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Can you tell me what this Israeli product is?
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Liba




 
 
    
 

Post Thu, May 24 2012, 7:33 am
Smile I think you can fill them with egg roll filling and they will be yummy, but a cross between an egg roll and a boreka. Nothing bad about that!!
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farmom




 
 
    
 

Post Thu, May 24 2012, 8:05 am
I think I will make the filling, and then see how I am doing time-wise. If I am running late (haha, I always am Smile )I will try the ready made dough.

I really want to make bourekas, though!

I love eggrolls, but my husband would love if I made him bourekas
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Mrs Bissli




 
 
    
 

Post Thu, May 24 2012, 10:06 am
The first dough sounds like it's phyllo leaves. CHECK TO SEE IF THE INGREDIENTS LIST OIL.
If not (most phyllo leaves are only flour, water, salt), you'll need to brush oil (healthier than melted butter or margarine) as you fill/roll otherwise it will be too dry/won't brown nicely. Also VERY important to keep it covered as they dry out quickly.

I usually make mushroom or potato filling (sautee mushrooms seasoned with salt, pepper and soysauce till almost all liquid dry out, add 1tbsp matza meal to absorb moisture). You cut leaves to about 5-7cm width,
keep only 1 stack open at a time. Lay 1teasp of filling on the bottom corner and fold in triangle and keep rolling, making sure to brush oil. Egg wash and bake on a foil tray lined with wax paper, 190C till it's browned. Don't overfill. Can be frozen once filled/rolled but before egg wash/baking.

You can also make strudels.
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elmos




 
 
    
 

Post Thu, May 24 2012, 11:44 am
I have used filo dough for cigars and eggrolls its just a thinner eggroll I cut them and brush with a drop oil fill spray well and bake
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imeinu




 
 
    
 

Post Thu, May 24 2012, 1:22 pm
Filo dough for morroccan cigars...Yum!
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farmom




 
 
    
 

Post Thu, May 24 2012, 2:20 pm
ok, another vote for the eggrolls. Smile

I will see what I have time for, and let you know iyh Smile
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