Apple Cake – Take 2

~ lisaandfrancescook ~ 2 Comments

apple cake

Frances and I always tell each other what we are making and recipes that we discovered. We send each other photos and our respective husbands drool. So when I heard that Frances was making an apple cake for the holidays, I decided that it sounded like a good idea. Mine is adapted from the Smitten Kitchen Cookbook by Deb Perelman. Frances turned me on to her website about a year ago and she is often a fun read for me when work is less than exciting. I have to admit that I prefer reading her blog than making her recipes, but I already knew that Frances had made this cake with great success. Since I am almost incapable of NOT changing a recipe, I made several tweaks – and one BIG mistake, which turned out to be actually quite a good discovery. Here is my version.

Apple Cake – adapted from Deb Perelman’s Smitten Kitchen Cookbook

Yield: 12 – 16 servings

Ingredients

6 baking apples like MacIntosh, peeled, cored and cut into 1/2 to 3/4 inch cubes ( I happened to be at the Farmer’s Market, so was able to purchase some heirloom baking variety apple to use)

1 Tablespoon ground cinnamon

2 cups plus 5 Tablespoons granulated sugar (See NOTE below. You can use less sugar if you want. I would think that 1.5 cups is perfect plus the 5 Tablespoons)

2.5 cups all purpose unbleached flour

1/4 cup toasted wheat germ (I like Kretschmer’s)

1 Tablespoon baking powder

1 teaspoon Kosher salt

1 cup Canola oil

1/4 cup orange juice

2.5 teaspoons vanilla bean paste

2 Tablespoons brandy or cognac

Zest of one orange

4 large eggs

1 cup walnuts, chopped

Confectioner’s sugar for sifting over the top

Directions

  1. Preheat your oven to 350 degrees F and generously butter or coat with nonstick spray a 10 inch tube pan with straight sides (think Angel Food cake pan).
  2. Peel, core and chop the apples and toss them with the cinnamon and 5 Tablespoons of the granulated sugar. Add the orange zest.
  3. Sift the flour, baking powder and salt into a large bowl. Then add the wheat germ, which won’t go through the sifter. In a medium bowl, whisk together the oil, orange juice, remaining 1/4 cup of sugar, vanilla bean paste, brandy and eggs.
  4. Stir the wet ingredients into the dry ones, scraping down the bowl to make sure that everything is thoroughly combined. Stir in the walnuts.
  5. Pour half of the batter into the prepared pan. Spread half of the apple chunks over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1.5 hours or until the tester comes out clean. You can learn to smell when baked goods are ready. Set your timer, but try seeing if you can smell when the cake is done. It’s a good skill to learn because every oven is different and timing can be off.
  6. When the cake is finished, transfer it to a rack to cool completely. When it is completely cool you can flip it out of the pan and then over onto a serving platter with the apples facing down. Dust with confectioner’s sugar. This cake will get moister as it ages. It will last for about 3 days if covered.

NOTE: I have a confession to make. I got distracted when I was making the cake and only realized AFTER I had put everything nicely into the pan that I had forgotten to add the 2 cups of sugar to the batter. I didn’t panic and I didn’t want to lose the good ingredients or time I had already put into it. I suppose I could have taken everything out of the pan and mixed the apples through the cake along with the sugar, but I didn’t. I took 1/4 cup of sugar and evenly poured it over the top layer of apples. I then hoped for the best. The result was delicious apple bread. There was extra sweetness from the confectioners sugar on top. Cake would need to be somewhat sweeter in my opinion, but the texture and look was wonderful. My husband had the great idea of using Frances’ baked French toast recipe using the apple cake in place of the challah and adding 1/2 cup of raisins (no blueberries) to the mix. The point is, stuff happens – even with people who cook and bake a LOT. Don’t panic – think it through. Sometimes the experiment is great – sometimes not.

slice of apple cake

Roasted Plum Tomatoes

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roasted tomatoes

Plum Tomatoes seem to be everywhere right now, so I recently bought up a big bunch at the farmer’s market and decided I would figure out what to do with them later. Sauteed in EVOO with lots of garlic and fresh basil, it makes a quick, easy and fresh tasting pasta sauce. Just add about 1/3 cup of the pasta water at the end plus some salt and frsh cracked pepper to taste. Drizzle with EVOO and add freshly shaved or grated parmesan or romano and wow!

