Tuesday, December 29, 2015

more Greek inspired pastry

The other day I made baklava, which is not difficult, but is time consuming.
Since i use a precise number of filo sheets in its making, there was some filo left over and it does not keep once a package is open.

I also had left over baklava nut filling,
It was a bit "special" in that i included some sunflower seeds with the walnuts and almonds, was ground fine and had some of the honey orange syrup i make added to it.

Not enough filo for a traditional baklava, i made a roll and did mot soak it in the honey syrup.
From the tray of goodies i prepared, these were the first to go, with people asking for more.
i was surprised.

Baklava pinwheels

§       7 sheets Filo dough
§       2 pounds unsalted clarified butter
§       10 cups fine chopped nuts - walnuts, pecans and sunflower seeds (roasted and salted)
§       ½ cup granulated raw sugar
§       ½ teaspoon cinnamon
§       ¼ teaspoon ground clove
§       3 oranges or 6 clementines
                      the zest is set aside 
                      the pith is removed from the fruit
§       1 cup raw sugar
§       ½ cup honey
§       ½ cup orange juice
§       the citrus without the rind or pith, quartered
§       1 cup water
§       4 cinnamon sticks

melt the sugar in the water over a low heat with the citrus
add orange juice and honey and reduce the volume by half
remove the citrus and cinnamon sticks and set aside to cool.
this can be kept refrigerated indefinitely

The baklava
The nuts, 1/2 pound of melted butter, sugar, spices and citrus zest are all combined and mixed well and set aside
In a greased large pan, 7 layers of filo dough are placed, brushing melted butter on each.
The nut mixture with 1/2 cup of honey syrup is layered on one side of the dough
the dough is rolled into a log and baked for 30 minutes until golden brown.
this is removed, cooled AND placed in the refrigerator to get cold before cutting into 1 inch "wheels".
serve at room temperature