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Pear Filo Dough Pastry with Nuts and Raisins

Table of Contents

Ingredients:

 

3 pears, peeled and sliced (or apples as an alternative)

1 package of filo dough (about 250g)

2 tablespoons vegetable oil (for brushing the filo dough)

½ cup (75g) raisins, soaked in boiling water for 10 minutes

½ cup (75g) mixed nuts (walnuts, almonds, cashews), roughly chopped

3 eggs

300ml water

1 teaspoon cinnamon

2 tablespoons powdered sugar (for dusting)

Directions:

 

Prepare the pears:

Peel and slice 3 pears. Set aside. If you prefer, you can use apples instead of pears for this recipe.

Prepare the raisins and nuts:

Soak the raisins in boiling water for about 10 minutes to soften them. Drain and set aside.

Roughly chop the walnuts, almonds, and cashews and set aside.

Layer the filo dough:

Preheat the oven to 180°C (356°F).

Lay out a sheet of filo dough and brush it lightly with vegetable oil. Repeat this process, layering 5-6 sheets of filo dough on top of each other, brushing each sheet with oil.

Add the filling:

Spread the sliced pears (or apples) evenly over the layered filo dough. Sprinkle the softened raisins and chopped nuts on top of the pears.

Sprinkle 1 teaspoon of cinnamon over the fruit and nuts for added flavor.

Roll the pastry:

Carefully roll the filo dough with the filling into a log shape, tucking in the sides as you go to prevent the filling from spilling out. Place the rolled pastry on a baking sheet lined with parchment paper.

Prepare the egg wash:

In a small bowl, whisk together 3 eggs and 300ml of water to create an egg wash. Brush the top of the filo pastry with the egg wash to give it a nice golden color during baking.

Bake:

Bake the pastry in the preheated oven at 180°C (356°F) for 45-50 minutes, or until the filo dough is golden and crispy.

Finish and serve:

Once baked, remove the pastry from the oven and allow it to cool slightly. Dust the top with powdered sugar before serving.

See also Irresistible Spaghetti Bolognese

Serving Suggestions:

 

Serve with a scoop of vanilla ice cream or whipped cream.

Pair with a hot cup of tea or coffee for an afternoon snack.

Drizzle with caramel sauce for an extra layer of sweetness.

Add a sprinkle of crushed nuts on top for added crunch.

Enjoy with a side of fresh fruit or a fruit compote.

Cooking Tips:

 

Work quickly with filo dough: Filo dough can dry out quickly, so cover any unused sheets with a damp cloth while assembling.

Don’t overfill: Be careful not to overload the filo dough with filling, as it may tear or spill out during rolling.

Use a sharp knife: For a clean cut, use a sharp knife to slice through the crispy filo pastry when serving.

Alternative fillings: Try using dried cranberries or figs instead of raisins, or substitute the mixed nuts with pecans or hazelnuts.

Extra crispiness: Brush the filo layers generously with oil to ensure they bake to a crispy golden-brown finish.

Nutritional Benefits:

 

Pears provide fiber and vitamins, especially vitamin C and potassium.

Nuts are a good source of healthy fats, protein, and antioxidants.

Raisins offer natural sweetness while being rich in iron and fiber.

Filo dough is lower in fat compared to puff pastry, making it a lighter choice for this dessert.

Dietary Information:

 

Vegetarian: This recipe is suitable for vegetarians.

Nut-free option: Omit the nuts for a nut-free version.

Dairy-free option: Use a dairy-free margarine instead of butter or oil for brushing the filo dough.

Gluten-free option: Use gluten-free filo dough if available.

Nutritional Facts (per serving, approx.):

 

Calories: 240

Carbohydrates: 30g

Protein: 5g

Fat: 11g

Saturated Fat: 2g

Cholesterol: 55mg

Sodium: 80mg

Fiber: 3g

Sugar: 15g

See also Gluten-Free Delight: 3-Ingredient Flourless and Sugar-Free Cookies in Just 5 Minutes!

Storage:

 

Room temperature: Store leftovers in an airtight container at room temperature for up to 2 days.

Refrigerator: Store in the refrigerator for up to 4 days. Reheat in the oven to restore crispiness.

Freezer: Freeze the unbaked filo pastry log for up to 3 months. Thaw in the refrigerator before baking.

Pear Filo Dough Pastry with Nuts and Raisins

Table of Contents

Ingredients:

 

3 pears, peeled and sliced (or apples as an alternative)

1 package of filo dough (about 250g)

2 tablespoons vegetable oil (for brushing the filo dough)

½ cup (75g) raisins, soaked in boiling water for 10 minutes

½ cup (75g) mixed nuts (walnuts, almonds, cashews), roughly chopped

3 eggs

300ml water

1 teaspoon cinnamon

2 tablespoons powdered sugar (for dusting)

Directions:

 

Prepare the pears:

Peel and slice 3 pears. Set aside. If you prefer, you can use apples instead of pears for this recipe.