I also thought I might make a Margherita Pizza, but I ended up oven roasting them instead. Kept in a glass jar, drizzled with some additional EVOO they will last for at least a week in the fridge or months in the freezer. I use roasted tomatoes in sauces, soups, on sandwiches and of course on pizza. You are only limited by your imagination.

Oven Roasted Plum Tomatoes

Ingredients

About 3 pounds of ripe plum tomatoes with the little core removed and quartered length-wise      Oven-Roasted Plum Tomatoes

1 Tablespoon minced garlic

1 Tablespoon chopped fresh herbs like thyme and oregano fresh herbs

1/4 cup EVOO

Directions

  1. Preheat oven to 375 degrees F.
  2. With your fingers (yes, get a bit messy, okay!) scoop out most of the seeds and excess gelled liquid
  3. On a shallow baking pan, lined with parchment paper, lay out the tomatoes cut side up in a single layer.
  4. Sprinkle wit the garlic mixed with the herbs. Drizzle with the EVOO.
  5. Bake for 40 minutes. Increase the oven temperature to 400 degrees F. and bake for 20 more minutes, until carmelized.
  6. Turn off the oven, but leave the pan in the oven for 10 more minutes. Remove to a cooling rack and allow to cool completely.

NOTE: Only add salt after cooking. The flavor will be too intense otherwise and too salty.

Whole Wheat Apple Cake

~ lisaandfrancescook ~ 1 Comment

There’s something about adding whole wheat to cakes and cookies that always make them seem “healthier.”  If nothing else, it tends to add a subtle textural difference to the average cake.

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I came across this recipe from the same book that the Siniyeh came from as I wanted to make something with apples for the holidays.  This was before we went apple picking, but we were able to find some beautiful apples at the farmer’s market that I lugged on the subway home, just to make sure this turned out right!

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I wish I could bake cakes and cookies more, but as there are only two of us to consume them, we’ve been trying to pace our sweets.  I’ve always loved cooking and baking with apples, and it’s fun to have an excuse to look for new, inventive ways to use apples in a sweet dish.  I did substitute the EVOO for the canola oil, and it turned out delicious all the same!

This was great because I didn’t need to make a separate crust or peel the apples, and I was able to throw it together in a jiffy.  We drizzled some honey on the slices, and it was perfection.

Ingredients

  • 4 medium Golden Delicious (or any good baking apple) apples
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 cup EVOO
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking soda
  • 1 cup coarsely chopped walnuts
  • Honey, for drizzling (optional)

Directions

  1. Grease a 12 cup Bundt pan or tube pan well.  Coarsley chop the apples into 1/2″ pieces.  (Not necessary to peel the apples).  Preheat the oven for 350 degrees.
  2. Put the eggs, sugar, brown sugar, and oil into a large mixing bowl and beat with an electric mixer until light.  Beat in the vanilla, cinnamon, nutmeg.  Mix in the all-purpose and whole wheat flours and baking soda until just combined.  Batter will be very thick.
  3. Stir in the fruits and nuts by hand.
  4. Turn out the batter into the prepared pan, and bake at 350 degrees for about 80-90 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool on a pan on a rack for 15 minutes, then turn the cake out of the pan to cool completely on a wire rack.
  6. Serve with drizzled honey or sprinkling of confectioner’s sugar.

Adapted from The New Jewish Holiday Cookbook by Gloria Kaufer Greene

Lamb and Eggplant Casserole

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Lamb and Eggplant Casserole

Since I began this blog, I have been going back to old cookbooks and perusing recipes. Every now and then, I find an old treasure – something that was once well-loved and somehow was forgotten. Much to my surprise, in one of the old cookbooks, I found this brief, hand-written recipe for something that felt like finding an old friend. I had totally forgotten about this recipe which is rather amazing because we all loved it and when Frances’ husband was younger, I made this dish quite often since it was a favorite of his – all of ours really. It’s ridiculously simple to make and so rich in flavors. There might be prettier dishes, but few that could claim to be tastier. I served it with a crisp green salad and a good crusty bread. I wish you could smell just how wonderful this dish is!

