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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