Almond Five Spice Baklava

Okay, I've got baklava on the brain, and a small confession to make. See how those cute little baklava are monogrammed? Um, there is no real reason it's the lesson N. Honestly, the little N stamp was just sitting on my counter in front of my face and I thought "Huh, that could be cute. Let's see if it works." Well, it did, and now I'm the fool with monogrammed baklava. I've been giving it away and my friends keep asking "So what's with the N? What's that mean?" Um, it means I was too darn lazy to get out a letter that had a meaning. It means I've been sloppy and somehow that letter N has been sitting on my windowsill for a few months. But really people, it means just eat the darn free food! N is for no questions about what N means! 

So the last batch was filled with hazelnuts and chocolate. Mmmmm. This batch is more closely aligned with traditional baklava. It's filled with Chinese five spice powder and ground almonds! Lots of cinnamon, anise, anise seed, ginger and cloves. Mmmm. If you don't own any, mix up your own! Only own three of the five? Cool. Use those three and enjoy! 

Almond Five Spice Baklava Baklava
made one 8x8 pan of baklava

1 1/3 cups unbleached all purpose (plain) flour
1/8 teaspoon salt
1/2 cup less 1 tablespoon water, plus more if needed
2 tablespoons vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar (I actually used lemon juice)

1 1/2 cups ground almonds

1 tablespoon five spice powder

2/3 cup sugar
1 cup  melted butter

1/2 cups honey
1/2 cups  water
1/2 cups sugar

To make the phyllo dough:

In the bowl of your stand mixer combine flour and salt. Mix with paddle attachment.

Combine water, oil and vinegar (or lemon juice) in a small bowl.

Add water and oil to the dry mixture in mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water (I had to add a tablespoon more).

Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.

Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and throw it down hard on the counter a few times during the kneading process.

Shape the dough into a ball and lightly cover with oil. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best ( I let mine rest 2 hours and it was perfect).

Rolling your Phyllo:

Use whatever means you have to get the dough as thin as you can. I have included a fantastic video at the end of the post on how to roll out your phyllo dough, using a wooden dowel, which worked perfectly for me. You may also use a pasta machine if you have one, or a normal rolling pin whatever works for you.

Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out.

Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour.

Roll out the dough a bit to flatten it out.

Wrap the dough around your rolling pin/dowel. Roll back and forth quickly with the dough remaining on the dowel (see attached video for a visual, its much easier then it sounds) Remove; notice how much bigger it is!

Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect sheet for the top you will never notice.

When you make it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, it just helps make it that much thinner. Roll out your dough until it is transparent. NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store; it is made by machine.

Set aside on a well-floured surface. Repeat the process until your dough is used up.

Between each sheet, again, flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not dry out.

Make the syrup:

Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved

Boil for 10 minutes, stir occasionally. Allow to cool as baklava cooks

Make The Filling: 

Stir together ground almonds, five spice powder and sugar. Set aside

Assemble the Baklava:

Preheat oven to moderate 350°F/180°C/gas mark 4.

Trim your phyllo sheets to fit in your pan

Brush bottom of pan with butter and place first phyllo sheet

Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it's not needed)

Sprinkle 1/3 of the nut mixture on top

Continue layering phyllo and buttering repeating 4 times

Sprinkle 1/3 of the nut mixture on top

Continue layering phyllo and buttering repeating 4 times

Sprinkle 1/3 of the nut mixture on top

Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better.

Once you have applied the top layer tuck in all the edges to give a nice appearance.

With a sharp knife cut your baklava in desired shapes and number of pieces. If you can't cut all the way through don’t worry you will cut again later. A 8x8 pan cuts nicely into 20 pieces. If monogramming, now is the time to press the letter stamp into each piece. Then brush with a generous layer of butter making sure to cover every area and edge

Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown, take close watch yours may need more or less time in the oven)

When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring.

Allow to cool to room temperature. Once cooled, cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup.

Serve at room temperature.

Freezing/Storage Instructions/Tips: There are a few ways to store your baklava. It is recommended that you store your baklava at room temperature in an airtight container. Stored at room temperature your baklava will last for up to 2 weeks. You will notice as the days pass it will get a little juicier and chewier. You may choose to store it in the fridge; this will make it a little harder and chewy, but does increase the shelf life. You can also freeze your baklava and then just set it out at room temperature to thaw.

Additional Information: I have included some videos and links to help you through the process

How to roll the phyllo dough -

http://www.youtube.com/watch?v=vvNzAi9w6TU&feature=related

Maple Pear Pies

We may have outdone ourselves this week! To use up the leftovers from wedding fare Butchie and I made some beautiful pear pies, cooked with pure maple syrup and cinnamon! A beautiful fall pie!

