I made baklava last night for the first time and it turned out
wonderful. It's probably not real baklava because I made it using
crescent dinner rolls instead of phyllo.

The crescent package has 8 triangles in it. I put them on waxed paper
and paired up the triangles to make 4 squares, overlapping them about a
quarter inch, and then placed wax paper on the top and rolled them
thinner. Sprinkled them with chopped walnuts, cinnamon, and sugar.

Made a sauce by combining 3 Tb of butter, 1/2 cup of honey, 1/4 cup
sugar, and 2 Tb lemon juice using low heat on the stove. Spooned some
of it on the dough, rolled them up, put them in a greased 7" x 11" pan,
and baked them 16 minutes at 375. They browned a little and popped
open and leaked a bit, which caramelized in the bottom of the pan.
Removed from pan, topped with remainder of sauce. Served warm and they
were heaven.

Before I did them, I thought I would eventually move on and use phyllo,
but they were so good, I think I'll stay with this recipe. I might,
however, try to make up the dough from scratch. I've got a break
machine that has a dough cycle. Any ideas on a bread machine recipe
that would produce something close to crescent rolls?
Thank you, Michael

Michael wrote:

> I made baklava last night for the first time and it turned out
> wonderful. It's probably not real baklava because I made it using
> crescent dinner rolls instead of phyllo.
>
> The crescent package has 8 triangles in it. I put them on waxed paper
> and paired up the triangles to make 4 squares, overlapping them about a
> quarter inch, and then placed wax paper on the top and rolled them
> thinner. Sprinkled them with chopped walnuts, cinnamon, and sugar.
>
> Made a sauce by combining 3 Tb of butter, 1/2 cup of honey, 1/4 cup
> sugar, and 2 Tb lemon juice using low heat on the stove. Spooned some
> of it on the dough, rolled them up, put them in a greased 7" x 11" pan,
> and baked them 16 minutes at 375. They browned a little and popped
> open and leaked a bit, which caramelized in the bottom of the pan.
> Removed from pan, topped with remainder of sauce. Served warm and they
> were heaven.

It sounds more like a sticky bun that baklava.

In article >,
Dave Smith > wrote:

> Michael wrote:
>
> > I made baklava last night for the first time and it turned out
> > wonderful. It's probably not real baklava because I made it using
> > crescent dinner rolls instead of phyllo.
> >
> > The crescent package has 8 triangles in it. I put them on waxed paper
> > and paired up the triangles to make 4 squares, overlapping them about a
> > quarter inch, and then placed wax paper on the top and rolled them
> > thinner. Sprinkled them with chopped walnuts, cinnamon, and sugar.
> >
> > Made a sauce by combining 3 Tb of butter, 1/2 cup of honey, 1/4 cup
> > sugar, and 2 Tb lemon juice using low heat on the stove. Spooned some
> > of it on the dough, rolled them up, put them in a greased 7" x 11" pan,
> > and baked them 16 minutes at 375. They browned a little and popped
> > open and leaked a bit, which caramelized in the bottom of the pan.
> > Removed from pan, topped with remainder of sauce. Served warm and they
> > were heaven.
>
> 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. ;-)

--
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:

