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.

Struffoli

Struffoli

(Italy)

makes 8 to 10 servings

Struffoli, Italian honey cookies, are a traditional Italian Christmas cookie.

                                                                               Prep time: 1 hour

                                                                               Cook time: 30 minutes

                                                                               Total time: 1 hour 30 minutes

Ingredients

dough:

2 cups flour, plus extra for dusting

1 large lemon, zested (about 2 teaspoons)

1/2 large orange, zested (about 2 teaspoons)

3 tablespoons sugar

1/2 teaspoon fine sea salt

1/4 teaspoon baking powder

1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature

3 large eggs

1 tablespoon white wine, such as pinot grigio

1 teaspoon pure vanilla extract

canola oil, for frying

honey sauce:

1 cup honey

1/2 cup sugar

1 tablespoon lemon juice

decorations:

Multicoloured sugar sprinkles, for decoration

Powdered sugar, for dusting, optional

Preparation

create the dough:

Pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder in the bowl of a food processor until evenly distributed.  Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla and continue pulsing until the mixture forms a ball.  Remove the dough ball from the bowl and wrap in plastic wrap, refrigerate for 30 minutes.

form the cookies:

Divide the dough into 4 equal-sized pieces and, one at a time, roll out each piece of dough into ropes about the size of a pencil, 1/4-inch thick, on a lightly floured surface. Cut each rope into 1/2-inch long pieces.

Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess.

fry the dough balls:

Fry the formed dough balls until golden brown in a deep pot or frying pan in which about 2 inches of the oil has been heated to 375 degrees F. (or use a deep fryer filled with the manufacturer’s dictated amount of oil heated to 350 degrees F), about 2 to 3 minutes. Transfer the fried dough balls to a paper towel-lined plate to drain.

coat the cookies in honey:

In a large saucepan over medium heat combine the honey, sugar, and lemon juice, bring the mixture to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes.

Remove the pan from the heat. Add the drained cookies and stir until the cookies are coated with the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

Using a large slotted  spoon remove the cookies from the pan and arrange the struffoli, in layers, in a Christmas tree shaped pile generously sprinkling each layer with the multi-coloured sprinkles before adding the next level.  Dust the pile with powdered sugar if desired.

service:

Struffoli are normally served accompanied by dark espresso coffee generously laced with anisette and served on a small plate for each person to eat with a spoon (to keep your fingers from getting sticky).