Monday, February 20, 2012

Baklava



Chanelling my ancestors today. If you have some leftover fresh pasta dough, as I did, made of high protein bread flour, just roll it into thin rounds. Then stretch as far as it will go. Brush with butter, sprinkle with sugar, a layer of walnuts and cinnamon. Then roll up and curl into a coil. More butter and bake. When it comes out barely moisten with rosewater and honey. I think this is far more intriguing than the syrupy gloop cut into diamonds. Still has crunch, is drier and less sweet. The pastry is balanced with the filling. Now go make some. There is probably no dessert easier or cheaper to make when you have a few spare minutes.

4 comments:

Mariana Kavroulaki said...

You made pastry snails with nut filling! We call them saligkarous (snails) in Greek.
Btw, homemade phyllo (not the very-very thin) is the best for baklava. Greeks flood baklava with syrup but my mother in law turns the rolled baklava in it so the top absorbs only some of the syrup. After 3 hours her baklava is ready to be served.

Ken Albala said...

Thanks Mariana, I had no idea what they were called in Greek!

baklava said...

Baklava, sweet potato, rice pudding, Chocolate pudding and many more items that allow the customers to visit mostly to the store.
Baklava

baklava said...

Baklava, sweet potato, rice pudding, Chocolate pudding and many more items that allow the customers to visit mostly to the store.
Baklava