Pizza Margherita

CHOCO PISTACHIO PHYLO Ingredients Makes 2 dozen

RUGELACH Ingredients Makes 4 dozen


Ingredients Required

6 ounces semisweet chocolate, coarsely ground in a food processor 1/3 cup heavy cream 1/4 teaspoon ground cinnamon 1 cup shelled salted pistachio nuts, coarsely chopped 6 sheets phyllo dough (12 by 17 inches each), thawed if frozen 12 tablespoons (1 1/2 sticks) unsalted butter, melted 1 tablespoon confectioners' sugar Preheat oven to 350 degrees. Put chocolate in a medium bowl. Heat cream with cinnamon in a small saucepan over medium heat until it just begins to simmer. Stir into chocolate to melt. Finely chop 2 tablespoons nuts; set aside. Stir remaining nuts into chocolate. Spoon chocolate into a resealable plastic bag; cut 1 inch off one corner. Lay 1 sheet phyllo on a work surface (cover remaining sheets with a damp kitchen towel). Lightly brush surface with melted butter; lay another sheet on top, and brush with more melted butter. Immediately pipe chocolate along a short side of phyllo, 11/2 inches from edges.Tightly roll into a log, lightly brushing with butter at each turn and tucking in ends. Brush log with butter; cover with a damp kitchen towel. Repeat process to make 2 more logs. Transfer to a parchment-lined baking sheet; bake 15 minutes. Rotate sheet; brush logs with butter. Sprinkle with reserved nuts. Bake until golden, about 15 minutes more. Let cool completely; dust with sugar. Cutting in a swift motion, divide each log into 8 pieces.

1/4 cup fresh shredded parmesan cheese Step by Step Procedure 1. Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough. Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese, then basil. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.

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2 tablespoons extra virgin olive oil 1/2 lb. plum Roma tomatoes, chopped 1 clove garlic, crushed and finely chopped 1/2 tsp. salt 1 12" uncooked NY Style dough crust 6 oz. mozzarella cheese, shredded 6 fresh basil leaves cut into julienne strips extra virgin olive oil

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Directions 1.

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FOR THE DOUGH 8 ounces (2 sticks) unsalted butter, room temperature 8 ounces cream cheese, room temperature 1/2 cup sugar 3 large egg yolks 1 teaspoon pure vanilla extract Pinch of coarse salt 2 1/3 cups all-purpose flour, plus more for rolling out dough FOR THE FILLING 4 ounces walnuts 1/2 cup sugar Pinch of cinnamon Pinch of salt 12 ounces apricot jelly, melted 2 cups mini semisweet chocolate chips, or currants or a combination FOR THE FINISHING 1 large egg, lightly beaten 1/4 cup fine sanding sugar Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight. Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine. Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough. Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.

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GINGER BREAD BLONDIES Ingredients Makes about 4 dozen 2-inch squares

RASPBERRY TRIFLE Ingredients Serves 12

CHICKEN FRICASEE Ingredients Serves 4

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Vegetable-oil cooking spray 2 3/4 cups plus 1 tablespoon all-purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves

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1/3 cup sweetened flaked coconut 1/4 cup dry sherry 2 packages frozen raspberries (12 ounces each), thawed 2 teaspoons grated lemon zest 2 cups heavy cream 1/4 cup sugar 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices

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1 cut-up chicken (about 3 pounds) Salt and pepper 1 tablespoon olive oil 3 onions, chopped 2 green bell peppers, cut into 1-inch pieces 3 tablespoons chopped fresh parsley 2 dried bay leaves

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Directions 1.

2 1/2 sticks (20 tablespoons) unsalted butter, room temperature 1 1/4 cups packed light-brown sugar 1/2 cup plus 2 tablespoons granulated sugar 2 large eggs plus 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup unsulfured molasses 10 ounces white chocolate, coarsely chopped Preheat oven to 350 degrees. Coat a 17by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

Directions 1.

