ChrisF
06-26-2001, 10:59 AM
As a die-hard baklava fan, I had to try CL's recipe. I haven't used phyllo much in the past few years because of the copious amounts of melted butter in my favorite recipe.
After I made some changes mid-recipe, I liked the final results of CL's 'baklava'. Here's what I did differently:
I had difficulty using the jellyroll technique as illustrated--maybe I just needed to keep practicing--but I bailed and made up little triangle pastries with a small amount of filling and then folding up like a flag.
I probably used a more oil brushing individual pastries that one large one. After baking, I poured the syrup over as directed and turned them over after a couple hours, and then took them out of the syrup after a few more hours since I didn't want them to be
soggy. DH & DS were very happy to have cups of strong, hot coffee and this dessert. I still think the old cholesterol-laden recipe tastes soooo delicious! However, I like to think my heart is thanking me for not succumbing to my old 'buttery' ways!
Chris
After I made some changes mid-recipe, I liked the final results of CL's 'baklava'. Here's what I did differently:
I had difficulty using the jellyroll technique as illustrated--maybe I just needed to keep practicing--but I bailed and made up little triangle pastries with a small amount of filling and then folding up like a flag.
I probably used a more oil brushing individual pastries that one large one. After baking, I poured the syrup over as directed and turned them over after a couple hours, and then took them out of the syrup after a few more hours since I didn't want them to be
soggy. DH & DS were very happy to have cups of strong, hot coffee and this dessert. I still think the old cholesterol-laden recipe tastes soooo delicious! However, I like to think my heart is thanking me for not succumbing to my old 'buttery' ways!
Chris