>
> > 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

"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
````````````

Thanks for the comments, Dave and Katra. With the recipe calling for
dousing the finished product with the remainder of the sauce, they
indeed
would have been a sticky mess to handle. The finished product was
about the size and shape of an eggroll, and they tanned a very pleasing
color. They tasted remarkably similar to the baklavas that we like so
much from our favorite Greek restaurant, the Trojan Horse.

I have no experience with phyllo, but I will give it a try some time
soon.
And I'll have to admit, Katra, that I am also totally unfamiliar with
rose
water.

In the last couple years the Trojan Horse has offered a chocolate
baklava. The family's only complaint is that they would have been
better with chocolate. I'll probably try that next time, but as much
as
I like chocolate, I get a little tired of it.

Shifting gears, was it you, Dave, who posted the recipe for saganaki
dredged in cornstarch and then chilled for 30 minutes in freezer?
I finally got a good cheese to use, Kashkaval, and I'm going to try
out your recipe today.

Michael

Michael wrote:

> I have no experience with phyllo, but I will give it a try some time
> soon.

I know that it can sound intimidating, but it's not that hard to work with.
I buy it frozen and allow it to thaw in the fridge overnight. The trick is
to be organized and to work quickly. Have lots of melted butter ready.
Keep a damp towel over the unused Phyllo. Some of it will probably tear,
but the stuff is very forgiving.

> And I'll have to admit, Katra, that I am also totally unfamiliar with
> rose water.

Neither was I.


> Shifting gears, was it you, Dave, who posted the recipe for saganaki
> dredged in cornstarch and then chilled for 30 minutes in freezer?
> I finally got a good cheese to use, Kashkaval, and I'm going to try
> out your recipe today.

Sorry. That wasn't me.

In article >,
Dave Smith > wrote:

> Michael wrote:
>
> > I have no experience with phyllo, but I will give it a try some time
> > soon.
>
> I know that it can sound intimidating, but it's not that hard to work with.
> I buy it frozen and allow it to thaw in the fridge overnight. The trick is
> to be organized and to work quickly. Have lots of melted butter ready.
> Keep a damp towel over the unused Phyllo. Some of it will probably tear,
> but the stuff is very forgiving.
>
> > And I'll have to admit, Katra, that I am also totally unfamiliar with
> > rose water.
>
> Neither was I.

I found it in the baking section at Central Market in Austin. :-)
It was not terribly expensive if I remember correctly.
I bought it for my sister when she made baklava.

>
>
> > Shifting gears, was it you, Dave, who posted the recipe for saganaki
> > dredged in cornstarch and then chilled for 30 minutes in freezer?
> > I finally got a good cheese to use, Kashkaval, and I'm going to try
> > out your recipe today.
>
> Sorry. That wasn't me.
>

--
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:

> Michael wrote:
>
> > I have no experience with phyllo, but I will give it a try some time
> > soon.
>
> I know that it can sound intimidating, but it's not that hard to work with.
> I buy it frozen and allow it to thaw in the fridge overnight. The trick is
> to be organized and to work quickly. Have lots of melted butter ready.
> Keep a damp towel over the unused Phyllo. Some of it will probably tear,
> but the stuff is very forgiving.
>
> > And I'll have to admit, Katra, that I am also totally unfamiliar with
> > rose water.
>
> Neither was I.

I found it in the baking section at Central Market in Austin. :-)
It was not terribly expensive if I remember correctly.
I bought it for my sister when she made baklava.

>
>
> > Shifting gears, was it you, Dave, who posted the recipe for saganaki
> > dredged in cornstarch and then chilled for 30 minutes in freezer?
> > I finally got a good cheese to use, Kashkaval, and I'm going to try
> > out your recipe today.
>
> Sorry. That wasn't me.
>

--
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 .com>,
"Michael" > wrote:

> Thanks for the comments, Dave and Katra. With the recipe calling for
> dousing the finished product with the remainder of the sauce, they
> indeed
> would have been a sticky mess to handle. The finished product was
> about the size and shape of an eggroll, and they tanned a very pleasing
> color. They tasted remarkably similar to the baklavas that we like so
> much from our favorite Greek restaurant, the Trojan Horse.
>
> I have no experience with phyllo, but I will give it a try some time
> soon.
> And I'll have to admit, Katra, that I am also totally unfamiliar with
> rose
> water.
>
> In the last couple years the Trojan Horse has offered a chocolate
> baklava. The family's only complaint is that they would have been
> better with chocolate. I'll probably try that next time, but as much
> as
> I like chocolate, I get a little tired of it.
>
> Shifting gears, was it you, Dave, who posted the recipe for saganaki
> dredged in cornstarch and then chilled for 30 minutes in freezer?
> I finally got a good cheese to use, Kashkaval, and I'm going to try
> out your recipe today.
>
> Michael
>

Mmmm... Nevermind. My bad. ;-)

My sister always added rose water to the syrup in hers and it was quite
good, but I did some googling.

Rosewater is normally added to Turkish delight, not baklava.

--
K.

Sprout the Mung Bean to reply...

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

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

