Boeregs Flaky Armenian Puff Pastry As Made By Blake Besharian Recipe By Tasty Recipes

SHEET PAN STUFFED PASTRY POCKETS RECIPE BY TASTY

Steps:

• On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.
• Make the Strawberries 'n' Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.
• Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.
• Spoon the berry mixture over the center of 2 of the 8 rectangles.
• Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.
• Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.
• Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.
• Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.
• Bake for 25 minutes, or until golden brown.
• Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.
• Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.
• Enjoy!

NORI CHEESE TAMAGOYAKI RECIPE BY TASTY

Steps:

• Mix eggs, mirin and salt well.
• Heat a Tamagoyaki pan at low heat. Brush a thin layer of oil on the pan. Wipe off excess with a paper towel.
• Pour ¼ of egg mixture into pan and quickly swirl to cover the entire pan.
• When the egg is set, put a sheet of nori and cheese on top. Roll the egg.
• Pour in ¼ of the egg mixture, lift up the cooked egg roll and let the mixture to flow under it. When the egg is set, roll the omelette toward you. Repeat this procedure one more time.
• Cut the omelette into bite sized pieces, garnish with mayonnaise and tobiko.
• Enjoy!

3-INGREDIENT NUT CRACKERS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a food processor, grind 1 cup (140 g) of almonds into a coarse flour, about 1 minute. Transfer the almond flour from the processor to a medium bowl. Repeat with 1 cup (120 g) of pepitas. Transfer the pepita flour to the bowl with the almond flour.
• To the bowl with the almond and pepita flours, add the egg, water, 1 teaspoon of salt, and the pepper. Stir with a spatula to combine.
• Divide the dough into 2 portions.
• Place a sheet of parchment paper on a work surface, and set a portion of dough in the center. Top with a second sheet of parchment, and use a rolling pin to roll the dough into a 7 x 11-inch rectangle about ⅛-inch thick. Remove the top sheet of parchment. Using a bench scraper, cut the dough into 12 2-inch squares. Trim the outer edges to make clean lines, then add the trimmings to the remaining dough portion. Transfer the crackers on the parchment paper to a baking sheet.
• Roll out the remaining dough on a clean piece of parchment to a larger 9 x 11-inch (23 x 28 cm) rectangle about ⅛-inch (3mm) thick. Cut the dough into 20 2-inch (5 cm) squares. Trim the edges and discard any remaining dough. Transfer the crackers to another baking sheet.
• Finely chop the remaining tablespoon of almonds and tablespoon of pepitas.
• Spritz the crackers lightly with water, then evenly sprinkle the chopped almonds and pepitas on top. Sprinkle with the remaining ½ teaspoon of salt.
• Bake the crackers for 13-15 minutes, until lightly browned and crisp along the edges. The crackers will continue to crisp as they cool. Leftover crackers can be stored in an airtight container for up to 3 days.
• Enjoy!