aside from those horrible confections, all other baking went as planned for easter. i made the traditional ricotta pie and was about to start a double batch of italian cookies when i decided to go another route. grammy parziale, i'm sure, was turning in her grave at the sight of my preparing a greek delicacy for the easter dessert table::





but listen gram, you will have to forgive me my trespasses for straying from my normal reverence for all things italian. besides, big b once claimed to be greek (presumably as a ploy during our first date.....it turned out to be a farce.....a farce revealed many years and a couple of babies later). regardless, i love baklava and i hadn't made it in a long while. we used to have a very lovely and endearing greek neighbor named maria. this was when kai was still in a bouncy seat. she came over one day and let me video tape her making baklava. i would transcribe her recipe but there were no measurements of any kind! okay, okay, here's a rough idea::
maria's baklava::
1 package filo dough
2 and 1/2 sticks of unsalted butter
a soup bowl full of ground walnuts, with two fistfuls of sugar thrown in
a soup bowl full of ground pistachios, ditto for the sugar
1 and 1/2 cups of honey, or more
some sugar
12-15 whole cloves
start the syrup first. in a largish pot, mix about 1 and 1/2 cups honey, a cup or so of water and, 3/4 cups or so of sugar and the whole cloves. maria just dumped these ingredients in straight from their containers until it seemed "right". she knew about my sweet tooth, so when it came to the honey measurement she said "oh, you like lot that's it, you put how much you like" and then proceeded to dump in the entire jar of honey. i miss her. let these simmer while you are assembling the baklava. use a pastry brush to slather the pan with butter, then start adding two sheets of filo at a time with butter in between each two layer layer. after 12 or so sheets (6 layers) add a little of each kind of ground nuts, then another 2 layers of filo (4 sheets), then more nuts, then about 4-6 layers of filo. then cut. bake at 375 for about 20-25 mintues. dump on the syrup as soon as it comes out. let cool and eat.
i know, halfway through that i got a headache too. i don't blame you. did i lose you at "two layer layer"? that's where i lost myself. here's the deal, if you want to make it and need some advice just email me. its easier than i made it sound and quicker than reading my "recipe". i promise. these were pretty thin as well, only two layers of nuts and enough ingredients leftover to make a smaller pan on the side. next time i'm going to use the entire packet of filo in one pan and make some monster baklava. maybe i'll even take the time to document and produce a worthwhile recipe for all of you. if not, i'll atleast show you some pictures and again offer my moral support.