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nolan
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« on: February 19, 2009, 08:08:58 PM » |
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We did one of ours with chopped pecans and caramel bits, plus a little chocolate. (I should probably have done that one with either milk chocolate or a mixture of milk and semi-sweet chocolate, though.)
We did another with some mashed banana and chocolate, which got messy because I used too much banana in the filling but was interesting.
We did a third with some strawberry jam.
I think the filling I've been using for kringle (brown sugar and butter) would work well, too, possibly with some fruit like cherry pie filling added.
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Mare
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« Reply #1 on: February 20, 2009, 01:10:16 PM » |
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Wow, that first one sounds good! Or use peanuts for a Snickers Babka.
Mare
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nolan
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« Reply #2 on: February 20, 2009, 06:48:27 PM » |
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Right now I'm not sure I trust my peanut supplies, I'm sticking to pecans and almonds, though chopped toasted hazelnuts would probably be good in it too, and hazelnuts pair up well with chocolate.
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nolan
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« Reply #3 on: June 20, 2009, 12:25:12 PM » |
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Over at the KAF Bakers Circle, someone asked a question about potica bread. The recipe seems similar to a babka, but with a filling of honey, butter, walnuts, raisins and cinnamon, it may wind up tasting a bit more like baklava.
It's pretty rich, too, about 300 calories per one inch slice. This is on my list of things to try next fall.
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xaipete
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« Reply #4 on: June 20, 2009, 01:38:43 PM » |
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I like the list of ingredients, but why not just make baklava?  --Pamela |
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nolan
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« Reply #5 on: June 20, 2009, 02:26:39 PM » |
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I've never worked with phyllo.
As to why not make X instead of Y, that's a question that could be asked about any number of bakery goods. :-)
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xaipete
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« Reply #6 on: June 20, 2009, 02:34:35 PM » |
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Phyllo is easy to work with. It is also delicious with stuff on it, e.g., butter, honey, nuts, sugar, cinnamon, etc.
--Pamela
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AnnieMacD
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« Reply #7 on: July 26, 2009, 02:22:49 PM » |
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Pamela, have you ever made phyllo from scratch? I never have but think it's a project for Fall when the apples are ready....
Annie
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xaipete
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« Reply #8 on: July 26, 2009, 02:25:52 PM » |
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That's probably the only thing I haven't tried. I've made puff pastry, etc. but never phyllo.
--Pamela
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