Crunchy Chickpea & Corn Cups

These savory appetizers are made with tortillas and are filled with either chickpeas or corn.

A tasty corn alternative for those who have a Trader Joe’s near by, is the Mexican Style Roasted Corn with Cotija cheese.

Make ahead: the cups can be baked up to 2 weeks in advance and stored at room temperature.

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Ingredients

Flour tortillas, to make the cups

Mini muffin pans

Chickpea filling:

1 cup chickpeas (approx 1 can)

3 tablespoons mint chutney

1-2 tablespoons oil

1/2 small onion, finely chopped

1/2 small tomato, chopped

1/4- 1/2  teaspoon red chili powder

1/2 teaspoon chaat masala (optional)

1/2 teaspoon coriander powder

3 tablespoons cilantro, finely chopped

1/2 teaspoon green chillies, finely chopped

1 teaspoon salt

Corn filling:

1 cup of boiled corn (or canned)

3 tablespoons cream cheese

3 tablespoons cilantro, finely chopped

1/2 teaspoon green chillies, chopped,

 

Preparation

Preheat the oven to 350. Spray mini muffin pans with cooking spray.

Cut out large circles from the flour tortillas (even easier with a cookie cutter if you have one) and press into the mini muffin pans.  Bake for about 5 minutes until light brown.  Remove from pan and cool on a wire rack.

Note: These can be made ahead and stored at room temperature in an air tight container for 2 weeks.

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Chickpea filling:

Heat the oil, add onions and saute till light brown. Add the tomato and cook for a minute.

Add the remaining ingredients and stir until mixed well. Cool until room temperature.

Fill into tortilla cups and serve.

Corn filling:

Heat the corn in a pan, add the cream cheese and cook on low till the cheese is softened over the corn.

Add the remaining ingredients. Cool until room temperature, fill cups and serve .

OR

1 packet frozen Trader JoesMexican style roasted corn with Cotija cheese.”

Prepare according to directions, cool until room temperature and fill.

 

 

 

 

 

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Baklava Rolls

A friend recently asked me to help her make Baklava for her son’s wedding as I had made it many times in the past. It might look difficult to make but it’s pretty simple, and also freezes well… so it is the perfect pastry for a big event!  Since I know another friend who makes them quite often, I called her to compare our recipes and in addition, got a few extra tips from her.

I typically prefer to use the Athens brand of filo(or phyllo) dough which has 2 sealed packets of rolls so if I don’t need a large quantity I can halve the recipe. (There are other brands which come in long rolls with only one sealed packet.) IMG_1749Its easier to roll up the pastry, versus making the traditionally shaped baklava.  I froze the baklava in the cookie tray that I baked them in, covered with heavy duty aluminum foil.  When ready to use them, simply thaw out and arrange the pieces on your serving platter.

Ingredients

1 package of filo dough, thawed
3 cups shelled walnuts, pulsed in a food processor (not too fine or coarse)

IMG_17363/4 cup sugar
1 teaspoon cinnamon, optional
4 ounces (1 stick of butter) melted till the solids separate out (or ghee)

Syrup:

1 1/4 sugar
1 cup water
2 tablespoon honey
1 teaspoon lime juice

Preparation

Preheat oven to 350 degrees. Combine the walnuts, sugar and cinnamon in a bowl and set aside. Use a cookie sheet with sides, and brush the entire pan with butter.

Remove 2 sheets of filo pastry, (keep the remaining pastry sheets covered by a damp cloth) brush very lightly with butter.IMG_1739

Fold the pastry in half, and then take about 2 tablespoons of the nut mixture and place it along one side.

IMG_1741Roll the pastry up tightly. Brush again with butter and stack along the width of the cookie sheet. Continue with the remaining pastry sheets.IMG_1742

Trim the ends and score into 5 to 6 pieces along the entire length (not cut cutting all the way through). As you can tell, I completely forgot to trim the ends before baking to make it look neater!IMG_1737

Bake for 25 minutes until the rolls are medium brown. While baking, make the syrup.

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Syrup:

Place the sugar, water, honey and lime juice in a saucepan and cook over low heat until the sugar has melted. Continue to simmer for about 10 – 15 minutes.

Pour the hot syrup over the rolls as soon as they come out of the oven. When cool remove to serving platter. (If freezing, cover with heavy duty aluminum foil) Garnish with extra chopped walnuts.

Makes about 144 rolls. IMG_1747

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