Lamb and Eggplant Casserole

Yields: 6 servings

Ingredients:

1/4 cup EVOO

2 pounds lamb stew meat (ask for the shoulder), cut into 2 inch cubes

1 pound of Italian sausage, cut into 1 inch thick slices (any kind will work – beef, pork, turkey – hot or sweet)

3 yellow onions, halved and thinly sliced

4 large garlic cloves, thinly sliced

1 large eggplant, cubed (do NOT peel)

2 cups, full-bodied red wine, like a cabernet

4 small bay leaves (fresh or dried)

a good handful of chopped flat-leaf parsley

Kosher salt and fresh cracked pepper to taste

28 oz. chopped San Marzano tomatoes or 1 large box of Pomi tomatoes

Directions:

  1. Preheat your oven to 350 degrees F.
  2. In a large skillet (preferably cast iron), brown well the lamb cubes in batches in about 2 Tablespoons of the EVOO. When the lamb cubes are browned, place them in a Dutch Oven. lamb cubes
  3. In the same skillet, brown the Italian sausage. When nicely browned, add the sausage to the Dutch Oven with the lamb. sausage
  4. Adding another tablespoon of EVOO, add the onions and sliced garlic and saute until softened and the pieces begin to get translucent. Transfer them to the Dutch Oven when ready.
  5. Add the final tablespoon of EVOO to the same skillet and add the cubed eggplant. On high heat, brown the cubes, which will have also become tender. eggplant
  6. Add them to the Dutch Oven. Add all of the remaining ingredients to the Dutch Oven and gently mix everything together. unbaked lamb and eggplant casserole
  7. Cover the Dutch Oven and place in the oven to bake for 1.5 hours. This can be made a day ahead and reheated at 325 degrees F. for 30 minutes.

Fruit and Vegetable Tzimmes – a perfect introduction to autumn

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Vegan Tzimmes

September and October can still feel like summer, but in my heart, it’s already autumn. The Jewish New Year always coincided more or less with the beginning of school and even though it has been many, many years since I was last in school, this is the time of year that represents hope, change and redemption for me.

I just hosted family for Rosh HaShana and made this wonderful vegan tzimmes. In Yiddish, tzimmes means “mixed up.” My father, who spoke Yiddish before he spoke English, would always call after me and my siblings if we were making a lot of noise – “What’s the ganza tsimmes?” What’s the big mix-up going on? Well, THIS ganza tzimmes is one delicious, rich and fragrant mix-up and you don’t have to be Jewish to enjoy it. This is a wonderful accompaniment to brisket, of course, but it is also delicious with roast chicken or fish. And if you are staying vegan, serve it over couscous or polenta or quinoa for a satisfying meal.

Fruit and Vegetable Tzimmes – adapted from The New Jewish Holiday Cookbook by Gloria Kaufer Greene

Fruit and Vegetable Tzimmes

Yields: 10 servings

Ingredients:

3 large sweet potatoes, peeled and thinly sliced (if the slices are very big, cut them in half

4 large carrots, peeled and thinly sliced

1 small butternut squash, peeled, seeded and thinly sliced

1/4 cup dark raisins

1/4 cup Sultana (light) raisins

1/4 cup pitted pruned, roughly chopped

1/4 cup Medjool dates, pitted and roughly chopped

1/4 cup dried apricots, roughly chopped

1 medium onion, peeled, halved and thinly sliced

1/2 teaspoon Kosher salt

Zest of one large navel orange

Juice of one navel orange

2 Tablespoons packed dark brown sugar

1/4 cup real maple syrup

2 Tablespoons Earth Balance Vegan margarine

1 teaspoon ground cinnamon

Directions:

  1. Heat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick spray (I like Pam).
  2. Layer the vegetables and dried fruit, mixing gently. Dissolve the brown sugar, salt and maple syrup with the orange juice and grated zest. Pour it over the fruits and vegetables.
  3. Dot with the margarine and sprinkle with the cinnamon. Cover the pan with a lid or foil.
  4. Bake for 1.5 hours or until the vegetables are frgrant and tender. This can be made ahead. In fact, I think it taste better if made a day in advance.
  5. When ready to reheat, dot with a bit more margarine and sprinkle a little more cinnamon on top. Heat uncovered in a preheated 325 degree F oven for about 30 minutes. Check it after 15 minutes. I fit seems to be browing too much then recover it. This will keep for a week in the fridge and like stews and many soups, it just keeps getting better.

Meatballs with Pomegranates and Walnuts

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While visiting Lisa a few months ago, I came across a cookbook where I wanted to basically cook everything since every photograph was so fantastic.  This book was Jewish Soul Food and it seemed appropriate to pull a few recipes from here for cooking for the holidays.

