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This is 96-year-old Pappouli Perry making his special spanakopita. 💚 Authentic Spanakopita Recipe: Spanakopita is a Greek spinach pie consisting of a buttery, flaky phyllo pastry with a filling of cooked spinach, lemon juice, feta cheese, and sometimes dill. It can be served either as a small snack, an... show more

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Zeljanica 📍 Bosnia and Herzegovina 🇧🇦 ⭐ 4.3 💯 #18 best savory pastry in the world Discover the best savory pastries in Bosnia and Herzegovina: This savory Bosnian pie (pita) consists of thinly rolled phyllo dough that is filled with a combination of blanched spinach, fresh cow cheese, cream, and eggs. The dough is rolled into a thin sheet called jufka, which is then sprinkled with the filling and shaped into a coil. video: @pitashoptravnik

Zeljanica 📍 Bosnia and Herzegovina 🇧🇦 ⭐ 4.3 💯 #18 best savory pastry in the world Discover the best savory pastries in Bosnia and Herzegovina: This savory Bosnian pie (pita) consists of thinly rolled phyllo dough that is filled with a combination of blanched spinach, fresh cow cheese, cream, and eggs. The dough is rolled into a thin sheet called jufka, which is then sprinkled with the filling and shaped into a coil. video: @pitashoptravnik

TasteAtlas

14,442 görüntüleme • 1 yıl önce

Krumpiruša 📍Travnik, Bosnia and Herzegovina 🇧🇦 Discover the best savory pastries in Bosnia and Herzegovina: This variety of traditional Bosnian pastry (pita) employs potatoes as the star ingredient. The pastry is prepared with thin sheets of phyllo dough, known as jufke, and a filling that combines diced potatoes, seasonings, and (optionally) grated onions. The rolled dough is shaped into a coil, and the whole pastry is occasionally coated with sour cream or sprinkled with water, oil, or milk. Krumpiruša is traditionally shaped into a large, round pie-like pastry, and it is best served freshly prepared with yogurt, sour cream, or sour milk on the side. Video: @pitashoptravnik

Krumpiruša 📍Travnik, Bosnia and Herzegovina 🇧🇦 Discover the best savory pastries in Bosnia and Herzegovina: This variety of traditional Bosnian pastry (pita) employs potatoes as the star ingredient. The pastry is prepared with thin sheets of phyllo dough, known as jufke, and a filling that combines diced potatoes, seasonings, and (optionally) grated onions. The rolled dough is shaped into a coil, and the whole pastry is occasionally coated with sour cream or sprinkled with water, oil, or milk. Krumpiruša is traditionally shaped into a large, round pie-like pastry, and it is best served freshly prepared with yogurt, sour cream, or sour milk on the side. Video: @pitashoptravnik

TasteAtlas

26,763 görüntüleme • 1 yıl önce

Katmer 📍Turkey 🇹🇷 Katmer is a traditional Turkish pastry that dates back centuries, especially beloved in Gaziantep, where it’s considered a breakfast delicacy and a celebratory treat. Made with ultra-thin sheets of dough, katmer is typically folded with a filling of crushed pistachios, clotted cream (kaymak), and a touch of sugar, then cooked until golden and crispy. The result is a rich, flaky pastry with a perfect balance of nutty, creamy, and buttery flavors. While pistachios are the classic choice, regional and modern twists have given rise to equally delicious variations—like katmer filled with hazelnuts, particularly popular in Turkey’s Black Sea region, where hazelnuts are abundant. The hazelnut version brings a deeper, toastier flavor to the dish and pairs beautifully with the sweetness of the cream and sugar. Whether made with pistachios or hazelnuts, katmer is more than a dessert—it’s a symbol of hospitality, celebration, and Turkey’s rich pastry tradition. Video: @neysekeya

Katmer 📍Turkey 🇹🇷 Katmer is a traditional Turkish pastry that dates back centuries, especially beloved in Gaziantep, where it’s considered a breakfast delicacy and a celebratory treat. Made with ultra-thin sheets of dough, katmer is typically folded with a filling of crushed pistachios, clotted cream (kaymak), and a touch of sugar, then cooked until golden and crispy. The result is a rich, flaky pastry with a perfect balance of nutty, creamy, and buttery flavors. While pistachios are the classic choice, regional and modern twists have given rise to equally delicious variations—like katmer filled with hazelnuts, particularly popular in Turkey’s Black Sea region, where hazelnuts are abundant. The hazelnut version brings a deeper, toastier flavor to the dish and pairs beautifully with the sweetness of the cream and sugar. Whether made with pistachios or hazelnuts, katmer is more than a dessert—it’s a symbol of hospitality, celebration, and Turkey’s rich pastry tradition. Video: @neysekeya

