbread.

Homemade Naan

RECIPES YOU MIGHT LIKE:

PHYLLO TRIANGLES STUFFED WITH CHEESE

EASY HOMEMADE FRENCH BREAD

SPIRAL TWIST BREAD ROLLS

NO-KNEAD HOMEMADE BREAD

EASY NAAN BREAD PIZZA

I hope you guys like my HOMEMADE NAAN RECIPE. If you do place tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

Also, I would love to see your tasty creations. Thank you so much for your love and support.

Homemade Naan
Yield: 10 Naan

Homemade Naan

Prep Time: 7 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 27 minutes

If you have never made this flatbread before, then my friends, it is the time for you to make homemade naan. It’s easy, delicious, and perfect for wraps, with grilled food or you can simply make naan pizza.

Ingredients

  • 1 and 1/4 cup warm water (10 fl oz/295ml, you can add a splash more if needed)
  • 1 tablespoon sugar (15g)
  • 1 package active dry yeast *read notes (2 1/4 teaspoon)
  • 3 1/2 cups all-purpose flour + 1/2 cup extra for later (500g)
  • 2 teaspoons salt (11.70g)
  • 1/4 cup plain yogurt (65g)
  • 1 large egg, mixed
  • 1/8 cup oil, approximately (30 ml) + 1 tablespoon to grease a bowl

OPTIONAL Topping:

  • 1/4 cup unsalted butter, melted (57g)
  • 1 teaspoon garlic powder or 2 to 3 minced
  • 1 tablespoon dried parsley

Instructions

  1. Stir together warm water and sugar, then add yeast and mix.
  2. In the other large bowl or a bowl of your standup mixer combine salt and flour, then stir.
  3. Turn your mixer to the lower speed with hook attachment or use a wooden spoon to mix and add water with sugar and yeast a bit at the time, then add yogurt and finally drop in the mixed egg.
  4. Increase the speed until you form a dough, about two minutes.
  5. It will be a bit sticky but remove dough from the mixing bowl, and use your hands to shape it into a ball.
  6. Grease a bowl with approx one tablespoon of oil. Place dough it back in the greased bowl, cover, and allow it to rise for 45 to 60 minutes at room temperature. I like keeping mine either in the microwave or turned off oven. If you are using Pizza yeast, fast and easy then I allow the dough just to rest for 20 to 30 minutes before working with it.
  7. Once the dough is ready, transfer it to a floured work area. I just keep dusting with flour as I roll out each naan.
  8. Using a knife or a pastry scraper, cut the dough into 10 equal pieces.
  9. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into whatever shape it takes you until the dough is about 1/8 to 1/4-inch thick. They need to be thinner so there is no need to measure. They are perfectly imperfect.
  10. Now, heat a large cast-iron skillet or any type of skillet/pan over medium-high heat.
  11. Brush with oil then drop naan to the skillet and cook for a minute or two, flipping a few times. When naan begins to bubble and the bottom turns lightly golden and darker flip. I would say about 30-40 seconds before flipping on the other side. Make sure to work with the heat. I keep mine at medium temperature but manipulate as I go, meaning I turn the temperature a bit down if naan needs to cook more.
  12. Then transfer the naan to a separate plate, and cover with a towel. Repeat with remaining dough until all of the naan pieces are cooked.
  13. This part is optional: I made them plain so kids could make "sweet" sandwiches however, with garlic butter they are even better. Heat the butter in a small pan over medium heat until melted. Add garlic powder or raw minced garlic and cook for a minute then add about 1 tablespoon of dried parsley. Then remove butter from heat. Brush on each of naan on both sides.
  14. Cover if you are not going to serve right away and heat before serving.
  15. After they are cooled enough pack them in some wax paper or parchment paper and in an airtight container. They are amazing even the next day if you have any leftovers.

Notes

I used regular instant yeast as well as Fleischmann’s fast and easy pizza yeast. I liked using Fleischmann’s yeast designed for pizza because it is really quick.
Like I said if you are going with instant yeast you can expect the dough to double in size in less than one hour but with Fleischmann’s pizza yeast less than 30 minutes.

Phyllo Triangles Stuffed with Cheese

Phyllo Triangles Stuffed with Cheese

Phyllo Triangles Stuffed with Cheese is a fantastic appetizer, party food, or you could just eat it as a snack. I grew up eating this tasty treat just stuffed with cow cheese mixed with eggs, then stuffed in the homemade dough. Many of you call read more