{"id":135,"date":"2008-11-12T15:12:24","date_gmt":"2008-11-12T23:12:24","guid":{"rendered":"http:\/\/providentiallife.wordpress.com\/?p=135"},"modified":"2008-11-12T15:12:24","modified_gmt":"2008-11-12T23:12:24","slug":"adventures-of-phyllo-dough-2-going-greek","status":"publish","type":"post","link":"https:\/\/jenniepalluzzi.com\/blog\/adventures-of-phyllo-dough-2-going-greek\/","title":{"rendered":"Adventures of Phyllo Dough 2: Going Greek"},"content":{"rendered":"

This week, after I made the phyllo dough pie, I had so many leftover sheets of dough I decided I needed to tackle another recipe. I remembered my friend K using her extra dough to make baklava, so I asked her which recipe she used. Turns out, she used the “Simple Baklava” recipe from Giada<\/a>. <\/a>It’s a good one, but I’m not all for using too many ingredients. So here is the original alongside my final recipe.<\/p>\n

Giada’s recipe<\/a><\/strong><\/p>\n

*1\/2 cup almonds
\n*1\/2 cup walnuts
\n*1\/4 cup chopped dried apricots
\n*1\/4 cup plain bread crumbs
\n*2 tablespoons sugar
\n*1 1\/2 teaspoons ground cinnamon
\n*1\/4 teaspoon ground cloves
\n*Pinch of salt
\n*1 stick butter, melted, divided
\n*3 tablespoons honey
\n*12 sheets phyllo dough<\/p>\n

My take on it…<\/strong><\/p>\n

*1 cup almonds<\/strong>
\n*1\/4 cup raisins<\/strong>
\n*2 tablespoons sugar
\n*1 1\/2 teaspoons ground cinnamon
\n*Pinch of salt
\n*3\/4 stick butter, melted, divided<\/strong>
\n*3 tablespoons honey
\n*6 sheets phyllo dough<\/strong><\/p>\n

Turn your over to 350. Then, all you have to do is stick the almonds in the blender with the cinnamon, blend, add the salt, blend and dump in a bowl. Then add your honey and sugar, 2 tablespoons melted butter, and mix. It works itself into a nice little paste. Then you have to take your sheets of dough, layer 6 of them sheet, butter, sheet, butter, etc.<\/p>\n

(I had WAY too much butter left over, so I would suggest starting with 3 tablespoons and melting more if you need it. Seriously. I made Jeff make popcorn so we could use the rest of the butter, and the popcorn tasted like movie popcorn–THAT is how much I had left over. And I can’t waste, so we ate baklava and popcorn.)<\/p>\n

Then you cut it into squares (I did in half then made each half into three) and stick the sheets into a muffin tin. Giada says to use mini-muffin tins, but as I don’t have such things, I used a muffin tin, and they came out fine. Scoop your honey\/almond mixture into each phyllo\/butter-lined-muffin-hole and then fold the top of the phyllo dough over the top. Bake for about 25 minutes (or until they turn brown and smell delicious.)<\/p>\n

Let them cool for 5 minutes. And devour! Voila!<\/p>\n

\"baklava\"<\/a><\/p>\n

They may not be beautiful, but they sure tasted good, and they were a hit in my office when I brought them to staff meeting!<\/p>\n","protected":false},"excerpt":{"rendered":"

This week, after I made the phyllo dough pie, I had so many leftover sheets of dough I decided I needed to tackle another recipe. I remembered my friend K using her extra dough to make baklava, so I asked … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[216,696],"class_list":["post-135","post","type-post","status-publish","format-standard","hentry","category-baking","tag-cooking-and-baking","tag-simplifying-the-dish"],"_links":{"self":[{"href":"https:\/\/jenniepalluzzi.com\/blog\/wp-json\/wp\/v2\/posts\/135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jenniepalluzzi.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jenniepalluzzi.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jenniepalluzzi.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jenniepalluzzi.com\/blog\/wp-json\/wp\/v2\/comments?post=135"}],"version-history":[{"count":0,"href":"https:\/\/jenniepalluzzi.com\/blog\/wp-json\/wp\/v2\/posts\/135\/revisions"}],"wp:attachment":[{"href":"https:\/\/jenniepalluzzi.com\/blog\/wp-json\/wp\/v2\/media?parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jenniepalluzzi.com\/blog\/wp-json\/wp\/v2\/categories?post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jenniepalluzzi.com\/blog\/wp-json\/wp\/v2\/tags?post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}