Bourekakia Sokolatas Chocolate Baklava Cigar Recipes

BOUREKAKIA (BAKLAVA 'CIGARS')

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.

BOUREKAKIA SOKOLATAS - CHOCOLATE BAKLAVA CIGAR

Steps:

• Combine chocolate, walnuts and almonds in a bowl and stand for 45 minutes or until mixture is firm.
• Divide into 3 even pieces and roll each piece into a 12cm long cylinder.
• Lay a sheet of phyllo pastry on a work surface, brush with butter and top with another sheet of phyllo, then cut lengthways into 3 pieces.
• Lay a chocolate cylinder across short end of a pastry sheet, roll, tucking ends in, and brush edge with butter to seal.
• Repeat with remaining phyllo and chocolate cylinders.
• Preheat oven to 180°C.
• Place cigars on a baking paper-lined oven tray and bake for 5-6 minutes or until pale golden, then cut each in half diagonally.
• To serve, place a scoop of ice-cream on each dish of set tzatziki and serve with a cigar.

CHOCOLATE CIGARS

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.

GELATO CON OLIO E SALE (ICE CREAM WITH OLIVE OIL & SEA SALT)

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!).

BOUREKAKIA (MEAT TRIANGLES)

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.

PASSION FRUIT CHIFFON CAKE WITH PASSION FRUIT MOUSSE & CREAM

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.