TasteAtlas

25,795 görüntüleme • 1 yıl önce

Ciğer kebabı 📍Anatolia, Turkiye 🇹🇷 Learn about different types of kebab: Ciğer kebabı is a common type of skewered meat served in Anatolian cuisine, usually eaten with sliced onions, salad and bread. Liver is served in different ways, and can be found on its own as a main course in a sizzling plate, or as a kebab on shish skewers. Video: @turkishkitchenstories

Ciğer kebabı 📍Anatolia, Turkiye 🇹🇷 Learn about different types of kebab: Ciğer kebabı is a common type of skewered meat served in Anatolian cuisine, usually eaten with sliced onions, salad and bread. Liver is served in different ways, and can be found on its own as a main course in a sizzling plate, or as a kebab on shish skewers. Video: @turkishkitchenstories

TasteAtlas

35,939 görüntüleme • 2 yıl önce

Fugazzeta 📍Argentina 🇦🇷 ⭐️ 4.0 Learn more: Fugazzeta is a mozzarella-stuffed pizza topped with onions, originating from Argentina. The onions should be thinly sliced, and they can be either raw or sautéed. The dough is usually made with milk, water, yeast, flour, sugar, salt, and olive oil. It is believed that fugazzeta evolved from fugazza, a non-stuffed pizza that is topped with onions, and fugazza itself evolved from the Italian focaccia. When sautéed vegetables such as spinach are added to fugazzeta, it is then called fugazzeta de verdura, and when slices of ham are added to fugazzeta, it is known as fugazzeta con jamon. Video: IG

Fugazzeta 📍Argentina 🇦🇷 ⭐️ 4.0 Learn more: Fugazzeta is a mozzarella-stuffed pizza topped with onions, originating from Argentina. The onions should be thinly sliced, and they can be either raw or sautéed. The dough is usually made with milk, water, yeast, flour, sugar, salt, and olive oil. It is believed that fugazzeta evolved from fugazza, a non-stuffed pizza that is topped with onions, and fugazza itself evolved from the Italian focaccia. When sautéed vegetables such as spinach are added to fugazzeta, it is then called fugazzeta de verdura, and when slices of ham are added to fugazzeta, it is known as fugazzeta con jamon. Video: IG

TasteAtlas

604,063 görüntüleme • 1 yıl önce

Pastel de choclo 📍 Chile 🇨🇱 ⭐ 4.7 💯 #1 best-rated casserole in the world Discover the best rated casseroles in the world: Chile leads the list of the world's best casseroles with pastel de choclo! Chile's favorite home-cooked meal, the soft and creamy pastel de choclo is a casserole-like pie that is also popular in Peru, Argentina and Bolivia. It consists of ground beef, chicken, black olives, onions, hard-boiled eggs, and corn flour dough called choclo. Corn plays a key role in the dish, and unsurprisingly so – it was worshipped by the ancient Incas whose most important god was the Corn God. Corn was so important to Incas that their chief, believed to be a descendant of the gods, planted the first corn seeds every year. Nowadays, large raisins are sometimes incorporated into the pie, while the pie itself gets sprinkled with sugar before baking, ensuring that a caramelized crust develops on top. All that's left is to enjoy it while it's hot and consume a delicious slice of culinary history. Photo: IG inti.momiami

Pastel de choclo 📍 Chile 🇨🇱 ⭐ 4.7 💯 #1 best-rated casserole in the world Discover the best rated casseroles in the world: Chile leads the list of the world's best casseroles with pastel de choclo! Chile's favorite home-cooked meal, the soft and creamy pastel de choclo is a casserole-like pie that is also popular in Peru, Argentina and Bolivia. It consists of ground beef, chicken, black olives, onions, hard-boiled eggs, and corn flour dough called choclo. Corn plays a key role in the dish, and unsurprisingly so – it was worshipped by the ancient Incas whose most important god was the Corn God. Corn was so important to Incas that their chief, believed to be a descendant of the gods, planted the first corn seeds every year. Nowadays, large raisins are sometimes incorporated into the pie, while the pie itself gets sprinkled with sugar before baking, ensuring that a caramelized crust develops on top. All that's left is to enjoy it while it's hot and consume a delicious slice of culinary history. Photo: IG inti.momiami

