Bourekakia Meat Triangles Food

GREEK YOGURT BOUREKAKIA

Steps:

• Preheat oven to 350°F. Sift flour, baking powder and salt into large bowl. Add butter, yogurt and 2 eggs and stir to blend. Knead with hands in bowl until smooth soft dough forms. Transfer dough to floured surface. Roll out to 12-inch square, about 1/2 inch thick. Cut square into 13 strips, then cut each strip crosswise into 4 equal strips.
• Place strips on large baking sheet. Brush tops with yolks. Mix cheese and parsley in bowl. Sprinkle over strips. Bake until golden, about 30 minutes. Serve warm.

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.

GREEK MEAT-FILLED TRIANGLES

Steps:

• 1. Saute onion in a little butter until golden. Add the meat and stir until browned . Dilute tomato paste with a little water and add to meat. Add wine, cover and simmer for about 30 minutes, until meat is done and sauce is thick.
• 2. Remove from heat, allow to cool. Once cool, mix in grated cheese, egg, blending well.
• 3. Cut filo into strips of desired width. Brush each strip with melted butter using a pastry brush. Place one heaping teaspoon of filling on end of strip. Turn strip over filling to form a triangle. Continue folding from side to side until end of strip is reached. Continue to make triangles until all filling and strips are used. Place triangles close together, seam side down, on a greased cookie sheet.
• 4. Bake in a preheated 350 degree oven until golden brown. To bake frozen meat filled triangles, place immediately in a preheated 400 degree oven and bake until golden brown.

CINNAMON RAISIN OAT TRIANGLES

Steps:

• Combine oats, flour, brown sugar, cinnamon and soda; mix well. Stir in butter until evenly mixed. Remove 1 cup crumb mixture; set aside. Pat remaining mixture into greased 9" square pan.
• Combine raisins and jelly; toss with reserved crumb mixture. Sprinkle over layer in pan. Bake at 350 degrees F for 30 minutesor until edges are golden brown.
• While warm, cut into nine 3" squares. Cut each square diagonally to make triamgles. Cool in pan.
• Blend powdered sugar with cinnamon and milk to make a thin icing. Drizzle over cut triangles.

GREEK STUFFED MEAT TRIANGLES

Steps:

• In saucepan, melt butter over medium heat; add shallots and sauté until soft.
• Add meat; mash with fork until browned.
• Add wine; simmer a few minutes.
• Stir in parsley, mint, dill and tomato sauce; season with salt and pepper and simmer 20 minutes.
• Cool.
• Add cheese and egg.
• If mixture appears too loose, stir in bread crumbs immediately before stuffing.
• Preheat oven to 350°F.
• Remove filo from package, covering with waxed paper and damp towel.
• Take out one sheet at a time, keeping remainder covered.
• Place oblong on flat surface.
• Butter filo, one sheet at a time, using pastry brush.
• Repeat with second sheet.
• Cut sheets into 2-inch wide strips.
• Place 1 teaspoon filling at bottom of strip.
• Starting from bottom, roll up like flag.
• Repeat until all filling is used.
• To bake, place on ungreased baking sheet.
• *Triangles can be kept frozen in a tightly sealed container for up to two months.
• To bake, preheat oven to 350°F.
• Do not thaw; bake for 15 to 20 minutes or until golden.

BOUREKAKIA (GREEK STYLE CHEESE-FILLED DIAMONDS)

Steps:

• Beat together cheeses, egg yolks, and parsley until well blended and creamy.
• Lay out 3 sheets of phyllo (keeping remaining phyllo covered with plastic wrap), and lightly brush one sheet with butter using a wide pastry brush.
• Lay the second sheet on top of the first and brush with butter, and repeat with the third on top of the second.
• Spoon a 1/2 inch wide ribbon of cheese mixture along one of the long sides of the dough, and starting from that side, roll up jelly roll style, tucking in the ends as you go to encase the filling.
• Place seam side down on an ungreased baking sheet.
• Repeat, making 7 more rolls and placing them about an inch apart.
• Bake uncovered at 375°F for 15 minutes or until puffed and lightly browned.
• Let cool 15 minutes; then slice through each roll on the diagonal about 2 1/4 inches apart, making diamond shaped pieces.
• Serve immediately.

KREATOPETES

Steps:

• FILO STORAGE AND PREPARATION:.
• Thaw frozen filo, still in the unopened package, in the refrigerator. This will take about 8 hours. Avoid thawing at room temperature as rapid thawing creates moisture and may cause the sheets to stick together.
• Fresh or thawed filo has a storage life in the refrigerator of 3 to 4 weeks.
• For easiest handling, let the unopened filo stand at room temperature (not over 80 degrees F) for at least 1 hour before using it.
• After opening a box of filo, place the unused sheets in a sealable plastic bag, and refrigerate them until your next project.
• FILLING:.
• In a large frying pan over medium heat, cook the onion and garlic in the 2 tablespoons butter until the onion is limp. Crumble in the beef; cook until it is browned. Drain and discard the drippings.
• In a bowl, whisk together the tomato paste, water, salt, allspice, and pepper until smooth. Stir this mixture into the meat mixture. Cover the pan, and simmer for 30 minutes. Remove the cover, and cook the mixture briefly, until it is thick and the liquid has evaporated. Remove the pan from heat, and set the mixture aside to cool.
• Tip: taste the filling before wrapping and add additional seasonings if necessary. If it tastes good in the bowl, you'll know it tastes good in the final product!
• ASSEMBLY (Using a rounded teaspoon of filling for each, fill, fold, and bake the triangles according to the following instructions):.
• Lay a sheet of filo horizontally on a work surface. Brush lightly with melted butter, nor more than 2 teaspoons per sheet. Lay a second sheet of filo over the first, and brush it with butter.
• Cut the filo crosswise into five equal strips about 3 inches wide and 12 inches long.
• Place a rounded teaspoon of filling on one end of each strip. Fold over one corner to make a triangle. Fold the triangle over again on itself. Continue folding, from one side to the other, as if you were folding a flag. When you come to the end of this folding exercise, simply trim off with a knife, any extra filo too small to tuck under.
• After folding five triangles, place them on an ungreased baking sheet and butter the tops. You can leave the tops plain if you use only one kind of filling, but if you wrap a variety of fillings, identify each kind with a topping such as poppy seeds or sesame seeds.
• After folding the appetizers, cover and refrigerate for use in the next 24 hours; otherwise, freeze them solid on the baking sheet, then transfer them to containers with tight-fitting lids and return them to the freezer.
• Bake the triangles, uncovered, in a preheated 350 degree oven for 15 minutes (20 to 25 minutes if frozen) or until they are golden brown.