Apple Pomegranate Borek

Name: Apple Pomegranate Borek
Ingredients: I’ve been pushing the boundaries of my culinary knowledge with my kitchen experiments this week, this has resulted in some successes but a lot of failures as well. This one, while not wildy imaginative, was incredibly delicious and if you can look; Think of it as a less sweet, more tart and apply cousin to baklava. Each serving sized satchel is surrounded in flakey buttery phyllo while the bottom is saturated in honey. The tartness of the pomegranate, apples, and lemon cuts through the sweetnes; I had envisioned this as part of my West Asian Thanksgiving dinner, but by the end of that meal I was so exhausted, I wasn’t really in the mood to make that vision a reality, much less wrangle some unruly phyllo dough. Needless to say, this got nix; I know I’m always harping on people for using pre-made stuff, but even I have my limits and making paper thin sheets of dough that don’t stick together is where I draw the line. Besides, handling pre-made phyllo is challenging enough. If you’ve; 5 tips to make Phyllo pastries; Make sure you get it from a store that goes through a lot of phyllo. I’ve noticed that when it gets old, the layers tend to stick together and that’s just useless. Also, look for telltale signs of defrosting and refreezing like ice crystals on th; Defrost it in the refrigerator overnight. If you do it at room temperature it has a tendency to accumulate condensation which makes the dough stick together. Also if it’s not defrosted all the way, you’ll find it cracks and sticks.; Make sure you leave your “stash” of unused phyllo covered in moist (not wet) paper towels. Otherwise the phyllo will dry out and crack when you try to work with it.; When you’re handling it be gentle and patient, the layers may stick a little, but with a little persistence you can usually get the sheets apart more or less intact. Since most recipes (including this one) call for layering the phyllo it’s not th; Don’t over-butter the layers. While it’s tempting to “paint” on the butter, like a coat of shellac you’ll end up with greasy phyllo if you go overboard. Get just enough butter on there so the layers adhere. I’ve found that using a dabbing; What’s your favourite phyllo dessert?; 1 pomegranate; 3 apples peeled and sliced (I used Honeycrisp and Granny Smith); 2 Tbs lemon juice; 1/2 C honey; 1/2 tsp cinnamon; 1 Tbs arrowroot starch (or tapoica starch); 1 package phyllo dough defrosted; 4 tbs melted butter; - See more at: http://norecipes.com/blog/apple-pomegranate-borek/#sthash.TCZ63BWu.dpuf

Apple Pomegranate Borek was pinched from <a href="http://norecipes.com/blog/apple-pomegranate-borek/" target="_blank">norecipes.com.</a>

INGREDIENTS

•

I’ve been pushing the boundaries of my culinary knowledge with my kitchen experiments this week, this has resulted in some successes but a lot of failures as well. This one, while not wildy imaginative, was incredibly delicious and if you can look

•

Think of it as a less sweet, more tart and apply cousin to baklava. Each serving sized satchel is surrounded in flakey buttery phyllo while the bottom is saturated in honey. The tartness of the pomegranate, apples, and lemon cuts through the sweetnes

•

I had envisioned this as part of my West Asian Thanksgiving dinner, but by the end of that meal I was so exhausted, I wasn’t really in the mood to make that vision a reality, much less wrangle some unruly phyllo dough. Needless to say, this got nix

•

I know I’m always harping on people for using pre-made stuff, but even I have my limits and making paper thin sheets of dough that don’t stick together is where I draw the line. Besides, handling pre-made phyllo is challenging enough. If you’ve

•

5 tips to make Phyllo pastries

•

Make sure you get it from a store that goes through a lot of phyllo. I’ve noticed that when it gets old, the layers tend to stick together and that’s just useless. Also, look for telltale signs of defrosting and refreezing like ice crystals on th

•

Defrost it in the refrigerator overnight. If you do it at room temperature it has a tendency to accumulate condensation which makes the dough stick together. Also if it’s not defrosted all the way, you’ll find it cracks and sticks.

•

Make sure you leave your “stash” of unused phyllo covered in moist (not wet) paper towels. Otherwise the phyllo will dry out and crack when you try to work with it.

•

When you’re handling it be gentle and patient, the layers may stick a little, but with a little persistence you can usually get the sheets apart more or less intact. Since most recipes (including this one) call for layering the phyllo it’s not th

•

Don’t over-butter the layers. While it’s tempting to “paint” on the butter, like a coat of shellac you’ll end up with greasy phyllo if you go overboard. Get just enough butter on there so the layers adhere. I’ve found that using a dabbing

•

What’s your favourite phyllo dessert?

•

1 pomegranate

•

3 apples peeled and sliced (I used Honeycrisp and Granny Smith)

•

2 Tbs lemon juice

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1/2 C honey

•

1/2 tsp cinnamon

•

1 Tbs arrowroot starch (or tapoica starch)

•

1 package phyllo dough defrosted

•

4 tbs melted butter

•

- See more at: http://norecipes.com/blog/apple-pomegranate-borek/#sthash.TCZ63BWu.dpuf

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