https://picsandcakes.com/blog/tags/frutos-secos/Recent content in Frutos Secos on Pics and Cakeshttps://picsandcakes.com/og-image.pnghttps://picsandcakes.com/og-image.pngHugo -- 0.146.0esSun, 25 Nov 2012 23:42:44 +0000https://picsandcakes.com/blog/en/posts/baklava/Sun, 25 Nov 2012 23:42:44 +0000https://picsandcakes.com/blog/en/posts/baklava/<p><strong><a href="http://www.wholekitchen.info/">Whole kitchen</a>, for their Sweet Proposal for the month of November, invites us to prepare a Persian classic: Baklava.</strong> Apparently this little pastry has its origins in ancient Mesopotamia, although several cultures and civilizations are still fighting over who actually invented it. Persian, Greek or Arab — it&rsquo;s delicious. This time we&rsquo;ve made two versions: one with dates and toasted almonds, and another with hazelnuts and chocolate. Filo pastry is a wonder of the kitchen that you really have to try, both for sweet and savory.</p>https://picsandcakes.com/blog/posts/baklava/Sun, 25 Nov 2012 23:42:44 +0000https://picsandcakes.com/blog/posts/baklava/<p>**<a href="http://www.wholekitchen.info/">Whole kitchen</a> en su Propuesta Dulce para el mes de Noviembre nos invita a preparar un clásico persa Baklava. **Al parecer este pastelito tiene su origen en la antigua Mesopotamia aunque todavía hoy siguen disputándose varias culturas y civilizaciones su creación. Persa, griego o árabe, está buenísimo. En esta ocasión hemos preparado dos versiones; una con dátiles y almendras tostadas y otra con avellanas y chocolate. La pasta filo es una maravilla de la cocina que no podéis dejar de probar tanto para dulce como para salado.</p>