Roses made of filo pastry. Recipe for crunchy delicacies, phyllo triangles, pouches and baskets

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide crunch without allergens, while oats are more economical.

rose water

💰Cheaper: vanilla extract

Vanilla extract is a common flavoring that can replace rose water.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie alternative, while granulated sugar is less processed.

Heat olive oil in a pan.

Add chopped onion and sauté until translucent.

Add diced chicken breast and season with cayenne pepper, garam masala, garlic powder, and salt; cook until chicken is done.

Stir in red paprika and chopped chives; remove from heat.

Lay out filo pastry sheets and brush with olive oil.

Place a spoonful of the chicken mixture on one end of the pastry.

Fold the pastry over the filling to create a triangle shape; continue folding to seal the filling inside.

Place the filled triangles on a baking sheet.

Bake in the preheated oven at 180°C (360°F) for 10 minutes.

Add spinach, prosciutto, black pepper, and mozzarella cheese to another batch of filo dough.

Repeat the folding process and place on a baking sheet.

Bake at 180°C (360°F) for 15 minutes until golden brown.

Prepare another filling with shrimps, cream cheese, fried bacon, and shallots; mix well.

Fill more filo pastry with this mixture and fold as before.

Bake at 180°C (360°F) for 15 minutes.

For a final filling, combine mozzarella cheese, chopped tomato with basil, green chili peppers, canned corn, black beans, and cooked chicken; mix with Mexican sauce.

Fill the filo pastry and fold into triangles.

Bake at 180°C (360°F) for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens