Phyllo sheets

Use phyllo pastry • hot milk (about 480 ml) with 1 packet vanilla • Sugar to taste • melted butter • heavy cream (about 250 grams) • Nuts to taste (I used pistachios, walnuts, and raisins)

phyllo dough • Melted butter (for brushing the phyllo) • ground beef, or more as you like • large onion, grated • (beef seasoning, black pepper, cinnamon, basil) • bouillon cube • Salt, to taste • milk (about 240 ml) • egg • (salt, black pepper, basil)

puff pastry, plain croissants, phyllo dough, or crisp flatbread • Vanilla extract • butter (about 28 grams) • milk (about 1 liter) • Mixed nuts, or peanuts and shredded coconut • sugar (about 100 grams)

ground beef (about 450 grams) • phyllo dough • Clarified butter or ghee • milk and 1 egg

phyllo dough • clarified butter or ghee (about 225 grams) • water (about 240 ml) • sugar (about 300 grams) • vanilla • lemon • roasted, ground peanuts (about 70 grams) • green food coloring • pistachio flavoring

phyllo dough • Mixed nuts • Sugar • Milk • Butter

phyllo dough • (about 225 grams) ground beef • salt and black pepper • Cumin • Paprika • Garlic powder and onion powder • medium onions • tomato paste • milk (about 180 ml) • baking powder • salt and black pepper • ghee (or butter) •

phyllo dough • whole milk (about 500 ml) • sugar, or to taste • vanilla extract • Mixed nuts, as desired • Raisins • Shredded coconut • Whipped cream • Melted butter,

filo dough • melted ghee or unsalted butter • Sugar • Honey

phyllo dough • melted butter (you can also use a mix of butter and oil, as you prefer) • your favorite nuts (hazelnuts, walnuts, or use pistachios for Turkish-style baklava) • simple syrup or honey syrup

phyllo dough (toasted in the oven) • hot milk, sweetened with sugar (1 liter) • mixed nuts, chopped • Raisins and shredded coconut (optional, to taste) • small can of table cream • small carton of whipping cream

phyllo dough • (about 225 grams) kataifi pastry • Clarified butter or ghee • Simple syrup

phyllo dough • milk (about 950 ml) • sugar (about 100 grams) • raisins (about 35 grams) • shredded coconut (about 20 grams) • unsalted peanuts, shelled (about 35 grams) • clotted cream or heavy cream (about 30 grams)

phyllo dough • ground cinnamon • unsweetened cocoa powder • sugar • melted ghee or unsalted butter (about 115 grams) • For the caramel cream: • instant caramel pudding mix • whole milk (about 480 ml)

phyllo dough • powdered sugar (about 30 grams) • chopped peanuts (about 70 grams) • shredded coconut (about 40 grams) • raisins (about 75 grams) • ground cinnamon • vanilla extract • granulated sugar (about 200 grams) • water (about 240 ml) • Juice of 1/2 lemon

phyllo dough • butter • For the cream: • milk (about 480 ml) • heaping teaspoons cornstarch • vanilla extract • For the syrup: • sugar (about 200 grams) • water (about 240 ml) • vanilla extract • lemon juice

phyllo dough (about 8.8 ounces) • hot milk (about 240 ml) • clotted cream or heavy cream • butter • mixed nuts

phyllo dough (about 1 pound/450 grams) • clarified butter or ghee (about 225 grams) • cherries (about 75 grams) • toasted shredded kataifi pastry (about 30 grams) • roasted peanuts (about 70 grams) • thick cold simple syrup (about 480 ml)

phyllo dough • Sugar • ground cinnamon • clarified butter (about 225 grams) • Vanilla extract

phyllo dough (about 450 grams) • Hot milk, • Sugar, to taste • Mixed nuts • Raisins • Clarified butter (ghee) • Cinnamon and vanilla, to taste • Clotted cream or heavy cream, as desired

(about 225 grams) dry phyllo pastry • Butter for toasting • milk (about 950 ml) • sugar • butter • Vanilla extract • whipped cream powder • little heavy cream • Nuts of your choice • Shredded coconut and raisins, as desired

phyllo dough • melted butter (about 225 grams) • simple syrup (about 240 ml) • Chopped pistachios

phyllo dough • eggs + vanilla extract • milk (about 355 ml) • plain yogurt (use a glass cup, not a yogurt container) (about 120 ml) • clarified butter or melted butter (about 115 grams) • sugar (about 100 grams) • cornstarch + 1 tablespoon baking powder • Light syrup (1 cup sugar (about 200 grams) + 1 cup water (about 240 ml) + juice of half a lemon)

tuna in oil, 6.5 oz (185 grams), preferably chunk • (about 8 oz/250 grams) bell pepper, sweet or hot as desired • phyllo dough • lemon • (about 5 oz/150 grams) pitted black olives • olive oil or corn oil • Salt • Ground cumin • Hot chili pepper (optional)

phyllo dough • ground beef (about 1 pound) • large onion, chopped • bell pepper or hot pepper • yogurt • vegetable oil • Minced garlic • tomato paste • Salt • Black pepper • Meat seasoning • nutmeg •

chicken cutlets (500 grams) • small tomatoes • large green bell peppers • medium onions • black pepper • curry powder • dried coriander • cardamom • chopped parsley (about 15 grams) • vinegar • garlic clove • Salt to taste •

phyllo dough • ground beef (500 grams) • medium onions • Fresh dill and parsley • Green bell pepper • Salt • Black pepper • Cumin • Coriander • Turmeric or curry powder, to taste • eggs • broth or stock (about 240 ml)

phyllo dough • sausage, sliced • onions • tomatoes • green bell pepper • Sliced olives • Mozzarella cheese • Butter for greasing • milk (240 ml) + 1 egg for topping

phyllo dough • (about 225 grams) shredded kunafa pastry • clarified butter or ghee (about 225 grams) • peanuts (about 140 grams) • shredded coconut (about 80 grams)

phyllo dough • Nuts of your choice (I used a mix of hazelnuts, peanuts, and walnuts) • Syrup: • water (about 710 ml) • sugar (about 300 grams) • Juice of half a small lemon • Melted butter or ghee,