Parve Baklava recipe
- Emet May 3, 2004 01:24 PM
Its me again, wondering if you have any suggestions to replace the butter in a baklava recipe for the phyllo dough.
I need to make the baklavas parve, and I am afraid that if I use margarine, it just wont taste as good. What do you think? Any ideas or suggestions on what to use to replace butter, to brown the phyllo dough and give it its sweet taste?
Thanks a bunch!
The crispy texture and flaky crunch comes from the butter, between the layers of dough forming steam and then melting. To that end, you will need something close to butter to get the desired effect.
I've done it with margarine and had good results. Remember that not every brand of margarine tastes the same- some are without salt, some have more buttery flavor. You might also experiment with some of the pareve spreads but some of them (smart balance is one) are labelled that you are not to bake with them because they break down under heat (and are made from water or other non-fat liquids.
I've also seen a butter- flavor (pareve) spray oil- you might incorporate that into your dish, too for more flavor (but the alcohol in it sometimes ruins it- you'll just have to test it.
My family uses non-stick cooking spray, spray on every piece like you would with butter, but less fat and easier too.