TasteAtlas

644,674 görüntüleme • 3 yıl önce

Şırdan 📍Adana, Turkiye 🇹🇷 Explore More: A well-known specialty from southern Turkiye, made by filling the lower part of a lamb’s stomach with rice, spices, and small pieces of offal. The rolls are tied, slowly cooked in a rich broth, and served steaming hot with a mild chili oil on top. It’s one of Adana’s signature late-night dishes and a key part of its sakatat tradition. Credits: endermutfakta

Şırdan 📍Adana, Turkiye 🇹🇷 Explore More: A well-known specialty from southern Turkiye, made by filling the lower part of a lamb’s stomach with rice, spices, and small pieces of offal. The rolls are tied, slowly cooked in a rich broth, and served steaming hot with a mild chili oil on top. It’s one of Adana’s signature late-night dishes and a key part of its sakatat tradition. Credits: endermutfakta

TasteAtlas

74,345 görüntüleme • 8 ay önce

Best Bread in the World for 2025: Pan de bono, Colombia 🇨🇴 Check the entire list: TasteAtlas crowned pan de bono as the best bread in the world among 505 cataloged breads, based on 15,870 ratings. Pan de bono is a traditional Colombian bread consisting of cassava starch, cornmeal or corn flour, queso fresco, eggs, and sugar. The bread is shaped into bagels or balls that are slightly larger than golf balls. Pan de bono is similar to other South American cheese breads like pan de queso, difference being added conr flour or cornmeal, and a hint of sweeteness due to the addition of sugar. It is usually served warm with a cup of hot chocolate on the side. Some claim that the name pan de bono was created after an Italian baker in Cali who used to yell pane del buono (good bread), while others say that it is named after a place called Hacienda El Bono, where it was first made. Video: ELEAGUE_has_moved.cafetin

Best Bread in the World for 2025: Pan de bono, Colombia 🇨🇴 Check the entire list: TasteAtlas crowned pan de bono as the best bread in the world among 505 cataloged breads, based on 15,870 ratings. Pan de bono is a traditional Colombian bread consisting of cassava starch, cornmeal or corn flour, queso fresco, eggs, and sugar. The bread is shaped into bagels or balls that are slightly larger than golf balls. Pan de bono is similar to other South American cheese breads like pan de queso, difference being added conr flour or cornmeal, and a hint of sweeteness due to the addition of sugar. It is usually served warm with a cup of hot chocolate on the side. Some claim that the name pan de bono was created after an Italian baker in Cali who used to yell pane del buono (good bread), while others say that it is named after a place called Hacienda El Bono, where it was first made. Video: ELEAGUE_has_moved.cafetin

TasteAtlas

1,316,303 görüntüleme • 1 yıl önce

Basque cheesecake 📍San Sebastián, Spain 🇪🇸 Learn the authentic recipe: Known simply as tarta de queso or gazta tarta in its native Basque, this simple yet incredibly creamy cheesecake variation is a decades-old local specialty of the La Viña Bar in San Sebastián. The recipe is a simple combination of classic cheesecake ingredients such as sugar, heavy cream, eggs, and cream cheese, but unlike its more popular counterparts, this Basque version does not have any crust. Video. @klara_cheesecake

Basque cheesecake 📍San Sebastián, Spain 🇪🇸 Learn the authentic recipe: Known simply as tarta de queso or gazta tarta in its native Basque, this simple yet incredibly creamy cheesecake variation is a decades-old local specialty of the La Viña Bar in San Sebastián. The recipe is a simple combination of classic cheesecake ingredients such as sugar, heavy cream, eggs, and cream cheese, but unlike its more popular counterparts, this Basque version does not have any crust. Video. @klara_cheesecake

TasteAtlas

25,002 görüntüleme • 10 ay önce

A Traditional Iraqi Delicacy: Honey and Mixed Nuts 🇮🇶 Taste Iraq: In Iraqi cuisine, the combination of honey and mixed nuts is a cherished culinary tradition symbolizing health and prosperity. This nutrient-rich blend often features raw cashews, almonds, and pistachios, and is commonly enjoyed as a standalone snack, a breakfast topping for yogurt or breads, or gifted in jars. Video: Kajo Baghdad shop

