lunaticsinge.com - Greek Desserts

Baked Apples with Dried Figs in Sweet Wine and Almond Syrup - (makes 12 servings)

Ingredients:

12 large Granny Smith Apples, cored

15 dried figs, coarsely chopped

1 cup golden raisins

1 1/2 cup walnut halves (optional)

6 pitted prunes, coarsely chopped

6 dried apricots, coarsely chopped

1 cup almond syrup

1 cup sweet white wine ( Samos or Muscat)

1/2 cup orange-flavored liqueur (Grand Marnier or Cointreau)

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

12 cup sugar

1. Preheat the oven to 350 degrees F.

2. Place apples in a 13 x 9-inch baking dish. Stuff with the figs and raisins, dividing them evenly. Scatter the walnuts (if using), prunes and apricots around the apples. Pour the almond syrup over the apples and pour in the wine and liqueur.

2. In a small bowl, combine the cinnamon, ginger and gloves and then sprinkle evenly over the apples. Sprinkle 1/4 cup of the sugar over the apples. Bake for 45 minutes, or until tender, basting the apples frequently with the pan juices.

3. Turn the oven to broil. Sprinkle the apples with the remaining 1/4 cup sugar and broil for 3 to 4 minutes to caramelize the sugar. Turn off the broiler and leave the apples in the oven for 15 minutes. Let cool completely before serving.

NOTE: To make almond syrup, grind 1 cup blanched almonds with 1 cup sugar and 2/3 cup water in a food processor, adding 1 to 2 drops of almond extract. Place in a saucepan over medium heat and simmer for 10 to 15 minutes, or until the liquid starts to thicken.

Stuffed Dried Figs - (makes 6 servings)

Ingredients:

1 1/4 cup coarsely ground walnuts

2 tablespoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon grated nutmeg

1 teaspoon ground ginger

1 lb. dried Calimyrna figs, washed and dried 2 days at room temperature

1. Preheat the oven to 325 degrees F.

2. In a medium bowl, combine the walnuts, cinnamon, cloves, nutmeg and ginger.

3. Make a slash in the bottom of each fig and fill them with the walnut mixture, then press them closed.

4. Place the figs cut side down on a baking sheet and bake for 30 minutes, or until golden. Let cool completely before serving. Store in airtight container for up to 6 months.

Tangerine Scented Almond Cookies - (makes 50 cookies)

Ingredients:

4 tangerines

1 lb. blanched almonds

2 cups sugar

Confectioners' sugar or granulated sugar

1. Peel the tangerines and place the peels in a small saucepan; reserve the tangerines. Add cold water to cover and bring to a boil. Drain the peels, add fresh cold water to cover and bring to a boil again. Drain, rinse under plenty of cold running water and drain again. Dry completely with paper towels.

2. Combine the almonds and tangerine peels in a food processor and process until finely ground. Strain the juices of the reserved tangerines through a sieve set over a bowl, pressing against the fruit to release all the juices.

3. In a large saucepan, combine the almond mixture, sugar, 2/3 cup of the tangerine juice and then simmer, stirring constantly, until the sugar has dissolved, about 7 minutes. Let cool.

4. Shape tablespoon-sized portions of the mixture into 1 and 1/2-inch high per shapes, wetting your fingers with the remaining tangerine juice. Dredge each cooking in Confectioners' or granulated sugar to coat. Wrap individually in cellophane or place in a box with a lid. Let stand for at least 3 days before serving.

Rolled Baklava - (makes 30 baklava rolls)

Baklava Ingredients:

1/4 lemon

3 tablespoons olive oil

3 tablespoons safflower oil

1 cup almonds

1 1/2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1/2 lb. phyllo, shredded (about 1/2 lb.)

Syrup Ingredients:

1 1/3 cups honey, prefer thyme honey

1 1/3 cups water

1 1/3 cups sugar

1/2 lemon

1 cinnamon stick

1. Preheat the oven to 350 degrees F.

2. Halve the lemon quarter. In a small saucepan, heat the oils with the lemon over low heat for 5 minutes; do not boil. Let cool completely and discard the lemon.

3. Meanwhile, spread 1/2 cup of the almonds on a baking sheet and lightly toast, about 6 minutes. Coarsely chop the toasted almonds and the remaining 1/2 cup almonds in a food processor.

4. In a medium bowl, combine the almonds, sugar, cinnamon, and nutmeg.

Divide the phyllo into thirds and place in a large plastic bag to keep it from drying out. Stack the phyllo sheets on a work surface and cover with plastic wrap and then a damp kitchen towel.

5. Oil a large baking sheet. Lay 1 sheet of phyllo on the work surface and brush lightly with the lemon oil. Lay 1 more sheet of phyllo on top and brush with oil. Sprinkle about 2 1/2 tablespoons of the almond mixture evenly over the phyllo, leaving about 1 1/2 inches of the short side farthest from you uncovered. Drizzle the phyllo with some oil and sprinkle about 2 1/2 tablespoons of the almond mixture evenly over it.

6. Brush the uncovered phyllo border generously with oil. Starting with the short side nearest you, roll up the phyllo tightly like a jelly roll, brushing the outside lightly with oil as you roll. Press to seal and turn the roll seam side down on the work surface. Cut the log into 10 equal pieces and place the pieces cut side up about 1/2 inch apart on the baking sheet. Make 2 more logs (20 more Baklava rolls) in the same manner. Bake the rolls on the middle rack of the oven until golden brown, about 30 minutes.

7. Meanwhile make the syrup: In a medium saucepan, combine the honey, water, sugar, lemon and cinnamon stick. Bring to a boil, stirring, and simmer until the sugar is completely dissolved. Let cool until warm; discard the lemon and cinnamon stick.

8. Transfer the hot baklava rolls to a baking dish large enough to hold them tightly in a single layer and pour the warm syrup over them, making sure to cover each roll. Let stand for 2 to 3 hours. Turn the rolls over. cover, and let stand at room temperature for least 1 day before serving. Baklava rolls will keep in airtight containers for up to 2 weeks.