Tag Archives: honey

Desserts, Recipes

Greek Festival Flavors

Photo: Baklava pieces

Many years ago,  I traveled to Greece for my first European holiday. I loved the country and the people, but I really loved the food. Every year in Reno, the local Greek Church has hosted a festival. Last year’s was cancelled due to COVID, and this year’s is just an order-your-favorite-foods year. Well, rather than indulging in higher carb’d delights, I decided to make my own.

If you love nuts, honey, and spices, you’ll flip for Baklava, the sweet, delightfully delicious honey-nut pastry. There’s no way around the flaky pastry dough. I wouldn’t even try to recreate it with delicate low carb flour. But, I can, and did, save a lot of carbs on the filling. This recipe will give you all the flavor without all the carbs, but the real problem is, you can only have one or two pieces a day, depending on you carb threshold. For me, it’s one piece and careful eating the rest of the day. But it is soooo worth it!

You need a jelly roll pan, which is like a cookie sheet with deep sides, and is about 10×13-inches. You’ll also want a pastry brush and a lot of space to work. The recipe is actually easy to make, but you need to work quickly to keep the dough from drying out while you’re working. So, with all that in mind, here’s the recipe.

Photo: Sheet of baked Baklava

Baklava (Greek Honey Nut Pastries)

1 lb. Phyllo Dough (Filo or Fillo)
2 cups raw Pecans, chopped
1 cup raw Almonds, chopped
1 1/2 cups Butter, melted (3 sticks)
2 tablespoons Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves

Honey Syrup:
1 1/2 cups granulated Sugar Substitute
1 1/2 cups Water
2 tablespoon Lemon Juice
3/4 cup Sugar-free Honey

Begin by chopping the nuts to a nice crumble.  I use a small food processor to do this and pulse them for about six times. Next, mix the chopped nuts with the cinnamon, nutmeg, and clove.

Preheat the oven to 350 degrees (F.)

Melt the butter and get a pastry brush ready. Prepare a 10-x13 jelly roll pan by covering the bottom with parchment paper or a silicon mat. Brush butter over the top.

Open the dough package and roll out on a sheet of wax paper. Put another sheet of wax paper over the top and cover with a damp towel to help prevent drying. Carefully move a sheet of filo dough to the pan and brush with butter. The dough will probably overlap the side of the pan. You will trim it later. Repeat 4 to 5 more times, brushing butter on between each sheet. Brush the top sheet, then sprinkle half the nuts over the dough.

Repeat another layer of 5 or 6 filo sheets, each brushed with butter. Sprinkle the rest of the nuts evenly over the dough. Repeat the layers one more time, brushing with butter each time.

Cut dough ready to bake.
This is the completed phyllo dough after the boxes are cut into triangles. You can see one uncut one on the bottom left.

With a sharp knife, trim the dough at the edges of the pan off by cutting right along the inside of the pan. Remove the dough and discard.

Using a sharp knife and cutting part-way through the dough, cut the dough lengthwise into three equal sections.  Turn the pan and cut the dough across the middle. Cut each half into three sections. Cut each box section across diagonally to make two triangles. When done, you will have 36 triangles. Carefully pour the rest of the butter over the top, making sure the butter gets into all the cuts where it will roll down to the bottom.

Bake for 45 to 50 minutes until the pastries are golden brown.

While they are baking, make your honey syrup: Add sugar to a medium-sized pot, then add water and lemon juice. Bring to a boil over high heat. Let boil for 5 minutes. Remove from heat and add the honey. Stir in it, then let it sit until the pastries are done.

Remove the pastries from the oven and put the pan on a padded counter or cooling rack. Use a 1/3 cup measure to scoop the syrup and pour it over the hot pastries. They will sizzle, which is normal. Use all the syrup on the pan, making sure it gets into all the cracks and down to the lower layers. Let cool before eating. The baklava is best after it has rested for several hours allowing the dough to soak up the syrup.

Makes 36 pieces of baklava.

Note: The baklava is very sticky to eat. The tops do not stick to the nuts, so they tend to be a deliciously messy. I found they held together and tasted best after the first day.

Nutrition Information: Baklava

Coming next week, a recipe for another Greek favorite,  tiropitas!  These are delectable cheese appetizers wrapped in phyllo dough.

 

Breakfast & Brunch, Recipes

Tastes of the Season: Honey Ginger Pancakes

Looking for a special breakfast meal this holiday season? How about something with a yummy honey flavor along with the seasonings of gingerbread? I came up with this recipe and just loved it. It’s not the lowest carb’d breakfast you can serve, but it is still about 8 net carbs and is really filling. Add a couple of slices of bacon or sausage and it will last you until dinner.

Honey Ginger Pancakes with Pecan Sauce

2 tablespoons Ricotta Cheese, whole milk
2 tablespoons Coconut or Vegetable Oil
1 teaspoon Cinnamon, ground
1/2 teaspoon Cloves, ground
2 teaspoons Ginger, ground
1/2 teaspoon Nutmeg, ground
1 teaspoon Ginger paste
1 teaspoon Ginger, Crystallized, chopped (optional)
1 tablespoon Sugar Substitute
2 tablespoons Sugar–free Honey
2 large Eggs
1/4 cup Bakesquick or Carbquick Mix or other Low Carb Flour
2 tablespoons Vanilla Whey Protein Powder
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda

Honey Ginger Pecan Sauce

1/4 cup Butter
2 tablespoons Sugar Free Honey
1 teaspoon Ground Ginger
1/2 teaspoon Ginger paste
1/2 teaspoon Cinnamon (optional)
1/2 cup Pecan pieces

In a medium bowl, add ricotta cheese, oil, and eggs and beat together with a whisk or a rubber spatula. (I use the small end of my double-sided spatula for this.) Add the seasonings — cinnamon, cloves, ginger, nutmeg and ginger paste– and add the sugar substitute and sugar-free honey. Hold on to the ginger crystals for now. Mix it into the egg mixture well.

In a small bowl, add the low carb flour of choice, the vanilla whey powder, baking powder and baking soda and mix together. Add to the egg mixture and stir until fully mixed in. The batter should be thick, but easy to spread in the pan. Chop the candied ginger into little bits and stir into the batter. If the batter is too thick, thin with a little water.

Heat a non-stick skillet or griddle until a drop of water skittles across it. Lower to a medium high head and spoon two heaping tablespoons of the batter into the skillet. Spread to form about a 4 to 5 inch pancake. If there is room, add a second pan cake. Cover and cook for about 3 to 4 minutes until the top no longer looks wet and the spatula slides easily under the cake. Flip and cook for another 2 minutes until browned on the bottom.

Remove to a warm plate and keep warm in a low oven while you prepare the rest of the cakes.

Look at how thick these pancakes are!

For the Ginger Pecan Sauce:
In a non-stick pan, melt the butter. Add the ground ginger, ginger paste, and cinnamon and mix well. Stir in the chopped pecans and honey and toast for a couple of minutes. Be careful not to burn them. Pour over the pancakes and serve.

Makes 2 servings of 2 pancakes each.

Pancakes only:
Nutrition information per serving:
Calories: 286.7 Fat: 21.5 g Net Carbs: 6.1 g Protein: 15.6 g

Sauce Only:
Nutrition information per serving:
Calories: 418 Fat: 44.9 g Net Carbs: 1.9 g Protein: 3.0 g

Note: Want to cut the calories some? Just use sugar-free maple syrup in place of the Ginger Pecan Sauce or use 1/4 cup of pecan pieces instead of 1/2 cup. That will lower the calories by 100 per serving. Or only eat one pancake and 1/4 of the sauce.