1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
½ teaspoon ground cinnamon, or to taste
1 cup ground zwieback crackers or breadcrumbs
4 sticks unsalted butter, melted
16 sheets phyllo dough (thawed, if frozen), cut in half
3 cups sugar
1 6-to-8-ounce jar honey
1 to 2 tablespoons fresh lemon juice
Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.
Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.
Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.
Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.
By: Michael Simon
1 cup flour
1 cup fine semolina
1 tbsp. baking powder
½ cup (1 stick) unsalted butter
1 cup sugar
3 eggs separated
1 tsp. vanilla extract
Zest of 1 lemon
1 cup milk
Pinch of salt
1 ½ cups water
1 ½ cups sugar
Two 3-inch strips of orange zest
1 tsp. freshly squeezed lemon juice
Powdered sugar, ground cinnamon, or 1/2 cup almonds, blanched, lightly toasted, and chopped (optional)
Preheat the oven to 350 F. Grease the bottom and sides a 9 × 13 pan and set aside.
Mix the flour, semolina and baking powder in a medium bowl.
Using an electric mixer, cream the butter with sugar until light and fluffy. With the mixer running, add egg yolks one by one. Continue mixing until the batter turns a light yellow color. Add vanilla extract and lemon zest.
Clean the beaters well and beat the egg whites in a separate bowl with a pinch of salt until soft peaks form. Using a spatula, fold the egg whites into the batter until just blended. Don't mix too much or you will "flatten" your egg whites
Pour the batter into the pan, level with a spatula and bake for 45 minutes or until the cake is a nice golden colo
Add water, sugar, and orange zest to a saucepan and bring to a boil. Simmer for 5 minutes. Add the lemon juice and cool.
While the cake is still warm, cover it with the syrup. When the cake cools, you can sprinkle with some powdered sugar, cinnamon, and the almonds, if you're using them.
By:Lynn Livanos Athan
½ cup round rice
2 cups water
2 cups milk
½ cup caster sugar
1 tablespoon cornflour
1 vanilla pod
½ teaspoon ground cinnamon
In a non-stick pot, bring the rice and water to a boil and cook on low heat until the rice is cooked through (about 25 minutes)
At this stage, only very little water remains, and the result is like a kind of porridge. Mix everything.
Reserve a little milk and dilute the sugar and cornflour with a whisk.
Pour the rest of the milk into the rice and add the vanilla pod.
Heat slightly over medium-low heat while stirring, then pour the mixture of milk, sugar and cornflour.
Bring to a boil over low heat, stirring constantly.