Puff Pastry Cheese Pockets


You can’t experience Turkish Food without including one of the most popular pie in Turkey and its neighbor countries.! They are always included on the meze (appetizer) menu.

Who would say no to these mouth watering cheese pockets? I know  my family wouldn’t:) Especially my daughter.. I wish she was with me not in USA right now that I can bake these for her all the time:(   (Yeah!!  I miss her a lot, she is studying in USA, wants to become a dentist..)

Sorry,I got distracted for a minute:)))

This  recipe is so easy and quick to make, they can be prepared in no time and served for your family and guests.


10 pieces of puff pastry dough (shaped in square)

1 cup of crumbled feta cheese

1/2 cup coarsely chopped parsley

1 egg (Separate egg yolk for the egg wash)

Salt& black pepper

1 table spoon nigella seeds

Combine all the filling ingredients in a bowl and mix well.

Lay wax paper in a large baking tray

Taking one pastry sheet at a time, then place 1 or 2 teaspoons of filling on the pastry in the middle.

Taking one corner, fold it over diagonally to create a triangle shape and seal it with fork just pressing the edges slightly.

Place the cheese pockets on the baking tray 2 inches away from each other.

Brush the tops of the pockets with the egg yolk and sprinkle seeds.

Bake in the oven for about 20 minutes or until light golden – 200 C, 375F

Serve warm.

Enjoy the taste..


Strawberry Twirls

Another recipe from New Baking Book. These little guys are very tasty but they do need little extra preparing and time. That is why I do not bake them that often. What can I say sometimes  I have no patience for recipes that require long waiting and preparing.


These swirl cookies have the flavor of the linzertorte



1/2 cup butter

1 cup sugar

1/2 teaspoon baking powder

1 Egg

3 tablespoon milk

1/4 teaspoon almond extract(optional)

2 3/4 cups all-purpose flour

1/2 cup seedless red raspberry jam(I used strawberry jam)

1 1/2 teaspoon cornstarch

1/2 cup toasted almonds, ground

  • In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds.Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk and , if desired, almond extract. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover, chill 2 hour or until dough is easy to handle.
  • Meanwhile, for filling, in a saucepan combine cornstarch and jam. Cook and stir until thickened and bubbly.  Cook and stir for 1 minute more. Stir in almonds. Cover and set aside to cool.
  • Divide dough in half. On waxed paper use a floured rolling  pin to roll each portion into a 12×8 inch rectangle. Spread with filling. From short side, roll up each, jelly roll style, removing waxed paper as you roll. Moisten edges and pinch to seal. Wrap in waxed paper or clear plastic wrap. Chill for 4 to 24 hours.
  • Line a cookie sheet with foil. Grease foil set aside. Using a thin-bladed knife, cut dough into 1/4 inch thick slices.Place 2 inches apart on the prepared cookie sheet.
  • Bake in a 375F oven for 9-11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack, let cool.


Ribbon-Of-Fruit Teacake

Delicious recipe from New baking book. This cake was a hit on my  Ramadan dinner invitations. I tried blueberry and blackberry filling and both cake came out delicious. It wont disappoint you with its taste. Definitely  it was a five star hit.




2 1/4 cups all purpose flour

3/4 cup granulated sugar

3/4 cup butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 beaten eggs

2/3 cup buttermilk or sour cream

1 teaspoon vanilla

1 1/4 cups canned fruit pie filling, such as cherry, apricot, blueberry or strawberry

1 recipe vanilla icing

Grease and flour an 11 inch fluted tart pan with removable bottom or a 2 quart rectangular baking dish, set aside.

In a large bowl combine flour and granulated sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup mixture for topping.

For batter stir baking powder, soda, nutmeg and salt into remaining crumb mixture. Make a well in the center. In a small bowl combine eggs, buttermilk, and vanilla. Add egg mixture all at once to nutmeg mixture. Stir just until moistened (batter should be lumpy.) Set aside 1 cup batter.

Spread remaining batter onto bottom and 1 inch up sides of prepared pan or dish. Carefully spread the desired pie filling on top. spoon reserved batter into small mounds on top of filling. Sprinkle with topping.

Bake in 350° oven about 45 minutes for tart pan or about 40 minutes for baking dish or until golden.

Cool in  pan on a wire rack for 15 minutes. Drizzle with Vanilla Icing. serve or cool.

Vanilla Icing: Stir together 1/2 cup sifted powdered sugar, 1/2 teaspoon vanilla, and enough milk(1 to2 teaspoons)to make drizzling consistency.