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A deliciously rich sweet pastry – much more practical to make in the days of commercially prepared filo sheets. Our Aun-tay used to make her own filo dough, using a long stick to roll a golf ball-sized piece of dough to cover the kitchen table. “Baklava” and “Pakhlava” are the same word, the difference is in the transliteration from the original Greek and Armenian alphabets. You will find many varieties of Pakhlava in Middle Eastern bakeries, including rolled, queens and “bird’s nests”. This traditional layered Pakhlava, cut in a diamond shape, is most common. Pistachio nuts can be subsituted for walnuts. Greeks use honey in the syrup, Armenians do not.

Christmas Sticky Buns

This traditional recipe was passed on from my great grandmother, Edith Love Newkumet, to my mother and then to my sister Bette.

Kadayif – Shredded Phyllo Pastry

Kadayif dough is like shredded wheat. Cousin Astrid in LA served us Kadayif with cheese on our first vist out west. This dessert can be made with cheese or nut filling. Make sure the cheese is not salty. You can bake the Kadayif a day ahead, then reheat immediately before serving and pour the syrup on.

Loukoumades (Farmer’s market version)

This is the version of loukoumades which I developed for Herows and Seda from the Armenian place to use at the Vista farmer’s market. Based on a recipe from the Bonatsa Café, Patmos, Greece originally published in the Times (London) Online

Loukoumades – Greek Donuts

Tasty Greek Donuts with honey syrup, cinnamon and walnuts.