 Pastelitos de hoja | |
| Type | Pastry |
|---|---|
| Course | Appetizer, dinner |
| Place of origin | Currently: France, Israel, Sephardic Jewish diaspora; Originally: Jewish community of Al-Andalus, Morocco |
| Created by | Sephardic Jews [1] |
| Main ingredients | Laminated dough/phyllo, margarine, or argan or olive oil, or cooking oil, ground beef, kosher salt, onions, garlic, turmeric, nutmeg, spices |
Pastelitos de hoja is a Sephardic Jewish pastry originating in the Jewish community that formerly existed in Tetouan, Morocco. [2]
Pastelitos de hoja consist of a pastry made from a dough made from eggs, flour, salt, baking soda, margarine (in order to be pareve in accordance with kashrut). This dough is then rolled out and filled with a filling made from ground beef, onions, parsley, bay leaves and spices such as turmeric, ground nutmeg. It is then brushed with an egg wash and baked. [3] [4]
Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
A Danish pastry, sometimes shortened to just Danish, is a multilayered, laminated sweet pastry in the viennoiserie tradition. The concept was brought to Denmark by Austrian bakers, where the recipe was partly changed and accommodated by the Danes to their liking, and has since developed into a Danish specialty. Like other viennoiserie pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture.
Brioche is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
Pirozhki are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular street food and comfort food in Russia and a stereotypical part of Russian culture.
An empanada is a dish of Spanish cuisine, a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and the Philippine cultures. The name comes from the Spanish verb "empanar", and translates as "enbreaded", that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
A hamantash is an Ashkenazi Jewish triangular filled-pocket pastry, associated with the Jewish holiday of Purim. The name refers to Haman, the villain in the Purim story. In Hebrew, hamantashen are also known as אוזני המן meaning 'Haman's ears'. 'Haman's ears' also refers to a Sephardic Purim pastry, "Orejas de Haman," thought to originate in Spain and Italy, that is made by frying twisted or rolled strips of dough.
Choux pastry, or pâte à choux, is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs.
Kifli, kiflice, kifle or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking.
Borek or burek is a filled Turkish pastry made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly associated with the areas of the former Ottoman Empire, including the Balkans and the Caucasus, the Middle East, Eastern European and Central European countries, Northern Africa and Central Asia. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and they may be served hot or cold.
Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad al-Sham, which covers a large area of the Eastern Mediterranean. It is found in the modern states of Cyprus, Jordan, Lebanon, Israel, Palestine, Syria, as well as in northern Iraq and parts of southern Turkey near Adana, Gaziantep, and Antakya. Conversely, some of the dishes listed below may have early origins in neighboring regions, but have long since become traditions in the Levant.
A nut roll is a pastry consisting of a sweet yeast dough that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise. Nut rolls resemble a jelly roll but usually with more layers of dough and filling, and resemble strudels but with fewer and less delicate dough layers. Fillings commonly have as their main ingredient ground walnuts or poppy seeds.
Bourekas or burekas are a popular baked pastry in Sephardic Jewish cuisine and Israeli cuisine. A variation of the burek, a popular pastry throughout southern Europe, northern Africa and the Middle East, Israeli bourekas are made in a wide variety of shapes and a vast selection of fillings, and are typically made with either puff pastry, filo dough, or brik pastry, depending on the origin of the baker.
Cozonac or Kozunak is a special sweet leavened bread, traditional to Southeastern Europe, Romania, Bulgaria and Serbia, Macedonia, Greece, etc. Rich in eggs, milk and butter, it is usually prepared for Easter in Romania, Serbia, Bulgaria, and mostly for every major holiday in Romania and Moldova. The name comes from the Greek word for hair-коса/kosa, or Greek: ϰοσωνάϰι kosōnáki, a diminutive form of ϰοσώνα kosṓna.
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.
Biscochos, also known as biscochos de huevo, or biscotios, are a traditional Sephardi Jewish ring-shaped cookie commonly prepared for Hanukkah, Purim, and other Jewish holidays.
Pain petri is a braided bread of Moroccan Jewish origin, that is traditionally baked for Shabbat, the Jewish sabbath, as well as Rosh Hashanah and other Holidays, and is popular among the Moroccan Jewish community of Morocco, France, and Israel.
Malawach or Melawwaḥ,, is a flatbread that is traditional in Yemenite Jewish cuisine. It was brought to Israel by Yemenite Jews. Malawach resembles a thick pancake but consists of thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan. It is traditionally served with hard-boiled eggs, zhug, and a crushed or grated tomato dip. Sometimes it is served with honey.
| History | |
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| Types | |
| Religious dietary laws and related terms | |
| Chefs | |
| Religious foods | |
| Ashkenazi breads | |
| Sephardi and Mizrahi breads | |
| Ethiopian Jewish breads | |
| Bagels and similar breads | |
| Pancakes | |
| Cakes and other desserts |
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| Cookies | |
| Pastries | |
| Fried foods | |
| Dumplings, pastas and grain dishes | |
| Casseroles and savory baked dishes | |
| Snacks and other baked goods | |
| Sandwiches | |
| Egg dishes | |
| Meat dishes | |
| Fish dishes | |
| Salads and pickles | |
| Vegetable dishes | |
| Soups and stews | |
| Cheeses and other dairy products | |
| Condiments, dips and sauces | |
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| Herbs, spices and seasonings | |
| Related lists | |
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