Friday, April 12, 2013

Baking Bogus Baklava - Mocklava

Have you always wanted to make Baklava?  You know, that quintessential Greek confection of lemon and honey soaked deliciousness.  Yes, it's true that filo dough can be a pain to work with, especially if you are not use to working with it.  It dries out fairly quickly, it rips and tears if you look at it funny and you need a lot of counter space to lay it all out, next to the pan....  Well I have a solution for you.

True, it will not be exactly the same, but it's pretty darned close.  At least it's close to the versions I have had with shredded filo on the top, instead of more layers of dough.

Be forewarned, this recipe is overflowing with Corningware pieces.  If am not cooking in it, I am mixing stuff up in it, or storing stuff in it.  I think this recipe uses pieces from almost every decade.  An 8-inch Utility pan from the 50s, Saucemaker from the late 60's, and Grab-its from the 70s & 80s. 

Mocklava

Syrup:
1/2 cup Granulated Sugar
1/4 cup Honey
1/2 cup Hot Water
3 TB Lemon Juice
1 tsp Lemon Zest, grated
1/4 tsp Salt
Corningware's 1 qt SauceMaker (P-55-B) or 2 1/2 cup Saucepan with spout (P-89-B)

Filling:
1 cup Walnuts, finely chopped
2 TB Granulated Sugar
1/2 tsp Cinnamon
Grab-it Bowl (P-150-B)
Grab-it Plastic Lid (P-150-CPC)

Assembly:
1 cup Almond Milk (or Whole Milk)
6 large Shredded Wheat Biscuits
8 TB Unsalted Butter, melted and cooled
Grab-It Bowl (P-150-B)
Utility Pan (P-322)

Make the syrup by combining Sugar, Honey, Hot water, Lemon Juice, Zest and Salt in the Corningware SauceMaker (P-55-B).

Bring to a boil for 10 minutes.

Remove from heat and let cool slightly, (about 5 minutes)

Cover the syrup and refrigerate until needed.

Mix the filling by placing finely chopped Walnuts with Granulated Sugar and Cinnamon in a Grab-It bowl (P-150-B).

Place the plastic lid on top (P-150-CPC) and shake well, to combine the ingredients.

Set this aside while you prepare for assembly.

Preheat the oven to 350F degrees and grab a couple packages of Shredded Wheat.

Place Almond Milk (or Whole Milk) in a second Grab-It bowl (P-150-B).

Dip the Shredded Wheat biscuits, one at a time, into the Almond milk, turning to moisten both sides.

Allow the excess to drain back into the bowl.

Set each biscuit on Paper towels to drain completely.

Using kitchen shears, cut through the side seams and divide the biscuits in half.

Place the "bottom" half of each biscuit in an 8-inch Utility Pan (P-322).

Drizzle with 4 TB of the melted butter.

Sprinkle with the Walnut Filling.

Top with the remaining Shredded Wheat halves.

Drizzle with the remaining melted Butter.

Lay a piece of waxed paper over the buttered Shredded Wheat, and press down lightly.

Remove waxed paper and bake for 35-40 minutes.

Until golden brown......

Remove from the oven and drizzle with the refrigerated Lemon Syrup.

Allow to cool completely before consuming with delight.

Mmmmmmm! 

Where is your Corningware??
~~

1 comment:

  1. What a unique way to make baklava. Funny thing is I had asked my husband if he thought they still made the regular biscuit size of Shredded Wheat any more. Now I know that they do.

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