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Wet, Sticky, and Sweet

Last week I was out with a friend at a Middle Eastern restaurant and by the time we were done stuffing our faces with cacik, grape leaves, feta, lamb, beef, and the like, we were too full to order baklava … Read More

By / September 19, 2007
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Last week I was out with a friend at a Middle Eastern restaurant and by the time we were done stuffing our faces with cacik, grape leaves, feta, lamb, beef, and the like, we were too full to order baklava for dessert. So we decided that I should make baklava for our Rosh Hashanah dinner that was to take place a few days later. And now, I will share with you the recipe for the baklava that "is like no other baklava I've ever tasted," "requires a shower after eating because I'm covered in honey," and "f*cking delicious," according to three tasters.

When I looked to Epicurious for a recipe, I found that there were about a million different versions, with fillings ranging from walnuts and almonds to chocolate and apricots. I went with pistachios, though, since they're my fave.

By the way, working with phyllo dough is tricky. You’ve gotta be fast, since it dries out quickly and tears easily. By the time I was done assembling my baklava I had shreds of phyllo dough all over the countertop and all over the floor. And in the garbage. But maybe it's just me. I'm not exactly speedy in the kitchen…or anywhere.

Got any tips on working with phyllo? Have a favorite baklava recipe to share? Post it in the comments section!

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