Apple Baklava Recipe
Apple Baklava
Apples give a distinctive twist to this traditional Greek dessert
Sauteing them first to let the water evaporate ensures a crisp crust
6 Golden Delicious apples
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
Nut Mixture
2 1/2 cups walnuts, chopped
1/2 cup granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tablespoons plain dry bread crumbs
2 tablespoons honey
Apple Layer: Peel and slice apples
Melt butter in Dutch oven over high heat
Add apples, sugar and cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes
Cool
Nut Mixture: Combine all ingredients in small bowl
Preheat oven to 400 degrees F
Trim phyllo sheets to 13 x 9-inch rectangles; cover with plastic wrap
Brush a 13 x 9-inch metal baking pan with butter
Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered)
Layer 5 more phyllo sheets on top, brushing each with butter
Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter
Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter
Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter
With sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds
Bake 35 to 40 minutes or until golden
Drizzle honey on top and bake 5 minutes more
Cool in pan on wire rack
Serve warm or at room temperature with whipped or ice cream
Athenian Salad (Salata Athenas) Recipe
Athenian Salad (Salata Athenas)
1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2-inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained
Tear lettuce and romaine into bite-size pieces
Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag
Close bag tightly and refrigerate
Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate
Just before serving, shake dressing
Add dressing and olives to vegetables in bag
Close bag tightly and shake until ingredients are well coated
Pour salad into large bowl; top with cheese and anchovies
Yields 8 servings
Tiropetes (Cheese-Filled Triangles) Recipe
Tiropetes (Cheese-Filled Triangles)
1 pound feta cheese*
2 eggs, slightly beaten
1/4 cup finely chopped chives
1/4 teaspoon white pepper
1 pound frozen phyllo leaves, thawed
1/4 cup butter or margarine, melted
Crumble cheese in small bowl; mash with fork
Stir in eggs, chives and white pepper until well mixed
Cut phyllo leaves lengthwise into 3 strips
Cover with wax paper, then with damp towel to prevent drying
Using 2 layers phyllo at a time, place 1 heaping teaspoon filling on end of 1 strip; fold end over from one side to the other (to form a triangle) to opposite end
Place on greased cookie sheet
Repeat with remaining filling
Puffs can be covered and refrigerated no longer than 24 hours at this point
Preheat oven to 350 degrees F
Brush puffs with margarine
Bake until puffed and golden, about 20 minutes
Makes about 36 triangles
* Finely shredded Monterey jack cheese can be substituted for the feta cheese
With ingredients at room temperature, cream the cream cheese, cottage cheese and feta cheese with an electric mixer
Beat eggs and add to cheese mixture
Cut phyllo into 3-inch strips
Place one heaping teaspoon of filling on one end of the pastry strip and fold the cover over to make a triangle
Continue folding from side to side in the form of a triangle
Line the Tiropitas in a buttered baking pan and brush each with melted butter
Bake at 350 degrees F until golden brown