Ingredients with Measurements:
- 1 package of Sigarot pastry sheets
- 1 head of garlic
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Small bowl
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in foil. Roast in the oven for 30-35 minutes or until the garlic is soft and fragrant.
3. Once the garlic is roasted, let it cool for a few minutes before squeezing the cloves out of the skin and into a small bowl. Mash the garlic with a fork until it forms a paste.
4. In a separate bowl, mix together the grated Parmesan cheese, 3 tablespoons of olive oil, and salt and pepper to taste.
5. Lay out the Sigarot pastry sheets on a clean surface. Using a pastry brush, brush the Parmesan mixture onto each sheet.
6. Spoon a small amount of the roasted garlic paste onto each pastry sheet and spread it out evenly.
7. Roll up each pastry sheet tightly and place them on a baking sheet lined with parchment paper.
8. Brush the tops of the Sigarot with the remaining olive oil and sprinkle with a little extra Parmesan cheese.
9. Bake in the oven for 15-20 minutes or until the Sigarot are golden brown and crispy.
Time:
Preparation time: 10 minutes
Cooking time: 50-55 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 12 Sigarot.
Nutritional information:
Calories per serving: 120
Fat: 8g
Carbohydrates: 10g
Protein: 2g
Sodium: 115mg
Sugar: 0g
Substitutions for ingredients:
- You can substitute the Parmesan cheese with any other hard cheese, such as Pecorino Romano or Asiago.
- If you don't have Sigarot pastry sheets, you can use phyllo dough instead.
Variations:
- Add chopped fresh herbs, such as parsley or thyme, to the Parmesan mixture for extra flavor.
- Substitute the roasted garlic with sun-dried tomatoes for a different flavor profile.
Tips and tricks:
- Make sure to brush the Sigarot pastry sheets with enough Parmesan mixture to ensure they are flavorful.
- Don't overfill the Sigarot with the roasted garlic paste, as it may leak out during baking.
- Serve the Sigarot warm for the best flavor and texture.
Storage instructions:
Store any leftover Sigarot in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Sigarot, place them on a baking sheet and bake in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the Sigarot on a platter and garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve the Sigarot with a glass of red wine or a cold beer.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing.
- Roasted vegetables, such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the Sigarot are not crispy enough, bake them for a few more minutes until they are golden brown.
- If the roasted garlic paste is too thick, add a little more olive oil to thin it out.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw garlic to prevent the spread of bacteria.
Food history:
Sigarot is a traditional Turkish pastry that is typically filled with cheese or spinach. It is often served as an appetizer or snack.
Flavor profiles:
The roasted garlic and Parmesan cheese give the Sigarot a savory and slightly nutty flavor.
Serving suggestions:
Serve the Sigarot as an appetizer or snack at a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A