Tag Archives: Butter

Baklava

Baklava

Who makes Baklava on a beautiful, Spring, Thursday afternoon?  I guess I do.  In today’s Cultural Aspects of Food class at the University of Utah we enjoyed a bounty of Fillo- filled Greek delicacies.  We made Spanakopita http://kolpona.com/2012/03/21/spanakopita-greek-spinach-triangles/ and Baklava and talked about hydrogenated fats, cholesterol and even “pink slime”.  We also talked about how we can indulge in a decadent dessert like Baklava every once in a while because it’s rich in Mono and poly unsaturated fats, a high source of protein from the nuts and has less fat and calories than the average chocolate cupcake with a mile high frosting tower.   While we talked about nutrition, food chemistry and science there was also the exclamations of “This is SOOOOO GOOOOD”, a lot of “mmmmm” and “ahhhhhs”.  That’s what learning should be don’t you think?  Amid all the scientific information there should also be the connections of culture, history and stories of  people and places.
This recipe is from my friend Kathy Paras who is a second generation Greek-American.  She’s been making this Baklava recipe for years, passed down to her from her mom and aunts.  I love recipes like this because it’s been around orally for more than one generation so you know it’s time-tested.  I also love knowing that in the middle of a busy university we talked about science and food while enjoying a dessert that someone’s mom made up in her kitchen in Greece years ago.

Baklava Ingredients

I use Almonds, Walnuts and some Pistachios for garnish

Coarsely chop the nuts in a food processor

Add freshly grated nutmeg, orange zest and other spices to nut mixture

Brush the bottom and sides of a 17x2x2 pan

Layer Fillo dough one at a time and brush each one with melted butter

Layer nut mixture in thirds, with 4-5 layers of Fillo in between

Cut Baklava into diamond shapes

Place a clove bud in the center of each diamond shape

Pour cooled syrup over hot Baklava

Let Baklava rest for at least 7 hours

Serve at room temperature

Here’s the recipe:

Baklava

1 pound box of Fillo Dough

1 pound of Walnuts

1 pound of Almonds

3/4 pound (3 sticks) of unsalted butter, melted

1/2 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Cloves

2 tsp Vanilla Extract

1/2 tsp orange zest

1/2 cup granulated sugar

Whole cloves

ground Pistachios for garnish (optional)

Instructions:

Take out Fillo dough and place it on a cookie sheet and cover with a damp towel, this is very important so the dough does not dry out. In a food processor coarsely chop the nuts.  Place the ground nuts in a large mixing bowl and add all the spices (except whole cloves), vanilla extract, sugar and orange zest.  Mix well.  Melt butter in a glass bowl and brush 17 x 2 x 2 (or an approximate sized) dish with melted butter.  Make sure to brush the sides as well.  Place a sheet of Fillo on the bottom of the pan and brush it with butter then layer another piece and repeat with 10 layers of Fillo.  Layer one-third of the nut mixture on the Fillo then layer with 3-4 pieces of dough, buttering each layer.  Layer the next third of the nut mixture and repeat with another 3-4 pieces of Fillo.  On the very last layer add about 7-9 sheets of Fillo dough (butter each one well).  Brush top of the last Fillo dough with butter and cut into diamond shapes.  Place a clove bud into the center of each piece.  Bake at 350 degrees Fahrenheit for about 1 hour, until golden brown.  While the Baklava is baking prepare syrup so it has time to cool by the time the Baklava comes out of the oven.

Syrup

2 3/4 cup water

2 cups Sugar

Boil slowly for 15 – 25 minutes then add 1 tablespoon of Lemon Juice (this helps it NOT to form crystals) and 2 tablespoons of honey and let simmer an additional 10-15 minutes.  Let cool completely.

Pour over hot Baklava and cover for 30 minutes with wax paper.  Uncover and let the Baklava set for 7 hours at room temperature before serving.  This ensures that all the syrup has soaked in without making the pastry soggy.  Serve at room temperature.  Try not to refrigerate this dish because it affects the texture and taste.  Makes about 36 diamond-shaped Baklavas.

