Michael wrote:

> I made baklava last night for the first time and it turned out
> wonderful. It's probably not real baklava because I made it using
> crescent dinner rolls instead of phyllo.
>
> The crescent package has 8 triangles in it. I put them on waxed paper
> and paired up the triangles to make 4 squares, overlapping them about a
> quarter inch, and then placed wax paper on the top and rolled them
> thinner. Sprinkled them with chopped walnuts, cinnamon, and sugar.
>
> Made a sauce by combining 3 Tb of butter, 1/2 cup of honey, 1/4 cup
> sugar, and 2 Tb lemon juice using low heat on the stove. Spooned some
> of it on the dough, rolled them up, put them in a greased 7" x 11" pan,
> and baked them 16 minutes at 375. They browned a little and popped
> open and leaked a bit, which caramelized in the bottom of the pan.
> Removed from pan, topped with remainder of sauce. Served warm and they
> were heaven.

It sounds more like a sticky bun that baklava.

In article >,
Dave Smith > wrote:

> Michael wrote:
>
> > I made baklava last night for the first time and it turned out
> > wonderful. It's probably not real baklava because I made it using
> > crescent dinner rolls instead of phyllo.
> >
> > The crescent package has 8 triangles in it. I put them on waxed paper
> > and paired up the triangles to make 4 squares, overlapping them about a
> > quarter inch, and then placed wax paper on the top and rolled them
> > thinner. Sprinkled them with chopped walnuts, cinnamon, and sugar.
> >
> > Made a sauce by combining 3 Tb of butter, 1/2 cup of honey, 1/4 cup
> > sugar, and 2 Tb lemon juice using low heat on the stove. Spooned some
> > of it on the dough, rolled them up, put them in a greased 7" x 11" pan,
> > and baked them 16 minutes at 375. They browned a little and popped
> > open and leaked a bit, which caramelized in the bottom of the pan.
> > Removed from pan, topped with remainder of sauce. Served warm and they
> > were heaven.
>
> It sounds more like a sticky bun that baklava.
>

Yeah... I was thinking the same thing.

Before you reject the Phillo totally,
give it a try. There is a world of difference
in consistency.

You also forgot the rose water. ;-)

--
K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:

>
> > It sounds more like a sticky bun that baklava.
> >
>
> Yeah... I was thinking the same thing.
>
> Before you reject the Phillo totally,
> give it a try. There is a world of difference
> in consistency.
>
> You also forgot the rose water. ;-)

Rose water?
When I make Baklava I make a sugar syrup and steep cinnamon and sliced lemon in it,
then add honey.

A few months ago I used up some phyllo that had been in the freezer for a long time by
making Galaktaborito. It's a similar process to Baklava with the phyllo, but made in
pan just just a little smaller than the pastry sheets so that they phyllo comes up the
sides. Instead of a nut filling you make a rich custard fortified with farina.

I hd wanted to make that stuff for a long time but the recipe in my Greek cookbook
looked like a commercial sized version. I kept about 1/3 of it, took some to my
brother and some to my brother. Everyone who tried it called up to tell me that it was
one of the best things they had ever tried in their lives. I will make another batch
when I have a crowd to feed.

Dave Smith
>
>Katra wrote:
>
>> > It sounds more like a sticky bun that baklava.
>> >
>>
>> Yeah... I was thinking the same thing.
>>
>> Before you reject the Phillo totally,
>> give it a try. There is a world of difference
>> in consistency.
>>
>> You also forgot the rose water. ;-)
>
>Rose water?
>When I make Baklava I make a sugar syrup and steep cinnamon and sliced lemon
>in it,
>then add honey.
>
>A few months ago I used up some phyllo that had been in the freezer for a
>long time by
>making Galaktaborito. It's a similar process to Baklava with the phyllo, but
>made in
>pan just just a little smaller than the pastry sheets so that they phyllo
>comes up the
>sides. Instead of a nut filling you make a rich custard fortified with
>farina.
>
>I hd wanted to make that stuff for a long time but the recipe in my Greek
>cookbook
>looked like a commercial sized version. I kept about 1/3 of it, took some to
>my
>brother and some to my brother. Everyone who tried it called up to tell me
>that it was
>one of the best things they had ever tried in their lives. I will make
>another batch
>when I have a crowd to feed.

