Baklava...

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

"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.

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.

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

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