Saturday, July 7, 2012

Baklava for kitchen tea

Here is the recipe for baklava filling. I've made baklava fingers the hard way. Today my Godmother told me her way of doing them so this is what I'm showing you now.
This is how I've prepared it for a kitchen tea. This presentation can also be used for high tea.
I've used a slice tray, ground the almonds in a coffee grinder and added sugar and cinnamon to the almond filling.
Using unsalted butter, I tried using the pastry landscape oriented.
Below is how landscape was difficult to fold consistently.
So I swapped the orientation to portrait and that worked out better.
Portrait was also how they fit into the pre-greased slice slides.
Here they are, cut and butter glazed before cooking.
This is how they look for the kitchen tea. 
The pastry is brown and the fingers were bathed in syrup in the tray and once they cooled, I placed them into paper.
Now my Godmother told me that Greeks from Greece use a walnut filling and Greeks from Cyprus use an almond filling. What do you use or prefer to use?

3 comments:

  1. I have had Baklava made with almonds, walnuts and pistachos. The Greek community around here seeems to prefer walnuts. All versions are wonderful. Making fingers seems like a lot less work than the layered approach I usually use. I will need to give it a try.

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  2. Hi Audrey,
    I've also had the pistachio versions too. They are just as tasty.
    You'll find this method is quick to assemble and cook.

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  3. That is right. My Mum is from Cyprus - she makes hers with Almonds and Greeks make it with walnuts. Cypriots use only sugar and water syrup and Greeks often use water, sugar and honey. WHen I lived in Cyprus I loved buying the baklava from the patisseries as they made it with pistachios and sugar/water syrup which is more Middle Eastern/Lebanese. I have never seen this blog before - I like it!!

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