Don't forget to include a list of all the ingredients, with their prices! hehe


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
Dave Smith > wrote:

> Katra wrote:
>
> >
> > > It sounds more like a sticky bun that baklava.
> > >
> >
> > Yeah... I was thinking the same thing.
> >
> > Before you reject the Phillo totally,
> > give it a try. There is a world of difference
> > in consistency.
> >
> > You also forgot the rose water. ;-)
>
> Rose water?
> When I make Baklava I make a sugar syrup and steep cinnamon and sliced lemon
> in it,
> then add honey.
>
> A few months ago I used up some phyllo that had been in the freezer for a
> long time by
> making Galaktaborito. It's a similar process to Baklava with the phyllo, but
> made in
> pan just just a little smaller than the pastry sheets so that they phyllo
> comes up the
> sides. Instead of a nut filling you make a rich custard fortified with
> farina.
>
> I hd wanted to make that stuff for a long time but the recipe in my Greek
> cookbook
> looked like a commercial sized version. I kept about 1/3 of it, took some to
> my
> brother and some to my brother. Everyone who tried it called up to tell me
> that it was
> one of the best things they had ever tried in their lives. I will make
> another batch
> when I have a crowd to feed.
>
>

Rose water is a traditional turkish addition to Baklava... :-)

--
K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Katra" > wrote in message
...

>
> Rose water is a traditional turkish addition to Baklava... :-)
>

Traditional Middle Eastern, in general, I think--makes way better baklava
than the Greek version, imo.

I love rose water, but one thing I learned was not to heat it--at least not
for very long. I made some basboosa once and accidentally heated the rose
water along with the sugar syrup. The rose water became very strong in
flavour and scent, and was off-putting to me (though my mother still loved
it!).

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We had
people who really wanted to live in Europe, but didn't have the energy to go
back. We call them Canadians."
---Grover Norquist in Newsweek, November 22, 2004

In article >,
"Rona Yuthasastrakosol" > wrote:

> "Katra" > wrote in message
> ...
>
> >
> > Rose water is a traditional turkish addition to Baklava... :-)
> >
>
> Traditional Middle Eastern, in general, I think--makes way better baklava
> than the Greek version, imo.
>
> I love rose water, but one thing I learned was not to heat it--at least not
> for very long. I made some basboosa once and accidentally heated the rose
> water along with the sugar syrup. The rose water became very strong in
> flavour and scent, and was off-putting to me (though my mother still loved
> it!).
>
> rona

Oh. cool. thanks! :-)
As per my last post, my sister always added rose water to her Baklava
and she told me it was turkish but google searches did not support that.

I have some in my spice cabinet and was considering giving it a shot for
Christmas.

When do you suggest to add it?

I also substitute chopped pecans for the walnuts. Walnuts IMHO are too
bitter.

But, that's just me. <G>

--
K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:

> When do you suggest to add it?
>
> I also substitute chopped pecans for the walnuts. Walnuts IMHO are too bitter.

How about pistachio nuts?

Katra wrote:

I also substitute chopped pecans for the walnuts. Walnuts IMHO are too
bitter.

*****************
I have a friend who replaces walnuts with pecans in most recipes, and
for the same reason you do. I think walnuts are bitter, too, but for
me
I find it countermands the cloying sweetness that some recipes
present.

Michael

Katra wrote:

> When do you suggest to add it?
>
> I also substitute chopped pecans for the walnuts. Walnuts IMHO are too bitter.

How about pistachio nuts?

Katra wrote:

I also substitute chopped pecans for the walnuts. Walnuts IMHO are too
bitter.

*****************
I have a friend who replaces walnuts with pecans in most recipes, and
for the same reason you do. I think walnuts are bitter, too, but for
me
I find it countermands the cloying sweetness that some recipes
present.

Michael

In article >,
"Rona Yuthasastrakosol" > wrote:

> "Katra" > wrote in message
> ...
>
> >
> > Rose water is a traditional turkish addition to Baklava... :-)
> >
>
> Traditional Middle Eastern, in general, I think--makes way better baklava
> than the Greek version, imo.
>
> I love rose water, but one thing I learned was not to heat it--at least not
> for very long. I made some basboosa once and accidentally heated the rose
> water along with the sugar syrup. The rose water became very strong in
> flavour and scent, and was off-putting to me (though my mother still loved
> it!).
>
> rona

Oh. cool. thanks! :-)
As per my last post, my sister always added rose water to her Baklava
and she told me it was turkish but google searches did not support that.