>My sister always added rose water to the syrup in hers and it was quite
>good, but I did some googling.
>
>Rosewater is normally added to Turkish delight, not baklava.
>
>K.

Rosewater is used in many recipes extensvely throughout the middle east... used
often in both baklava and in Turkish delight, but just as often omited from
both. Turkish delight is essentially a middle eastern gum drop but cut into
squares, more often flavored with various fruit juices and also variously
colored. Sometimes nuts are added, usually pistachios, but I like it without
nuts, I think the nuts ruin the velvety texture.... when properly made it is
truly delightful, difficult to stop eating. I also prefer baklava without
rosewater, and don't like it at all with walnuts... much prefer it with
pistachios.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>My sister always added rose water to the syrup in hers and it was quite
>good, but I did some googling.
>
>Rosewater is normally added to Turkish delight, not baklava.
>
>K.

Rosewater is used in many recipes extensvely throughout the middle east... used
often in both baklava and in Turkish delight, but just as often omited from
both. Turkish delight is essentially a middle eastern gum drop but cut into
squares, more often flavored with various fruit juices and also variously
colored. Sometimes nuts are added, usually pistachios, but I like it without
nuts, I think the nuts ruin the velvety texture.... when properly made it is
truly delightful, difficult to stop eating. I also prefer baklava without
rosewater, and don't like it at all with walnuts... much prefer it with
pistachios.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Michael wrote:

> I have no experience with phyllo, but I will give it a try some time
> soon.


This is one place where having a pastry brush will really help. It will
make it possible to spread the light brushing of butter between the
phyllo layers.


If you're doing everything right and still having trouble with crackly,
fall-apart, un-separate-able phyllo, it could be because the phyllo
isn't fresh. Even in the freezer, it should be used within a few weeks.


I get the best results from buying it frozen from some place with a high
turnover, then leaving it in the refrigerator over night to defrost.
When I'm ready to work, I get everything else ready (melted butter,
filling, work place, pastry brush), then open the package, spread it
out, and work quickly and efficiently.


--Lia

Michael wrote:

> I have no experience with phyllo, but I will give it a try some time
> soon.

I know that it can sound intimidating, but it's not that hard to work with.
I buy it frozen and allow it to thaw in the fridge overnight. The trick is
to be organized and to work quickly. Have lots of melted butter ready.
Keep a damp towel over the unused Phyllo. Some of it will probably tear,
but the stuff is very forgiving.

> And I'll have to admit, Katra, that I am also totally unfamiliar with
> rose water.

Neither was I.


> Shifting gears, was it you, Dave, who posted the recipe for saganaki
> dredged in cornstarch and then chilled for 30 minutes in freezer?
> I finally got a good cheese to use, Kashkaval, and I'm going to try
> out your recipe today.

Sorry. That wasn't me.

In article .com>,
"Michael" > wrote:

> Thanks for the comments, Dave and Katra. With the recipe calling for
> dousing the finished product with the remainder of the sauce, they
> indeed
> would have been a sticky mess to handle. The finished product was
> about the size and shape of an eggroll, and they tanned a very pleasing
> color. They tasted remarkably similar to the baklavas that we like so
> much from our favorite Greek restaurant, the Trojan Horse.
>
> I have no experience with phyllo, but I will give it a try some time
> soon.
> And I'll have to admit, Katra, that I am also totally unfamiliar with
> rose
> water.
>
> In the last couple years the Trojan Horse has offered a chocolate
> baklava. The family's only complaint is that they would have been
> better with chocolate. I'll probably try that next time, but as much
> as
> I like chocolate, I get a little tired of it.
>
> Shifting gears, was it you, Dave, who posted the recipe for saganaki
> dredged in cornstarch and then chilled for 30 minutes in freezer?
> I finally got a good cheese to use, Kashkaval, and I'm going to try
> out your recipe today.
>
> Michael
>

Mmmm... Nevermind. My bad. ;-)

My sister always added rose water to the syrup in hers and it was quite
good, but I did some googling.

Rosewater is normally added to Turkish delight, not baklava.

--
K.

Sprout the Mung Bean to reply...

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

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

Michael wrote:

> I have no experience with phyllo, but I will give it a try some time
> soon.


This is one place where having a pastry brush will really help. It will
make it possible to spread the light brushing of butter between the
phyllo layers.


If you're doing everything right and still having trouble with crackly,
fall-apart, un-separate-able phyllo, it could be because the phyllo
isn't fresh. Even in the freezer, it should be used within a few weeks.


I get the best results from buying it frozen from some place with a high
turnover, then leaving it in the refrigerator over night to defrost.
When I'm ready to work, I get everything else ready (melted butter,
filling, work place, pastry brush), then open the package, spread it
out, and work quickly and efficiently.


--Lia

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.

