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  1. 1 day ago · Crispy phyllo triangles filled with an apple pie and walnut filling. These are the perfect few bite desserts that are as delicious as traditional apple pie, without the fuss of making pastry dough. Sprinkle with some icing sugar for a bit more sweetness.

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    • what can i make with filo pastry flour instead1
    • what can i make with filo pastry flour instead2
    • what can i make with filo pastry flour instead3
    • what can i make with filo pastry flour instead4
    • what can i make with filo pastry flour instead5
  2. 2 days ago · Toss apples with cinnamon, sugar and flour. Spoon into a baking dish. Top with crumble mixture and bake until golden brown and apples are tender. Serve your homemade apple crisp warm with ice cream, whipped cream or yogurt. Tips for a lighter apple crisp. Reduce the sugarby up to half the amount in the apple mixture.

  3. 5 days ago · The combination of peanut butter and roasted peanuts, infused with the floral notes of orange blossom water, creates a rich, nutty filling wrapped in layers of delicate filo dough. Finished with a drizzle of honey and a garnish of peanut halves, this dessert offers an irresistible balance of crispy pastry and smooth, flavorful filling.

  4. 4 days ago · Bake for 10 minutes in the preheated oven, then cover the top with a sheet of foil to prevent it burning. Turn the oven down to 190C/fan 170C and cook for a further 20-25 minutes. Leave to cool...

  5. 5 days ago · These almond and coconut phyllo pastries are a delightful combination of crispy, flaky layers filled with a rich and nutty mixture of roasted almonds, brown sugar, coconut, and butter.

  6. 5 days ago · For a nonalcoholic version, use apple cider or apple juice. Phyllo dough: This provides the most authentic version of strudel dough without making it from scratch. If you like a more buttery texture, use puff pastry. Store leftovers in an airtight container in the refrigerator for up to 4 days.

  7. 2 days ago · Using a slotted spoon, spoon the apple mixture in a strip along a long side, leaving a 2-inch border. Fold in the short sides and roll up into a log. Place seam-side down on the prepared pan. Brush the strudel with the remaining oil. Bake until the phyllo is golden brown, about 30 to 35 minutes.

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