A Traditional Iraqi Delicacy: Honey and Mixed Nuts 🇮🇶 Taste Iraq: In Iraqi cuisine, the combination of honey and mixed nuts is a cherished culinary tradition symbolizing health and prosperity. This nutrient-rich blend often features raw cashews, almonds, and pistachios, and is commonly enjoyed as a standalone snack, a breakfast topping for yogurt or breads, or gifted in jars. Video: Kajo Baghdad shop

TasteAtlas

31,099 görüntüleme • 28 gün önce

Pane Carasau 📍Sardinia, Italy 🇮🇹 Taste Sardinia: This paper-thin, crispy flatbread is one of Sardinia’s most iconic staples, originally created for shepherds who needed a durable bread that could last for months during long journeys across the island. The tradition behind it is deeply rooted in Sardinian village life, where women would gather around communal wood-fired ovens at 3 AM in a sacred baking ritual known as sa kotiura. The magic happens during the double-baking process: the dough puffs up like a balloon in the extreme heat, and it is quickly split into two separate sheets before being toasted a second time to achieve its signature, glass-like crunch, earning it the nickname carta da musica (music paper) across Italy. While it is commonly served today as a simple table starter alongside olive oil, pecorino cheese, or cured meats, pane carasau serves as the foundation for several traditional Sardinian dishes. Brushed with olive oil, sprinkled with sea salt, and lightly toasted again, it becomes pane Guttiau, a savory and addictive snack. For a more comforting meal, the crispy sheets can be briefly dipped in boiling lamb broth, layered with tomato sauce and grated pecorino, and topped with a poached egg to create pane Frattau. Alternatively, when lightly dampened with water, the sheets become flexible enough to fold around fresh cheese or roasted meats, functioning as a rustic wrap. Credits: @viarosaitaly

Pane Carasau 📍Sardinia, Italy 🇮🇹 Taste Sardinia: This paper-thin, crispy flatbread is one of Sardinia’s most iconic staples, originally created for shepherds who needed a durable bread that could last for months during long journeys across the island. The tradition behind it is deeply rooted in Sardinian village life, where women would gather around communal wood-fired ovens at 3 AM in a sacred baking ritual known as sa kotiura. The magic happens during the double-baking process: the dough puffs up like a balloon in the extreme heat, and it is quickly split into two separate sheets before being toasted a second time to achieve its signature, glass-like crunch, earning it the nickname carta da musica (music paper) across Italy. While it is commonly served today as a simple table starter alongside olive oil, pecorino cheese, or cured meats, pane carasau serves as the foundation for several traditional Sardinian dishes. Brushed with olive oil, sprinkled with sea salt, and lightly toasted again, it becomes pane Guttiau, a savory and addictive snack. For a more comforting meal, the crispy sheets can be briefly dipped in boiling lamb broth, layered with tomato sauce and grated pecorino, and topped with a poached egg to create pane Frattau. Alternatively, when lightly dampened with water, the sheets become flexible enough to fold around fresh cheese or roasted meats, functioning as a rustic wrap. Credits: @viarosaitaly

TasteAtlas

14,194 görüntüleme • 2 ay önce

Raclette 📍Switzerland 🇨🇭 Discover Switzerland: Raclette is a semi-hard cheese made from cow's milk, originally from Switzerland 🇨🇭. It has a creamy texture and a mild, nutty, slightly pungent flavor. Raclette is best known for its excellent melting qualities, making it ideal for heating and scraping over foods. The name comes from the French word "racler," meaning "to scrape." Video: Burger Capital

Raclette 📍Switzerland 🇨🇭 Discover Switzerland: Raclette is a semi-hard cheese made from cow's milk, originally from Switzerland 🇨🇭. It has a creamy texture and a mild, nutty, slightly pungent flavor. Raclette is best known for its excellent melting qualities, making it ideal for heating and scraping over foods. The name comes from the French word "racler," meaning "to scrape." Video: Burger Capital

