Saffron Panner Cheese Triangles Recipes

CHEESE FILLED TRIANGLES

Steps:

• Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
• Preheat oven to 400 degrees F (200 degrees C).
• Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
• Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

CHEESE TRIANGLES

Steps:

• Preheat oven to 425°F degrees.
• Lightly grease a baking sheet.
• In a medium bowl, combine cheeses, egg, green onion and pepper; set aside.
• On a lightly floured surface, roll out half the puff pastry to a 10 inch square. With a sharp knife, cut pastry into 9 even squares, repeat with other half of puff pastry.
• Working with one square at a time, place a spoonful of the cheese mixture in the middle of each pastry square; brush edges very lightly with water, then fold one corner over to meet the opposite corner, forming a triangle.
• Press edges together to seal, then crimp firmly shut with the tines of a fork.
• Place triangles on baking sheet; brush the tops with the second beaten egg.
• Bake for 13 to 15 minutes or until the tops are golden and the bottoms are nicely browned.

BASIL CHEESE TRIANGLES

Steps:

• Heat oven to 400°F. Grease cookie sheet. Crumble cheese into small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed.
• Cut phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to keep them from drying out. Place 1 level teaspoon cheese mixture on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush triangles lightly with margarine.
• Bake 12 to 15 minutes or until puffed and golden brown. Serve warm.

SAFFRON MILK PATTIES

Steps:

• 1. In a small bowl, soak the saffron threads in the milk about 30 minutes. Then, in a large nonstick skillet or saucepan, mix the cream, dry milk, and ricotta cheese and cook, stirring, over medium heat until smooth, 3 to 5 minutes. Reduce the heat to low, mix in the saffron-infused milk and the saffron, and cook, stirring often, until the mixture (khoa) is almost dry and pulls away from the sides of the pan, 7 to 10 minutes.2. Remove from the heat. Let cool about 1 hour and shape the mixture into 1-inch patties. Then, with your thumb, press into the center of each patty to make a slight depression. Press some ground pistachios into the depression and serve, preferably at room temperature.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAFFRON CURDLED MILK PATTIES

Steps:

• 1. In a small skillet over medium heat, dry-roast half the, saffron, stirring and shaking the pan, until crisp and a few shades darker, about 1 minute. Grind in a mortar and pestle or with the back of a spoon.2. In a heavy saucepan, bring the milk to a boil over high heat. Remove from the heat and cool about 5 minutes. Then add the vinegar and stir lightly until the milk curdles. The curds should be very tiny (unlike the big curds of paneer cheese). Drain through a very fine-mesh strainer about 1 minute. Discard the whey, transfer the curds to a bowl, and mash them with a fork until fine. If the curds are large, process in the food processor until minced.3. In a large nonstick skillet over medium-high heat, boil together the cream and sugar until it bubbles vigorously, about 3 minutes. Mix in the curds and dry milk and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, 7 to 10 minutes. Mix in the remaining saffron threads and the roasted saffron during the last 2 to 3 minutes of cooking.4. Let cool at room temperature about 1 hour. Shape the mixture into 30 to 40 (1-inch) balls. Then, with your thumb, press down in the center of each ball to flatten them and make a slight depression. Serve, preferably at room temperature.VARIATION: To make cardamom-flavored sandesh, do not add any saffron instead, fill each depression with a scant pinch of thinly sliced pistachios and ground green cardamom seeds.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PANEER CHEESE PATTIES IN CREAMY THICKENED MILK

Steps:

• 1. Prepare the paneer cheese in advance. Soak the saffron threads in the milk about 30 minutes. Prepare the dessert masala. Then place the paneer cheese and the flour in a food processor and process until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Divide the dough equally into 8 portions and shape each portion into 1 1/2-inch patties that are free from cracks. This should be done between the palms of your clean hands, applying gentle pressure as you shape them. Cover and set aside.2. Place the water, sugar, cardamom pods, and cardamom seeds in a pressure cooker and bring to a boil over high heat. Turn off the heat and add the cheese patties. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 1 minute. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker, transfer about 1 cup of the syrup to a saucepan, and simmer until it is reduced by about half. Reserve. Mix 1 cup boiling water into the contents of the pressure cooker and set it aside to cool.3. Meanwhile, heat the half-and-half (or more). Mix in the reduced sugar syrup. Taste and add more sugar, if needed.4. When the patties are cool enough to handle, lightly squeeze them to remove most of the liquid, and add the patties to the thickened milk sauce. Mix in the saffron-infused milk and the saffron, and bring to a boil over high heat. Reduce the heat to medium-low and simmer another minute. Transfer to a serving dish, garnish with the silver leaves (if using), sprinkle the dessert masala on top, cover, and refrigerate at least 6 hours before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHEESE TRIANGLES

Steps:

• 1. Combine cheese, eggs, parsley and salt and mix well.
• 2. Cut each sheet of phyllo dough in halves, working with one sheet at a time. Keep rest of pastry covered with damp towel until ready to use.
• 3. Brush with butter and fold each half twice vertically to form narrow strip.
• 4. Place about 1 tablespoon cheese mixture at one end of each strip.
• 5. Fold one corner across filling to form triangle and brush with more butter.
• 6. Continue folding in triangles, flag-style, and brushing with butter.
• 7. Place triangles on baking sheets and bake at 350 until pastry is golden, about 15 to 20 minutes.

SAVORY CHEESE TRIANGLES

Steps:

• Heat oven to 425°. Cut butter and 3-ounce package of cream cheese into Bisquick mix in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and egg yolk. Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Roll dough into 16x8-inch rectangle. Spread chive-and-onion cream cheese lengthwise over half of dough to within 1/4 inch of edges; sprinkle with Gouda cheese. Carefully fold dough over filling. Brush egg white over top; sprinkle with parsley. Cut into four 4-inch squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.
• Bake 10 to 13 minutes or until golden brown. Cut each triangle in half. Serve warm.

SAFFRON PANNER CHEESE TRIANGLES

Steps:

• 1. Prepare the paneer cheese in advance. Prepare the milk pudding. Prepare the almonds. Place the paneer cheese in a food processor and process the cheese until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Divide the dough into 15 equal portions and shape each one into a thick, crack-free triangle. This should be done between the palms of your clean hands, applying gentle pressure as you shape them. Cover and set aside.2. Place the water, sugar, cardamom pods and saffron in a pressure cooker and bring to a boil over high heat. Turn off the heat and add the triangles. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker and let cool, about 10 minutes. Transfer each cham-cham, one by one, to a tray, tilting the tray to one side to allow them to drain, 15 to 20 minutes. 3. Transfer to a serving platter. Place a dollop of the rabdi on each cham-cham, sprinkle with cardamom seeds, then top each with a pistachio. Refrigerate at least 6 hours before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.