camera iphone 8 plus apk SESAME FETA CHEESE PAKHLAVA DOUGH BOREG'S - By Ani

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ARMENIAN AND MIDDLE EASTERN CUISINE & MORE BY ANI

.
SESAME FETA CHEESE PAKHLAVA DOUGH BOREG'S

INGREDIENTS...

1 c warm Unsweetened Almond Milk / or regular full fat milk
1 c warm Water
1 tsp. Sunflowe Oil / or any vegetable oil
1 packet Instant Dry Yeast
1 tsp. Salt
1 1/2 Tbs. Granulated suga
2 Tbs. of Pomegranate Vinegar
5.5 c of All-Purpose Flour / + 1/2 c extra for kneading.

.
FOR GREASING IN BETWEEN THE DOUGH SHEETS

1 stick of Butter/ room temp.
1 Tbs. Oil

Mix together and set aside.

.
FILLING...
Filling will be up to you on how much you like to fill. But do not over due it. Filling will ooze out and burn if stuffed too much.

6 oz. to 8 oz. Greek Feta / or more
8 oz. Mozzarella Cheese / shredded
1 Tbs. Mascarpone Cheese / regular everyday tablespoon.
1 Tbs. Dry Mint / or fresh Parsley
1/2 tsp. Aleppo Pepper / or Paprika
1/2 Tbsp. Dry Sweet Basil

.
MOLASSES...

1/2 c Water
2 Tbsp. Pomegranate Molasses
1 c Riasted Sesame Seeds

Mix together and set aside.

.
DIRECTIONS...

DOUGH...
You can mix the dough in Kitchenaid, or you may knead the dough by hand , it's all up to you.

Add the warm milk, yeast and sugar together and stir well. Cover and set aside in warm area to proof.

Add the salt to the flour and mix well. Make a well in the center and pour the proofed yeast in the well.
Add the oil now and the pomegranate vinegar into it and mix with a wooden spoon until it starts to form into a dough.
Now if you are using kitchenaid, the kneading time will be from 7 to 10 minutes.
If you are kneading by hand, then the needing time will be 15 minutes or more.
The more you knead, the flakeyer and fluffyer the dough will be.

Make sure you are in a draft free area while kneading your dough.
Add flouer as needed to get a a soft dough that does not stick to the hands.

Cover the dough with a plastic, then with a kitchen towel. Place in a warm place like, iinside your oven and let it brew for 1 hour or 1 1/2 hours.

FILLING...

Mix all ingredients together and place in the fridge covered. Before using, devide the filling into 3 sections.
1 section per roll.

AFTER DOUGH RISES...

Divide the dough into 12 equal pieces and round them off and place on floured surface as I showed in the pictures bellow. Cover with a towel and let rest for 10 minutes.

ROLLING THE DOUGH BALLS...

Sprinkle counter with flour.
Roll open each dough ball about 8 to 10 inches round.
You will make 3 loaves so you will need 4 discs for each roll.

Buttering in between layers.

1st. layer butter...
Place 2nd layer on top of 1st layer and butter again...
Making sure all discs are about the same size.
Edge to edge, press down on the edges.
3rd. layer...
Place on top of 2nd. buttered layer. Press down the edges.
Same with the 4th. layer . FINAL.
Lightly flour bottom and top of dough and roll out thinly.
Less then 1/4"
Sprinkle with 1/3 part of the filling. Please check the pictures shown, then roll tightly. Then cut any shape you like.

Once cut and placed in baking pan, cover for 20 minutes and let RISE again, then bake.

PREPARE THE BAKING PAN ...
Lined with parchment paper.

MOLASSES BATH...

Mix the molasses and water together. Dip the top of each boreg into the molasses bath, then directly into the sesame seeds. We love love sesame seeds. All up to you how much you want on the tops.

PRE HEAT...
375*F

Bake about 20 minutes or until nice deep golden brown.

NOTE ...
If you like it crispy? Eat it cold... 😊👌
If you like it soft? Eat it hot.


🤹‍♀️ Enjoy my friends,
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camera iphone 8 plus apk SESAME FETA CHEESE PAKHLAVA DOUGH BOREG'S - By Ani
9 Likes	9 Dislikes
116 views views	2.19K followers
People & Blogs	Upload TimePublished on 20 Jun 2018

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