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


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