<bgsound src="baklava.mid" loop=infinite>


Yes!! Triscuits!

1 box original Triscuits®
1/2 cup  finely chopped roasted almonds*
1/2 cup finely chopped walnuts*
1/2 cup finely chopped pistachios*
*Mix all ground nuts together

1  cups water
1/2 cup sugar
1/2 cup honey
2 tsp cinnamon

Heat the syrup (simmer) ingredients together in a saucepan until the syrup 
thickens enough to readily coat the back of a spoon about (10 minutes).  
Take a few Triscuits® at a time and immerse in the syrup for about 2 to 3 minutes.  
(Do this until all the Triscuits® have been soaked in the syrup.)  After Triscuits® 
have been soaked in syrup,  place on a waxed paper lined cookie sheet and place, 
covered, in the refrigerator overnight.

2 cups  Sugar
1 1/2 cups  Water
2 Tbl  Light corn syrup 
2 Tbl butter,  divided.  Reserve one tablespoon for the next day.
Butter the sides of a heavy 1-1/2 quart saucepan. In it, combine sugar, 
the water and corn syrup. Cook and stir over medium-high heat till sugar 
dissolves and mixture comes to a boil. Cover and cook for 30-35 seconds. 
Uncover. Cook over medium low heat until it reaches 240'F. (Soft ball stage), 
about 35 minutes, without stirring (mixture should boil gently over entire surface).  
Immediately pour mixture onto a platter. Do not scrape pan. Cool for 45-50 minutes 
or until candy feels only slightly warm to the touch. (Do not stir candy).
Using a spatula or wooden spoon, scrape candy from edge of platter toward the center, 
then beat vigorously about 10 minutes or until fondant is white and firm. 
Knead fondant with fingers about 5 minutes or until smooth and free of lumps. 
Form into a ball and cover with plastic wrap. Let ripen for 24 hours at room temperature. 
(Ripening is necessary for smooth and creamy fondant.)   Makes about 3/4 pound.

In a double boiler with the water hot but not boiling,  heat the fondant with 
reserved Tablespoon of butter.  When it is melted,  take up a syrup soaked Triscuit®  
with kitchen tongs and dip into the fondant.  Then dip into a flat pan of grated nuts,  
covering the cookie completely with the grated nuts.   Do this until all the 
Triscuit® Baklava Cookies have been covered with fondant and generously covered 
with the nuts.   Place on a decorative dish and serve to your appreciative guests.  
Especially good with coffee!

**NOTE: Preparation of ingredients should be done one day, and assembly of cookies the next day.  

Yield  24 cookies


Please report any bad links..Thanks, Buzz


Copyright © 2001 - The Gutsy Gourmet - All rights reserved

Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencé Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains PastaBreads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection