Macedonian Cakes, cookies and desserts

Baklava

Toast the almonds and sesame seeds for about 10 minutes or until lightly browned. Combine with the walnuts, cinnamon and sugar. Melt the butter over low heat and lightly grease a large baking pan which is at least % inch deep. On your work area, take the pastry sheets one by one and, using a pastry brush, spread each with melted butter, one on top of the other making seven layers. Again brush the top sheet. Sprinkle the nut mixture from the long side of the rect- angle to the centre, leaving the other half clear. Roll the pastry from the nut-sprinkled side, jelly-roll fashion, to make a complete roll with the nuts in the centre and sheets of pastry around them. Repeat these same steps over and over again until all the sheets and nut mixture have been used. Brush each roll with butter. Preheat the oven to 350oand bake for about 45 minutes or until lightly browned. For syrup: Bring the sugar, water and peel to a boil and allow to simmer for 45 minutes or until the syrup is honey coloured. Remove from the heat and add lemon juice and honey. When the baklava is baked, remove from the oven and let cool slightly, Cut in 2 inch diagonal pieces and return to oven to heat thoroughly. Remove from the oven again and cover with warm (not hot) syrup, using all the syrup.

The same ingredients are needed as given above. Proceed with the following method: Preheat oven to 325o. Prepare mixture for filling. Butter lightly an 11 in. x 16 in. baking pan, which has some depth. The pastry sheets are usually about this size. Place 6 sheets, sprinkling each with melted butter, in the bottom of pan. Set aside 6 sheets for the top. Proceed to pile remaining sheets, each sprinkled with butter, in pan, alternating with nut mixture. Place last 6 sheets on top, sprinkling with butter only. Bake for about one hour or until lightly browned. To complete baklava: When baked, remove from oven and allow to cool slightly; cut in diamond-shaped pieces and pour syrup over all while both are at a warm temperature.

Prepare baklava and bake according to instructions given in first recipe. Before adding syrup, cut in 1 inch slices and arrange in baking pan, cut side down, resembling a pinwheel. Pour syrup over as directed above.

The same ingredients are needed as given in first recipe. Prepare sheets according to illustration for triangles given elsewhere in book. Use 1 tsp. of filling for each triangle. Bake in a preheated 3750 oven for about 20 minutes or until golden brown. Dip quickly in warm syrup using a slotted spoon.

Kadaif rolls

This type of filo pastry must be bought as it is far too difficult to make at home. It may usually be bought in stores that carry the regular filo dough sheets. 1 lb. Kadaif filo pastry

Take a handful of pastry and place it lengthwise in the palm of the hand. Place 4- quartered walnut pieces and 4-5 almond pieces at one end, sprinkle with cinnamon and roll into an oval ball. Place on a greased baking sheet. Continue until all pastry is used. Pour 1 tbsp. of melted butter on each ball and bake in a preheated 350 oven for 45 minutes.

To prepare syrup: Combine ingredients, bring to boil and simmer for at least 30 minutes or until thickened. To complete Kadaif: pour lukewarm syrup over hot pastry. Cover with waxed paper. Serve when cool.

Butter cake with raisins and currants

Preheat oven to 350o Have all ingredients at room temperature. Blend thoroughly butter, sugar, and egg yolks. Sift together flour, baking powder and salt, and add alternately with the milk and almond extract to the butter mixture. Add grated lemon rind and juice. Fold in beaten egg whites. Gently stir in floured raisins and currants. Pour batter into a greased and lightly-floured large tube pan. Bake for about 1 1/2 hours. Turn off oven and leave in oven for a further 15 minutes. Allow to cool slightly before removing from pan. Cool on cake rack.

Shortbread (Gurabii)

Preheal oven to 350o. Have all ingredients at room temperature. Place the butter in a large bowl and beat for 10 minutes at high speed with electric mixer. Add the egg yolks, 6 tbsp. icing sugar, baking powder, whisky and vanilla. Continue beating until well blended. Sift the flour and mix in enough to make a soft, pliable dough. The less flour you use, the richer the cookie will be. Let the dough stand for 15 minutes before shaping. Shape the dough into small crescents or fingers and place on an ungreased cookie sheet. Bake for 20 to 25 minutes or until the shortbreads are lightly browned. When they are completely cooled, sprinkle generously with icing sugar.

Variation: Crushed almonds or crushed walnuts may be added to the dough before shaping. Also, the dough may be rolled out lightly and cut with a cookie cutter.