Thanks for the comments, Dave and Katra. With the recipe calling for
dousing the finished product with the remainder of the sauce, they
indeed
would have been a sticky mess to handle. The finished product was
about the size and shape of an eggroll, and they tanned a very pleasing
color. They tasted remarkably similar to the baklavas that we like so
much from our favorite Greek restaurant, the Trojan Horse.

I have no experience with phyllo, but I will give it a try some time
soon.
And I'll have to admit, Katra, that I am also totally unfamiliar with
rose
water.

In the last couple years the Trojan Horse has offered a chocolate
baklava. The family's only complaint is that they would have been
better with chocolate. I'll probably try that next time, but as much
as
I like chocolate, I get a little tired of it.

Shifting gears, was it you, Dave, who posted the recipe for saganaki
dredged in cornstarch and then chilled for 30 minutes in freezer?
I finally got a good cheese to use, Kashkaval, and I'm going to try
out your recipe today.

Michael

SNIP
>Before I did them, I thought I would eventually move on and use phyllo,
>but they were so good, I think I'll stay with this recipe. I might,
>however, try to make up the dough from scratch. I've got a break
>machine that has a dough cycle. Any ideas on a bread machine recipe
>that would produce something close to crescent rolls?
>Thank you, Michael

A bread machine can't duplicate the flakiness of crescent rolls. If you want a
truly flaky dough then look up information on the internet on how to make
croissant dough. Basically it boils down to rolling out the dough ,smearing it
with BUTTER, and then folding it in thirds and then rolling it out again. This
is repeated several times over the course of several hours. The dough rests in
the refrigerator in between rollings. Trust me, it takes all day.
Since you're already adding so much extra stuff to the crescent rolls you
probably won't notice that much difference between the store bought dough and
the homemade kind. Even if you do it's probably not worth the trouble. Now if
you were going to make just plain croissants then that would be a different
story.

DJS wrote:

A bread machine can't duplicate the flakiness of crescent rolls. If you
want a
truly flaky dough then look up information on the internet on how to
make
croissant dough. Basically it boils down to rolling out the dough
,smearing it
with BUTTER, and then folding it in thirds and then rolling it out
again. This
is repeated several times over the course of several hours. The dough
rests in
the refrigerator in between rollings. Trust me, it takes all day.

*************
Thanks for the heads up on that. I'll either try the phyllo or else
stick
with the ready-made crescent rolls. I did find a croissant dough
recipe
last night at Border's bookstore, so I might give it a shot sometime.
The ingredients weren't expensive, so if it turned into a colossal
failure,
at least it wouldn't be a costly one.

Michael

>Thanks for the heads up on that. I'll either try the phyllo or else
>stick
>with the ready-made crescent rolls. I did find a croissant dough
>recipe
>last night at Border's bookstore, so I might give it a shot sometime.
>The ingredients weren't expensive, so if it turned into a colossal
>failure,
>at least it wouldn't be a costly one.
>
>Michael


If you ever do try to make croissants make sure you only use real butter and
not margarine or spread. You have to use real butter if you want them to turn
out right. The reason you can't use margarine is because the margarine will
melt and leak out of the dough before the dough has a chance to start baking.
You'll end up with dinner rolls swimming in pools of melted margarine. Some of
this melted margarine will also probably spill on to the floor of your oven and
start smoking. I learned that from firsthand experience. This won't happen if
you use butter.

>Thanks for the heads up on that. I'll either try the phyllo or else
>stick
>with the ready-made crescent rolls. I did find a croissant dough
>recipe
>last night at Border's bookstore, so I might give it a shot sometime.
>The ingredients weren't expensive, so if it turned into a colossal
>failure,
>at least it wouldn't be a costly one.
>
>Michael


If you ever do try to make croissants make sure you only use real butter and
not margarine or spread. You have to use real butter if you want them to turn
out right. The reason you can't use margarine is because the margarine will
melt and leak out of the dough before the dough has a chance to start baking.
You'll end up with dinner rolls swimming in pools of melted margarine. Some of
this melted margarine will also probably spill on to the floor of your oven and
start smoking. I learned that from firsthand experience. This won't happen if
you use butter.

DJS wrote:

A bread machine can't duplicate the flakiness of crescent rolls. If you
want a
truly flaky dough then look up information on the internet on how to
make
croissant dough. Basically it boils down to rolling out the dough
,smearing it
with BUTTER, and then folding it in thirds and then rolling it out
again. This
is repeated several times over the course of several hours. The dough
rests in
the refrigerator in between rollings. Trust me, it takes all day.

*************
Thanks for the heads up on that. I'll either try the phyllo or else
stick
with the ready-made crescent rolls. I did find a croissant dough
recipe
last night at Border's bookstore, so I might give it a shot sometime.
The ingredients weren't expensive, so if it turned into a colossal
failure,
at least it wouldn't be a costly one.

Michael