. 1 package phyllo dough
. 4 cups wanluts
. 6 tablespoons sugar
. 1/2 teaspoon cinnamon
. 1/2-1 cup melted butter
For the syrup:
. 2 cups water
. 3 cups sugar
. 1 tablespoon honey
. 2 teaspoons lemon juice
. 1 cinnamon stick
. 5 cloves
. Preheat the oven to 180°C.
. Chop the walnuts. Combine with the 6 tablespoons sugar and 1/2 teaspoon cinnamon.
. Put the melted butter in a bowl.
. Unroll the phyllo dough on a board or table. Cover its entire surface with a moistened paper towel.
. Pick up two sheets. Lay them in front of you and brush with melted butter.
. Repeat twice (so you have 6 sheets), being especially generous with the butter on top.
. Take 1 cup of the walnuts and spread them evenly over the pile of sheets, leave 1 inch at every edge.
. Fold in the vertical edges, then loosely roll the whole thing.
. Bake for 40-45 minutes, until the tops of the rolls are golden.
. While the baklava are baking, put all the syrup ingredients into a small saucepan over medium heat.
. Bring to a boil slowly, then simmer for 2-3 minutes.
. When the baklava comes out of the oven, immediately removed the lemon peel, cinnamon stick, and cloves, and pour the syrup over the baklava.
. Let rest for at least 24 hours then, taking a roll at a time, slice into portions about 1 inch thick.
. 500 gr. of boneless skinless chicken thighs, cut into chunks
. 1-1/2 cups sliced fresh mushrooms
. 1 small and cut onion
. 2 tablespoons hoisin sauce
. 2 tablespoons prepared mustard
. 2 tablespoons hot chili sauce
. 1 package pot sticker or gyoza wrappers
. 1 lightly beaten egg egg
. In a food processor, blend uncooked chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce.
. Until ready to use, keep wrappers covered with a damp towel to prevent them from drying out.
. Place 1 tablespoon of chicken mixture in the center of each wrapper.
. Moisten edges with egg. Bring opposite sides together to form a semicircle; pinch to seal.
. Place potstickers in a single layer on a large greased steamer basket rack.
. Place in a Dutch oven over 1 in. of water.
. Bring to a boil; cover and steam for 8-10 minutes or until filling juices run clear.
. 1 can diced new potatoes
. 1 tablespoon olive oil
. 1/4 cup chopped green chilies
. 1 minced garlic clove
. 1 cup frozen peas
. 1-1/2 teaspoons lemon juice
. 1 teaspoon curry powder
. Dash pepper
. 2 tubes refrigerated reduced-fat crescent rolls
. In a large nonstick skillet, saute potatoes in oil until lightly browned.
. Add chilies and garlic; saute 1 minute longer.
. Stir in the peas, lemon juice, curry powder and pepper.
. Transfer to a large bowl and coarsely mash.
. Separate crescent dough into 16 triangles.
. Place 1 tablespoon potato mixture on the wide end of each triangle; roll up from wide end.
. Place point side down 2 in. apart on ungreased baking sheets; curve ends to form crescent shapes.
. Bake at 190°C for 10-12 minutes or until golden brown.