|The Press Club: Modern Greek Cookery|
|by George Calombaris|
At the Melbourne Age Good Food Guide Award 2007, The Press Club was awarded two prestigious chef hats and awarded Best New Restaurant in Victoria.
Results 1 - 10 of 13 for greek baklava
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With a pastry ... except top. Cut Baklava into diamonds by ... removing it from the pan. Baklava keeps very well frozen. One pan can make 48 small baklava.
Peel off 10 sheets phyllo and place in buttered 13 x 9 x 2 inch pan brushing with butter after each second sheet. Spread with a mixture of walnuts, ...
Mix walnuts with ... from oven and pour hot syrup over cold baklava. Let stand overnight before removing from pan for syrup to be absorbed. Makes 75 pieces.
Boil above to 228 degrees. Cool. Brush 13 x 9 x 2 inch pan with butter. Place 6 filo sheets in pan brushing each sheet with melted butter. Sprinkle ...
Preheat oven to 325 degrees. Lightly grease an 11 x 17 x 1 1/2 inch pan. Mix ground walnuts with sugar, spices and lemon rind in medium bowl. Cut ...
Butter a 12x17 ... Boil all ingredients together for about 30 minutes until it reaches syrupy consistency. Pour warm syrup over warm Baklava. Makes 5 dozen.
Mix in saucepan and boil 10 minutes. Set aside. Melt 1 pound (4 sticks) butter. In greased 11"x18" deep pan. Each layer: 1 fillo dough, brush with ...
Combine nuts, sugar, ... syrup over the baklava which has been ... and rind of a whole orange and cook into medium syrup. Remove from heat and add honey.
Make syrup in ... syrup over hot Baklava. Following diamond pattern, cut all the way through layers. Cool in pan, to absorb syrup. Makes about 35 pieces.
Melt the butter and use a little to lightly grease a 10x7 roasting pan. (I use a 9x9 and it works just as well). To make the filling put the walnuts, ...
Result Page: 1
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