TasteAtlas

13,976 görüntüleme • 10 ay önce

Pane Varieties at Antico Forno Santa Caterina dal 1391 Explore Italian Breads: Pane (bread) is a staple of Italian 🇮🇹 cuisine, serving as both an accompaniment and a foundation for simple yet flavorful dishes. Pane e Pomodoro features crusty bread topped with fresh tomatoes, olive oil, and basil, highlighting Mediterranean flavors. Pane e Olio is a minimalist yet traditional dish where bread is drizzled with high-quality olive oil, sometimes with salt or oregano Pane e Stracciatella pairs bread with the creamy filling of burrata, often enhanced with olive oil and black pepper. Pane e Mortadella is a classic sandwich, especially in Bologna, where thinly sliced mortadella is served in crusty bread, sometimes with cheese or pistachios. These dishes showcase Italy’s love for high-quality ingredients and simple, rustic preparations. 張雅玟.comunicazione

Pane Varieties at Antico Forno Santa Caterina dal 1391 Explore Italian Breads: Pane (bread) is a staple of Italian 🇮🇹 cuisine, serving as both an accompaniment and a foundation for simple yet flavorful dishes. Pane e Pomodoro features crusty bread topped with fresh tomatoes, olive oil, and basil, highlighting Mediterranean flavors. Pane e Olio is a minimalist yet traditional dish where bread is drizzled with high-quality olive oil, sometimes with salt or oregano Pane e Stracciatella pairs bread with the creamy filling of burrata, often enhanced with olive oil and black pepper. Pane e Mortadella is a classic sandwich, especially in Bologna, where thinly sliced mortadella is served in crusty bread, sometimes with cheese or pistachios. These dishes showcase Italy’s love for high-quality ingredients and simple, rustic preparations. 張雅玟.comunicazione

TasteAtlas

10,927 görüntüleme • 1 yıl önce

In Gaza… A Small Spark Can Turn Into a Catastrophe What makes it even harder is that water is not easily available, leaving families helpless as flames consume tents and everything inside them. In this video, a tent made of nylon and fabric caught fire today, turning within minutes into a disaster threatening dozens of neighboring tents. People rushed to save whatever they could, while others were forced to dismantle their tents out of fear that the fire would spread. Here, the fire does not only consume a tent — it destroys everything a family owns: clothes, blankets, mattresses, food, and the few memories that survived war and displacement. This is the reality thousands of displaced families in Gaza live every day, where preparing a simple meal or heating water can suddenly turn into a tragedy that leaves a family with nothing in a matter of moments. In Gaza, even a temporary tent is no longer a safe place. The fire here does not only burn fabric — it burns what little shelter and sense of safety people have left.

In Gaza… A Small Spark Can Turn Into a Catastrophe What makes it even harder is that water is not easily available, leaving families helpless as flames consume tents and everything inside them. In this video, a tent made of nylon and fabric caught fire today, turning within minutes into a disaster threatening dozens of neighboring tents. People rushed to save whatever they could, while others were forced to dismantle their tents out of fear that the fire would spread. Here, the fire does not only consume a tent — it destroys everything a family owns: clothes, blankets, mattresses, food, and the few memories that survived war and displacement. This is the reality thousands of displaced families in Gaza live every day, where preparing a simple meal or heating water can suddenly turn into a tragedy that leaves a family with nothing in a matter of moments. In Gaza, even a temporary tent is no longer a safe place. The fire here does not only burn fabric — it burns what little shelter and sense of safety people have left.

Sameh Ahmed 𓂆 🇵🇸

10,943 görüntüleme • 2 ay önce

Porchetta at Porchetta D'Alterio 📍Italy 🇮🇹 Taste Porchetta: Porchetta is a traditional, moist, boneless pork roast prepared all over Italy. This rustic dish is made by carefully deboning a piglet or a fully grown pig, flavoring it generously with salt, garlic, rosemary, fennel seeds or some other aromatic herbs and filling it with the stuffing, which changes depending on the region - it can be the liver, fat or pieces of skin and meat, also flavored with salt and spices. The meat is then rolled up, spitted and slowly roasted over a wood fire. When finished, it is sliced very thinly and served warm or cold with some bread.

Porchetta at Porchetta D'Alterio 📍Italy 🇮🇹 Taste Porchetta: Porchetta is a traditional, moist, boneless pork roast prepared all over Italy. This rustic dish is made by carefully deboning a piglet or a fully grown pig, flavoring it generously with salt, garlic, rosemary, fennel seeds or some other aromatic herbs and filling it with the stuffing, which changes depending on the region - it can be the liver, fat or pieces of skin and meat, also flavored with salt and spices. The meat is then rolled up, spitted and slowly roasted over a wood fire. When finished, it is sliced very thinly and served warm or cold with some bread.

