Bolemas

[Guest guest]

Sorry about sending the last recipe twice. Sheryl

 

 

* Exported from MasterCook *

 

Bolemas (Turkish Savory Stuffed Yeast Pastries

 

Recipe By :The Sephardic Kitchen

Serving Size : 0 Preparation Time :0:00

Categories : Pies & Pastry Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Starter

1 teaspoon active dry yeast

1/2 teaspoon sugar

pinch salt

1 cup lukewarm water

1 tablespoon flour

Dough

3 cups flour

1 teaspoon salt

1 teaspoon butter or margarine -- melted

1/2 cup vegetable oil

Spinach Filling

10 ounces spinach -- washed, patted dry, stemmed and finely

chopped

1/2 pound crumbled kashkaval or feta cheese

1-2 tbsp bread crumbs

1/4 teaspoon dried dill

1 large egg

pinch salt and white pepper

**2 tbsp Kefalotiri or parmesan cheese for

topping**

Pumpkin Filling

2 cups canned pumpkin

1 large egg -- beaten

1 cup crumbled kashkaval or feta cheese

1/2 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon cinnamon

 

Starter: Dissolve the yeast, sugar and salt in the lukewarm water in a small

bowl. Stir in the flour and set aside for 10 minutes or until bubbly.

 

Dough: In a large mixing bowl, combine the flour, salt and butter. Slowly add

the starter, stirring to form a soft dough. Knead the dough well and divide it

into 18 pieces which are a little smaller than golfballs. Put the balls in a

shallow pan and pour the oil over them. Turn the balls to make sure all sides

are coated. Let rise for 30 minutes. Meanwhile, make one of the fillings.

 

Spinach filling: Mix all ingredients well in a large bowl.

 

Pumpkin filling: Mix all ingredients in a large bowl.

 

Preheat oven to 350 degrees. Lightly oil 2 baking sheets.

 

Remove 1 ball at a time from the pan. Pat and stretch it as far as possible

without making holes. Shape the stretched pastry dough into a rectangle

measuring 5-1/2x10 " . Spread a stripe of filling along the long side of 1 edge.

Roll the dough up like a jelly roll. Turn the foll into a coil shape and

sprinkle the top with grated cheese.

 

Set the coils on the baking sheets. Bake for 25 minutes or until the tops are

lightly golden.

 

Yield:

" 18 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2957 Calories (kcal); 140g Total Fat; (42% calories from fat); 82g

Protein; 349g Carbohydrate; 416mg Cholesterol; 4351mg Sodium

Food Exchanges: 19 1/2 Grain(Starch); 4 Lean Meat; 10 Vegetable; 0 Fruit; 24 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Posted to Veg-Rec on 10-22-99

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0