I have some in my spice cabinet and was considering giving it a shot for
Christmas.

When do you suggest to add it?

I also substitute chopped pecans for the walnuts. Walnuts IMHO are too
bitter.

But, that's just me. <G>

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Katra" > wrote in message
...

>
> Rose water is a traditional turkish addition to Baklava... :-)
>

Traditional Middle Eastern, in general, I think--makes way better baklava
than the Greek version, imo.

I love rose water, but one thing I learned was not to heat it--at least not
for very long. I made some basboosa once and accidentally heated the rose
water along with the sugar syrup. The rose water became very strong in
flavour and scent, and was off-putting to me (though my mother still loved
it!).

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"[America] is filled with people who decided not to live in Europe. We had
people who really wanted to live in Europe, but didn't have the energy to go
back. We call them Canadians."
---Grover Norquist in Newsweek, November 22, 2004

Dave Smith
>
>Katra wrote:
>
>> > It sounds more like a sticky bun that baklava.
>> >
>>
>> Yeah... I was thinking the same thing.
>>
>> Before you reject the Phillo totally,
>> give it a try. There is a world of difference
>> in consistency.
>>
>> You also forgot the rose water. ;-)
>
>Rose water?
>When I make Baklava I make a sugar syrup and steep cinnamon and sliced lemon
>in it,
>then add honey.
>
>A few months ago I used up some phyllo that had been in the freezer for a
>long time by
>making Galaktaborito. It's a similar process to Baklava with the phyllo, but
>made in
>pan just just a little smaller than the pastry sheets so that they phyllo
>comes up the
>sides. Instead of a nut filling you make a rich custard fortified with
>farina.
>
>I hd wanted to make that stuff for a long time but the recipe in my Greek
>cookbook
>looked like a commercial sized version. I kept about 1/3 of it, took some to
>my
>brother and some to my brother. Everyone who tried it called up to tell me
>that it was
>one of the best things they had ever tried in their lives. I will make
>another batch
>when I have a crowd to feed.

Don't forget to include a list of all the ingredients, with their prices! hehe


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Thanks for the comments, Dave and Katra. With the recipe calling for
dousing the finished product with the remainder of the sauce, they
indeed
would have been a sticky mess to handle. The finished product was
about the size and shape of an eggroll, and they tanned a very pleasing
color. They tasted remarkably similar to the baklavas that we like so
much from our favorite Greek restaurant, the Trojan Horse.

I have no experience with phyllo, but I will give it a try some time
soon.
And I'll have to admit, Katra, that I am also totally unfamiliar with
rose
water.

In the last couple years the Trojan Horse has offered a chocolate
baklava. The family's only complaint is that they would have been
better with chocolate. I'll probably try that next time, but as much
as
I like chocolate, I get a little tired of it.

Shifting gears, was it you, Dave, who posted the recipe for saganaki
dredged in cornstarch and then chilled for 30 minutes in freezer?
I finally got a good cheese to use, Kashkaval, and I'm going to try
out your recipe today.

Michael

Michael wrote:

> I have no experience with phyllo, but I will give it a try some time
> soon.

I know that it can sound intimidating, but it's not that hard to work with.
I buy it frozen and allow it to thaw in the fridge overnight. The trick is
to be organized and to work quickly. Have lots of melted butter ready.
Keep a damp towel over the unused Phyllo. Some of it will probably tear,
but the stuff is very forgiving.

> And I'll have to admit, Katra, that I am also totally unfamiliar with
> rose water.

Neither was I.


> Shifting gears, was it you, Dave, who posted the recipe for saganaki
> dredged in cornstarch and then chilled for 30 minutes in freezer?
> I finally got a good cheese to use, Kashkaval, and I'm going to try
> out your recipe today.

Sorry. That wasn't me.

In article >,
Dave Smith > wrote:

> Michael wrote:
>
> > I have no experience with phyllo, but I will give it a try some time
> > soon.
>
> I know that it can sound intimidating, but it's not that hard to work with.
> I buy it frozen and allow it to thaw in the fridge overnight. The trick is
> to be organized and to work quickly. Have lots of melted butter ready.
> Keep a damp towel over the unused Phyllo. Some of it will probably tear,
> but the stuff is very forgiving.
>
> > And I'll have to admit, Katra, that I am also totally unfamiliar with
> > rose water.
>
> Neither was I.

