[Sca-cooks] period baklava-like pastry was: Period Greek Recipes
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Sat Apr 7 06:30:37 PDT 2007
On Apr 7, 2007, at 3:07 AM, Anne-Marie Rousseau wrote:
> But then I'm not greek ;). (nor am I Turkish). That said, I do have
> my greek
> roomies recipe for baklava and once I find the perfect pan (of
> course the
> pan is EVERYTHING!) I'm going to give it a shot :)
I have a pan specifically sold for making baklava, from a local
baking supply company. It's basically a straight-sided, 14- or 15-
inch round cake pan, maybe 2.5 or 3 inches deep, rolled upper edge.
Mine is aluminum, but I've seen more traditional ones that were
nearly identical, but in tinned copper.
I mostly use mine for pizza, and the dread Enormous Apple Pie every
Thanksgiving.
Adamantius
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread, you have to say, let them eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Confessions", 1782
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
Holt, 07/29/04
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