n extra large bowl, add Kataifi pastry, breaking all strings apart with
poon.
A word about kataifi dough:
This dough comes
pull strands of pastry apart. Pour butter over pastry, mix well. Place
place one quarter of the kataifi in a layer and brush
oil to make removing the pastry easier.
Combine sugar, water
Bake your shells. I call them nests since I use the Kataifi.
Place 1 tablesppon of chicken in each shell.
Crumle blue cheese on top or drizzle if using dressing.
Garnish with green onions or leeks.
One variation I like is to drizzle Recipe #481797 on top and then place a slice of mango on top.
Make your own flavor variations!
Preheat oven to 375 degrees.
Brush 12 muffin cups with butter or use silicone muffin pans.
Pull the kataifi into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar, and cinnamon, if using.
Divide among 12 muffin cups; press into bottom and up the sides.
Cook until golden and crisp around the edges, 15 to 20 minutes.
Let cool.
Fill with jelly beans, speckled eggs or other candy eggs.
an use a ready-prepared pastry flan case or make your
Place flour in a large bowl; with a pastry blender, cut in butter until mixture resembles coarse cornmeal.
With a fork, stir in cottage cheese, blending until dough forms a moist ball.
Turn out onto a lightly floured board and knead for about 1 minute
d cut in shortening with pastry blender until mixture is crumbly
Place the room temp pastry. Cut the pastry to 6 equal squares
br>3) Roll out the pastry squares into 8\" circles. Using
/2 of the puff pastry to a rectangle about 8
he heat.
Roll put pastry on floured surface to 10
o 400\u00b0F. Place a pastry sheet on floured work surface
br>Lay out the puff pastry sheet.
Spread the mashed
ith parchment paper. Cut each pastry sheet in half. Cut each
ightly roll out the thawed pastry dough to about half its
o taste.
Cut each pastry sheet into 2 rectangles, 1
ix well.
Spread one pastry sheet with half the chutney