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.

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

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:

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

How about pistachio nuts?

In article >,
Dave Smith > wrote:

> 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?
>
>

Damn...
That sounds wickedly delicious! ;-d

--
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:

> 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?
>
>

Damn...
That sounds wickedly delicious! ;-d

--
K.

Sprout the Mung Bean to reply...

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

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

Dave Smith wrote:

How about pistachio nuts?

************
Just tried this out, and didn't even have to bake it
myself. Had lunch last Friday at the Turkuaz Cafe
in town and they had both walnut and pistachio
baklavas. It was absolutely delicious, but I still
have a preference for that slightly bitter taste of
walnuts.

Michael

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
````````````