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This one in particular caught my eye as I loved the colorful mix of the bright pomegranates and the green parsley, and also just because I love good meatballs and like the excuse to use pomegranates.

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The recipe is also pretty easy to make, it just has a few steps and so requires a bit of patience.  The original recipe is called “Fesenjan” and is apparently from someone who owns a restaurant called Gohar and is favored by Persian Jews.

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Usually getting the seeds out of the pomegranates make my kitchen look a bit like a red juice grenade was thrown rather rudely.  Thankfully Lysol wipes and paper towels make clean up an easy job, and there’s always the huge upside of a bowl of seeds that basically taste like candy.  When there’s only one bowl (such as below), Matt and I are often dueling spoons to shovel as many seeds into our stomachs as quickly as possible.

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It takes us quite a bit of self-control to make sure to save the seeds for garnish!

Ingredients

For the meatballs
1 onion
2 lb ground beef
7 oz walnuts, finely chopped in a food processor
1 cup chopped fresh parsley
3 tbsp bread crumbs
2 tbsp EVOO
1 tsp ground cumin
1 tsp freshly ground black pepper
salt

For the Sauce
3 tbsp vegetable oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
10 oz walnuts, finely chopped
2 cups boiling water
1 tsp salt
1 tsp ground black pepper
1/2 cup Date honey (or 1/3 cup regular honey)
1/2 cup pomegranate molasses (or syrup)
Fresh pomegranate seeds (for garnish, optional)

Directions

  1. Preheat the oven to 375 degrees.  Line a large baking sheet with parchment.
  2. Prepare the meatballs by grating the onion on a coarse grater, and squeezing out the extra liquid.  Transfer to a large bowl.
  3. Add the meat, walnuts, onion, parsley, bread crumbs, olive oil, cumin, pepper, and salt.  Knead thoroughly with your hands.
  4. Wet your hands or rub them with oil and form meatballs the size of golf balls.  Transfer to a baking sheet.
  5. Bake the meatballs for 12-15 minutes, until they start to turn golden.
  6. Prepare the sauce by heating the vegetable oil in a large wide saucepan (or two – I had to use two so that all the golf ball meatballs would comfortably sit, and then I split the sauce between the two pans).  Add onion and cook until golden.  Add the garlic and ginger and sauté briefly, until fragrant.  Add the ground walnuts and cook, stirring for 2 to 3 minutes, until fragrant and golden brown.
  7. Add the boiling water, salt and pepper and bring to a boil.  Reduce the heat to a gentle simmer, slide the meatballs into the pan and return to a boil.  Reduce the heat to a minimum, cover and simmer for an hour.  Add the date honey and the pomegranate molasses and simmer for another 30 minutes.  Taste and adjust the seasoning.  Sprinkle with fresh pomegranate seeds (if using.)

Serves 4-6

From Jewish Soul Food by Janna Gur

Oven Skillet Peach Crisp

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I happened to come across a big Farmer’s Market the other day, and bought up as many peaches as I could carry home.  Of course, this then brought on the dilemma of what to do with allll the peaches.

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After having this as a dessert, I was surprised to find a recipe for it that was categorized as brunch… but who says that brunch can’t be dessert and vice versa?  I heavily cut down on the sugar for the peach mix, and upon reflection, were I to make this recipe again I would barely sprinkle sugar on the peaches.  After all, if the peaches are good, they’re so naturally sweet that the sugar is sort of unnecessary.

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Suffice to say, this made for a delicious late summer brunch!

Ingredients

Topping

  • 1 cup all-purpose flour
  • ⅔ cup (packed) light brown sugar
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces

Assembly

  • 1½ cups pecans
  • 2 tablespoons unsalted butter, room temperature
  • 2¼ pounds peaches (about 7 medium), cut into ½-inch wedges
  • 1/4 cup (packed) light brown sugar
  • 1/8 cup granulated sugar
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt

Directions

  1. Butter a skillet lightly.  Preheat oven to 350 degrees.
  2. Cut up the peaches into about 1/2″ wedges.  Toss with the pecans, brown sugar, granulated sugar, lemon juice, and salt to combine.  Layer into the skillet.
  3. Assemble the topping by combining the flour, brown sugar, salt and butter in a small bowl.  Rub the butter with the dry ingredients until a “crumble” forms.
  4. Sprinkle the topping in an even layer over the peaches in the skillet.
  5. Bake for about 40 minutes or until the top layer is golden and the peach juices are bubbling.
  6. Serve and enjoy!

