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Baklava...

I tried my hand at making some today with this recipe:

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. Cutting and layering the phyllo dough is a bit fussy, but I got decent at it with a bit of practice. The final step, putting the honey-syrup over the layered mixture was completed about an hour or so ago, so it won't actually be ready until tomorrow, as it has to completely absorb the honey-sauce and cool (I guess?). Cross your fingers. If it turns out well, I am going to make another batch and take it to a party this next week. I also tried making some sweet potato bars with chocolate chips:
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They turned out pretty well, and I have definite plans of bringing those to a party, but I am still deciding whether to put chocolate frosting on that bunch because I am still debating with myself whether that covers up the sweet potato taste too much or not and makes it taste too much like regular brownies. Brian Christiansen

Reply to
Brian Christiansen
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I made it years back and it was great. Insanely sweet and sticky but that is baklava for you. I found orange and rose water easily enough at a Cost Plus importers. I work with phyllo all the time, as I make spanikopita often. It's a bit tricky at first. The key is humidity. In addition to the very slightly moist towels, I put a big pot of boiling water on the stove and prepare the dish near that. It really helps keep the phyllo from drying out which can take a mere few seconds.

Paul

Reply to
Paul M. Cook

"Brian Christiansen" ha scritto nel messaggio >I tried my hand at making some today with this recipe:

How bad can baklava be if you use the right ingredients? Compliments for bothering to make it. Most never do and it is simply superb stuff and lasts a looong time.

Reply to
Giusi

I have worked with phyllo a few times. It was intimidating at first, but as long as you keep the sheets covered with a most towel and work quickly it works. You may tear a few sheets, but when you are laying it there is not problem. Once you have done it a few times it becomes easy enough.

I have made Baklava a few times but I can not eat nuts, so I don't bother any more. I make Galacktoborito instead. It is similr but filled with a rich sweet custard instead.

Reply to
Dave Smith

I take it we're talking holiday treats here. I pretty much stick with bourbon balls, moose balls, and my own chocolate fudge that I've devoted 40 holiday seasons (plus another 60 or so joneses) to perfecting... Once in a while I'll dabble in some double chocolate brownies. Is anyone picking up on a theme here? I leave the esoteric stuff to the Mrs.

Doc

Reply to
Dr. Zachary Smith

We make baklava once a year, always for christmas. When the local stores have no ingredients, and since the locals are being run out by the franchises that is a more common situation, I have taken to ordering from Parthenon Foods. This year not only am I getting filo from there, but also some acacia honey. I use the recipe from the fundraising cookbook from the Greek Orthadox church, which recomends using half pistachios with the walnuts if you can get them.

I should think that frosting on your sweet potato bars would be gilding the lily. Then again I prefer even regular brownies unfrosted.

NightMist

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NightMist

Reply to
Roberta

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