I found it in the baking section at Central Market in Austin. :-)
It was not terribly expensive if I remember correctly.
I bought it for my sister when she made baklava.

>
>
> > Shifting gears, was it you, Dave, who posted the recipe for saganaki
> > dredged in cornstarch and then chilled for 30 minutes in freezer?
> > I finally got a good cheese to use, Kashkaval, and I'm going to try
> > out your recipe today.
>
> Sorry. That wasn't me.
>

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Dave Smith > wrote:

> Michael wrote:
>
> > I have no experience with phyllo, but I will give it a try some time
> > soon.
>
> I know that it can sound intimidating, but it's not that hard to work with.
> I buy it frozen and allow it to thaw in the fridge overnight. The trick is
> to be organized and to work quickly. Have lots of melted butter ready.
> Keep a damp towel over the unused Phyllo. Some of it will probably tear,
> but the stuff is very forgiving.
>
> > And I'll have to admit, Katra, that I am also totally unfamiliar with
> > rose water.
>
> Neither was I.

I found it in the baking section at Central Market in Austin. :-)
It was not terribly expensive if I remember correctly.
I bought it for my sister when she made baklava.

>
>
> > Shifting gears, was it you, Dave, who posted the recipe for saganaki
> > dredged in cornstarch and then chilled for 30 minutes in freezer?
> > I finally got a good cheese to use, Kashkaval, and I'm going to try
> > out your recipe today.
>
> Sorry. That wasn't me.
>

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article .com>,
"Michael" > wrote:

> Thanks for the comments, Dave and Katra. With the recipe calling for
> dousing the finished product with the remainder of the sauce, they
> indeed
> would have been a sticky mess to handle. The finished product was
> about the size and shape of an eggroll, and they tanned a very pleasing
> color. They tasted remarkably similar to the baklavas that we like so
> much from our favorite Greek restaurant, the Trojan Horse.
>
> I have no experience with phyllo, but I will give it a try some time
> soon.
> And I'll have to admit, Katra, that I am also totally unfamiliar with
> rose
> water.
>
> In the last couple years the Trojan Horse has offered a chocolate
> baklava. The family's only complaint is that they would have been
> better with chocolate. I'll probably try that next time, but as much
> as
> I like chocolate, I get a little tired of it.
>
> Shifting gears, was it you, Dave, who posted the recipe for saganaki
> dredged in cornstarch and then chilled for 30 minutes in freezer?
> I finally got a good cheese to use, Kashkaval, and I'm going to try
> out your recipe today.
>
> Michael
>

Mmmm... Nevermind. My bad. ;-)

My sister always added rose water to the syrup in hers and it was quite
good, but I did some googling.

Rosewater is normally added to Turkish delight, not baklava.

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>My sister always added rose water to the syrup in hers and it was quite
>good, but I did some googling.
>
>Rosewater is normally added to Turkish delight, not baklava.
>
>K.

Rosewater is used in many recipes extensvely throughout the middle east... used
often in both baklava and in Turkish delight, but just as often omited from
both. Turkish delight is essentially a middle eastern gum drop but cut into
squares, more often flavored with various fruit juices and also variously
colored. Sometimes nuts are added, usually pistachios, but I like it without
nuts, I think the nuts ruin the velvety texture.... when properly made it is
truly delightful, difficult to stop eating. I also prefer baklava without
rosewater, and don't like it at all with walnuts... much prefer it with
pistachios.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
(PENMART01) wrote:

> >My sister always added rose water to the syrup in hers and it was quite
> >good, but I did some googling.
> >
> >Rosewater is normally added to Turkish delight, not baklava.
> >
> >K.
>
> Rosewater is used in many recipes extensvely throughout the middle east...
> used
> often in both baklava and in Turkish delight, but just as often omited from
> both. Turkish delight is essentially a middle eastern gum drop but cut into
> squares, more often flavored with various fruit juices and also variously
> colored. Sometimes nuts are added, usually pistachios, but I like it without
> nuts, I think the nuts ruin the velvety texture.... when properly made it is
> truly delightful, difficult to stop eating. I also prefer baklava without
> rosewater, and don't like it at all with walnuts... much prefer it with
> pistachios.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

That's a second vote for Pistachios now!
I'll have to share that with sis'.

