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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Baklawa 'be'aj'


desserts

1 lb phyllo dough sheets
3/4 cup unsalted butter; melted
1/2 cup chopped pistachio nuts, opt.
----NUT FILLING----
2 egg whites
1/2 cup caster sugar
2 cup coarsely ground walnuts
2 cup coarsely ground almonds
1 teaspoon rose water
----ALTAR SYRUP----
2 cup granulated sugar
1 1/2 cup water
1 teaspoon lemon juice
1 teaspoon orange flower water
1 teaspoon rose water

Stack 10 sheets phyllo on a flat surface, keeping remainder covered with a dry, then a damp tea towel. Brush top sheet of stack with butter, lift sheet and replace on stack buttered side down. Brush top with butter, lift top two sheets and turn over on stack. Repeat until all 10 sheets are buttered, lifting an extra sheet each time. Top and bottom of finished stack should remain unbuttered. With kitchen scissors cut buttered stack of phyllo into approximately 10 cm (4 inches) squares. Stack and cover. Prepare remainder of phyllo. Depending on size of phyllo sheets, you may have fewer than 10 left at the end. Halve sheets if necessary to give 10 layers. Beat egg whites until stiff and beat sugar in gradually. Fold in nuts and rose water. Butter top of phyllo square and place a tablespoonful of nut mixture in the centre. Gently squeeze into a lily shape, with four corners of square as petals and filling in centre. Place in a buttered 25 x 33 cm (10 x 13 inch) baking dish. Repeat with remaining ingredients, placing finished pastries close together in dish. Bake in moderate oven for 30 minutes, reduce to slow and cook for further 15 minutes. Meanwhile dissolve sugar in water over heat, add lemon juice and orange water and bring to the boil. Boil for 15 minutes, stir in rose water and cool. Spoon cool thick syrup over hot pastries. Leave until cool and sprinkle pistachio nuts in centres of pastries if desired. Note: If you are not used to working with phyllo pastry, then it is advisable to fill and shape the first lot of buttered squares before going onto the nest lot. The butter firms fairly quickly and it could be difficult to shape the pastries if the buttered sheets are left for a time.