Serves about 4

Adapted from Bon Appetit “Iron Skillet Peach Crisp”

Crock Pot Short Ribs

~ lisaandfrancescook ~ 2 Comments

As my friend recently told me, crock pots are a gift to the modern, working woman who is still getting delicious meals on the table.  My crock pot was one of the first things I purchased once I had enough space and it has served me so well over the years.  From chilis to stews to braises like this, it saves so much time, and you wake up in the morning to glorious smells of dinner already done!

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I made a few additions to the original Bon Appetit recipe that only called for mushrooms, and added a mix of onions, carrots and celery and wow, did this turn out delicious as always.  You can serve this over polenta, couscous, or just with a side of mashed potatoes.  I happened to have some polenta left over (in the freezer, no less) and so just heated that up and topped it with the beef.  Let’s be serious, the real star here is the braised short ribs!

Ingredients

  • 4 1/2 pounds 3-inch-long beef short ribs
  • Coarse kosher salt
  • 2 cups dry red wine
  • 1 14.5-ounce can diced tomatoes in juice
  • 1 6-ounce package sliced button mushrooms
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 6 garlic cloves, peeled
  • 6 fresh Italian parsley sprigs
  • 2 bay leaves
  • Crusty bread

Directions

  1. Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 9 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
  2. Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.

Serves about 4

Adapted from Bon Appetit “Braised Short Ribs”

Baked French Toast

~ lisaandfrancescook ~ 1 Comment

Brunch may be my favorite meal to cook, mainly because it’s usually synonymous with a lazy morning where I’m taking it easy after sleeping in, and then getting ready for a leisurely day reading the paper.

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While I have a great French Toast recipe, every once in a while it’s fun to try a new variation on an old classic.  We were traveling around Lenox, MA a few years ago while hanging out at Tanglewood and came across an excellent brunch place that happened to have “baked French toast.”  It was the first time I had come across it, but it looked so decadent and filling that I promised myself I would try to make it one day.

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Three years later I have *finally* gotten around to it!  Since it was only for two, I ended up just halving the recipe and using a regular loaf pan (about 9″ x 4-5″) instead of the 9 x 13″ in the original recipe.  However, I used just as much bread from the original recipe.  (The following is for two portions using the loaf pan.)

Ingredients

Butter, for greasing
3 eggs
1.5 cups whole milk
1/3 cup maple syrup, plus extra for serving
1 teaspoons ground cinnamon, plus 1/2 tablespoon
pinch kosher salt
1 lemon, zested
8 ounces day-old challah or sourdough bread, cut into 1-inch cubes
1 cups (6 ounces) fresh or frozen, thawed, and drained blueberries
1.5 tablespoons granulated sugar

Directions

  1. Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 4-inch baking dish. Set aside.
  2. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
  3. In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer.
  4. Bake for 50 to 55 minutes until the top is golden and the filling is set.
  5. Spoon onto serving plates and drizzle with maple syrup.

Serves 2

Adapted from Giada De Laurentiis from the Food Network.  

Best Baklava

~ lisaandfrancescook ~ 2 Comments

Baklava

As you read in my previous post, I made two desserts for Erev Rosh HaShana and because my brother and niece both keep kosher and I made a meat main course, my desserts had to be vegan. I’m a pretty harsh critic when it comes to using substitutes for things like butter and cream and simply refuse to make something unless I feel it will not suffer for their lack. Both the Apple Frangiapane Tart and the Baklava were truly amazing. Now, of course, YOU can make them with butter if you wish but if you don’t eat dairy either for health, religious or ethical reasons, these desserts are sure to wow anyone who is lucky enough to eat them.

Unlike the tart dough, working with phyllo dough requires speed and a little skill. Once you get the hang of working with these thinner than paper sheets of puff pastry, there are so many wonderful things you can make with it – everything from appetizers to main courses to dessert.

Whenever I am going to make something for the first time or its something I haven’t made in awhile, I read and re-read the recipe. When you are working with something as tempermental as phyllo dough, you need to have EVERYTHING ready or your efforts are doomed before you start. I’m not trying to scare you away – this is not rocket science – but you do need to be mindful. Follow these directions exactly and you will never think of baklava in quite the same way again.

