As promised, something exciting: Baklava! Every night we give the patrons of the restaurant a little something sweet along with their check. Today I decided to make little baklava twirls using the same technique we used to make apple strudel in the fall.
First I made the filling by grinding up pistachios, walnuts, sugar and spice, and then I took a little lump of strudel/phyllo dough and stretched it across an entire table to make it thin thin thin. Brush it with butter, sprinkle on the nuts, roll it up, and bake it. I thought little discs would look nice, and so I cut it up and soaked the circlets in honey and orange blossom syrup and baked them again to make ‘em crispy. Voila.
