Join me as I bake through the Great British Bake Off.
An amuse-bouche is a bite-sized hors d'oeuvre served by chefs at the beginning of a meal. These Crab Rangoon Parcels and Rhubarb-Ricotta Tartlets both feature my Practically Painless and Almost Perfect Phyllo Pastry. Even better, they can be made in advance!
These two versions of baklava give a nod to the multicultural background of this ancient dessert. The pistachio-orange is a traditional combination, while the macadamia, coconut & lime baklava incorporates Hawaiian flavors. Just as every country that claims baklava as its own has added its own distinctions, I've incorporated both new and traditional flavors in mine.
