The Daring Bakers Challenge - June 2011 - from Phyllo to Baklava!!

Erica of Erica's Edibles was our host for the Daring Bakers' June Challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make baklava.

Baklava is a sweet, rich pastry made with layers of phyllo dough and nuts sweetened with simple syrup. Baklava is widely known as a Greek dessert, but its origin has never really been pinpointed as many Middle Eastern countries also name it as their own.

Wherever it came from, this stuff is freakin delicious and I would say it is at its peak taste quality around day 4 or 5 after being made. The longer it sits in the simple syrup, the more delectable it seems to taste. I learned a lot during this challenge and now I can say I've made homemade phyllo dough, but I can guarantee you, it is highly unlikely I will ever attempt it again. Don't get me wrong - its delicious and the dough is spectacular to work with, but it is A LOT of work. The baklava on the other hand, I will likely make over and over again! What a fantastic recipe. I would half the amount of syrup you pour over the dessert, but other than that, its perfect!

You can find the recipe at the Daring Kitchen website with instructions, photos and suggestions for success. You can also find photos of other members' completed challenges and information on joining if you so desire. So do stop by and check it out! I'm pretty crunched for time, so I will just be providing you with a few photos and some of my thoughts about the whole process.

Firstly, if you are looking for a fantastic upper body workout, do attempt rolling out the phyllo with your rolling pin like I did. I was sore for a couple days afterward. But it sure was delicious dough. My friend D did hers with pasta rollers and had great success, so if you don't feel like putting in as much effort, but would still like to try your hand at making homemade phyllo, maybe try it that way!!

The recipe says to pour the entire amount of the syrup over the baklava. Don't do it! Your baklava will be swimming in it and it likely won't all absorb. I would recommend half of the amount or if you're adventurous, maybe 2/3 of the syrup. Flavour is delicious! You'll love it honestly!!

Don't hold back on the butter when you're brushing the layers of phyllo - the butter is what makes the layers flakey and tender and delicious. So go ahead, be naughty and amp up your calorie and fat intake for a special occasion! Its not like you're going to eat the whole pan (I hope!)!!

One more thing not to hold back on: be sure to add lots and lots of the nut, spice and sugar mixture between the phyllo layers. This is the yummy part that gives the dessert flavour and texture. I just wanted to eat the sugar & nut mixture by itself because it has my favorite pistachios in it!!

Next time I make this, I'll likely use storebought phyllo - in my opinion it is not really worth the extra effort of making it... but at least I can say I've tried it! I was happy with the results, just not the amount of work!

Thanks Erica for a truly challenging DB challenge! I learned a lot and definitely got to cross two things off my to-bake before I die list!!

Happy Baking my Friends!

Addictive Rosemary Pecans

Mmmmmm pecans!! Whats better than pecans? Toasted, seasoned pecans! Thats what this recipe is all about - toasty & spicy. The first time I came across this recipe I thought, wow, what a lame name for a recipe that sounds so good... I mean, surely Cinda Chavich, queen of cookbook writing could come up with a better name for the recipe. However, after I tried them the first time, I understood why the name had to be "Addictive Rosemary Pecans", you seriously can't stop. And an unwritten rule goes that you MUST double this recipe every time you make it, because you won't have enough if you just make one batch! This recipe is so well used that my cookbook actually opens to this page every time I pick it up.

So do try these pecans! You can eat them as is or you can top salads with them or really just do whatever strikes your fancy. But be warned - make the recipe and share it... you won't want to share, but you should. Nuts pack a whole lot of calories & fat grams per serving, so be sure to make yourself share... your waistline (and your husband/ boyfriend) will thank you!

The Addictive Rosemary Pecans
Recipe from the Girl Can't Cook by Cinda Chavich

Ingredients:

• 3 cups whole pecans (I mix it up - last time I did a mix of cashews and pecans)
• 2 tbsp olive oil
• 1/4 tsp cayenne pepper
• 1 tsp salt (I like kosher)
• 2 tsp brown sugar
• 2 tbsp minced fresh rosemary

Method:

1. Preheat oven to 400F. Place pecans on a rimmed baking sheet in a single layer and toast for 5-10 minutes. The nuts should be hot and fragrant, but watch them carefully so they don't burn.
2. Meanwhile, in a large bowl, combine the olive oil, cayenne pepper, salt and brown sugar, mixing it well to form a slurry. Stir in the rosemary. Pour the hot, toasted nuts into the bowl and toss with the seasoning mix for several minutes, until all the nuts are coated and cooled. Makes about 2 cups.

Oh yeah, did I mention how easy this recipe is? Put the nuts in some pretty glasses (you could use martini glasses or something cute like that) and strategically place on your coffee table when you have guests over. One handful of these and they will be hooked!

Happy Cooking my Friends!

Peanut Butter Cups

Ready to have a treat? Afraid to make a whole batch? Make these mini peanut butter cups - decadent and satisfying with built in portion control. These got rave reviews in our house and will definitely get rave reviews in your house too! Another bonus? They're quick and easy and have a very short ingredient list. Freeze them so you can only have one or two in a sitting because you have to thaw them out before you can bite into them!


This recipe comes from one of my favorite baking books - The Best Bake Sale Ever by Barbara Grunes. Every recipe I've tried has been so delicious and there is something for everyone in this cookbook! This cookbook is also great for people who are involved in bake sales (willing or not!) - it has awesome packaging ideas, tips for setting up your bake sale table and advice on how to sell the most baked goods! I would highly recommend this cookbook for anyone who likes to bake.

No-Bake Peanut Butter Cups

The Best Bake Sale Ever by Barbara Grunes

Ingredients:

• 1/2 cup peanut butter at room temperature
• 3/4 cup graham cracker crumbs
• 1/2 cup icing sugar
• 1/2 cup unsalted butter, melted and cooled
• 6 ounces semisweet or white chocolate chips
• 3/4 cup chopped candied or honey-roasted peanuts (I made homemade candied cashews instead)

Method:

1. Line the cups of mini muffin baking pans with mini paper liners.
2. In a medium bowl, with an electric mixer, mix together the peanut butter, graham cracker crumbs, and sugar. Mix the melted butter.
3. Spoon the candy into the paper-lined muffin pans. Refrigerate for 10 minutes, or until set.
4. Melt the chocolate in a microwave-proof cup in the microwave on high for 2 minutes. Stir until smooth.
5. Pipe the chocolate over the peanut butter cups. Sprinkle with the candied peanuts. Refrigerate at least 15 minutes longer, or until the chocolate has firmed up. Store in the fridge.

I hope you enjoy this recipe as much as we did! I just love how easy and quick they are to whip up. :)

Happy Baking my Friends!