Spanakopita ~ Greek Spinach Triangles

Spanakopita ~ Greek Spinach Triangles

One of the most vivid memories I have of visiting Greece as a teenager is the amazing food.  Everything tasted wonderful and different from foods that I was used to at that time.  I loved the pastries, the meats and the delicate flavors.  It’s during that trip that I began a serious love affair with Spanakopita, a crispy, delicate and delicious Spinach Pie.  I seriously could eat huge quantities of Spanakopita.  Every year in September, my city has a big Greek Festival.  I try to go annually to load up on Greek delicacies that I don’t have time to make.  For years I used to pig out on Spanakopita at the festival, when finally a few years ago I got smart.  I decided that I’d asked all of my Greek friends to give me their very best versions of Spanakopita recipes so I could try them all.  My friends were very helpful and passed on several recipes and over the last several years I’ve combined the things I liked from all of them to come up with this current recipe.  Some families like to make Spanakopita in a large pan and cut them into squares, while others prefer to make them into triangle shapes.  I love the versatility of the triangle shape since it’s so portable and because I can freeze them and bake them up individually (or a whole bunch) whenever I have a craving!

Ingredients at a glance

Saute the onions, garlic, herbs and kosher salt together

When the onions are tender, add the Spinach

Mix in eggs, cheeses and lemon juice to spinach mixture

Cover Fillo dough with a damp paper towel to keep it from drying out

Brush Fillo with melted butter

Cut buttered Fillo sheets into three equal strips

Place about 1 1/2 tablespoons of spinach mixture on the corner of one strip

Fold into a triangle

Fold it over on itself until it's a complete triangle

Place on a cookie sheet and brush with melted butter before baking

Bake at 400 degrees for 12 minutes

Here’s the recipe:

Spanakopita ~ Greek Spinach Triangles

1 box Fillo Dough

2 pounds frozen chopped Spinach (you can use fresh but in this recipe there is very little difference)

1/2 lemon, juiced

1/2 red onion, chopped

3 cloves garlic, minced

3 eggs, beaten

1 tsp oregano

2 tsp basil (I like to use fresh basil)

1 tsp dill

1 tsp fresh thyme, chopped (you can use dry thyme)

1 tsp kosher salt

5 stalks of Scallions

7 oz crumbled Feta

1/2 cup Ricotta

1/2 cup Cottage cheese

1/2 cup shredded Parmesan

3/4 lb (3 sticks) of unsalted butter

4 tablespoon olive oil

Preheat oven to 400 degrees Fahrenheit.

Defrost Spinach and squeeze out all excess water and set aside.  In a large skillet heat olive oil and saute onions, scallions, garlic, salt and herbs.  After onions are tender, add Spinach to the mixture and stir fry for a few minutes.  Take off heat and pour it into a large bowl.  Add eggs, cheeses and lemon juice  to the Spinach mixture.  Stir to mix well.

Take out Fillo dough from package and put them on a cookie sheet and cover with a damp paper towel so they don’t dry out.  Melt 3 sticks of butter in a microwave safe bowl  and get a pastry brush.  Place a piece of Fillo dough on a large cutting board and brush it with melted butter, working quickly so the fillo doesn’t dry out, place another sheet on top and brush that with butter as well.  Repeat with three sheets of Fillo.  Using a pizza cutter, cut three equal long strips on the Fillo.  Place a large 1 1/2 tablespoon of spinach filling on the top of one of the strips and fold it at an angle so it forms a triangle.  Keep folding the triangle onto itself until all the filling is enclosed in a triangular shape.  Place it on a cookie sheet and brush the completed triangle with melted butter.  Repeat the procedure withe the other two strips.  Continue making triangles with three sheets of buttered Fillo at a time.  Should yield about 42-46 individual Spanakopitas.  Bake at 400 degrees for 12 minutes.  Serve warm.