Keep reading for the recipe.
For dessert, I'm turning to Greece. What's on the menu? Baklava! The Greek favorite consists of layers of flaky phyllo dough with chopped nuts and honey. I'll also pick up a couple bars of Toblerone chocolate for guests who have a super sweet tooth. It's from another competing country, Switzerland! To get the simple baklava recipe, keep reading
An unleavened dough made of flour, water, and oil spread into paper-thin sheets, phyllo (or filo) is characterized by crispiness and flakiness. Although it is traditionally made by hand using an exacting technique, today phyllo is typically produced by machine and sold frozen. It figures prominently into Middle Eastern and Mediterranean cuisines, and is a key component in Greek dishes such as baklava and spanakopita.
After drooling over Party's pumpkin cake and these pumpkin pies, I wanted to experiment with my own unique concoction: a traditional pumpkin pie filling with baklava-inspired crust and streusel topping. With a belly full of Thanksgiving fixings, eating a whole piece of pie can be a rather daunting task, so I made bite-size pies to satisfy everyone's sweet tooth.
The pumpkin pie filling and walnut-oatmeal streusel are simple to make, but the cinnamon-sugar phyllo cups are more time consuming due to the very delicate nature of phyllo. All three of the components can be made in advance and quickly assembled and baked the day of, prior to serving. These mini pies are light, crunchy, and nutty with a scrumptious creamy pumpkin pie filling! To make your own tiny pumpkin pies with a baklava twist, read more
I thought about skipping out on this week's 52 weeks of baking (I'm actually making cupcakes for Jimmy's birthday tomorrow, and I thought I'd double-up and have two for next week). However, 51 weeks of baking just doesn't have quite the same ring to it, so I ponied up and took the time between Top Model (secret vice) and Lost (not-so secret vice) to head to my kitchen and see what I could whip up.
I contemplated making crackers, cookies, or muffins, but Molly's on vacation (and I know she'd be sad to miss out on the in-office treats), so I decided to try some phyllo dough experiments instead. Earlier in the week I had been inspired by these beautiful herbed phyllo breadsticks (I'm not the only one, this post is from over a year ago, and yet it's appearing on a bunch of blogs now) and wanted to see if I could make something similar. I ended up with a few different phyllo "breadsticks" and one "tomato pie."
To check out what I did, read more