Butchie and I had such a fun time this week! Pear pies are one of my favorite things. I actually prefer them to apple pies. Up until last night, I've only made them more traditionally, using a recipe my mother and I tried out years ago for Thanksgiving that's basically identical to your standard apple pie in flavor/seasoning. I loved it and still do. But we decided it was time to mix it up a bit!

Sooooo, what could be better in a fall pie than maple syrup? Um. Nothing! Having recently gotten back from Vermont I have all too much maple love in my heart. Except maple candy. I was not impressed with the maple candy I bought. The texture was so granular. It was like sticking maple spun sugar in my mouth straight. Don't get me wrong, that tastes lovely, but....texture. Ugh. Like sand. No good. [I still wish you'd brought me some. --B.] But I did try maple fudge....that is going to happen on this blog at some point. Mark. My. Words.

Since we wanted to do mini-pies, and didn't feel like bothering with a proper crust, we thought we'd top them with leftover phyllo from the wedding. Aaaaand since the pies are tiny and left lots of phyllo still to use, we thought we'd just mess around with phyllo for like an hour after the pies were in the oven. [It's like play-doh for adult bakers! --B.] We tried out a few ideas we like for some future posts, one of which kind of resembles a birds nest made of phyllo. That's a bad description, but trust me when I say it will be a beautiful post! We also did some cut outs of maple leaves as you can see in the photos, which we sprinkled with vanilla sugar. Frankly, we loved eating those plain like chips. So delicious, though you really have to watch them like a HAWK. [That vanilla sugar caramelizes extraordinary fast, I suspect b/c the dough is so thin. But if you're the kind of person who likes to set your marshmallows on fire, maybe you should leave them in there an extra 30 seconds or so. --B.] Plus, SO CUTE!

We hope you love these as much as we did. Because, wow, we really did. Butch and I have baked so many great things together over the years, but this one really stood out.

Maple Pear Pies

5 pears, peeled, cored, and chopped

2/3 cup pure maple syrup

2 T. arrowroot powder, corn starch, or flour

1/4 tsp kosher salt

1 tsp vanilla extract

1/4 tsp freshly ground nutmeg

2 T. unsalted butter, cut into 8 peices

4-6 sheets phyllo dough

4 T. unsalted butter, melted

vanilla sugar (or cinnamon sugar)

Preheat the oven to 425. Combine all the pie filling ingredients except the butter in a large bowl. Divide amongst 8 ramekins, topping each with a piece of butter. Bake until bubbly, about 20 minutes.

To make the crust, roll out phyllo dough brushing melted butter between each layer, and occasionally sprinkling vanilla sugar in between the layers. Continue this process until the phyllo dough is four to six sheet thick. Cut into rounds the same size as your ramekins, and place on top of the bubbling fruit.

Continue to bake for about 12-14 minutes, or until the phyllo has turned golden-brown. Serve warm.

Pumpkin Chiffon Pie

Pumpkin Chiffon is a light, smooth, creamy version of tradition pumpkin pie. It's my mother's favorite, and that right there says it all! :) Mama knows best, right?

For my birthday party we held a mini-pumpkin themed night. Or at least we tried to. We were going to play games like mini pumpkin bocce, capture the mini pumpkin, mini pumpkin relays, and of course, mini pumpkin pie eating contest! In the end, the weather made most of our plans impossible, and though playing in the rain can be fun....this would have been playing in a downpour. Not. So. Fun. 

We did however get to have our mini pumpkin pie eating contest and these little beauties were it! I made them in a cupcake tin! I'm not sure how it happened, but I FINISHED DEAD LAST! Everyone kept yelling at me not to be dainty. DAINTY?!?!?! Are you kidding me? I had pie across half my face! The stupid  adorable little pie kept scooting farther and farther away from me as I tried to eat it. I spent half my time trying to pull it back with my teeth so I could get another bite! Epic. Fail. My friends Tristan and Hugh won practically in a dead tie. Amazing. My favorite part had to be when someone commented "Wow. That was the best pie eating contest pie I've ever had!" ....first off, thank you, but secondly, how many of those have you had?!?! This was my first! 

In a few weeks I'm going to the Giant Pumpkin Regatta in Goffstown, NH. I hear the festival has a pumpkin pie eating contest. I hope so, because I could use a little redemption! 

I also recommend making the pumpkin chiffon filling and simply putting it into individual ramekins or hallowed out mini pumpkins as a pumpkin mousse dessert. 

Chiffon Pumpkin Pie

2 baked 9” pie shells or about 24 mini pie shells

4 tsp. gelatin

6 tsp. cold water

1 15 oz. can pumpkin

¾ cup milk

1 tsp. ginger

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. salt

2 cups sugar minus 4 tablespoons

4 eggs, yolks and whites separated

To slightly beaten egg yolks, add ½ cup of the sugar, pumpkin, milk, salt, and spices.

