My new GF class starts again in St. George in January 2011. The class I'm teaching now is International Appetizers and Desserts (not GF).
Last week I taught them how to make
Baklava. MMMMMM sssooooo gooood!!!
The unfortunate situation with the class is that it is only 2 hours long and with the making and baking of the Baklava, it did not have a chance to cool enough before pouring the sugar water(syrup) over the Baklava.
Needless to say they turned out a little soggy.
Remember, if you are making this wonderfully sticky, gooey, sweet and tasty dessert you must wait until the sugar water and the Baklava have cooled to room temp. before you saturate it with the syrup.
The taste was there but not the CRUNCH.... Oh well...
I also made a Mediterranean Pastry Puff square with Kalamata olives, Feta, tomatoes and Gouda cheese.
The sauce was awesome too. Some olive oil, lime juice, balsamic vinegar and agave. Shake it up and drizzle.
For the pastry just unroll a pastry puff sheet and cut it into 4x4 squares and place the ingredients on top. The tomatoes should be firm cherry or Romas and sliced thin. Bake at 375 degrees F for up to 18 minutes or golden brown. Allow to cool for a few minutes and then drizzle that dressing from above. AWESOME DUDE!!!!...
Give it a try. It's a great appetizer. You can also make them into like empanadas and fold the dough over the ingredients. If you do that make sure you cut a larger square or circle.
ENJOY!!!!
Hal
2 comments:
Sounds delish, Hal! I love Baklava... heck, I love all ethnic food. What days/time are your classes at?
check the most current post. I wish more people in St. G would be willing to try ethnic foods. They are so much tastier than boring American food.....lol....
One can have just so many burgers and pizza. Although, they are quite tasty at times...
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