1/3 cup sliced almonds, coarsely chopped Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside. Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream. Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.

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Directions 1.

1 teaspoon dried thyme 1 teaspoon dried oregano 1/4 cup white wine, or water 1 (15-ounce) can tomato sauce 2 parsnips, cut into 1/2-inch slices (about 2 cups) 3 carrots, cut into 2-inch chunks Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate. Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon. Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.

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CHICKEN BROCCOLI POCKETS Ingredients

WHOOPIE PIE Chocolate Whoopie Pies

APPLE STRUDEL Ingredients peel, cored and and sliced thinly butter bread 1 cup very fine crumbs 1 cup sugar or more if apples are tart 1 teaspoon cinnamon 1 x lemon zest grated from one lemon 1/2 stick butter melted Directions Melt stick of butter and lightly brown the bread crumbs. Set aside to cool. Sprinkle the cooled bread crumbs over the stretched dough. Spread the sliced apples evenly over the dough and sprinkle sugar, cinnamon and lemon rind over the apples. Melt the 1/2 stick of butter and when it has cooled spoon over the apples. Roll up dough. Place in well greased pan and bake in 350 degree F oven for one hour. notes: Be careful not to puncture the dough when transferring to the pan, otherwise the strudel will stick to the pan. VARIATIONS: Instead of lemon rind Grandma uses lemon juice. Grandma also waits until the dough is ready to slice the apples, that way they don't turn brown. She also uses the slicer on the side of a grater to slice the apples really thin. 10 cups 1 stick apples

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Directions 1.

Salt and freshly ground pepper 1 teaspoon olive oil, plus more for baking sheet 6 broccoli, florets cut into small pieces, stalks peeled and cut into 1/4-inch-thick rounds (about 2 cups total) 2 ounces extra-sharp cheddar cheese, coarsely shredded (about 3/4 cup) 1 1/2 ounces Jarlsberg cheese, coarsely shredded (about 1/3 cup) 4 flour tortillas, (each 8 inches in diameter) 1 medium boneless, skinless chicken breast half (about 6 ounces) Season chicken with salt and pepper. Heat oil in a small skillet over mediumhigh heat until hot but not smoking. Add chicken; cook until browned, about 3 minutes per side. Reduce heat to medium. Cook until juices run clear and chicken is cooked through, about 4 minutes per side. Let cool completely. Coarsely chop chicken, and transfer to a medium bowl. Bring 1 1/2 inches of water to a boil in a small saucepan fitted with the steamer insert. Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes. Transfer to a plate. Let cool completely. Coarsely chop broccoli; add to chicken in the bowl. Add cheeses, and season with salt and pepper. Toss well. Place a packed 1/2 cup of chicken mixture in center of each tortilla; shape filling into a horizontal oval. Fold in right and left sides about 1/2 inch, then tightly roll up. Preheat oven to 400 degrees. Place pockets seam down on a lightly oiled baking sheet. Bake until crisp and beginning to turn golden, about 12 minutes. Cut in half crosswise, and serve.

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2 tsp.vanilla Preparation In a mixing bowl, combine the flour, baking soda, cocoa and salt; mix well and set aside. In a separate bowl, combine the sugar, shortening and eggs. Beat for about 2 minutes. Mix the dry ingredients with the egg mixture. Add the milk and warm water and beat at medium speed for 2 to 3 minutes. Add the vanilla and beat again until the ingredients are thoroughly blended. This batter is for a cake like cookie. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets. Bake in a preheated oven at 375° for 10 to 12 minutes or until the center of the cookies spring back when lightly pressed. Remove from the cookie sheets and cool a wire rack or white paper towels. filling

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4 cups flour 2 tsp. baking soda 1 cup cocoa dash of salt 2 cups sugar 1 cup shortening 2 eggs 1 cup milk 1 cup warm water

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1-1/2 cups vegetable shortening Preparation Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Fold in the beaten egg whites. To make the whoopie pies - Spread a generous amount of filling on a completely cooled cookie. Top with another cookie. Wrap each whoopie pie individually in plastic