Best Baklava adapted from The New Jewish Holiday Cookbook by Gloria Kaufer Greene

Yields: About 40 pieces, depending on how you cut it

Ingredients:

9 x 13 x 2 inch baking pan (I like to use glass – it doesn’t seem to stick and it bakes evenly)

2 tea towels (or thin dish towels) soaked in warm water and rung out

Filling:

4 cups (about 1 pound) finely chopped walnuts, pistachios or blanched almonds (I used walnuts)

1/4 cup granulated sugar

2 rounded teaspoons ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

Honey Syrup:

1 cup water

1 cup granulated sugar

Zest of one large lemon

1/2 cup plus 2 Tablespoons honey (I used Atika Greek honey, but a nice orange blossom or clover honey would work. Do NOT use anything as dark in flavor or color as buckwheat.)

Juice of one large lemon (about 3 Tablespoons)

Pastry:

1.5 sticks of Earth Balance Vegan Margarine, melted (you can use butter if you prefer)

1 pound of phyllo sheets at room temperature

Directions:

  1. In a medium sauce pan combine the sugar, water, 1/2 cup of honey and lemon zest. Slowly warm themixture over medium heat, stirring occasionally until the sugar dissolves. Then bring the syrup to a boil (watch it here!) and boil it gently, uncovered and undisturbed (no stirring) for 10 minutes. Remove the syrup from the heat and stir in the lemon juice and remaining 2 Tablespoons of honey. Set the syrup aside to cool to room temperature.
  2. It is easiest to finely chop the nuts in a food processor. They should be at room temperature and if you mix them with the sugar and spices, you will not form a paste with the nuts. Chop by pulsing so you can control how finely they are chopped. Set aside
  3. When you are ready to asemble the baklava, heat your oven to 350 degrees F.
  4. Carefully remove one packet of phyllo dough (mine comes in two packets per pound) and unroll in onto one damp towel. Immediately cover it with the second damp towel.
  5. Brush the bottom of your baking dish generously with melted margarine. Now quickly and carefully peel off one very thin layer of phyllo, cover the rest and place the thin sheet in the bottom of the dish. Don’t get hysterical if the sheet breaks. You can patch it with another sheet. Only the very top sheets should be whole and by the time you get there, you will have figured out how to handle the stuff. Trust me! Carefully brush the sheet with melted margarine. Repeat this until you have 5-7 sheets of phyllo. Do not be lazy – you must brush EACH sheet with the margarine for it to be flaky.
  6. Now take 2/3 cup of the nut mixture and spread it over the phyllo in the pan. You can use your hands (they are impeccably clean, right?) to make sure that it is evenly distributed.
  7. Stack 2-3 more sheets of phyllo on top of the nut mixture, brushing each sheet with margarine. Remember to keep the phyllo that you are not immediately working with covered with the damp towel. It dries out VERY quickly.
  8. Spread 2/3 cup of the nut mixture over this. Keep repeating steps 7 and 8 until all of the nut mixture has been used. Top th efinal layer of nuts with 5-7 sheets of phyllo dough, brushing each layer with margarine. Pour any remaining margarine over the entire top.
  9. With a very sharp knife, carefully make a large “X” across the pan of dough. Cut about half-way down into the layers. To make the traditional diamond shapes, then make parallel cuts about two inches apart. YOU will have a few triangles along the edges but that’s fine. People will still eat them.
  10. Sprinkle a few drops of water (or use a misting bottle) lightly across the top of the pastry. Bake in the oven for 1 hour.
  11. AS SOON AS the baklava comes out of the oven, pou the syrup all across the top. Everything will sizzle and you will think you have ruined it or have way too much syrup. You are wrong. Again using your sharp knife, now cut through carefully all the way to the bottom of the pan along the score lines that you made before it went into the oven.
  12. Leave the pan to cool and rest at least 4 hours but preferably overnight. Once it has cooled, lightly cove rit with aluminum foil until you are ready to use it. It will last for up to one week. Actually I really can’t imagine that anything will be left after a couple of days, but in theory, it will last up to a week.

NOTE: If you had any remaining phyllo dough and it hasn’t dried out, you can use it for something else or you can try rolling it up between waxed paper or plastic and freezing it.