Fab Greek Dessert Question for Mr. Switch & Thanks to Kelly
Steve, my friend Penny's Ya-Ya made an absolutely wonderful dessert called Kopenhagi (sp?) that was supposedly invented for the visit of the King of Denmark to Greece way back when. There was no recipe, but we were going to go watch her make it and then she had the nerve, the NERVE to up and die before we got her cornered in her kitchen to get a rough idea of how much of what went in it. What little I remember was layers of phylo and a HEAVY syrup of grapefruit juice and sugar that soaked the flakey pastry with maybe some bits of cooked grapefruit. It was delicious and sweet, two essential qualities of a dessert in my book. Have you ever heard of this or tasted it? I guess if anyone in your family knew about it, you would have eaten it. With frozen phylo dough, it's probably not hard to make, just like the little extra measuring is not that much extra work for making a cake from scratch. And to think that today's families believe that you start to bake chocolate chip cookies by separating the little wedges of dough that come in the plastic tray in the refrigerated case at the store <br
Kelly, Thanks for a swift trip back to my mother's kitchen with your showing us the way you line the cake pans. She never greased and floured layer cake pans. She had a beautiful set of Mirro aluminum 8 inch pans with the removable bottom. She would pull out a sheet of waxed paper, double it and set one of the layer pans on it. Then with the tip of a pair of scissors, she traced around the bottom of the pan and cut out the two circles. When the cakes came out of the oven, she cut around the edge of the pan then flipped the pans over on the racks to cool. She lifted the outside of the pan off the layer, put a knife tip between the bottom and the wax paper to separate them, lifted the base from the paper and then peeled the paper back. I used to read about greasing and flouring pans and wondered why that was necessary.
