On Sat, 06 Dec 2003 11:43:54 -0600, Katra >
wrote:

>Jonquil wrote:
>>
>> I'm going to make baklava today. Never made it before. My recipe
>> calls for "1 recipe simple syrup". I'm wondering if I should use a 1
>> or 2 water-sugar ratio for this purpose??
>>
>> And while I'm at it, anyone have a tried and true recipe for baklava?
>> Tried and true by *you* that is! Mine calls for the filo to be rolled
>> "jelly roll fashion". I've always seen baklava in diamond shapes
>> which I assume means it was baked in a rectangular or square pan, none
>> of this rolling stuff. And can it be frozen? Pre or post baking??
>>
>> Any advice appreciated!
>>
>> many thanks, blessings to all,
>> Jonquil
>>
>
>My sister usually makes me Baklava for a Christmas gift since it can be
>time consuming... :-) She uses a square pan and layers it, then cuts it
>into triangles.
>
>I'd use the 2/1 simple syrup and add just a touch of maple. Baklava is
>_supposed_ to be rich!

The Lebanese often scent the syrup with rose water. I've also had it
with orange zest.

>I find walnuts to be bitter and don't care much for them. We usually
>substitute minced pecans instead as they are sweeter. Plus, this is
>Texas and I can get all the pecans I want for free just picking them up
>off the ground. <G>

Also traditional in many regional recipes are pistacchios.