Posted in baking

Daring Baker Challenge: Phyllo Dough and Maple Baklava

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

I was a little daunted by the idea of making my own phyllo dough. Even Alton Brown doesn’t make his own phyllo dough when he makes baklava.  I have now made something more from scratch than Alton Brown.  But I did decide to compromise.  I made the bottom layer myself and used store bought dough for the rest.  I also tweaked the classic recipe by making mine round and using maple syrup instead of spiced honey.  I liked the idea, but I don’t think the spices that you mix in with the nuts complement the maple flavor that well.  I doubt it’s the cinnamon, so it’s probably the allspice or the clove, or both, that’s not playing nice with maple.  That didn’t stop my friends from enjoying it, though.

homemade phyllo dough
The dough got pretty thin and translucent.

The full recipe is here.  I’ll just add a tip for rolling out the phyllo dough, if you are ever possessed to do this yourself.  It’s not as hard as you’d think, and you can use a regular rolling pin even though they suggest a wooden dowel.  But when you roll out dough, you create new surface area, and so even though you floured the dough and the counter, you still get sticky areas.  If you’re rolling out something this much, you have a lot of sticky area. So I tried buttering my work surface instead of flouring it.  After rolling a piece, it came right off of my counter instead of needing a lot of gentle prodding like before.  And then I had a head start on the buttering that you do to make the baklava.

I only baked mine once, for about 30 minutes, whereas the recipe has you do that twice.  Mine probably could’ve used some more time in the oven, but I think another full 30 minutes would have been too much.

 

Posted in dry heat

I’m now that person who makes her own granola

homemade granola
After I threw away the burnt part and ate a bowl of it, this much was left.

I never thought I’d make my own granola.  I’m a cereal for breakfast except on special occasions kind of person, and I didn’t want to have to do any work for breakfast.  But lately I’ve been paying more attention to eating healthy, and I found myself wanting to decide what was in my granola.  Or maybe it’s just the hippieness of Western Massachusetts rubbing off on me.  I’m going to a yoga class this weekend, too.

I estimated that I eat 3/4 cup of cereal in the morning.  So, per bowl, the recipe (made up by yours truly) is:

1/2 cup oats

2 Tbsp flaxseeds, ground

2 Tbsp almonds, blanched and chopped

2 Tbsp sweetener (I used a ratio of half honey, one fourth agave maple syrup blend, and one fourth sugar, simply because that was how much I had left of the honey and the syrup)

1/2 Tbsp coconut oil

1/2 tsp cinnamon

1 pinch salt

to be added after baking:

1 tsp candied ginger

Mix the dry ingredients, add the wet ingredients and mix them in, spread onto a baking sheet in a thin layer, and bake for 20 minutes at 325F, moving stuff around halfway through.  Cool and add the ginger.

I made four bowls’ worth, which seemed like the perfect amount for one baking sheet.  I did have one snag: it got a little too brown.  One edge got downright burnt, so I threw a little of it away, but the rest is ok…but just barely.  I don’t know if this is because 20 minutes at 325F is too much, or because my oven wasn’t really at 325F, but I suspect the latter.  I use an oven thermometer, but lately it says that the oven is at a lower temperature than it’s supposed to be at.  Maybe both my oven and my oven thermometer are off.  Alas.  I’ll check it again at 15 minutes next time.