Changes:
-regular honey
-no lemon/orange peels
Thoughts:
-Buying a better quality honey and trying the peels would be nice.
-I used smoked almonds, which I think messed with what baklava should taste like. (I'd use all walnuts, or a walnut/pistachio mix in the future.)
-The phyllo dough was extremely hard to work with because it is almost as thin as tissue paper. It already had tears in it when I opened the package. In addition, it dries out very quickly.
-I ran out of butter on a snowy day and used canola oil between the last 5 layers. This was detrimental, as you can imagine.
-My baklava appears thin compared to most I've seen. Maybe it needs more layers? I did halve the recipe.
-This took only 50 minutes at ~315 degrees in my ornery electric oven.
-In my experience, this tasted fine about 10 minutes after I poured the syrup on and it all sank to the bottom. Three hours of sitting, as well as overnight, hasn't seemed to make much of a difference in flavor.
So obviously there is room for improvement. But I am looking forward to giving this another try.
No comments:
Post a Comment
Fire away.