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2 egg whites 2 tsp. vanilla 4 T. flour 4 T. milk 4 cups confectioner's sugar

wrap. Pumpkin Whoopie Pies

1 tsp. vanilla Preparation Combine flour, baking powder, baking soda, and spices in a mixing bowl; set aside. In a separate mixing bowl, cream together sugar, oil, eggs, pumpkin and vanilla. Mix all ingredients together. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets and bake at 350° for 10 to 12 minutes or until center of cookie springs back when lightly pressed. Cool thoroughly on wire racks or paper towels before spreading with filling. filling

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3 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp.cinnamon 1 tsp.ginger 1/2 tsp. ground cloves 2 1/2 cups brown sugar 1 cup vegetable oil 2 eggs 2 cups pumpkin

1 1/2 cups vegetable shortening Preparation Beat egg whites until stiff; set aside. Combine other ingredients and beat very hard - several minutes at high speed. Mix in beaten egg whites. To make whoopie pies - Spread a generous amount of filling on a completely cooled cookie, then top with another cookie. Wrap each whoopie pie individually in plastic wrap. printer friendly recipe Banana Whoopie Pies

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2 egg whites 2 tsp. vanilla 4 T. flour 4 T. milk 4 cups confectioners sugar

1 tsp. vanilla Preparation In a large bowl - combine the flour, salt, baking powder, and baking soda; mix well and set aside. In a separate large bowl, cream the shortening and sugar together. Add the eggs, mashed bananas, butttermilk, and vanilla and beat thoroughly. Beat in the dry ingredients. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets, 2-1/2 " apart. Bake at 375° for 10 to 12 minutes, or until the cookies spring back when pressed lightly in the center. Remove from the cookie sheets to wire racks or white paper towels. Cool completely before spreading with the filling. filling

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4-1/2 cups flour 1 tsp. salt 2 tsp. baking powder 1 tsp. baking soda 1 cup shortening 2 cups sugar 2 eggs 2 cups mashed ripe bananas 1/2 cup sour milk or buttermilk

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2 egg whites 2 tsp. vanilla 4 T. flour 4 T. milk

1-1/2 cups vegetable shortening Preparation Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Thoroughly mix in the beaten egg whites. To make the whoopie pies - Take one cookie; spread generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap. printer friendly recipe Chocolate Peanut Butter Whoopie Pies

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4 cups confectioner's sugar

2 tsp.vanilla Preparation In a mixing bowl, combine flour, baking soda, and cocoa and salt; set aside. In a separate bowl, combine sugar, shortening & eggs. Beat about 2 minutes. Add dry ingredients to egg mixture. Add milk & warm water. Beat at medium speed for 2 to 3 minutes. Add vanilla and beat again until mixture is thoroughly blended. This batter is for a cake like cookie. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased nonstick cookie sheets and bake at 375° for 10 to 12 minutes or until center of cookie springs back when lightly pressed. Remove from from cookie sheets and cool on wire racks or white paper towels. Cool completely before spreading. Peanut Butter Filling

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4 cups flour 2 tsp. baking soda 1 cup cocoa dash of salt 2 cups sugar 1 cup shortening 2 eggs 1 cup milk 1 cup warm water

SOFT PRETZEL Ingredients: 1 1/2 cup warm water 1 1/8 teaspoon active dry yeast 2 tablespoons brown sugar 1 1/8 teaspoon salt 1 cup bread flour 3 cups regular flour 2 cups Warm water 2 tablespoons baking soda to taste coarse salt 4 tablespoons butter (melted) Directions: Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy! Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the

