Round Pistachio Baklava

Recipes in this PostRound Pistachio Baklava

A Little History of Round Pistachio Baklava

When I was a little girl, my mother brought me a special dessert.  It was baklava, and I loved it. It wasn’t until I was a lot older and moved to a community that had a large Armenian population that I learned that there were a lot of varieties of the venerable dessert. The history of this pastry is long and contested – some say it originated in Ancient Rome citing a recipe from Cato the Elder in 160 BC, some say the Romans stole the recipe from the Greeks, and Byzantine Turks say it was already theirs – Wikipedia Baklava.

I had no idea how the dessert was made, and when I found out it was made with Filo dough, I thought it being so gossamer that I would never be able to handle it. Of course, I was also convinced that I was unable to make decent rice, and frying completely perplexed me.

I have lately been watching YouTube and found the Heghineh Cooking Show. She demonstrates all kinds of good Armenian food, and one day, it was a round baklava with pistachios.  The way she did it, and explained it, I thought, you know what, I can do that!  I have already conquered rice and mastered frying, so why not Filo, too?  I decided to make it for a small dinner party because I was getting kind of tired of cakes or fruit.

Round Pistachio Baklava

Completed Baklava Taste Test

Working with Filo

If you have already worked with filo dough, then this recipe should be a breeze for you.  If not, and you need to see the method of making these luscious pastries, then head on over to the YouTube video by Heghineh. Please note that you will probably not use the entire roll of dough, some might stick together too much, or get too torn to work with.  I would say I lost about 6 sheets.

There are a couple of things I did differently.  I used Cortas Rose Syrup that I buy at Armenian stores or at Amazon (it makes a fine cocktail with vodka over ice), and I used True Orange that you can also get at Amazon.  I also messed up with the first baklava and forgot to squeeze them together, so I ate those.
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Rose Fudge and Black Forest Fudge – Happy Birthday to Me!

Rose Fudge Truffles and Black Forest Fudge

Recipes in this Post

It’s my birthday, and I can make anything I want to! It’s also Founder’s Night at my son Spane’s school, so I thought I should bring something to liven up the festivities. I got up early this morning and make two kinds of fudge, Rose Fudge and Black Forest Fudge. As of this writing, there are no pictures, but there will be as soon as it sets.

I love the flavor of roses, there is nothing like it. I have some rose syrup that I often put in lemonade, and love roses with peaches. What could be better in fudge?

One of my favorite cakes is a Sour Cherry Fudge cake, and I’m making that for my birthday cake (more later), so I decided to take that to the candy level as well.

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Perfect Lemonade

Rose Lemonade

It’s going to be summer soon, and right now, in the spring the afternoons can get a little hot. There is a lemon tree outside my window that has wonderful lemons on it, and I have some of those lemons in my freezer.

Yikes! No actually, I have frozen lemon juice ice cubes that I made last month with my Kitchenaid “juicer”. Each cube is about the same as the juice of one lemon, so you can add it to other things as well.

One component of my lemonade is a little unusual. If you can get to a Mediterranean or Armenian store, you can find Rose Syrup. It’s great in a lot of things, but lemonade in particular.

So here is my recipe for the Perfect Lemonade:

: Rose Lemonade

Ingredients

  • 2 lemon cubes (or juice of 2 lemons)
  • 1/2 cup organic sugar
  • 1 teaspoon Rose Syrup

Instructions

  1. Mix all the ingredients together, chill, and serve in tall glasses. You could float rose petals on top as a garnish.

Variations

You can use the juice of one lime to make a lemon lime version.

Preparation time: 1 minute(s)

Cooking time:

Diet type: Vegan

Number of servings (yield): 6

Culinary tradition: USA (Nouveau)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.