Subject: RE: TAN#200: BicenTANial Bliss!Originally posted by pitt83 Originally posted by mehaner Originally posted by cgreggI am jealous of all youse hot weather folks! Side note: I am rocking out in my kitchen making a big ole pan of baklava tonight. is baklava hard to make? i LOVE BAKLAVA and cannot get it except during the greek festivals. Phylo is tricky to work with. You need to keep it moist; usually you have to quickly brush each layer with butter and work quickly. What he said. The phylo is usually the roughest part because of how you have to handle it and how delicate it is, though chopping the nuts is a pain in the butt, too. It's better if you don't use a food processor to chop the nuts because doing so causes the nuts to release more oils which makes a heavier baklava, but chopping them by hand just isn't happening on a week night. It's tedious, but soooo worth it. The syrup usually takes about 30 minutes to make. The nut mix takes about the same (unless chopping by hand). Assembling and cutting it all is usually about 2 hours - or, at least it feels that way. Then, it's about an hour in the oven, pour the syrup over the fresh from the oven stuffs and let it sit at room temp for 8 hours (i.e. during sleepy time). Any dish that calls for 3/4 lb of butter is sent by the Gods and must be made at least once a year. |