1/2 cup milk Preparation Blend butter and peanut butter. Add confectioners' sugar and milk. Beat with an electric mixer at medium speed to blend ingredients, then beat at high speed until light and fluffy. To make whoopie pies - Spread one cookie generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap. CREAM PUFF ÉCLAIR RECIPE Choux Pastry ~ So Much More than Cream Puffs and Eclairs! Profiteroles, eclairs and cream puffs are all made with the same "Choux Pastry" (pronounced "shoo"). It contains just 4 simple ingredients, and yet is the medium for so many different applications. Since it contains no sugar, it is also versatile enough for savory dishes and hor d'oeuvres. Light and airy and hollow inside, it can be baked into most any shape you need. This is one recipe and technique to master as it will become one of your favorites. Made popular in the '70s by cookbook author Julia Child, choux pastry has deep roots and an old history. According to Wikipedia, "A chef by the name of Panterelli invented the dough in 1540, seven years after he left Florence." Ever since, this humble sticky dough has become a staple of chefs, caterers and home bakers around the world. Tips, Tools and Technique: This recipe only looks long and hard. Don't let it fool you. Once you get the hang of it, you can do it with your eyes shut.

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2 T. butter 1/2 cup creamy peanut butter 3 1/2 cups confectioners' sugar

FILLING : Part II Preparation for filling:

Cream Puffs: Poke a hole in the side of puffs for cream and mousse fillings. Fill them with a pastry bag fitted with a star or round tip appropriate for the size of the puff. Profiteroles: Slice the top third open before adding frozen fillings. Replace top. Eclairs: Poke a whole in each end before filling with custard or pudding.

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Choux Pastry Rings: Carefully slice in half horizontally before filling. Sweet and Savory Cream Puff Fillings: Sweetened Whipped Cream: Whip 1 cup heavy cream in mixing bowl with wire whip until almost stiff. Add 1/4 cup powdered sugar and 1/2 tsp vanilla and finish beating until stiff. Cocoa Whipped Cream: Follow whipped cream directions above and add 3 Tbsp cocoa with the sugar and vanilla. Whipped Cream and Raspberry Jam: Fill puffs with whipped cream and pipe in enough seedless jam to taste. Chocolate Kahlua Mousse

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Butter: Only real butter will do. Mixer: A high-speed mixer like a KitchenAid, is almost a necessity as this dough needs to be beaten thoroughly. It can be done by hand, but with varying results. Cooking: This is an important step as it

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pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

dries the mixture out before the eggs are added. It needs to be beaten while being cooked. Do not overcook.

Mixing: The cooked flour mixture can be cooled a bit before the eggs are added, but it is easier to use the mixer on low for this job. Using the paddle or beater attachment, it will allow steam to rise and cool slightly. This should take approximately 2-3 minutes. Eggs: Eggs need to be added one at a time, and they need to be beaten into the mixture completely before the next egg is added. Do not rush this step.

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Vanilla Custard: Scald 2 cups milk, set aside. Beat 4 egg yolks and 1/2 cup sugar with mixer until pale and thick. Add 1/3 cup sifted white flour and mix. Very slowly, beat milk into eggs being careful not to curdle. Pour back into pan and cook until thick, stirring constantly. Bring to a boil then turn heat to low. Cook on low for about 2 minutes, stirring constantly. Stir in 2 Tbsp. butter and 2 tsp. vanilla. Turn off heat. Let cool, place plastic wrap on top and refrigerate for 2-4 hours. Pudding: Cooked or instant pudding can be used. Salmon mousse: Beat 1 cup softened cream cheese in mixing bowl, 1/4 cup cooked and smoked salmon, 1/4 tsp Old Bay seasoning, 4 sprigs fresh dill and 1-2 tsp cream to thin to piping consistency. Crab mousse: 1 cup softened cream cheese, 1/2 cup cooked lump crabmeat, 1/4 tsp garlic powder, 4 sprigs of dill and enough cream to thin as above.

