Baklava with semolina flour

I have tried many different versions of baklava, but I have completely fallen in love with this one. Filling with semolina flour made it more like a mix between traditional baklava and a soaked biscuit.
It's just awesome! Keep in mind that you don't have to make it too sweet, you can always adjust the syrup to your liking by reducing the sugar.

Recipe adapted from Lorena at Coolinarika. Delicious, I will be making this again for sure.
Thank you!

Baklava with semolina flour

1 package phyllo dough
some oil to brush

Filling:
4 eggs                                                                                                                                                                                        
7 tbs sugar

7 tbs semolina flour                                                                                         

1 stick plus 1 tbs of butter room temp.                                                                                         

1 dcl milk                                                                                           

200 gr ground walnuts

Syrup:

3 1/2 cups sugar

4 cups water

juice of one lemon (optional)

I have added 2 tsp vanilla sugar (optional)

Preheat oven to 400 F.

lightly grease 9x13 pan with butter or oil.

Mix eggs with sugar, add butter, semolina flour, and milk, mix well then add walnuts.

Lay out one phyllo sheet, and lightly brush with oil all over, then place another sheet over it and brush again. Spread filling over, not to thick, and then roll it up. Place in pan, trip if ne4eded to fit.

In original recipe it says to cut it into squares, but I have done that in the end when all rolls where lined in the pan.

So, repeat this process until you have filled the pan. Now cut your rolls so you get squares. Bake until golden brown on top. Boil water and sugar right about when baklava is done, so you can pour hot syrup over hot baklava. Cool to room temperature, then let it chill in the refrigerator until nice and cold before serving. You can put thin lemon slices over the top. Enjoy.

Bear claws - photo recipe





I have a thing for old recipes, old world style food. The kind of food that goes and on, and I can't imagine special occasions without something traditional, and unchanged. These cookies are kind of like vanilla crescents, melt away in your mouth, and can't stop with one.

Perfect with coffee or tea time, or any time.



Best chocolate cake ever!

It's been more than a while, but though I have been absent from blogosphere, I haven't been absent in my tiny kitchen. I would like to make a comeback, and what better way than with raising awareness to this awesome cake by Gail Watson of A Stack of Dishes.

Moist, rich, and of course delicious! I have tried this cake last year sometime, and it's become our favorite, instantly! Must try. You can find the recipe here.

Happy Holiday Baking!

Dear foodie friends,

Holiday baking has started in my house, and it smells soooo good. So gingery, warm and comforting.

I though of my blog, and how much I love and miss blogging, and I though of all my foodies. One of them is Shelby of The Life & Loves of Grumpy’s Honeybunch. I got an email from her, that just melted my heart; never though she would remember… We started blogging around the same time, and I was one of her first readers, as she was mine. I loved her blog instantly because it is so full of life, love, and good food, and the author is so engaging with her beautiful personality. I am yet to email her back, more on that some other time… Thank you Shelby!

I have had the blog set to private because I was being overwhelmed with questions about recipes, and I never had time to answer them, so I felt like it would be best to close the blog because I am so unavailable. I have also had my fair share of mean comments, anonymous of course, and I guess I got tired of that.

However lots of people also emailed me asking to be added as readers, or to simply make the blog public again, so here it goes. I am so grateful for your wonderful emails, and kind words. Thank you!

With the blog open again, I just cannot promise I will email back responses to your questions as promptly as active food bloggers would. Nature of my job is complicated, I work a lot, sleep very little, never know what the next day will be like, and never can commit to anything but work… I do miss you all, and I miss my kitchen…

I am happy there is still a day here and there when I can actually bake, like this morning, I made these gingerbread cookies with my kids (well I made the dough the day before). Yes, we love Gingy from Shrek! They are now adorning our Christmas tree, and they are also delicious. You can find the recipe here.

Happy Holiday baking!