[Sca-cooks] period baklava-like pastry was: Period Greek Recipes

[Patrick Levesque]

Baklavas are fun! You just have to prepare everything carefully *before* you
start. Your first batch may take some time but speed improves greatly with
practices :-))

They are not quite period (although, as has been mentioned, there are close
alternatives) but since I'm quite partial to them I've been known to bring
them to more informal SCA gatherings.

It's actually been quite some time since I've made a batch... Hmmm...
Cooking project for the Easter week-end, maybe?

Petru


On 04/04/07 12:39, "Vitaliano Vincenzi" <vitaliano at shanelambert.com> wrote:

> Yes, I know, however, the cheesecake I have stores well for up to a week
> - I know, I have tried it. Still tastes great after 7 days in the
> fridge. I love baklava, but have never made it, so perhaps I should
> start practicing and see - could be added to the Greek course as it
> comes just before the dessert (Spanish) course. :)
> 
> otsisto wrote:
>>  You can make and bake the "baklava" ahead of time and it is less likely to
>> go bad like the cheesecake. Baklava is rarely served warm to hot, at least
>> the Greek style. I'm not sure of the serving temp. for the Turkish baklava.
>> 
>> -----Original Message-----
>> Thank you for your suggestion. I actually considered baklava in the
>> beginning, but decided against it because it would be nearly impossible
>> to prepare it in the kitchen (if you can call it that) where I will prepare
>> feast. I have NO stove top, I have NO ovens, I have one sink with only two
>> wells. It's really tough to do much. What I do have is a
>> lot of outlets for roasters, and a 2 foot by 12 foot cinder block fire pit
>> that I can use. Too bad, I really like baklava, just won't happen with this
>> feast kitchen. :(
>> 
>> 
>> 
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