I was very excited to take a moment and read the latest cookbook on my favorite subject-Baklava!
The author, Pemi Kanavos, a culinary arts degree in pastry, and Tanya Stamoulis covered everything you need to know about this perfect dessert. They encourage you to start baking with an introduction to necessary pantry ingredients. Most of which you already have in your pantry. Let’s get started. For more information go to World Wide Greeks.
The chapters are broken down by the “Classics”, traditional baklava from various ethnic cuisines from Albania, Turkey, to Jordan and several more. The recipes in this cookbook are so well-written, any beginner can get started making this delectable treat. The authors ended this chapter with my favorite recipe of “Homemade Phyllo Dough”. I will dive into this exciting recipe for sure, on my next project.
In the “Inspired” chapter, she takes you to the next-level of American-Greek fusion dishes which everyone will love exploring. Several recipes caught my attention in this group. Changing up the flavors of a pan of baklava invites you have a look at playing with flavors such as Chocolate Hazelnut, Caramel Apple Baklava Rolls, or forever popular Peanut Butter. For those of you with dietary restrictions she has included Vegan Baklava, Nut-Free Baklava, as well as a Gluten-Free Phyllo Dough. Which I can’t wait to try.
Lastly, towards the end of the book, important details are given to make your experience successful in making the recipes. Everything from How to Make Caramel, Tempering Chocolate, and most important Clarifying Butter. Overall, this book is definitely finding a place on my bookshelf for future exploration. It is well-overdue for all “Baklava Lovers” out there!
In my family, only my mother-in-law Helen Platis made Saragli for the fair business, and at home. My first attempt at Saragli,was delicious. But, I’ll work on the presentation!
Good Luck with Baking Baklava,
Mary
© 2024, Mary Papoulias-Platis. All rights reserved.
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