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Author Topic: Baklava  (Read 8301 times)

Offline redbeerman

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Baklava
« on: June 12, 2012, 10:51:55 am »
This is my favorite dessert.  Not difficult to make, but somewhat time consuming.  Ya just can't beat home made.

Before cooking:


After cooking drenched with syrup.


Missing a couple of slices with layers visible.
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Offline ccfoo242

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Re: Baklava
« Reply #1 on: June 12, 2012, 10:53:12 am »
Looks awesome!

-Sent from the future.
Intra cervisiam est deus.

Offline bluesman

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Re: Baklava
« Reply #2 on: June 12, 2012, 10:55:37 am »
mmm...looks delicious Jim. :)
Ron Price

Offline redbeerman

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Re: Baklava
« Reply #3 on: June 12, 2012, 11:06:49 am »
It was gone in four hours. :o ;D
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Offline nateo

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Re: Baklava
« Reply #4 on: June 12, 2012, 11:46:03 am »
Alton Brown's recipe for baklava is the one I use. I can't make it anymore because I want to, and do, eat all of it.
In der Kürze liegt die Würze.

Offline redbeerman

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Re: Baklava
« Reply #5 on: June 13, 2012, 12:55:59 pm »
Alton Brown's recipe for baklava is the one I use. I can't make it anymore because I want to, and do, eat all of it.

Luckily for me, I have a family and friends to help out. ;)
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Offline gmac

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Re: Baklava
« Reply #6 on: June 15, 2012, 08:08:57 am »
No recipe?  That's just cruel.
I've made it a couple times.  One of my favourites too but I need a better recipe.

Offline nateo

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Re: Baklava
« Reply #7 on: June 15, 2012, 11:38:03 am »
No recipe?  That's just cruel.
I've made it a couple times.  One of my favourites too but I need a better recipe.

Here's the recipe I use: http://www.foodnetwork.com/recipes/alton-brown/baklava-recipe/index.html

The most important thing, IMO is to use "true cinnamon" not cassia. You want Cinnamomum zeylanicum, not Cinnamomum aromaticum. I don't know about Canada, but in the US cinnamon is almost always cassia, and it's really hard to find "true" cinnamon. I don't remember if they cover that in the baklava episode of Good Eats, but you can find most of those episodes on youtube.

I also rigged up a small spray bottle to spray the butter on the phylo. Brushing it on is a PITA.
« Last Edit: June 15, 2012, 11:40:51 am by nateo »
In der Kürze liegt die Würze.