Having lived, loved and eaten my way thru Greece for almost 3 years in my 20’s and studying Baha’i in my 60’s Cloe’s poem caught my attention.
It brought back memories and my favorite Greek pastry Galactoboureko. Layers of filo dough that sandwich a most deeeeeeeeeeeeelicious custard and all of it infused with a honey syrup. I’ve never been able to find a restaurant in the USA that makes it like I remember.
Of course I was in my 20’s when everything was new, delicious and I had a memory.
God Loves Baklava
by Chloë Filson, 26. Halifax, NS, Canada. Poet and generally silly person.
Baha’i, This faith of ours is a little like:
Not dull, dour or dry.
It’s not a dessert like your mom used to make
(It isn’t much like chocolate cake
But you still might try….
A finger gets sticky, then a finger and a thumb,
And to help these two, another must come.
And when you try to lick away the honey—
Your lips just get sticky. Tricky!
You may never be able to touch anything again!
Everything will stickify.
You are the Midas of syrup and pistachio crumbs.
Here it comes!
So don’t just get your hands “dirty”,
Get them sticky.
Chloë Filson is a self described jill-of-all-arts with a cheery disposition. She is a writer and a poet, who occasionally does calligraphy and illustration work. She also likes to sing in choirs. Chloë spent almost two years doing research and volunteering at the Bahá’í World Centre in Haifa, Israel. She currently works as an editor for Edit Owl and lives in Halifax, Canada. Check out some of Chloë’s creative work.
- 1 (16 ounce) package phyllo dough
- 1 pound chopped nuts
- 1 cup butter
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup honey
- Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
- Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
- Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
- Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.