JD wrote:
>
> 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 actually have some rose flavoring up in my spice cabinet. :-)
I'd forgotten about that, thanks for the reminder!

>
> >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.

Oh YUM!!!

K.

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