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Baking: Resist the urge to open the oven for the first 15 minutes. If taken out too early, they will collapse. They may need more or less time in the oven. The Recipe: Basic Choux Pastry Ingredients:

7 large eggs Directions: 1. Preheat oven to 400 degrees. 2. Line sheet pans with parchment paper, spray lightly. Set aside. 3. Boil water, butter and salt together in a large saucepan. Turn heat to medium. 4. Add flour all at once. 5. On low-medium heat, beat constantly with a wooden spoon until the mixture forms a ball and leaves sides of pan for approximately 3-4 minutes. 6. Transfer mixture to a high-speed mixer with a stainless steel bowl. 7. Beat for 2-3 minutes on low speed with paddle attachment. This allows it to cool down while mixing. 8. Turn mixer to medium and add eggs one at a time, beating after each egg. 9. The dough is ready when it forms together and comes away from the bowl. This could take up to a total of 10 minutes. 10. Spoon pastry into large pastry bag or cookie scoop. 11. Pipe into eclairs or use small, medium or large scoops to make the shape you need, leaving a few inches between. 12. Bake at 400 degrees for 25-35 minutes or until the outside is golden brown, crisp and dry and they sound hollow. 13. Let cool before filling. Store unfilled puffs in a sealed container. These freeze well, making it easy to pop out a few when you need them.

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2 cups water 1/2 pound (1 cup) butter 1/8 tsp salt 2 cups King Arthur unbleached white flour

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Chicken Salad, Egg, Ham or Tuna Salad: Purchased or homemade. Sprinkle with paprika before serving. Eclair Fillings: Vanilla Custard: See above. Purchased bakery eclair filling.

Spread with chocolate ganache. Profiterole fillings: Slice top 1/3 of cream puffs open and scoop any of the following frozen ices into puff. Replace top and place in freezer until ready to eat. sprinkle with powdered sugar or drizzle with ganache before serving. Ice cream, any flavor Frozen yogurt, any flavor

Fruit flavored sherbet or sorbet Ganache and Toppings:

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Chocolate ganache: Scald 1 cup heavy cream, add 2 cups mini chocolate chips, whisk to melt. Let cool enough to spoon or drizzle. Chill to spread or pipe. Powdered sugar: Sift over cream puffs. Cocoa: Sift on top of puffs. Hershey's syrup: Drizzle over cream puffs.

Paprika: Sprinkle over savory appetizers and rings. Choux Pastry Rings: Instead of traditional cream puffs and eclairs, using a pastry bag, pipe one large 10" ring onto sheet pan. Bake at 400 degrees for 35-45 minutes. Follow directions in previous article. Let cool. Cut in half horizontally.

BAKLAVA Preparation Time 20 - 25 minutes Cooking Time 70 minutes Makes 20 Ingredients

COTTON CANDY MACAROONS 7.2 oz (200 g) confectioner’s/powdered sugar 4 oz (115 g ) ground blanched almonds 3 large egg whites (about 3.8 – 4 oz/ 110 – 112 g) 1 oz (30 g) granulated sugar * 1/8 tsp pink gel food coloring (the Cotton Candy sugar adds pink coloring too) * I replaced all of the granulated sugar with granulated pink Cotton Candy-flavored sugar Prepare 2 large baking sheets. On 2 large pieces of white paper the size of your baking sheets, trace 1 ½ inch-diameter circles (I used the wide end of my pastry tip) evenly spaced, leaving about ¾ - 1 inch between each circle. This will be your template to help you pipe even circles of batter onto the parchment paper. You will be able to reuse these endlessly. Place one paper on each baking sheet then cover with parchment paper. Set aside. Prepare a pastry bag with a plain tip (Ateco #807 or #809). Sift the powdered sugar and the ground almonds together into a large mixing bowl.

filling

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375g (1 packet) filo pastry 180g butter, melted & cooled 2 tsp water 150g walnut pieces 150g unsalted pistachios 55g (1/4 cup) caster sugar 1tsp ground cinnamon 1 375g jar honey

honey syrup

Method 1.