TasteAtlas

112,758 görüntüleme • 9 ay önce

Best Dessert in the World for 2026: Antakya Künefesi, Türkiye 🇹🇷 Full list: Based on 97,422 valid ratings for 2,274 desserts in our database, Antakya künefesi achieved an average score of 4.51, ranking as the Best Dessert in the World for 2026. Antakya künefesi is made with finely shredded dough filled with soft, stretchy cheese and cooked in butter until the exterior turns crisp and golden. Once removed from the heat, it is finished with a warm syrup that contrasts the crunchy surface with the melted cheese inside. Prepared in copper trays and served piping hot, this dessert is closely tied to the culinary traditions of Antakya, where it has been enjoyed for generations. Credits: @asfurkunefemersin

Best Dessert in the World for 2026: Antakya Künefesi, Türkiye 🇹🇷 Full list: Based on 97,422 valid ratings for 2,274 desserts in our database, Antakya künefesi achieved an average score of 4.51, ranking as the Best Dessert in the World for 2026. Antakya künefesi is made with finely shredded dough filled with soft, stretchy cheese and cooked in butter until the exterior turns crisp and golden. Once removed from the heat, it is finished with a warm syrup that contrasts the crunchy surface with the melted cheese inside. Prepared in copper trays and served piping hot, this dessert is closely tied to the culinary traditions of Antakya, where it has been enjoyed for generations. Credits: @asfurkunefemersin

TasteAtlas

373,396 görüntüleme • 8 ay önce

🍋 Only TWO ingredients for the easiest lemon bars ever? Yes, and they taste like sunshine in dessert form! I saw this hack and had to try it — one box of angel food cake mix + one can of lemon pie filling. Mix, bake, done. No eggs, no fuss, and the result is light, tangy, and ridiculously addictive. Perfect for spring gatherings, potlucks, or when you need a quick sweet fix. Who else is obsessed with 2-ingredient recipes? The Actual 2-Ingredient Lemon Bars Recipe Ingredients (literally just these two): • 1 box (about 16 oz) angel food cake mix (the “just add water” kind — do NOT add water, eggs, or anything else) • 1 can (21 oz) lemon pie filling (not lemon curd) Optional topping: Powdered sugar for dusting Instructions: 1. Preheat your oven to 350°F (175°C). 2. Lightly grease a 9x13-inch baking pan (or line with parchment for easy removal). 3. In a large bowl, stir together the dry angel food cake mix and the entire can of lemon pie filling until just combined and smooth. Don’t overmix — it will be thick and fluffy. 4. Spread the batter evenly into the prepared pan. 5. Bake for 25–35 minutes (usually around 28–30) until the top is golden brown and the center is set. 6. Let it cool completely in the pan (it will deflate a bit as it cools — that’s normal). 7. Dust with powdered sugar if desired, then cut into bars.

🍋 Only TWO ingredients for the easiest lemon bars ever? Yes, and they taste like sunshine in dessert form! I saw this hack and had to try it — one box of angel food cake mix + one can of lemon pie filling. Mix, bake, done. No eggs, no fuss, and the result is light, tangy, and ridiculously addictive. Perfect for spring gatherings, potlucks, or when you need a quick sweet fix. Who else is obsessed with 2-ingredient recipes? The Actual 2-Ingredient Lemon Bars Recipe Ingredients (literally just these two): • 1 box (about 16 oz) angel food cake mix (the “just add water” kind — do NOT add water, eggs, or anything else) • 1 can (21 oz) lemon pie filling (not lemon curd) Optional topping: Powdered sugar for dusting Instructions: 1. Preheat your oven to 350°F (175°C). 2. Lightly grease a 9x13-inch baking pan (or line with parchment for easy removal). 3. In a large bowl, stir together the dry angel food cake mix and the entire can of lemon pie filling until just combined and smooth. Don’t overmix — it will be thick and fluffy. 4. Spread the batter evenly into the prepared pan. 5. Bake for 25–35 minutes (usually around 28–30) until the top is golden brown and the center is set. 6. Let it cool completely in the pan (it will deflate a bit as it cools — that’s normal). 7. Dust with powdered sugar if desired, then cut into bars.

🦅 Eagle Wings 🦅

67,406 görüntüleme • 4 ay önce