 |
Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz |
Last week I warned you should always try to use the whole packet of filo pastry in one go.
This week, I'm giving you two Middle Eastern desserts that will help you use up the whole packet.
These desserts are personal favourites and both have orange blossom water and a sugar syrup mix poured over once they are baked.
There is a secret to that as well, hot syrup on a chilled pastry and cool syrup on a pastry fresh from the oven.
Greek custard pie
I was first introduced to Greek filo semolina custard pie one night after an all night drinking session at about 4am in a cafe creperie in Lefkada, Greece.
It had a texture quite unlike our Kiwi custard square and it was light, tasty and delicious. One bite and I was hooked – they had to do up a box of them to take home.
Dazz's baklava tips
Baklava – the most famous of all Middle Eastern pastrys – has been around since Ottoman times and there are many variations on both the filling and methods. Traditionally, bakalava has 40 layers of pastry; 20 below the filling and 20 above. I have put a twist on that by putting the filling between each layer. Then I cover with baking paper with another tray to weigh down while cooking – preventing the pastry drying out too much and flaking away. Have all the ingredients ready for either recipe so you can work quickly to avoid the pasty drying. Enjoy these morish filo pastries.
Greek Custard Pie 
Serves four to six
Ingredients
3 cups milk
1/2 cup fine semolina
1 split vanilla pod or good vanilla extract
300 grams castor sugar
4 large eggs, beaten
100 mls orange blossom water
1/2 packet of filo pastry
Butter for brushing
Method
Warm milk with 100 grams of the caster sugar and split vanilla pod or good vanilla extract. When milk is near boiling point, pour in semolina, lower the heat and stir until thick. Remove from heat and whisk in the beaten eggs. Beat well to amalgamate, then allow to cool after removing any vanilla pod sticks. With the remaining sugar, make a syrup with one cup of water – you can add some orange zest if you like. Allow to cool and add the orange blossom water. Prepare your pastry by folding in half lengthwise then laying another sheet on top, brushing each sheet with melted butter. Place a spoonful of cooled mix at one end, encase by folding over edges and rollup. Repeat with two more layers – don't roll to tight as the filling expands. Place on baking paper covered tray, bake for about 20 mins at 250 degrees. Once cooked, allow to cool slightly then glaze with orange blossom syrup and let the custard absorb some of the flavour.
Baklava with pistachio and walnuts 
Makes 15-20 squares
Ingredients
I/2 packet of filo pastry
Butter for brushing
150 grams walnuts, chopped
150 grams pistachio nuts, chopped
1/2 cup liquid honey
1/2 cup brown sugar
Orange blossom syrup as described in first recipe
Method
Mix chopped nuts and brown sugar together, then warm liquid honey so very runny. Place first filo sheet onto baking sheet, brush well with melted butter, sprinkle mixed nuts on lightly them drizzle a little honey over. Place another buttered sheet over that and repeat process, pushing down firmly between each layer.
Get a bit more heavy handed with nut mix towards the middle of the pastry and more sparing closer to the final layers. Place baking paper over the top and another tray the same size on top of that. Bake at 280 degrees for 30-35 minutes, remove top tray and score into squares or triangles with a sharp knife. Place back in oven with no tray on top for 5 minutes. Once ready, remove and pour over syrup. Allow to absorb and cool completely before final cutting then dust with icing sugar and serve.