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The War of the Grandmas' Baklava
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<blockquote data-quote="Scent of Cedar *" data-source="post: 643133" data-attributes="member: 17461"><p>THE BAKLAVA IS DELICIOUS! </p><p></p><p>:O)</p><p></p><p>All the juice absorbed into the pastry overnight and yet, the pastry is still feathery light and with just the right amount of crisp, right down to the bottom of the pan.</p><p></p><p>I used a 9 x 13 glass pan. This made 27 pieces of baklava. It was suggested that glass be used so that you can see whether the bottom of the baklava is browning or burning or what, so that's what I did.</p><p></p><p>As was suggested on one of the reviews, I baked at 325 for one hour instead of 350 for forty minutes.</p><p></p><p>I can taste the honey pretty strongly at this 3/4 c dose. I am glad I did not use the sauce recipe calling for more honey.</p><p></p><p>I might use like, 1/8 t cloves next time. Some of the recipes used twice the cinnamon I used, plus cloves, and added extra honey in the middle. I am glad I did not do any of those things ~ especially the honey. It has such a strong taste. Maybe a real Greek or Turkish person would like that. I used pecans instead of pistachio, and I would do that, again. There is that dark, underlying richness of toasted pecan once you make it through the taste of the spices and crisp of the pastry.</p><p></p><p>The half orange juice, half water worked well in the sauce. Next time, I will use a curl or two of lemon rind in it, too. That lemon in-the-background taste cuts the sweetness and added a subtle little citrus undertone.</p><p></p><p>Lil, you were right. You are a baklava connoisseur! Thank you so much, Lil. The recipe you posted here for me is basically the one I used, and you were right about reading the reviews. I learned all the little tricks everyone has been perfecting over the years, and it made a difference in the finished product.</p><p></p><p>It really is tasty baklava.</p><p></p><p>:O)</p><p></p><p>Cedar</p><p></p><p>Also, for anyone who is going to make it, layering the phyllo was not difficult. It is paper-thin and I tore through it numerous times but, just as was mentioned in one of the reviews, none of that mattered. It really does dry out as fast as they say. I put a piece of saran wrap on the counter and fit a double layer of paper towels over it. Then, I sprinkled water on the paper towels to moisten. When I opened the phyllo, I covered the part I was not using with the paper towel covered saran, and it worked beautifully.</p><p></p><p>I used both packages of phyllo in the 16 oz size to make one 9 x 13 pan of baklava.</p></blockquote><p></p>
[QUOTE="Scent of Cedar *, post: 643133, member: 17461"] THE BAKLAVA IS DELICIOUS! :O) All the juice absorbed into the pastry overnight and yet, the pastry is still feathery light and with just the right amount of crisp, right down to the bottom of the pan. I used a 9 x 13 glass pan. This made 27 pieces of baklava. It was suggested that glass be used so that you can see whether the bottom of the baklava is browning or burning or what, so that's what I did. As was suggested on one of the reviews, I baked at 325 for one hour instead of 350 for forty minutes. I can taste the honey pretty strongly at this 3/4 c dose. I am glad I did not use the sauce recipe calling for more honey. I might use like, 1/8 t cloves next time. Some of the recipes used twice the cinnamon I used, plus cloves, and added extra honey in the middle. I am glad I did not do any of those things ~ especially the honey. It has such a strong taste. Maybe a real Greek or Turkish person would like that. I used pecans instead of pistachio, and I would do that, again. There is that dark, underlying richness of toasted pecan once you make it through the taste of the spices and crisp of the pastry. The half orange juice, half water worked well in the sauce. Next time, I will use a curl or two of lemon rind in it, too. That lemon in-the-background taste cuts the sweetness and added a subtle little citrus undertone. Lil, you were right. You are a baklava connoisseur! Thank you so much, Lil. The recipe you posted here for me is basically the one I used, and you were right about reading the reviews. I learned all the little tricks everyone has been perfecting over the years, and it made a difference in the finished product. It really is tasty baklava. :O) Cedar Also, for anyone who is going to make it, layering the phyllo was not difficult. It is paper-thin and I tore through it numerous times but, just as was mentioned in one of the reviews, none of that mattered. It really does dry out as fast as they say. I put a piece of saran wrap on the counter and fit a double layer of paper towels over it. Then, I sprinkled water on the paper towels to moisten. When I opened the phyllo, I covered the part I was not using with the paper towel covered saran, and it worked beautifully. I used both packages of phyllo in the 16 oz size to make one 9 x 13 pan of baklava. [/QUOTE]
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