Baklava
Ok, I'm not going to make anything sweet for a while. But I felt like I "had" to make these... It all started when I was buying the wraps for spring rolls and accidently bought "pasta wrappers"...well, those need to be deep fried --- ugh, so that was a waste. I went back to the store in search of "rice wrappers" and couldn't find them. Thinking that I could just substitute Fillo Dough, I bought that instead. Well, I was wrong, and instead of another waste, I decided to do something with the Fillo Dough, and that turned out to be baklava. See, I HAD to make them. This was my first time with baklava and it was a fun process. It is full of walnuts and almonds so that part is good for us!ps - I do have rice wrappers in the fridge, and they are up for dinner tonight...and we already have dessert. :o)
posted by Vicki's Vegan Vice @ 11:12 AM
22 Comments:
wow, check our that baklava!
Here's the link for the Daily Grind!: http://portland.citysearch.com/profile/8469945/
It's in SE Portland.
Vicki... this is the most AMAZING thing I have ever seen. Did you see in my post how I really want to make some? I just don't want to bake. Can you PLEASE PLEASE PLEASE give me the recipe, as I wanted to even make some tonight! I would love to come over and eat this whole entire batch! You are amazing!!! I think I will have to stare at this for a while...
I made baklava not too long ago . . . YUUUUUUUUMMMMMMMM!!!!
I may need to make more when I eat all of the cupcakes and chocolate pudding in my house.
Hooray for sugar!
Hi Jess! Thanks so much for the link. It'll be nice to have a place to look forward to on the road where we KNOW we can find something good to eat. Can't wait! Is there something that we should definately try...a favorite of yours...or a speciality of theirs??
Hi Leslie! I think it'd be awesome if you came over to help us eat up the baklava. We are enjoying it - Art says this is the best dessert I've EVER made. The recipe was on the back of the "Fillo Factory Fillo Dough" box, which I found in the freezer section by the premade pies and turnovers, etc. You'd probably have no trouble veganizing it. If your box doesn't have the recipe, please let me know & I'll pass it along no problemo. I didn't realize you wanted to make some also...how cool is that?!
Hi Catherine! You made some also? I was surprised at how many chopped nuts it takes to get 3 cups...go bulk with this one.
Vicki- Just for your future reference: I always want baklava!
I really like the carrot muffins, the almond cookies and the gigantic blueberry scones. The cinnamon buns are also very good.
Hi Leslie: Noted.
Hi Jess: I think we should try all those things...and then some to make a picnic of it. This may be pushing it, but is there a park near The Daily Grind with kids' play equipment? That would be supreme.
Vicki, my box has a recipe for some salmon rolls. I went to www.fillofactory.com and they have the "step-by-step baklava" recipe. I thought these didn't need to be baked (prebaked like the cups I used before) so this may be a while before I make some. The recipe sounds awesome and for your interest (or not) there are other good recipes on their website for the phillo. I'd like to find and try the whole wheat kind as well as the spelt kind of fillo.
Leslie: Thanks for the tip, very handy since I have another box of the dough. The recipe calls for 2 lbs & I only used 1...isn't that weird? Anyhow, I'll go there & see. Wholewheat & spelt dough?! I'll be on the lookout for those.
WOW Baklava! I was just saying to myself the other day I wish I knew how to make baklava. I was going to ask for the recipe, but I see Leslie posted a link so I could find some myself. Did I already say WOW baklava!? Yours cames out beautiful.
Also, I'm glad you found the rice wrappers. Mine were round, dry and stored on the shelf...I had to soak them in water for a few seconds to soften. I've actually had mine on hand for more than one year. I just never made the recipe. You mentioned your were refrigerated...?
There's a school playground with picnic tables that I see picnics at not too far - it's at se 34th or, between hawthorne & belmont, Sunnyside school. There's also Laurelthirst park at SE Stark & SE 33rd-39th - that's a beautiful park with a pond and picnic tables but no playground that I can think of.
Hi Dori! Yes, we must have the same rice wrappers. I didn't expect them to be dry...I kept looking for them in the dairy & frozen areas. The "mistakes" I bought were refridgerated (pasta wrappers, fillo dough).
Hi Jess! Thanks again. We'll probably shoot for the school with the play stuff. Thanks for all the info. One of my favorite places is near you...Multanomah Falls.
Every year I have a "too cool for Valentine's Day" party for myself and my single friends, and always have some kind of food "theme." This year, I make Greek/Middle Eastern food, which included baklava for dessert.
I've actually made baklava quite a bit in my "young life" -- it's my Dad's favorite dessert, and my mom (or me, when I got older) would make a pan for his "birthday cake" each year. I'm a baklava pro. Phyllo dough is kind of a pain to work with, though -- I always forget to thaw mine completely, and it ends up ripping a lot. Oh well! It still tastes good.
How very talented!
Hi Catherine! Your "too cool for Valentine's Day" party sounds like more fun than the traditional stuff - my friends have an international dinner group and meet 6 times a year.
Had I known, I would have talked to you first...this was my first time making baklava. Does your dad have it vegan? Curious what you do in place of the butter?
EARTH BALANCE is a vegan margarine with no trans fats. There are also olive oil based spreads and corn based spreads available to replace for that.
My mom usually uses butter, but I made mine with a melted Earth Balance Buttery Stick, and it turned out just the same.
I also know some baklava recipes call for honey, which is a no-no for many vegans. (I eat honey, and I'm not a vegan -- I just keep a vegan kitchen.) However, my syrup recipe does not call for honey. I also used natural granulated sugar this time, in place of the traditional white sugar, and I couldn't tell the difference.
I never seem to have enough nuts, though, or I sprinkle them on too thickly. I only ever use about half my phyllo -- seems like such a waste! But . . . it sure is tasty!
Hi Dori! Thanks, I had heard of it, but wasn't sure if it melted/had the same properties as butter. I plan to get some this week & try it out.
Hi Catherine! A face to go w/a comment... what a treat. :o) Glad to hear the Earth Balance works well as a sub. -- does it usually? I used honey & brown sugar -- no white. It was surprising how many nuts it took, and like you, I used less than 1/2 of what the recipe called for. (Go figure..The Fillo Co. recipe calls for twice the amount of fillo dough necessary)
Vicki, Earth Balance = my butter. I haven't had butter in 7 years, but to me (and many others) it's the same. I buy the beige colored tubs of it. There's all different kinds, sticks like Catherine mentioned, whipped tubs, etc...
Oh, and the reason I'm back is because that baklava looks so freakin good!
I find that the "buttery sticks" work well as a butter replacement. Tub margarines, in general, don't work as well because they have a lot more water in them, (compare grams of fat per equal sized serving,) and will have an impact on the overall taste and texture of your finished baked good.
Hi Leslie! I'm so glad you're back. Next time I make baklava, it'll be vegan & if you give me your address, I'll send some fedex. I bought the beige tub today & I'm trying it out on my toast tomorrow.
Hi Catherine! I need to look for the buttery sticks next. Thanks so much for the tips, it helps cut down on my trial/error.
Vicki,
I can't believe it, you'll make vegan baklavas! I'm sure they'll be delicous.
It looks so good. You know Turkish baklava is so famous,but I just eat the ones made by my mother or grandmother, once or twice a year. The ones sold at shops are full of sugar and butter. Though I'd like to try the vegan ones.
Take care.
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