Since Pecans are prolific in this part of texas,
we've just used them instead of Walnuts.

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:

>
> That's a second vote for Pistachios now!
> I'll have to share that with sis'.

You've never had Baklava with pistachio. It's the best. I did a search for baklava
recipes and most of the first ones that came up called for walnuts. Then I got some
that said almonds or a mixture of walnuts and almonds. I went through quite a few
before I started finding them with pistachios. Maybe it is not a Greek tradition to
use them, but I have had baklava or a close relative of it in Lebanese restaurants and
stores and they usually have pistachios. It's way better than walnut, also better than
pecan.

>
> Since Pecans are prolific in this part of texas,
> we've just used them instead of Walnuts.

Lucky you. They don't grow here and they are expensive to buy.

Katra wrote:

>
> That's a second vote for Pistachios now!
> I'll have to share that with sis'.

You've never had Baklava with pistachio. It's the best. I did a search for baklava
recipes and most of the first ones that came up called for walnuts. Then I got some
that said almonds or a mixture of walnuts and almonds. I went through quite a few
before I started finding them with pistachios. Maybe it is not a Greek tradition to
use them, but I have had baklava or a close relative of it in Lebanese restaurants and
stores and they usually have pistachios. It's way better than walnut, also better than
pecan.

>
> Since Pecans are prolific in this part of texas,
> we've just used them instead of Walnuts.

Lucky you. They don't grow here and they are expensive to buy.

In article >,
(PENMART01) wrote:

> >My sister always added rose water to the syrup in hers and it was quite
> >good, but I did some googling.
> >
> >Rosewater is normally added to Turkish delight, not baklava.
> >
> >K.
>
> Rosewater is used in many recipes extensvely throughout the middle east...
> used
> often in both baklava and in Turkish delight, but just as often omited from
> both. Turkish delight is essentially a middle eastern gum drop but cut into
> squares, more often flavored with various fruit juices and also variously
> colored. Sometimes nuts are added, usually pistachios, but I like it without
> nuts, I think the nuts ruin the velvety texture.... when properly made it is
> truly delightful, difficult to stop eating. I also prefer baklava without
> rosewater, and don't like it at all with walnuts... much prefer it with
> pistachios.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

That's a second vote for Pistachios now!
I'll have to share that with sis'.

Since Pecans are prolific in this part of texas,
we've just used them instead of Walnuts.

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>My sister always added rose water to the syrup in hers and it was quite
>good, but I did some googling.
>
>Rosewater is normally added to Turkish delight, not baklava.
>
>K.

Rosewater is used in many recipes extensvely throughout the middle east... used
often in both baklava and in Turkish delight, but just as often omited from
both. Turkish delight is essentially a middle eastern gum drop but cut into
squares, more often flavored with various fruit juices and also variously
colored. Sometimes nuts are added, usually pistachios, but I like it without
nuts, I think the nuts ruin the velvety texture.... when properly made it is
truly delightful, difficult to stop eating. I also prefer baklava without
rosewater, and don't like it at all with walnuts... much prefer it with
pistachios.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Michael wrote:

> I have no experience with phyllo, but I will give it a try some time
> soon.


This is one place where having a pastry brush will really help. It will
make it possible to spread the light brushing of butter between the
phyllo layers.


If you're doing everything right and still having trouble with crackly,
fall-apart, un-separate-able phyllo, it could be because the phyllo
isn't fresh. Even in the freezer, it should be used within a few weeks.


I get the best results from buying it frozen from some place with a high
turnover, then leaving it in the refrigerator over night to defrost.
When I'm ready to work, I get everything else ready (melted butter,
filling, work place, pastry brush), then open the package, spread it
out, and work quickly and efficiently.


--Lia

Michael wrote:

> I have no experience with phyllo, but I will give it a try some time
> soon.

I know that it can sound intimidating, but it's not that hard to work with.
I buy it frozen and allow it to thaw in the fridge overnight. The trick is
to be organized and to work quickly. Have lots of melted butter ready.
Keep a damp towel over the unused Phyllo. Some of it will probably tear,
but the stuff is very forgiving.

