BAKLAVA THUMBPRINT COOKIES
The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more-which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. -Sharon Eshelman, Harrington, Delaware
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes. , Preheat oven to 375°. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BAKLAVA COOKIES GOOD STUFF BY TOP CHEF SPIKE MENDELSOHN
Make and share this Baklava Cookies Good Stuff by Top Chef Spike Mendelsohn recipe from Food.com.
Provided by College Girl
Categories Dessert
Time 20m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- To make cookies, in a bowl, mix together flour, walnuts, cinnamon, baking soda, baking powder, and salt. In a second bowl, beat together the butter and sugar with an electric mixer until smooth. Beat in the egg and vanilla. Slowly blend in the flour nut-mixture.
- Using your hands, form small, round dough balls and place them on ungreased baking sheets. Gently press down in the balls to slightly flatten each cookie.
- To make the glaze, heat the honey, butter, vanilla, lemon juice, and cinnamon in a large saucepan over low heat until syrupy. Set aside until ready to use.
- Bake the cookies for 10 minute or until golden. Remove from the oven and drizzle the glaze over the cookies. Let stand on the sheets until cooled completely.
Nutrition Facts : Calories 595.3, Fat 36, SaturatedFat 17.4, Cholesterol 83.9, Sodium 228, Carbohydrate 65.4, Fiber 1.9, Sugar 41.6, Protein 6
GOOD STUFF SAUCE BY TOP CHEF SPIKE MENDELSOHN
BEST BURGER SAUCE. No pickles in the sauce. Its tangy and mmmmmmmmmmmm... I got drool on my keyboard. Oh yeah and it's pink. :D From the cookbook The Good Stuff: After reading several books and articles on Americans and the hamburgers they love, my mother found that people's favorite sauces were different takes on Thousand Island dressing (ketchup and mayo). At one of our family tastings, Mike Colletti, a chef I met Le Cirque, and I came up with our twist on it--we locked ourselves in the kitchen and added a little something to the sauce to give it a real kick.
Provided by College Girl
Categories Sauces
Time 1m
Yield 2 c, 32 serving(s)
Number Of Ingredients 5
Steps:
- Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week (my college stomach can go for two because I live life dangerously and this makes so much! I have to have lots of people over).
EXQUISITE AND ADDICTIVE ROLLED BAKLAVA COOKIES
Baklava in another fashion. This rolled version is quicker, easier, and takes much less time than you would think... something simple, yet elegant. It is fun to make with your teens or friends on a week-end. Basically, I took my baklava recipe and made it simpler. There are just a few steps, but they are repeated over and over. Melted butter is used along with oil in a spray can to hurry it along. You may use walnuts, pecans, almonds, pistachios, or a combination. Whatever is your nut of choice, make sure you use good honey, pure cane sugar (do not skimp on your sugar, it makes a taste difference), and quality butter. Margarine has no place in baking. Do not pour the honey mixture over the hot cookies; wait until they are cool. If not, the cookies will get soggy. These are great any time of the year and look great when served in paper cups. I usually double the recipe as we usually eat them before they can even be put into the paper cups!
Provided by Lutie
Categories Dessert
Time 54m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Spread out one sheet of phyllo dough.
- Keep the other sheets covered with a damp towel to prevent from drying and becoming brittle.
- Lightly brush with butter or spray the oil.
- Place another sheet of phyllo dough on top of the first sheet.
- Brush 2nd sheet with butter or oil and sprinkle the nut, sugar, and cinnamon filling lightly over whole sheet.
- Place a third sheet of phyllo dough over first two sheets.
- Brush with butter or oil and lightly sprinkle nut filling again.
- Roll the 3 sheets up tightly as you would a cigar or jellyroll.
- Slice diagonally into 1 or 2 inch pieces and place on a parchment-lined cookie sheet with sides *make sure you have sides on your cookie sheet (aka "jelly roll pan").
- Repeat until all the phyllo dough and filling have been used, using three sheets for each roll.
- Brush tops of baklava pieces with melted butter and sprinkle with raw (turbinado) sugar.
- Bake at 350 degrees for 20 minutes.
- Remove from oven to cool. Leave in pan.
- In a saucepan heat the honey, sugar, water, and lemon rind together and bring to a boil for 3 to 4 minutes.
- Pour over cooled baklava pieces. You may have to turn them once to make sure they are completely saturated with the syrup.
- Let them stay in pan long enough to absorb the syrup.
- Eat and then serve what is left; or serve and eat. It is your choice, but I guarantee there will never be any left!
- Cover and refrigerate. These can be frozen.
Nutrition Facts : Calories 1514.6, Fat 78.7, SaturatedFat 24.6, Cholesterol 81.3, Sodium 588.7, Carbohydrate 202.4, Fiber 6.3, Sugar 154.8, Protein 16.1
More about "baklava cookies good stuff by top chef spike mendelsohn recipes"
THE GOOD STUFF COOKBOOK: MENDELSOHN, MICHELINE, …
From amazon.com
Reviews 59Format PaperbackAuthor Micheline Mendelsohn, Spike Mendelsohn
BAKLAVA COOKIES | THE STAR
From thestar.com
Author Jennifer BainEstimated Reading Time 2 mins
BAKLAVA COOKIES - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
BAKLAVA | RECIPETIN EATS
From recipetineats.com
SPIKE MENDELSOHN - WIKIPEDIA
From en.wikipedia.org
BAKLAVA COOKIES | THE STAR
From thestar.com
- For cookies, in medium bowl, stir together flour, walnuts, cinnamon, baking soda, baking powder and salt.
- In large bowl, using electric mixer on medium, beat butter and sugar until smooth. Beat in egg and vanilla. Slowly beat in flour mixture.
- Divide into 24 balls (each about a scant 1/4 cup/60 mL). Place on parchment-lined baking sheets. Gently press down on each to slightly flatten.
- For glaze, in small saucepan, over low heat, cook honey, butter, vanilla, lemon and cinnamon until syrupy, about 7 to 9 minutes. Set aside until ready to use.
THE GOOD STUFF COOKBOOK PAPERBACK – MAY 7 2010 - AMAZON
From amazon.ca
Reviews 40Format PaperbackAuthor Micheline Mendelsohn, Spike Mendelsohn
GOOD STUFF COOKBOOK BY SPIKE MENDELSOHN - 9780470527924
From bookdepository.com
THE GOOD STUFF COOKBOOK (EBOOK, 2010) [WORLDCAT.ORG]
From worldcat.org
GOOD STUFF COOKBOOK BY SPIKE MENDELSOHN - GOODREADS
From goodreads.com
BAKLAVA COOKIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
TOP CHEF'S SPIKE MENDELSOHN’S 'DELICIOUS' JULY 4TH SLIDER RECIPE
From usmagazine.com
THE GOOD STUFF COOKBOOK ON APPLE BOOKS
From books.apple.com
THE GOOD STUFF COOKBOOK ON APPLE BOOKS
From books.apple.com
THE GOOD STUFF COOKBOOK: MENDELSOHN, SPIKE: TRADE PAPERBACK ...
From powells.com
THE GOOD STUFF COOKBOOK: BURGERS, FRIES, SHAKES, WEDGES, AND MORE
From barnesandnoble.com
You'll also love