BAKLAVA

PREPERATION:

In a bowl mix the chopped walnuts,breadcrumbs and the cinnamon. Grease a  35 cm x 35cm square pan and lay 4 sheets of the filo pastry in the pan, and greasing each sheet before putting in the pan.
On top of the fourth filo sheet, sprinkle some of the walnut mixture, covering all of the filo sheet.
Continue with 2 layers of filo pastry , each greased and layed atop in the pan.
Sprinkle walnut mixture again over the pastry, and continue with 2 layers of pastry again.
Continue layering until walnut mixture is finished, but saving 4 filo sheets , greased, for the top layers.
After layering the final 4 sheets of filo pastry, carefully  cut the baklava into square pieces, and sprinkle the top filo sheet with a little water.
Bake the Baklava in a preheated oven at 200 degrees C  until filo pastry turns a light golden brown.
Prepare the syrup by putting all the ingredients together to boil for about 5 minutes. Cognac is added last.
Let the syrup cool. When the baklave is taken out of the oven, pour the syrup over the pastry , while the pastry is hot.

INGREDIENTS

*1 KILO FILO  DOUGH/PASTRY
*1,200  GRAMS CHOPPED WALNUTS
* 600 GRAMS  BREADCRUMBS
* 4 TEASPOONS CINNAMON POWDER

FOR THE FILO PASTRY:
*600 GRAMS CORN OIL

FOR THE SYRUP:
*1,400 GRAMS SUGAR
*1,000 GRAMS  WATER
*4 TABLESPOONS HONEY
*LEMON JUICE AND RIND FROM 1 LEMON
*LITTLE COGNAC(FOR TASTE)

BAVAROUAZ  WITH

STRAWBERRIES

PREPERATION:


Put  gelatin sheets in a bowl with cold water and let them soak until dissolved.

In  a saucepan  add milk and bring to a boil.

In another bowl add the egg yolks and sugar and whip together with the mixer at high speed until smooth and frothy.
After mixing well, pour the egg and sugar mixture into the saucepan with the boiling milk. Stir constantly with a slow boil, until mixture starts to thicken
Add  softened gelatin sheets and stir until they dissolve well.
Remove saucepan from heat and let the creme mixture cool well.
In a  bowl beat creme until it becomes light  whipped creme and slowly mix it with other creme mixture which has cooled completely..
Add sliced strawberries and mix well.
Pour the mixture into mini round pans and refrigerate for 1 to 2 hours.
Before serving, remove Bavarouaz from pans , and top with strawberry jam and whole strawberry.

INGREDIENTS

* 1 KILO  MILK
* 8 EGG YOLKS
* 250-300  GRAMS  SUGAR
* 6 SHEETS OF GELATIN
* 1/2  KILO  CREME
*  400 GRAMS  FRESH STRAWBERRIE S SLICED


FOR  GARNISH

*200 GRAMS STRAWBERRY  JAM
* 15  WHOLE STRAWBERRIES