After making the Pigeon Pastillas I have filo pastry to spare, and by coincidence I had a fancy for Baklava. With a great love of Pistachios the Baklava Bites recipe on BBC Food very much appealed.
I more or less followed the recipe and technique, and tried various options, much preferring three layers of pastry. I also experimented regarding taking out the cooked bites, or leaving them in the tin, when filling with the honey syrup. Both worked, but I ought to have reduced the syrup a little less, as it almost set like toffee on the top.
All in all a very tasty petit four, where one could make quite a few, varying the filling a little. A topping of chocolate would also be an idea. As I don't have twenty four the same size, I used twelve smaller and twelve slightly larger tins, using my 'pressing thing' to get the pastry into the bottom. My first attempt was the left hand bottom one. As usual I froze quite a few. They keep very well for a few days in a sealed box.
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