Heat in a double broiler. Pour cold water in small bowl and sprinkle gelatin on top

of water. Once set add to hot pumpkin mixture. Mix thoroughly and cool. Beat egg

whites with remaining sugar to make a meringue. Fold into pumpkin mixture. Pour into

previously bake and cooled pie shells. Chill in refrigerator.

Phyllo Pie Shells

sugar

cinnamon

nutmeg

butter

phyllo dough

Make up a cinnamon, sugar and nutmeg mixture to your preferred ratios. Take phyllo and layer it, about four deep, brushing with melted butter in between each layer, and sprinkle the sugar mixture on every other layer. Press down into your molds and bake at 350 for a few minutes, or until golden brown. Allow to cool in the pan completely before trying to remove. 

Caramel Apple Toffee Pastries

This was the winner of Iron Chef Apple and is one of my favorite fall desserts! How could you ever go wrong with caramel, apples, and especially toffee? The phyllo that wraps it all up adds the perfect bit of crunch!

One line reminder to vote for Cherry Tea Cakes in the Express Night Out Best of DC Food Blogger Vote through September 30th! See instructions here! 


Sorry for being late with this post. I came off of a long day at work after a night full of red eye flights, airports, and next to no food or sleep..,oh, and did I mention food poisoning? As it is, I am taking a detox day. Fruit juices and salad only to get my body back to normal...and to make it worse with the sleep deprivation, from what I read online...you shouldn't have caffeine when you are getting over food poisoning. Worst. Monday. Ever.

Butchie had to put up with me without sleep, without food, and trying to recover on our weekly baking night. And MAN was I on one! I have next to no filter when I'm that tired and hungry. [It's fabulous--she was smiley and punchy and rude and maybe now I will never let her sleep again. --B.] Never ask me what I really think in that state. I answer as honestly as I usually do, but with less tact and diplomacy.

So I asked Butchie what she wanted to make and she answered just as bluntly honest: apples! If you want to hear some gushing on how great fall boots, fall sweaters, fall scarfs, and all flavors are--note the trend--then you should talk to Butch. She has an endless supply of enthusiasm for fall. [How could you not? Gorgeous yellow leaves, pears everywhere, perfect snuggling temperature, fireplaces with ACTUAL FIRE IN THEM. Plus, Halloween! This year I was thinking I'd go as a sexy autumn leaf. Now that Halloween is just an excuse for ladies to be as close to publicly naked as possible. --B.] Anyway, this is a good recipe for us: I have an infinite amount of enthusiasm for toffee, and even though I do not care about autumn or its apples, basically at all, Butchie makes up for it. [Maybe I'll go as an apple. --B.]

There are two ways you can make this dessert: make it all, or buy it all. We made toffee and caramel from scratch, but you can buy it too, and these pastries are still very good. I am all about lessening the chemicals I can't pronounce in my diet, so I go the scratch route...plus, c'mon, homemade caramel? Way better!

Caramel Toffee Apple Pastries

3 large baking apples, peeled, cored, and finely chopped

1/2 cup caramel, store bought or see the recipe below

1/2 cup toffee bits, store bought or see the recipe below

16 sheets phyllo dough

Preheat oven to 375. Spray two muffin tins with cooking spray. In a medium mixing bowl combine the chopped apples, caramel and toffee bits. Set aside.

Lay phyllo pastry sheets flat on a work surface and cover with sheet of plastic wrap. Place a slightly damp kitchen towel over the plastic wrap. Removing one sheet of pastry at a time spray completely with cooking spray top with another sheet of phyllo pastry and spray with cooking spray. Repeat until four sheets of phyllo are stacked. Cut the stacked pastry into 6 equal squares. Press each stack into a muffin tin.

Place 1/4 cup of apple mixture inside each phyllo lined muffin tin, pour a little of the caramel over the top, and pinch the corners together to form a pouch. A ring of aluminum foil can be placed around the pinched dough to hold them together if desired.

Repeat with remaining sheets and apple filling. Wrap and refrigerate any remaining phyllo.

Spray tops with cooking spray. Bake 12-15 minutes or until pastries are golden brown.

Let stand 5 minutes before serving. Eat immediately, as they will not remain crisp for more than an hour.

Toffee Bits

1/2 cup sugar

1/2 cup butter

1 1/2 tablespoons water

Place all ingredients in a pan and bring to a hard boil, cook until a candy thermometer reads hard crack. Poor onto a greased sheet of aluminum foil. Allow to set, chop.

Caramel Sauce

3/8 cup sugar

1/4 cup water

1/8 cup light corn syrup

3/8 cup whipping cream

Combine sugar, water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to a boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes, until caramel has reached a dark amber color. Remove from heat, carefully and immediately add cream--it will bubble and clot. Stir sauce over low heat until sauce is smooth.