> And I'll have to admit, Katra, that I am also totally unfamiliar with
> rose water.

Neither was I.


> Shifting gears, was it you, Dave, who posted the recipe for saganaki
> dredged in cornstarch and then chilled for 30 minutes in freezer?
> I finally got a good cheese to use, Kashkaval, and I'm going to try
> out your recipe today.

Sorry. That wasn't me.

In article .com>,
"Michael" > wrote:

> Thanks for the comments, Dave and Katra. With the recipe calling for
> dousing the finished product with the remainder of the sauce, they
> indeed
> would have been a sticky mess to handle. The finished product was
> about the size and shape of an eggroll, and they tanned a very pleasing
> color. They tasted remarkably similar to the baklavas that we like so
> much from our favorite Greek restaurant, the Trojan Horse.
>
> I have no experience with phyllo, but I will give it a try some time
> soon.
> And I'll have to admit, Katra, that I am also totally unfamiliar with
> rose
> water.
>
> In the last couple years the Trojan Horse has offered a chocolate
> baklava. The family's only complaint is that they would have been
> better with chocolate. I'll probably try that next time, but as much
> as
> I like chocolate, I get a little tired of it.
>
> Shifting gears, was it you, Dave, who posted the recipe for saganaki
> dredged in cornstarch and then chilled for 30 minutes in freezer?
> I finally got a good cheese to use, Kashkaval, and I'm going to try
> out your recipe today.
>
> Michael
>

Mmmm... Nevermind. My bad. ;-)

My sister always added rose water to the syrup in hers and it was quite
good, but I did some googling.

Rosewater is normally added to Turkish delight, not baklava.

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Michael wrote:

> I have no experience with phyllo, but I will give it a try some time
> soon.


This is one place where having a pastry brush will really help. It will
make it possible to spread the light brushing of butter between the
phyllo layers.


If you're doing everything right and still having trouble with crackly,
fall-apart, un-separate-able phyllo, it could be because the phyllo
isn't fresh. Even in the freezer, it should be used within a few weeks.


I get the best results from buying it frozen from some place with a high
turnover, then leaving it in the refrigerator over night to defrost.
When I'm ready to work, I get everything else ready (melted butter,
filling, work place, pastry brush), then open the package, spread it
out, and work quickly and efficiently.


--Lia

Katra wrote:

>
> > It sounds more like a sticky bun that baklava.
> >
>
> Yeah... I was thinking the same thing.
>
> Before you reject the Phillo totally,
> give it a try. There is a world of difference
> in consistency.
>
> You also forgot the rose water. ;-)

Rose water?
When I make Baklava I make a sugar syrup and steep cinnamon and sliced lemon in it,
then add honey.

A few months ago I used up some phyllo that had been in the freezer for a long time by
making Galaktaborito. It's a similar process to Baklava with the phyllo, but made in
pan just just a little smaller than the pastry sheets so that they phyllo comes up the
sides. Instead of a nut filling you make a rich custard fortified with farina.

I hd wanted to make that stuff for a long time but the recipe in my Greek cookbook
looked like a commercial sized version. I kept about 1/3 of it, took some to my
brother and some to my brother. Everyone who tried it called up to tell me that it was
one of the best things they had ever tried in their lives. I will make another batch
when I have a crowd to feed.

Thanks for the comments, Dave and Katra. With the recipe calling for
dousing the finished product with the remainder of the sauce, they
indeed
would have been a sticky mess to handle. The finished product was
about the size and shape of an eggroll, and they tanned a very pleasing
color. They tasted remarkably similar to the baklavas that we like so
much from our favorite Greek restaurant, the Trojan Horse.

I have no experience with phyllo, but I will give it a try some time
soon.
And I'll have to admit, Katra, that I am also totally unfamiliar with
rose
water.

In the last couple years the Trojan Horse has offered a chocolate
baklava. The family's only complaint is that they would have been
better with chocolate. I'll probably try that next time, but as much
as
I like chocolate, I get a little tired of it.

Shifting gears, was it you, Dave, who posted the recipe for saganaki
dredged in cornstarch and then chilled for 30 minutes in freezer?
I finally got a good cheese to use, Kashkaval, and I'm going to try
out your recipe today.

Michael