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Originally a breakfast item or light homemade snack, the comfort food nature of gözleme has allowed it to achieve fast-food status in Turkey in the latter part of the twentieth century, with both simple and gourmet preparations ranging from the traditional (e.g. sauteed minced beef and onion, "kıymalı"; spinach and feta, "ıspanaklı"; potato and chive, "patatesli"; etc.) to the ...
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking or frying it. Turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert.
Apple Turnover. This apple turnover features sweet Granny Smith apples, ground nutmeg, and hints of ground cinnamon. It’s perfect for making during the fall months after apple picking.
Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
A Jamaican patty is a semicircular pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. [1] It is made like a turnover as it is formed by folding the circular dough cutout over the chosen filling, but is more savoury and filled with ground meat. [1]
In some cases, it makes your dough easier to work (think soft, delicate Linzer dough). It prevents your cookies from spreading in the oven. That means your gingerbread people will look like people ...
Mahua or fried dough twist – Very different from youtiao, with a more solid texture; Mantou – Plain, slightly sweet, steamed wheat flour yeast buns (unfilled); the traditional basis for Chinese steamed buns (baozi) with fillings; Mooncake – Traditional variations are heavy lotus seed paste filled pastry, sometimes with 1–2 egg yolks in ...
The most common fillings for this turnover are tomato and mozzarella. Peeled whole tomatoes are drained and dried to be used as a filling, as using non-dried tomatoes will cause the dough to rip due to the moisture. Other fillings are onions sauteed in olive oil and seasoned with salted anchovies and capers, or mortadella and provolone cheese. [11]