1 - 7 of 7 Posts

blopez34

Active member
Are there any tips on how to make the best baklava? I’ve always struggled to find a balance between making it crispy, flavourful, sweet but not too sweet. I know it’s probably going to take a lot of trial and error, but I would really appreciate any fool proof tips and recipes. It would be great if I could make baklava that tastes as good as the ones from this bakery.

baklava.jpg
 
I know the traditional way in greek cooking is to make it with walnuts, but you can always try adding pistachios or different types of nuts to experiment to your liking.
 
  • Like
Reactions: mastichas09
Another tip (from my wife LOL) is to add syrup to the baklava when the baklava is cold and when the syrup is hot! This is so that the baklava doesnt become soggy. Soggy baklava is actually the woooorssttt, I hate it.
 
Are there any tips on how to make the best baklava? I’ve always struggled to find a balance between making it crispy, flavourful, sweet but not too sweet. I know it’s probably going to take a lot of trial and error, but I would really appreciate any fool proof tips and recipes. It would be great if I could make baklava that tastes as good as the ones from this bakery.

View attachment 6
Like every other Greek recipe, I find there are 100's of variations. I just use the ancestral one passed down, and then we keep tweaking it to our taste. I've experimented with putting less butter and sugar to see if it still tastes OK, etc.
 
  • Like
Reactions: voula_slat
My mom says that the key to baklava is adding rosewater to the syrup. It adds such an extra dimension of flavor and is so tasty. Don’t add too much, because it can taste or smell like perfume. I add one tablespoon to the syrup when it’s COLD!! Make sure you don’t cook it with the syrup.
 
  • Like
Reactions: blopez34
My mom says that the key to baklava is adding rosewater to the syrup. It adds such an extra dimension of flavor and is so tasty. Don’t add too much, because it can taste or smell like perfume. I add one tablespoon to the syrup when it’s COLD!! Make sure you don’t cook it with the syrup.
Woah I didn't know that I could use rose water, thanks! Can I find it at most Greek supermarkets?
 
Woah I didn't know that I could use rose water, thanks! Can I find it at most Greek supermarkets?
You can find rosewater at most Greek, Middle Eastern and Latin American supermarkets! Sometimes I can even find it at a normal traditional western supermarket.
 

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

Drinking Olive Oil: Health and Beauty Elixir or Celebrity Fad?

This will I hope generate a healthy discussion amongst the readership here!I have been drinking Pure Olive oil 0.3% Acidity (Not cheap!) for many years, not everyday as I alternate with Pure Organic Sesame oil and Organic first pressed Coconut oil as well....and I also forget to be honest even when all the bottles are staring at me!!😁😁... Since there are many members here I am interested to hear how many drink olive oil and the benefits to their wellbeing?!.... Kalley Mera from Thailand and a heatwave no one can imagine for 5 months without a drop of rain!
https://greekreporter.com/2024/05/0...Reporter+Daily+News+Simple&utm_term=Read+More

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

What foods go best with ouzo?

I am curious - what goods go best with Ouzo? Traditionally, I don't actually pay attention.

From my understanding, Ouzo is traditionally enjoyed with small plates, similar to tapas, known as "mezedes" in Greece. Yet, I’m eager to hear from those who have either traveled to Greece or have an in-depth knowledge of Greek cuisine about what specific dishes you think would pair best with Ouzo. Are there specific flavors or types of dishes (seafood, meats, vegetables) that enhance the experience of sipping Ouzo?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top