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Directions:

Syrup:

    Add water, sugar and honey to medium-sized sauce pan and bring the mixture to boil over medium heat. Allow to simmer for 15 minutes.
    Add the lemon juice and optional orange blossom or rose water* and turn the heat off. Allow to cool.

Baklava:

    Preheat the oven to 375 degrees F. Butter the bottoms and side of a 9 x 13–inch dish.
    Phyllo dough comes in a package containing two smaller stacks. Each stack contains 20 sheets. Open only one package at a time, as the sheets tend to dry out. Lay two sheets inside the baking dish.
    Spread one tablespoon of butter on top of the two sheets of phyllo. Stack two more sheets onto the buttered sheets followed by another tablespoon of butter. Repeat until you’ve used up 12 sheets.
    Spread an even layer of ground pistachios or walnuts on top of the twelfth layer. Using either pistachios or walnuts is up to you, however do not mix both. Brush the top of the nuts with butter.
    Repeat the process with another 10 layers and a tablespoon of butter every two sheets.
    Using a sharp knife cut the baklava into squares to get 24 pieces. However, don’t cut all the way down, only cut halfway until you reach the nuts. This will ensure only the top part rises.
    Bake for 25 minutes at 375F, then turn the oven down to 325F and bake for another 30 minutes. Take the baklava out and leave it at room temperature for 10 minutes.
    Using a knife, re-cut the baklava all the way down.
    With a tablespoon pour the lukewarm syrup evenly along the cut lines. Make sure not to pour it all over, only between the lines.
    Garnish with nuts.
    Allow the baklava to rest for at least four hours before serving. The syrup should be completely absorbed. Do not refrigerate.

NOTE*

Orange blossom and rose water are liquids distilled from certain flowers that are used in an array of Middle Eastern desserts. Although they are not crucial to the recipe, they do add an interesting flavor. Try your local ethnic or Middle Eastern store, or order a bottle online.

Note*

Baklava is a traditional Oriental dessert many ethnic groups have claimed as their own throughout the centuries, from the Middle East to Greece to Turkey. Although the origins remain contested, one thing is certain: Nothing beats homemade baklava.

NOTE*

This recipe has been around for generations and is passed on from mother to daughter with great pride and secrecy, like a sacred text. Much to the probable dismay of my ancestors, I’m letting you in on our secret. Don’t be intimidated by the dish’s many steps, it’s surprisingly simple. This recipe is pretty close to foolproof and downright delicious.

Cinnamon Rolls with Cream Cheese Glaze

Ingredients

DOUGH:

1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray
Filling:
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature
GLAZE:
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract

Preparation

CRUST

    Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
    Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

FILLING

    Mix brown sugar and cinnamon in medium bowl. Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

    Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
    Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

GLAZE

    Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Food for Mind and Body

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