Saffron Panner Cheese Triangles Recipes

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AIR FRYER THREE-CHEESE TURNOVERS



Air Fryer Three-Cheese Turnovers image

Creamy ricotta, sharp provolone, and salty pecorino blend together to create the perfect cheesy filling for these easy-to-prepare appetizer-sized turnovers.

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 16 turnovers

Number Of Ingredients 11

1/2 pound ricotta cheese
2 ounces grated provolone cheese
2 ounces grated pecorino cheese
1 large egg
2 tablespoons chopped fresh basil
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 sheet thawed frozen puff pastry
Melted butter, for brushing
Sesame seeds, for sprinkling
Marinara sauce, warmed, for serving

Steps:

  • Preheat an air fryer to 375˚ F. Combine the ricotta, provolone, pecorino, egg, basil, salt and pepper in a medium bowl; mix well.
  • Roll out the puff pastry just to remove the creases; slice into 16 equal squares. Dollop a tablespoonful of the cheese mixture onto a pastry square. Lightly brush the edges with melted butter, fold in half to form a triangle and pinch closed; crimp the edges with a fork. Repeat with the remaining pastry squares, refrigerating the finished turnovers on a parchment-lined pan while you form the rest.
  • Brush the tops of the turnovers with more melted butter and sprinkle with sesame seeds. Place 5 or 6 turnovers in the air fryer basket and cook until puffed and golden brown, 8 to 10 minutes. Repeat with the remaining turnovers. Serve with warm marinara sauce.

CHEESE TRIANGLES



Cheese Triangles image

Make and share this Cheese Triangles recipe from Food.com.

Provided by Derf2440

Categories     Cheese

Time 35m

Yield 18 serving(s)

Number Of Ingredients 7

1 cup feta or 1 cup blue cheese, crumbled
1/3 cup ricotta cheese or 1/3 cup 2% fat cottage cheese
1 egg, beaten
1 green onion, finely chopped
1/4 teaspoon pepper, fresh ground
1 (397 g) package puff pastry, frozen, thawed
1 egg, beaten, for glazing pastry

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.

Nutrition Facts : Calories 159.9, Fat 11.3, SaturatedFat 3.9, Cholesterol 33.2, Sodium 159.7, Carbohydrate 10.6, Fiber 0.4, Sugar 0.6, Protein 4

PANEER CHEESE PATTIES IN CREAMY THICKENED MILK



Paneer Cheese Patties in Creamy Thickened Milk image

Number Of Ingredients 13

6 ounces Paneer Cheese (or store-bought), coarsely crumbled, at room temperature
1/4 teaspoon saffron threads
1/4 cup whole milk
1 to 2 tablespoon Dessert Masala
1 tablespoon all-purpose flour
3 cups water
1 cup boiling water
1 1/2 cups sugar
6 green cardamom pods, crushed lightly to break the skin
1/2 teaspoon coarsely ground green cardamom seeds
1 cup boiling water
1 quart half and half
6 silver leaves (optional)

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.

Nutrition Facts : Nutritional Facts Serves

SAFFRON PANNER CHEESE TRIANGLES



Saffron Panner Cheese Triangles image

Number Of Ingredients 8

8 ounces Paneer Cheese (or store-bought), crumbled, at room temperature
2 tablespoons Traditional Thickened Milk Pudding or 1 1/2 tablespoons nonfat dry milk mixed with 1 tablespoon heav cream
15 blanched pistachio nuts
4 cups water
1 1/2 cups sugar
8 green cardamom pods, crushed lightly to break the skin
1/2 teaspoon saffron threads
1/2 teaspoon coarsely crushed green cardamom seeds

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.

Nutrition Facts : Nutritional Facts Serves

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