Prepare the raisins and nuts:

Soak the raisins in boiling water for about 10 minutes to soften them. Drain and set aside.

Roughly chop the walnuts, almonds, and cashews and set aside.

Layer the filo dough:

Preheat the oven to 180°C (356°F).

Lay out a sheet of filo dough and brush it lightly with vegetable oil. Repeat this process, layering 5-6 sheets of filo dough on top of each other, brushing each sheet with oil.

Add the filling:

Spread the sliced pears (or apples) evenly over the layered filo dough. Sprinkle the softened raisins and chopped nuts on top of the pears.

Sprinkle 1 teaspoon of cinnamon over the fruit and nuts for added flavor.

Roll the pastry:

Carefully roll the filo dough with the filling into a log shape, tucking in the sides as you go to prevent the filling from spilling out. Place the rolled pastry on a baking sheet lined with parchment paper.

Prepare the egg wash:

In a small bowl, whisk together 3 eggs and 300ml of water to create an egg wash. Brush the top of the filo pastry with the egg wash to give it a nice golden color during baking.

Bake:

Bake the pastry in the preheated oven at 180°C (356°F) for 45-50 minutes, or until the filo dough is golden and crispy.

Finish and serve:

Once baked, remove the pastry from the oven and allow it to cool slightly. Dust the top with powdered sugar before serving.

See also Irresistible Spaghetti Bolognese

Serving Suggestions:

 

Serve with a scoop of vanilla ice cream or whipped cream.

Pair with a hot cup of tea or coffee for an afternoon snack.

Drizzle with caramel sauce for an extra layer of sweetness.

Add a sprinkle of crushed nuts on top for added crunch.

Enjoy with a side of fresh fruit or a fruit compote.

Cooking Tips:

 

Work quickly with filo dough: Filo dough can dry out quickly, so cover any unused sheets with a damp cloth while assembling.

Don’t overfill: Be careful not to overload the filo dough with filling, as it may tear or spill out during rolling.

Use a sharp knife: For a clean cut, use a sharp knife to slice through the crispy filo pastry when serving.

Alternative fillings: Try using dried cranberries or figs instead of raisins, or substitute the mixed nuts with pecans or hazelnuts.

Extra crispiness: Brush the filo layers generously with oil to ensure they bake to a crispy golden-brown finish.

Nutritional Benefits:

 

Pears provide fiber and vitamins, especially vitamin C and potassium.

Nuts are a good source of healthy fats, protein, and antioxidants.

Raisins offer natural sweetness while being rich in iron and fiber.

Filo dough is lower in fat compared to puff pastry, making it a lighter choice for this dessert.

Dietary Information:

 

Vegetarian: This recipe is suitable for vegetarians.

Nut-free option: Omit the nuts for a nut-free version.

Dairy-free option: Use a dairy-free margarine instead of butter or oil for brushing the filo dough.

Gluten-free option: Use gluten-free filo dough if available.

Nutritional Facts (per serving, approx.):

 

Calories: 240

Carbohydrates: 30g

Protein: 5g

Fat: 11g

Saturated Fat: 2g

Cholesterol: 55mg

Sodium: 80mg

Fiber: 3g

Sugar: 15g

See also Gluten-Free Delight: 3-Ingredient Flourless and Sugar-Free Cookies in Just 5 Minutes!

Storage:

 

Room temperature: Store leftovers in an airtight container at room temperature for up to 2 days.

Refrigerator: Store in the refrigerator for up to 4 days. Reheat in the oven to restore crispiness.

Freezer: Freeze the unbaked filo pastry log for up to 3 months. Thaw in the refrigerator before baking.

Quick 5-Minute No-Bake Chocolate Cake

Table of Contents

Ingredients:

600g biscuits

120 grams of sugar

250ml milk

10 grams of vanilla sugar

150 grams of butter

60 grams of cocoa powder

100 grams of chocolate

100g cream (33% fat)

‍ Instructions:

Crush the biscuits into fine crumbs using a food processor or by placing them in a plastic bag and using a rolling pin.

In a saucepan, combine sugar, milk, vanilla sugar, butter, and cocoa powder. Heat over low heat until everything is melted and well combined, stirring continuously.

Add the crushed biscuits to the mixture and stir until they are fully coated.

Press the mixture into a cake pan or mold, creating an even layer.

In a microwave or on the stovetop, melt the chocolate and cream until smooth. Pour this chocolate ganache over the biscuit base, spreading it evenly.

Refrigerate the cake for a few hours or until it’s set.

Enjoy this quick and no-bake chocolate cake! It’s a real crowd-pleaser!

