Fried pastry

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Fried Ravioli Recipe, Fried Pastries, Italian Fries, Italian Donuts, Cooking For Dummies, Recipe Italian, Homemade Ravioli, Sunday Dinners, Italian Pastries

Chiacchiere di Carnevale Recipe (Italian Fried Pastries) - are slightly sweet and crispy Italian fried pastries made and eaten for carnival season in Italy. Scented with citrus and vanilla, these crunchy, airy, and light fritters are dusted with powdered sugar and are known to disappear from your serving platter in seconds!

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Street fairs and pastels are a match made in Brazilian heaven. Traditionally, this deep-fried pastry is filled with shredded beef, chicken, or cheese. In your kitchen, however, you can let your imagination fly. Try with Nutella and banana, or even cheese and guava preserve. Pastels are so delicious that you really can’t go wrong. #foodiefriday #foodie #foodsoftheworld #travelinspo #mealplanning #pastel #brazil Brazilian Pastel Recipe, Ghanaian Food, Brazilian Dishes, Brazilian Food, Portuguese Recipes, Cooking Art, World Recipes, Eating Habits, Dinner Time

Street fairs and pastels are a match made in Brazilian heaven. Traditionally, this deep-fried pastry is filled with shredded beef, chicken, or cheese. In your kitchen, however, you can let your imagination fly. Try with Nutella and banana, or even cheese and guava preserve. Pastels are so delicious that you really can’t go wrong. #foodiefriday #foodie #foodsoftheworld #travelinspo #mealplanning #pastel #brazil

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Moroccan Sweet Fried Pastry (aka: Fijuelas, Fazuelos, Deblas, Fejouela, Hojuelas) Moroccan Pastries, Purim Recipe, Moroccan Desserts, Moroccan Cookies, Fried Pastry, Sweet Fries, Middle East Food, Pastry Recipe, Moroccan Food

Served during Purim, Yom Kippur, weddings and other occasions and holidays, this Moroccan pastry is a favorite. "Fejouela" also called "Pajouela" may likely be a mispronunciation of the word Fadoello. The participation of the little girls of the family was always welcome at the confection of this delicate and time-consuming pastry. Our task was to roll the dough until it was almost paper-thin then spread it on sheets to dry. Afterwards using serrated bronze rollers we cut ribbons of dough…

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