Baked Apple Pie Egg Rolls
-
Baklava
I have always wanted to make Baklava.
yield: Makes 48 (2-inch x 2-inch) pieces
* 3 1/2 cups walnuts, chopped
* 1/2 cup sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cardamom
* 1/4 teaspoon ground cloves
* 1 pound package phyllo sheets, thawed
* 1 1/2 cups butter, melted
Syrup:
* 2 cups, plus 2 tablespoons sugar
* 1 1/2 cups water
* 1/2 cup honey
* 1/4 lemon, peel only
* 1 clove
See the whole recipe here
-
Gingered Asian Pear Pastries
Peel 1 Asian pear and slice very thin. Add 1/4 cup raw sugar and 2 tsp cardamom. Grate 1 tsp fresh ginger over the top. Mix together.
Roll out 1 sheet puff pastry (recipe previous post )
Smear with 2 tbsp Earth Balance margarine and spoon the pears over the top - but not too thick!
Roll up and pinch ends, then cut into 20 slices and place on parchment. Bake at 375 degrees about 35 minutes. -
Vanilla Spiced Pear Butter
Makes 8 - eight ounce jars or 4 pints
adapted from Ball Complete Book of Home Preserving
Ingredients:
7 lbs. pears, peeled, cored, and coarsley chopped
1/2 cup water
zest and juice of 1 lemon
4 cups granulated sugar
1 1/2 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 teaspoon cardamom
3/4 teaspoon nutmeg
juice of 1 orangeDirections:
In a large stainless steel saucepan, combine the pears, water, lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.
Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of pear puree (I used the excess as Pearsauce).
In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate.
Meanwhile, prepare canner, jars and lids: Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water. Set the screw bands aside - they don’t require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don’t boil. Keep lids hot until you’re ready to use them.
Ladle hot butter into hot jars, leaving 1/4 inch head-space. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
