Have a fashionable holiday with Greek baklava
Opa! I have been receiving emails from everyone, and thank you for such a great response! I have had many questions about fashion, but also on how to make certain Greek desserts, like baklava. After reading the 5th email about the Greek baklava (Μπακλαβας), I did a little research to find the best on-line baklava that is closest to my own secret recipe.
First, lets clarify that I am the Dallas Fashion Examiner, meaning what most people would think of as clothing, accessories, and what is hot off the runways, and well to be honest, that is not all fashion is. As Coco Chanel said, “Fashion is not something that exists in dresses only. Fashion is in the sky, in the street; fashion has to do with ideas, the way we live, what is happening.” And in honor of that idea, you get your ‘fashionable’ Greek baklava..jpg)
Every Christmas I make baklava and a few other special sweets as well. This is the only time of year that I really go ‘all out’ and make all sorts of homemade specialties from scratch; otherwise, it is Duncan Hines all the way.
So with the risk of losing the title of being the best baklava maker in the Dallas Greek community, I will give you some tips, yes just tips, I am sorry but some things must be kept secret! I mean Chanel didn’t tell everyone how she came up with the little black dress idea!
TIP# 1: Why always follow the recipe? Get the gist of it and then throw it away. Create your own vision when making something. Just like making a dress, you are taught how to make the stitches. But you are not taught what the garment is supposed to look and feel like. Just like with a recipe, it tells you how to make it generically, so add a few surprises of your own to make it yours!
TIP# 2: Work with a friend. If you have never used phyllo before, it is tricky, possibly the hardest culinary item on the planet to work with in my opinion. It dries out fast, so you have to work fast, and soon your walls are covered with butter because you are flinging it everywhere trying to layer the nuts and butter and phyllo before it dries out and starts cracking. Having a friend there to help, well, might be helpful, especially if you are a first timer.
TIP# 3: Hot/Cold, Cold Hot. Never hot/hot or cold/cold. You should either use hot baklava, cool syrup, or cool baklava, and hot syrup. If you do cold/cold, it will just sit at the top and not sink in. If you do hot/hot it will become a gummy mess.
TIP# 4: Always have a backup plan. If everything goes wrong and it catches on fire, throw it out, buy one, put it in your own container and say you made it. No one said you were Betty Crocker. Trying to make everything from scratch should have been enough torture for one year, so don’t go through the hassle again until next year.
Happy Holiday Baking!
For recipe info:
You can email any questions to dallasfashionexaminer@yahoo.com. Just ask about what you want to know and keep checking back, and I might write an article just for you!
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