Baklava discussion and recipe.
- Thread starter QSis
- Start date
Re: What will you do with your holiday leftovers?
Lee I did not exactly note the time. I am pretty sure that I was done with the tedious part, layering the phyllo in Ann hour or less. More like forty five minutes.
I have a decent recipe with my cooks notes if you like.
It is most definitely a crowd pleaser.
Lee I did not exactly note the time. I am pretty sure that I was done with the tedious part, layering the phyllo in Ann hour or less. More like forty five minutes.
I have a decent recipe with my cooks notes if you like.
It is most definitely a crowd pleaser.
Re: What will you do with your holiday leftovers?
Thanks, Andy!
You repeated the paragraphs that talk about layering the dough and spreading it with butter.
Let me get this straight: you layer and butter half the phyllo, then top that half with the nut mixture, then continue layering and buttering phyllo sheets on top of the nuts? Not on the bottom of a second pan, right?
We probably should move the baklava part of this thread to it's own.
Lee
Thanks, Andy!
You repeated the paragraphs that talk about layering the dough and spreading it with butter.
Let me get this straight: you layer and butter half the phyllo, then top that half with the nut mixture, then continue layering and buttering phyllo sheets on top of the nuts? Not on the bottom of a second pan, right?
We probably should move the baklava part of this thread to it's own.
Lee
Ian M.
New member
Re: What will you do with your holiday leftovers?
Andy - Our landlord is a Greek gentleman who is a baker into the bargain.
I was looking at your Baklava recipe when he wandered in and was reading over my shoulder. Then he gave a huge sigh and stated emphatically, "Your friend, hesa Greek God!!" So there you go - approval from the top!
But the recipe looks simply delicious and it sounds like it's pretty easy to do if you have the patience. One of these days I'm going to give it a try.
Ian
Incidently, Mr. Machieros says that diamond shape cut "isa de only way to cut for good Baklava!" He also told me that I mispronounce the word - he says the emphasis is on the last two letters - the va. Now I know, perhaps I'll be better able to make some, you suppose?
Andy - Our landlord is a Greek gentleman who is a baker into the bargain.
I was looking at your Baklava recipe when he wandered in and was reading over my shoulder. Then he gave a huge sigh and stated emphatically, "Your friend, hesa Greek God!!" So there you go - approval from the top!
But the recipe looks simply delicious and it sounds like it's pretty easy to do if you have the patience. One of these days I'm going to give it a try.
Ian
Incidently, Mr. Machieros says that diamond shape cut "isa de only way to cut for good Baklava!" He also told me that I mispronounce the word - he says the emphasis is on the last two letters - the va. Now I know, perhaps I'll be better able to make some, you suppose?
Re: What will you do with your holiday leftovers?
Lee
Sorry, lazy ole Andy. LOL
Phyllo, at least all that I have purchased, comes in two plastic sealed bags. Open and layer one bag, leave the other sealed in the fridge for now. Then the nut mixture gets spread. Then open and layer the second bag.
I cover the phyllo with a towel, uncover, take and place one sheet, I cover while I am buttering. Repeat. The dough can dry out and get brittle awfully easy.
Moving is a good idea. Would a new thread be better or tack it on the end of my previous baklava thread?
BTW - Sherman, I am sorry for t he thread hyjack. We will fix it.
Andy
Lee
Sorry, lazy ole Andy. LOL
Phyllo, at least all that I have purchased, comes in two plastic sealed bags. Open and layer one bag, leave the other sealed in the fridge for now. Then the nut mixture gets spread. Then open and layer the second bag.
I cover the phyllo with a towel, uncover, take and place one sheet, I cover while I am buttering. Repeat. The dough can dry out and get brittle awfully easy.
Moving is a good idea. Would a new thread be better or tack it on the end of my previous baklava thread?
BTW - Sherman, I am sorry for t he thread hyjack. We will fix it.
Andy
You can get the filo dough already made and frozen in your local supermarket.
I've always wanted to do it myself, but it is wicked sweet! Not good because I'm a diabetic!!
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chilefarmer
New member
Baklava is one fine desert. My wife who is Syrian makes it often. CF
Older photo but they are always the same.
Older photo but they are always the same.
chilefarmer
New member
Andy, do you make a syrup or honey syrup to pour over after baking? Wife make a simple sugar syrup flavored with orange flower water. Tasty. CF
CF This is what I do:
Make the syrup.
The syrup should be cool to cold when applied to the Baklava. For this reason, I make it first.
Ingredients
¾ cup white sugar
¾ cup honey
Cooks note – The type of honey used has a great bearing on the taste of the finished product. I used Goya orange blossom honey. I would have used raw honey, possibly clover honey. If I could get it. I avoid the store or commercial brands.
1 cup water
1Tbsp lemon juice
Cooks note – I squeezed my lemon juice fresh.
Technique
Put all of these ingredients in a sauce pan. Bring it to a boil stirring to make sure everything blends. When it comes to a boil, transfer it to a back burner and keep it just boiling for 20 to 40 minutes. The goal here is to reduce the liquid as to end up with a syrup about the consistency of pancake syrup. Or maple syrup. When you feel that you are there, remove from the heat, put in a Pyrex measuring cup and put it in the fridge.
Make the syrup.
The syrup should be cool to cold when applied to the Baklava. For this reason, I make it first.
Ingredients
¾ cup white sugar
¾ cup honey
Cooks note – The type of honey used has a great bearing on the taste of the finished product. I used Goya orange blossom honey. I would have used raw honey, possibly clover honey. If I could get it. I avoid the store or commercial brands.
1 cup water
1Tbsp lemon juice
Cooks note – I squeezed my lemon juice fresh.
Technique
Put all of these ingredients in a sauce pan. Bring it to a boil stirring to make sure everything blends. When it comes to a boil, transfer it to a back burner and keep it just boiling for 20 to 40 minutes. The goal here is to reduce the liquid as to end up with a syrup about the consistency of pancake syrup. Or maple syrup. When you feel that you are there, remove from the heat, put in a Pyrex measuring cup and put it in the fridge.
PSSSST Andy I added pics of the spinach pie folding method.
It DOES!
I've had it many times before.
My main shortcoming though, is that it's WICKED SWEET!!