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The War of the Grandmas' Baklava
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<blockquote data-quote="Scent of Cedar *" data-source="post: 675001" data-attributes="member: 17461"><p>Happy Chanukah, Esther. It is so nice to see you, and to know you and all your family are happy and doing well. </p><p></p><p>We will pray for a locksmith empire for youngest, then. And for all our difficult kids to find their ways.</p><p></p><p></p><p></p><p>I love that you baked these with your sister, and that this recipe has taken its place at the heart of your family celebration. </p><p></p><p>Thank you, Esther. It was so nice to hear from you.</p><p></p><p>***</p><p></p><p>The baklava is crispy and delicious, everyone. It is very easy to make, if you follow instructions exactly. I did do the pecans over, cooking them with butter and spices as noted in the recipe and then, pounding them to mince them. The flavors will blend and intensify over the next few days. Next year, I will add lemon zest instead of lemon extract. I meant to do that this year but forgot. The blend of almond, lemon, and vanilla is very nice, and then the flavors of honey and cinnamon and the buttery flakiness of the filo kicks in. If you make it, freeze the baklava for twenty minutes before baking. Cut into triangle shapes half-way through before baking. Freezing makes it easier to cut through the filo, and cutting half-way through the unbaked baklava will enable the juice we will pour on after the baklava is baked to permeate all the layers but not puddle in the bottom of the pan.</p><p></p><p>The juice must be room temperature or cooler, and the baklava piping hot from the oven when you pour the juice over the baked baklava or the baklava will be mushy.</p><p></p><p>That is the secret there. I read that on allrecipes.com in one of the reviews. My baklava has been light and cripsy both times, so remember to do that if you make baklava.</p><p></p><p>And that is the story of the now-traditional War of the Grandmas' Baklava.</p><p></p><p>Merry Christmas, everyone, and a belated Happy Chanukah.</p><p></p><p>Cedar</p><p></p><p>It will go into the mail it this afternoon.</p><p></p><p>:O)</p></blockquote><p></p>
[QUOTE="Scent of Cedar *, post: 675001, member: 17461"] Happy Chanukah, Esther. It is so nice to see you, and to know you and all your family are happy and doing well. We will pray for a locksmith empire for youngest, then. And for all our difficult kids to find their ways. I love that you baked these with your sister, and that this recipe has taken its place at the heart of your family celebration. Thank you, Esther. It was so nice to hear from you. *** The baklava is crispy and delicious, everyone. It is very easy to make, if you follow instructions exactly. I did do the pecans over, cooking them with butter and spices as noted in the recipe and then, pounding them to mince them. The flavors will blend and intensify over the next few days. Next year, I will add lemon zest instead of lemon extract. I meant to do that this year but forgot. The blend of almond, lemon, and vanilla is very nice, and then the flavors of honey and cinnamon and the buttery flakiness of the filo kicks in. If you make it, freeze the baklava for twenty minutes before baking. Cut into triangle shapes half-way through before baking. Freezing makes it easier to cut through the filo, and cutting half-way through the unbaked baklava will enable the juice we will pour on after the baklava is baked to permeate all the layers but not puddle in the bottom of the pan. The juice must be room temperature or cooler, and the baklava piping hot from the oven when you pour the juice over the baked baklava or the baklava will be mushy. That is the secret there. I read that on allrecipes.com in one of the reviews. My baklava has been light and cripsy both times, so remember to do that if you make baklava. And that is the story of the now-traditional War of the Grandmas' Baklava. Merry Christmas, everyone, and a belated Happy Chanukah. Cedar It will go into the mail it this afternoon. :O) [/QUOTE]
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