Posted on 11/17/2016 12:54:21 PM PST by heterosupremacist
Each year on November 17, lovers of the delicious flaky pastry that is made with layers of filo pastry and filled with chopped nuts and sweetened with syrup or honey celebrate National Baklava Day.
Believed to have originated by the Turkic people in Central Asian nations, Baklava is a dessert in many countries and prepared in several ways. The word “Baklava” first appeared in English in 1650.
Preparing this dessert may be somewhat time-consuming. However, it is a treat worth the work and the wait.
One of my fave desserts.
Oh. I thought this thread was going to be about headgear...
OMG now I need to buy some! Love love love!
Oh darn! I thought it was National BALACLAVA Day!...............
GMTA!.............
That has a certain ring to it!..................
Here’s something funny. My mother used to kill herself, working all day to make that stuff.
My brother and I said, ‘Don’t you have any Oreos?’
I never liked it... tooooo sweet
Baklava?
I thought it said National Balaclava Day. I can breath easier now.
Bakalava is good desert, similar to “nan-jilebi” from India.
But they keep you toasty
I just read a time-saving baklava tip in a Lebanese-American cookbook: you don’t need to butter each layer of the phyllo; you can just cut the pastry into diamonds and pour the melted butter over the top and it will work its way between the layers as it bakes.
Have not tried this myself.
The only baklava I ever liked was one I made myself - cut way down on the honey syrup, increased the nuts and made the filling a bit softer and moister, more in the central European fashion.
We were at a middle Eastern restaurant a couple nights ago and tried a mabrumeh - basically a baklava done up in a twisted roll. Hard, dry, and too sweet.
One thing that I hate is the people who try to make baklava with “sugar free” alternatives. It never comes out well.
If you are avoiding sugar, just skip the baklava, don’t ruin it for the rest of us!
“you can just cut the pastry into diamonds and pour the melted butter over the top and it will work its way between the layers as it bakes”
Since you’re baking it, you probably don’t even need to melt the butter... save yourself another step.
Aw you guys were so rude to your poor mum. I will admit baklava is very sweet. Can’t have much of it at a time.
Try this-
Crumble a little of the Baklava and put it on vanilla ice cream
Now that I can take!
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