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Desserts Are Fun, Recipes

DRF EP – 4: BAKLAVA

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httpvhd://www.youtube.com/watch?v=4llDQZJIqdI

Hey, Dessert Friends!

My fellow bakers from Episode 3, Fiona and Menka, had so much fun with the dessert pizza, they came back!

This time, you’ll see Menka teach Fiona and me how her Mom makes Baklava. Baklava is layers upon layers of phyllo pastry that is sandwiched between two layers of chopped nuts (ground walnuts, ground almonds) then sweetened with a sugary syrup.

I’ve eaten Baklava before and even purchased it for a couple of my parties, but I have never made it (or assisted, as in this case). I always thought that it would be difficult to do, but nowadays you can buy pre-made phyllo pastry so that makes it much easier. For the pan, you can use a 10″ x 15″ jelly roll pan which is a good size for the phyllo pastry. Naturally, Menka had a proper Baklava pan from Macedonia.

I have often consumed Baklava in the past that was too sweet for my liking so, for me, this recipe was perfect!

Till next time … “Life’s sweet treats are best enjoyed with friends!”
Dig in and Enjoy!!
B =;)

 

Recipe: Baklava

Ingredients

Pastry

  • 1 package of store bought Phyllo pastry (if you make your own, you will need about 25 sheets)
  • 1 cup ground Walnuts
  • 4 cups ground Almonds
  • 3 tbsp Cinnamon
  • 1 pound Butter

 

Syrup

  • 6 cups Water
  • 4 cups Sugar
  • 2 tbsp Honey (unpasteurized)
  • 1 Cinnamon stick

Directions

Preparation
Preheat oven to 375F.
In a pot, melt 1 pound of butter.

 

Step 1:
Place one layer of the phyllo pastry on the bottom of a baking dish (a Baklava pan is ideal). Brush butter over each layer and repeat until you’ve laid down 10 sheets.
Step 2:
Pour half the Walnuts and Almonds over the layer, then repeat step 1.
Step 3:
Pour the remainder of the nuts over the phyllo pastry.
Step 4:
Over the nuts, place another five sheets of phyllo pastry, brushing butter over each layer (as done in step 1).
Step 5:
Using a very sharp knife, cut the Baklava into the appropriately sized pieces (use diagram below as a guide).
Step 6:
Bake Baklava in oven for 15 minutes at 375F, then lower temperature to 350F for another 15 minutes. The pastry should be a golden colour all over, so your time may vary.
Step 7:
Let pastry cool completely for about 30 minutes to one hour.

Baklava Diagram

baklava-diagram

Syrup
In a pot set on high, boil water, sugar, honey and cinnamon stick for about 30 minutes. Do not stir the mixture.

Pour the syrup as evenly as possible over the pastry. Let it sit at least overnight, cut it and – finally – enjoy it!

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Desserts Are Fun, Recipes

DRF EP-2 CHEESECAKE SHOWDOWN!

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httpvhd://www.youtube.com/watch?v=3hxARvcKjaM

Hey, Dessert Friends!

This episode happened because Fiona, a fellow co-worker from another department, challenged me to a dessert duel (as I’m known for my baking – especially brownies). We chose cheesecakes as the theme and arranged to have our fellow co-workers from both departments vote on the winner (we just had to serve them).

So, in this second episode of “Desserts Are Fun”, watch me make my cheesecake (er … pie). You will have to watch the whole thing before discovering who won this competition (okay, okay, so you may already know who won, as I have left at least one hint around the website).

Here is the recipe if you would like to try this one for yourselves!

Recipe: Graham Cracker Crust

Ingredients

  • 1 1/4 cups crushed graham crackers
  • 1/2 cup crushed walnuts
  • 1/2 tsp cinnamon
  • 1/4 cup sugar
  • 1/2 cup butter, melted

Directions

  1. In a small bowl, combine the crumbs, sugar, crushed walnuts and cinnamon; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-inch pie plate.
  2. Bake at 325 degrees F for 10-15 minutes or until crust is lightly browned. Cool on a wire rack before filling.

Recipe: Cheesecake Filling

Ingredients

  • 2 pkgs (250 g each) cream cheese at room temperature
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1/3 cup 35% whipping cream
  • 2 tsp vanilla extract
  • 2 tbsp all purpose flour

Directions

  1. In bowl and using electric mixer, beat cream cheese with sugar until very creamy. Beat in eggs one at a time, beating well after each addition. Scrape down bowl. Beat in cream and vanilla. Beat in flour. Pour into crumb crust.Bake in centre of oven for 20 minutes.
  2. Reduce oven temperature to 300 degrees F. Bake until barely set and still slightly jiggly at the centre, about 20-28 minutes longer. Do Not Overcook! Turn oven off. Leave oven door ajar (not fully open).
  3. Let cheesecake sit in oven for 2 hours.Cool to room temperature on a rack for about 2 hours. Cover with plastic wrap, then chill for at least 4 hours.

Recipe: Macerated Berries

Ingredients

  • 1 pint Raspberries
  • 1 pint Strawberries (cleaned and hulled)
  • 8 tbsp Framboise (raspberry dessert wine) or Grand Marnier (orange-flavoured liqueur)
  • 4 tbsp sugar

Directions

  1. In a bowl, lightly mash the strawberries and raspberries. Add the sugar and pour the Framboise over the berries. Mix well, then cover and refrigerate for at least 1 hour (overnight works well, too).

Once you are ready to serve your cheesecake, pour the macerated berries over the pie, then slice and serve!

Send me your variations. I would love to know what your favourite cheesecake is (or even where to buy the best).

Till next time … “Life’s sweet treats are best enjoyed with friends!”

Dig in and Enjoy!!

B =;)

My Cheesecake (pie)

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Fiona and Menke’s Cheesecake

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Yum!

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Insight on: Cheesecake Showdown

Notes from the Chef’s Sidekick (Helenka)

Yes, yes, I know I’m not a part of this episode, but I just wanted to mention that, after viewing this episode only once, I want-want-want to make Brian’s cheesecake pie all by myself. And I’ve never made a pie in my life. Or a cheesecake. Cakes, definitely, always usually with alcohol in them. I have baked with cream cheese, but these were yin-yang muffins where half was cream cheese with chocolate chips and the other half was a flour-egg batter with cocoa. But a real cheesecake – never. Until now. Though I just know I’ll be adding chocolate to the graham cracker crust which should come as absolutely NO surprise to anybody. Because … hello … chocolate! But, then again, that’s MY variation!

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