Baklava

Baklava

(Greece)

makes about 36 pieces

I think the Greeks have a word for a cake that is perfection in taste and that word is Baklava, magnificent flaky little Phyllo cakes layered in chopped walnuts and drenched in a sublime honey/vanilla syrup. 

                                                                               Prep time:  30 minutes

                                                                               Bake time:  45 minutes

                                                                               Total time:   1 hour 15 minutes

Ingredients

1 package Phyllo dough
4 cups chopped walnuts or pecans
1 teaspoon cinnamon
1-½ stick butter, melted
2 cups honey
½ cups water
½ cups Sugar
3 teaspoons vanilla extract

garnish:

¼ cup finely chopped shelled pistachio nuts

Preparation

prepare the chopped walnut filling:

Place the whole, unshelled nuts in the bowl of a food processor and pulse until the nuts are reduced to a fine chop.  Place the chopped nuts and the cinnamon in a large, resealable plastic bag and toss together until the cinnamon is evenly distributed. Set aside.

prepare the baking pan:

1.  Preheat oven to 350 degrees F.

2. If refrigerated, remove the phyllo dough package and allow the unopened phyllo to come to room temperature before attempting to use it, about 1 hour.  Most boxes of phyllo contain 2 wax paper packages of phyllo sheets; this recipe will only use 1 of these, so you may return the other to the box and to the refrigerator for later use. 

3. Open one of the packages and lay out the phyllo sheets flat on the work surface in front of you, remember phyllo dries out and soon becomes unusable so when working with the phyllo sheets, only remove those sheets you immediately need and keep the other sheets covered by wax paper and a damp cloth

.

4. Spray a 9x13x2-inch rectangular glass or metal baking pan with butter flavoured cooking spray or thoroughly butter it. Commercial sheets of phyllo will generally fit this size pan, if the sheets are significantly bigger trim them to fit with a sharp knife.

build the baklava:

1.  Lay 2 sheets of phyllo flat in the baking pan and thoroughly brush with some of the melted butter, press lightly into the pan. Repeat this process twice more to form the bottom layer of the baklava, in the end you’ll have six sheets of phyllo in the pan, three of the sheets buttered.

2.  Sprinkle enough of the chopped walnuts to thoroughly cover the phyllo.  Place two more sheets of phyllo on top of the walnuts and thoroughly brush with some more of the melted butter, pressing this layer lightly into the pan. Repeat this process until you are out of walnuts or until you have only 4 sheets of phyllo left.

3. Top the last nut covered layer with 4 more sheets of phyllo, buttering each sheet as you lay it on and pressing each layer lightly into the pan; ending with a buttered top. 

4.  Cut a diagonal diamond pattern in the baklava using a very sharp knife.

bake the baklava:

Bake the baklava in the middle of your preheated oven for about 45 minutes, or until the baklava is very golden brown.

prepare the baklava syrup:

Meanwhile, while the baklava is baking, combine the butter, honey, water, sugar, and vanilla in a medium sized saucepan and bring the mixture to a boil then reduce the heat to low to keep it warm.

combine the baklava with the syrup:

When the baklava has finished baking and is golden brown remove it from the oven and drizzle half the syrup evenly all over the top. Allow this portion of the syrup to be absorbed for a minute or two then drizzle on a little more until you think it’s thoroughly moistened. Allow the baklava to cool, uncovered, for several hours. 

service:

Once the baklava has cooled thoroughly retrace the diagonal cuts to insure the diamonds of baklava are separated.  Once you've done that carefully remove the individual diamonds of baklava from the pan garnished with the finely chopped pistachio nuts and serve.

Tiropites (Greek cheese filled triangles)

Tiropites

(Greek cheese filled triangles)

Tiropites are classic Greek appetizers that are loved by kids and adults alike.

 makes about 75 pieces.

(Greece)

Ingredients

1 pound feta cheese
12 ounces of very well drain Greek yogart

1/2 cup Parmesan 

3 eggs
1/2 cup finely chopped parsley or dill

2 sticks of butter half margarine can be used
1 pound filo pastry*

Preparation

1.  Begin by preheating the oven to 375 degrees.

2.  Crumble feta cheese into small pieces in a bowl, add the yogurt and Parmesan  and blend well. Add eggs and beat thoroughly. Mix in parsley or dill.

Prepare cheese triangles as follows:

3. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle*. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the waxed paper and damp towel. Remove 1 strip of 3 individual strips (one sandwich on the other) and using a pastry brush to brush the group of filo with melted butter. Place a small spoonful of cheese filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

4.  Place triangles on an ungreased cookie sheet.  Brush tops with melted butter.  Bake triangles for 15 to 20 minutes, or until golden brown.  Let cool about five minutes before serving.  Tiropites can be prepared ahead of time and frozen, unbaked.   When ready to use, preheat oven to 350 degrees.  Bake without prior thawing for 35 minutes, or until golden brown.  Serve warm.  

* One of the difficulties of working with filo is that it tends to dry out very quickly once exposed to air. Once you have unrolled the filo, work with one set of sheets (3 or 4 individuals sheets sandwiched one on top of the other) or a portion of sheets at a time. Keep the remainder covered with plastic wrap or waxed paper over which you've placed a damp cloth. (wax paper is easier to handle.) This will prevent the sheets from drying out. Use a feather or other pastry brush to spread an ample amount of butter on the sheet you're working with, beginning at the edges and working inward. Use broad strokes and work fast to prevent the sheets from drying out. The object is not to saturate the sheet, but lightly dab it all over

Avgolemono Soup ( Greek Egg Lemon Soup)

Avgolemono Soup

( Greek Egg Lemon Soup)

6 servings

(Greece)

This is our interpretation of a soup we first enjoyed at "The Greek Streak" restaurant in Price, Utah and, subsequently, in many other Greek restaurants around the country.  While its a quick and easy soup be sure to adhere to the directions on "tempering" the eggs; if the broth is too hot or you don't pour them in slowly you'll end up with lemon flavoured, Greek egg drop soup instead of a smooth Avgolemono Soup.

Ingredients

 2 quarts chicken broth
2/3 cup orzo
3 eggs
Juice of 1 1/2 lemons

 Preparation

1.  Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.

2.  Place the eggs in a clean bowl and beat just well mixed. Continuing to beat, gradually add the lemon juice.

3.  When the broth cools to about 160 degrees F temper the beaten eggs by slowly adding about 3 cups of the hot chicken broth them, beating as you add the broth in a very thin stream.

4.  Using a large fork, vigorously stir the orzo and remaining hot broth in an S pattern while quickly pouring all of the egg/lemon mixture into the saucepan.

5.  Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.