Baked Oatmeal with Apples and Cottage Cheese

Table of Contents

Healthy Lentil Bread Recipe

Ingredients

• 1 ¼ cups (250 g) lentils, soaked for 8 hours
• 2 ⅞ cups (700 ml) water (for soaking)
• 100 ml (3.4 fl oz) water (for blending)
• 2 tbsp olive oil (30 ml)
• 2 tbsp rice flour (16 g)
• 1 tsp turmeric (5 g)
• 1 tbsp ground coriander (7 g)
• 1 tsp baking powder (4 g)
• 2 tbsp psyllium husk (16 g)
• Salt, to taste
• 1 tbsp lemon juice (15 ml)
• Vegetable oil, for greasing the pan
• A handful of sunflower seeds
• A handful of sesame seeds

Step-by-Step Instructions

1. Soak the Lentils

1. Soak the lentils: Place 250 grams of lentils in a large bowl and cover with 700 ml of water. Let the lentils soak for 8 hours or overnight. This helps soften the lentils and makes them easier to blend into a smooth batter.
2. Drain and rinse: After soaking, drain any excess water and rinse the lentils under cold water.

2. Blend the Lentils

1. Add water: After rinsing, transfer the soaked lentils to a blender or food processor. Add 100 ml of fresh water to the lentils.
2. Blend until smooth: Blend the lentils until you achieve a smooth, even consistency. Ensure there are no large pieces left in the mixture.
3. Incorporate olive oil: While blending, gradually pour in 2 tablespoons of olive oil. This adds moisture and helps bind the bread dough.

3. Prepare the Dry Ingredients

1. Mix dry ingredients: In a separate bowl, combine the following:
   • 2 tablespoons rice flour
   • 1 teaspoon turmeric
   • 1 tablespoon ground coriander
   • 1 teaspoon baking powder
   • 2 tablespoons psyllium husk
2. Stir well: Ensure the dry ingredients are thoroughly mixed to evenly distribute the baking powder and spices.

4. Combine the Wet and Dry Ingredients

1. Add dry ingredients to lentil mixture: Gradually add the dry ingredient mixture into the lentil batter. Stir or blend until everything is well combined.
2. Season with salt: Add salt to taste, adjusting the seasoning based on your preference.
3. Check the consistency: If the batter appears too runny, you can add an extra tablespoon of rice flour to thicken it slightly.
4. Add lemon juice: Stir in 1 tablespoon of lemon juice. This adds a subtle tang to the bread and enhances the overall flavor.

5. Prepare the Pan and Batter

1. Grease the bread pan: Lightly grease a loaf pan with vegetable oil to prevent the bread from sticking during baking.
2. Pour in the batter: Transfer the lentil batter into the greased pan, spreading it out evenly with a spatula.
3. Top with seeds: Sprinkle a handful of sunflower seeds and sesame seeds on top of the batter. These seeds add texture and a nutty flavor to the  bread.

6. Bake the  Bread

1. Preheat the oven: Set your oven to 200°C (392°F) and allow it to preheat fully before baking.
2. Bake for 60 minutes: Place the bread pan in the oven and bake for 60 minutes, or until the bread is golden and firm to the touch. You can check for doneness by inserting a toothpick into the center of the bread—if it comes out clean, the bread is ready.

7. Cool and Serve

1. Let it cool: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer the loaf to a cooling rack to cool completely.
2. Slice and serve: Once the bread is fully cooled, slice and enjoy! Serve with your favorite spread, dip, or use it as a base for sandwiches.

Tips for Success

• Psyllium Husk: This ingredient is key to binding the bread and keeping it moist. Psyllium husk acts as a natural thickener and helps improve the texture.
• Soaking Lentils: Be sure to soak the lentils for at least 8 hours. This step ensures that they blend easily and contribute to a smooth batter.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for later use.

Nutrition Information (Per Serving)

• Calories: 170 kcal
• Carbohydrates: 24 g
• Protein: 6 g
• Fat: 6 g
• Fiber: 5 g
• Sodium: 150 mg

Health Benefits

This lentil bread is rich in plant-based protein and dietary fiber, making it a satisfying and healthy alternative to traditional bread. Here are some of its health benefits:

• Lentils: A great source of protein, fiber, and essential nutrients like iron and folate, lentils help support heart health, digestion, and energy levels.
• Psyllium Husk: Packed with soluble fiber, psyllium husk promotes digestive health, helps regulate blood sugar levels, and supports weight management.
• Turmeric: Known for its anti-inflammatory and antioxidant properties, turmeric is a powerful spice that can support overall health.
• Pumpkin and Sesame Seeds: These seeds add texture and healthy fats, as well as magnesium, zinc, and protein, which are great for heart and bone health.