One of my favorite memories is spending the whole day with my yiayia (greek for grandmother) and my great-grandmother making a huge batch of a very involved recipe: Karpathian baklava. We make dough, press it through the pasta machine until it is appropriately thin, cut it into 1 inch strips, and then fold them into oval shapes with gaps in between. After connecting them with two cloves, they are deep fried and drenched in a homemade syrup.
A very simple day, using our hands and enjoying the aromas- a wonderful day.
(ill add the karpathian baklava recipe another day for adventurous people to try) 🙂
I’ll pass along one of her recipes that is much simpler, but still great:
Galaktobouriko (custard honey pastry)
this makes a whole 9×12 inch pan, so serves many!
2 cups whole milk plus 6 cups whole milk
1/2 stick butter
1 tbs vanilla
1 tbs almond extract
1lb filo pastry
1 lb butter
1/2 cup farina
2 cups sugar
1 tbs orange rind
1/2 cup corn flour
Warm 6 cups milk in low heat with sugar, orange rind, and 1/2 stick butter.
Mix the corn flour along with remaining 2 cups milk, eggs, and farina. Slowly add this mixture to the milk until it comes to a boil.
Take mixture off of the fire and add the vanilla and almond extracts.
In a 9×12 inch pan layer a half of the phyllo pastry, brushing each layer of phyllo with melted butter. After half the phyllo pastry has been layered and brushed with butter, spread the mixture over the phyllo.
Layer the remaining phyllo pastry, again brushing each layer with butter. If there is any leftover melted butter, go ahead and pour it over the top of the phyllo. (no this is not diet food-just try and eat in small portions!) 😉
Cut into whatever shape pieces youd like, and bake at 325 (175c) for 1 hour or until its golden brown.
Now for the syrup!
2 1/2 cups water, 2 1/2 cups sugar, 1/2 cup honey, juice of 1/2 lemon
Mix and heat all ingredients until it comes to a boil-pour over hot galaktobouriko! enjoy!!
this is a really comforting dessert…