Do you like our sweets and desserts? Here’s how mama Eva is making them, traditional Greek style. Yumm. Happy Baking!
Recipe for: Kataifi
1 1/2 cups almonds, skin on, roughly chopped.
1/4 cup caster sugar.
1 teaspoon ground cinnamon.
1/2 cup fresh white breadcrumbs.
2 teaspoons vanilla sugar.
1 egg, lightly beaten.
375g packet kataifi pastry.
250g unsalted butter, melted.
Preheat oven to 200°C. Lightly grease a 2cm deep, 24cm x 30cm (base) slab pan. Combine almonds, sugar, cinnamon, breadcrumbs, vanilla sugar and egg in a bowl. Mix until well combined.
Lightly pull pastry apart. Place on a plate. Cover with a damp tea towel to prevent pastry drying out. Using 1/2 cup tightly-packed pastry, spread strands out to a 7cm-wide, 30cm-long strip. Lightly brush with butter.
Place 1 tablespoon almond mixture along short end of pastry closest to you. Roll up tightly and place in pan. Repeat with remaining pastry, butter and filling, leaving 1cm between rolls. Bake for 35 minutes or until golden.
Meanwhile make syrup, peel 1 large strip of rind from lemon and remove pith. Juice lemon. Place lemon rind, 1/4 cup lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups cold water in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until syrup thickens slightly.
Drizzle hot syrup over warm pastries. Allow to cool completely. Serve.
Recipe for: Baklava
FOR THE COOKIES
375g (3 3/4 cups) walnuts
200g (1 1/4 cups) blanched whole almonds
75g (1/3 cup) caster sugar
3/4 teaspoon Ground Cinnamon
125g unsalted butter, melted
375g packet filo pastry (see Top tips)
FOR THE SYRUP
220g (1 cup) caster sugar
120g (1/3 cup) honey
60ml (1/4 cup) lemon juice
4 wide strips lemon zest
To make syrup, combine the sugar, honey, lemon juice and zest, cloves and 180ml (3/4 cup) water in a saucepan. Bring to the boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer for 3 minutes, then set aside to cool.
To make filling, process walnuts in a food processor until finely chopped (take care not to over-process or nuts will become oily). Transfer to a large bowl. Repeat with almonds, then add to walnuts with sugar and cinnamon. Combine well.
Generously brush base and sides of an 18cm x 28cm (3.5cm-deep) slice pan with butter. Unroll filo on a large chopping board and place prepared pan on top. Using a small, sharp knife, cut around pan all the way through the filo sheets. Discard trimmings. Keep filo covered with a clean, slightly damp tea towel to prevent the sheets drying out. Working with 1 filo sheet at a time, brush with butter, then place in pan. Repeat with 8 filo sheets to create 9 layers. Evenly scatter over half of the nut mixture.
Repeat buttering and layering with another 6 filo sheets, placing them over the nut filling. Evenly scatter over remaining nut mixture. Repeat buttering and layering with another 6 filo sheets, placing over the second layer of nut filling. Using your hands, press filo gently to compress slightly. Brush top well with butter.
Preheat oven to 160C fan-forced. Place baklava in the freezer for 10 minutes to firm (this will make it easier to score filo). Using a small, sharp knife, score the top few layers of filo in diamond shapes; to do this, score filo parallel to the short sides of the pan at 5cm intervals, then score it at a 45-degree angle to the first cuts at 5cm intervals. Bake for 35 minutes or until golden (cover with baking paper if the pastry is over-browning).
Pour syrup over hot baklava in pan, then stand for 2 hours or until the syrup is absorbed and baklava is cool.
Using a sharp knife, cut baklava into pieces along score marks to serve. Baklava will keep, covered with plastic wrap in the pan, in a cool, dark place for up to 1 week.
Recipe for: Melamokarama
FOR THE COOKIES
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup olive oil
¼ cup sugar
½ cup brandy (or whiskey)
1 tablespoon orange zest
¼ cup orange juice
FOR THE SYRUP
1 cup honey
½ cup sugar
1 cup water
FOR THE GARNISH
½ cup chopped walnuts
1 teaspoon cinnamon
Preheat oven to 180°C. Line 2 flat baking trays with baking paper.
Using an electric mixer, beat oil, sugar, 1/2 cup orange juice and 2 tablespoons lemon juice on high speed for 10 minutes or until thick and creamy (see tip). Add egg yolk and ouzo. Beat for 5 minutes. Sift flour and 1/4 teaspoon cinnamon over oil mixture. Fold gently to combine (mixture should be a light, doughy texture).
Using hands, roll tablespoons mixture into oval shapes. Place on prepared trays. Bake for 25 minutes or until firm to touch. Allow to cool on trays.
Make syrup Combine ingredients in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Simmer for 4 minutes or until syrup thickens slightly.
Using a slotted spoon, dip cooled biscuits, 1 at a time, into hot syrup for about 30 seconds, turning over often until well coated. Return to trays. Combine walnuts and remaining ground cinnamon. Sprinkle over biscuits. Allow to cool. Serve