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165g (3/4 cup) sugar 250mls (1 cup) water 1 lemon, rind finely grated and juiced Preheat oven to 180°C To make the filling, spread the walnuts on a baking tray and lightly toast in the preheated oven for 5-8 minutes or until aromatic. Cool. Combine walnuts, pistachios, sugar and cinnamon in the bowl of a food processor and process using the pulse button until they are finely chopped. Remove the filo pastry from its packet and lie flat on the work bench. Cover with a dry tea towel and then a damp tea towel. (This will keep the filo from drying out while making the baklava.) Brush a shallow 18 x 28cm cake tin with some of the butter. Take 1/3 of the sheets of filo. Brush the top sheet generously with butter and fold into thirds to make a rectangle the size of the tin. Place in the base of the buttered tin and brush surface with butter. Continue layering with the left over 1/3 of pastry. Spread 1/2 of the nut filling over the filo to cover. Layer 1/2 of the remaining filo sheets as before. Spread left over nut filling over filo and top with the remaining layered buttered filo sheets. Lightly brush top with remaining butter. Using a sharp knife, cut a diamond pattern into the top layer of filo and sprinkle with the water. Bake in preheated oven for 30 minutes. Cover with foil and cook for 45 minutes longer or until the filo layers are cooked through. Meanwhile, to make the honey syrup, combine honey, sugar, water, lemon rind and juice in a saucepan and stir over high heat until sugar dissolves. Bring to the boil and maintain over medium heat for 10 minutes or until the syrup has thickened slightly. Remove from heat and allow to cool. When cooked, remove baklava from the oven and immediately pour the cooled syrup evenly over the surface. Stand to cool completely. Cover with foil and store at room temperature in the tin for up to 2 weeks. Cut into diamond shapes to serve with espresso coffee or as a dessert with whipped cream.

In a standing mixer or with a hand mixer, whip the egg whites for 30 seconds on low speed then increase speed to high and whip until the whites are foamy and opaque. Gradually add the granulated sugar as you are whipping the whites until you obtain a stiff glossy meringue. Gently but firmly, using a plastic or silicone spatula, fold the whipped whites into the powdered sugar/ground almonds mixture, turning the bowl as you lift and fold, scraping up the dry hidden at the bottom, making sure you fold in all the dry ingredients completely. If adding gel food coloring, add it in as you begin to fold the whites in with the dry. Once all of the dry ingredients are moistened, give several good, firm folds to smooth out the batter. When the batter is ready to pipe, it should flow from the spatula like lava or a thick ribbon. To test to see if you have folded it enough, drop a small amount onto a clean plate and jiggle it slightly. The top should flatten, not remain in a point. If it doesn’t flatten, give the batter a few more folds and test again, but do not overfold or the batter will be too runny. Fill your prepared pastry bag with the batter. Pipe circles onto the parchment paper, using the traced circles on the template sheets to guide you, holding your pastry bag above each circle and piping into the center. DO NOT FORGET TO CAREFULLY REMOVE THE WHITE PAPER TEMPLATE FROM UNDERNEATH THE PARCHMENT PAPER. YOU DO NOT WANT THIS TEMPLATE TO GO IN THE OVEN! Preheat your oven to 280°F (140°C). Allow the macarons to sit out for 30 minutes to an hour. The top of each shell should form a “skin” (it will feel like it hardened a bit when gently touched). Bake the shells for 15 – 20 minutes, depending on their size (when I touched macs that were not quite done, the top jiggled a bit as if there was still a bit of liquid batter between the top and the “feet” so I let it continue to bake another minute.) I turn the trays back to front halfway through the baking. Remove the tray from the oven and immediately slide the parchment paper with the shells off of the hot baking sheet and onto a surface, table or countertop. Allow to cool before sliding the shells very gently off of the parchment by slipping a cake spatula under the shell as you lift it up or by peeling off the parchment paper carefully from the backs of the shells. Be careful or the center of the shell risks sticking to the parchment. Prepare your filling as your macaron shells cool.

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