Click here to read how to make Kadaifi
Click here to read how to make Soutzouki
Click here to read how to make Muhallebili Baklava
Click here to read how to make Filo Pastry
Click here to read how to make Bougatsa
Kadaifi
1 lb Commercial raw kadaifi dough
1/2 c Sweet butter; melted
1 1/2 c Finely chopped almonds
3 1/2 c Granulated sugar
Ground cinnamon
1/2 c Orange juice
2 c Water
1/2 c Honey
2 tb Lemon juice
*Note: Use blanched almonds.
Open the raw kadaifi dough to the air for 10 to 15 minutes. Spread
half the pastry evenly over the bottom of a 9 x 12 x 3-inch baking
pan and brush with half the butter. Meanwhile, combine the almonds,
1/2 cup sugar, 1 tablespoon cinnamon, and orange juice in a small
bowl. (The orange juice will make the mixture like a paste that can
be spread with a knife.) Spread the almond mixture over the kadaifi
and cover with the remaining dough. Brush with the remaining butter
and bake in a moderate oven (350 F) for 40 minutes or slightly
longer, until golden on top.
Meanwhile, boil the remaining 3 cups sugar with water for 5 minutes.
Stir in the honey and lemon juice, bring to a boil and keep hot.
When done, remove the pastry to a rack to cool in the pan, then spoon
the hot syrup over the pastry. Cover with a dry towel and allow to
cool thoroughly. When cool, cut into square or diamond shapes of any
desired size. Dust with additional ground cinnamon just before
serving on dessert plates.
Soutzouki
6 oz Frozen grape juice;undiluted
1/2 c Sugar or honey
1 sm Box pectin jell
Citric acid (pea-sized);*OR*
1-Lemon, juice only, instead
1/2 c Whole walnuts
3 tb Cornstarch
1/4 c Cold water
Candied nuts and grape juice, "soutzouki", is an ancient candy recipe
still being used in the villages of Greece. The traditional recipe
is quite involved, calling for the stringing of walnuts like beads on
linen thread, boiling many pounds of grapes into a thick syrup and
coating the nuts by pouring the thick syrup over them just as if you
were making candies until a purple necklace is formed. You can make
this recipe in a simpler way without having to stamp on the grapes
with bare feet.
In a large deep pot bring juice and honey or sugar to a vigorous
boil. Add pectin and boil 5 minutes. Dissolve citric acid first in a
tablespoon of hot syrup, then add to the rest of the syrup, mixing it
in. Add nuts. Dissolve cornstarch in cold water and mix into syrup,
stirring quickly. Cook 1 minutes more.
Ladle thick mixture on to heavy waxed paper. Make a long thick
roll. Pick up two sides of paper and press together to make a fat
sausage of candy. Let set at room temperature. Store in plastic
bag. Slice as needed..
Muhallebili Baklava
1 lb Phyllo pastry sheets
3 c Milk
1/3 c Sugar
2 2/3 c Sugar
2 c Water
1/4 ts Salt
1/2 c Fine grain semolina
2 tb Lemon juice
*Preheat oven to 350 F after the filling has been prepared.
Divide the pastry into 2-equal parts. Lay 1 sheet on a well-buttered
11 x 16 inch baking pan. Brush surface generously with melted
butter. Lay second sheet on top of first and butter. Repeat until
half of the pastry sheets have been used.
*Cover unused half of pastry sheets with a kitchen cloth to prevent
drying.
Prepare the filling: Over medium heat bring milk, sugar and salt to
a boil in a saucepan. Add farina by sprinkling in a little at a
time, stirring constantly until the mixture thickens and the farina
is well cooked.
Spread the hot farina mixture evenly over the entire surface of pastry
sheets. Again build up the remaining half of the pastry sheets,
buttering each surface generously, on top of farina. Pour the
remaining butter over the top. Cut pastry sheets into 24 equal
squares. Bake for 40 to 45 minutes or until light golden.
While the baklava is cooking prepare syrup: Place sugar, water, and
lemon juice in a saucepan. Cook over medium heat, stirring
constantly, until sugar is dissolved. Bring to a boil and simer for
15 minutes without stirring. Remove from heat and allow to cool.
Remove baklava from oven. Pour off all excess butter by tilting the
pan. Cook for 10 minutes. Brush surface lightly with some of the
drained butter to give luster to the pastry. Pour syrup over a
little at a time, until all is absorbed. Allow to cool for several
hours.
Filo Pastry
2 2/3 c Unbleached flour
1 ts Salt
1/2 c Warm water
2 tb Olive oil
Cornstarch, for dusting
-pastry board
Sift flour and salt into bowl. Gradually add water to make a stiff
dough. Turn onto pastry board.
Place the oil in a bowl and spread a little of it on the palms of your
hands. Knead the dough, gradually adding more oil until you have a
smooth, elastic ball. Roll the ball of dough in the remaining oil to
cover all sides. Place in a bowl, cover with a cloth, and allow to
stand in a warm place for about 2 hours.
Divide the dough into 10 parts and roll to 1/4-inch thickness on a
pastry board dusted with cornstarch. Cover with a cloth and let set
for 10 minutes.
Cover a table or counter top with a smooth cloth and lift rolled
dough onto it. Put your hands, palms down, under the dough and gently
stretch the dough with the backs of your hands, working your way
around the table until the dough is stretched as thin as tissue
paper. For moist filo, using scissors, cut dough immediately into
desired size pieces; if you prefer dry filo, allow it to stand for
about 10 minutes before cutting.
Yields 10 12x16-inch sheets.
Bougatsa
1/2 lb Cream cheese
1/2 ts Grated nutmeg
1 lb Fresh ricotta cheese
18 Sheets commercial filo
1 lb Fresh lg-curd cottage cheese
1/2 c Butter (or more); melted
Granulated sugar
Using an electric mixer, beat the cream cheese at high speed until
light and fluffy. Lower the speed and add the ricotta, cottage
cheese, 1 1/2 tablespoons sugar, and the nutmeg. Beat for 1 minute at high speed, then set aside while you prepare the filo.
Lay the filo flat on a table and keep covered with a damp towel
over waxed paper or plastic wrap. By stacking 4 sheets, form a base
of 15 x 18 inches, brushing the top of each sheet with melted butter
as you stack them. Then lay 2 sheets at right angles over the
center, using the "base" as a diamond, not a square, brushing the
center of each with butter. Divide the filling into 3 parts and
spread one part over the filo to form a 7-inch square. Set the rest
of the filling aside. Fold the top filo sheet over the cheese and
brush with butter, and continue folding the filo over the cheese to
make a square, brushing each time with butter. With a wide spatula,
lift the bougatsa and invert onto a cookie sheet. Brush the top with
butter and set aside.
Repeat with the remaining filo, filling until all 3 square pies
are folded. Bake in a 350 degree oven for 15 to 20 minutes or until
the filo puffs up and turns a golden chestnut color. Cut into small
squares and sprinkle with additional sugar. Serve piping hot.