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Happy Thursday everyone! I can’t believe the weekend is almost here again. I have to say though, I’m glad this week is coming to an end.

I’ve been feeling kind of blah for the past few days. And I’m almost embarrassed to say why…. Ready? Here it comes… It’s because of a sports team. Yep, I said it. A sports team.

Anyone who knows me at all knows that I’m a big, huge hockey fan. I would say it is, along with cooking, one of my biggest passions. I love everything about it: the speed, the excitement and most of all, the skill necessary to play it.

Well, this past Sunday night, my team lost a very important playoff game, which put them on the brink of elimination. And on Tuesday night, they lost again. So that’s it for them. It’s over. Done. And that truly makes me sad, because I’ve seen them work their legs off all season.

Needless to say, I need to shake it off, get my mind off of it. We all have our own “strategies” to accomplish that. Some people meditate, some people eat, some people scream.

I bake.

When my mom was here, she made these amazing pastries she learned from her mom. They’re sweet, rich, satisfying and most of all, comforting. I’ve never made them before but I think they’re exactly what I need today. I’m so glad we got her on video while she made them. So I can try them and share them with you. Perfect.

Aren’t moms unbelievable? They manage to help us and bring us comfort, even without trying.

Ruth

Prep time: 10-15 minutes

Cook time: 40-45 times

Refrigeration time: 1 hour and 10 minutes

Ingredients (Makes 18 Borekas):

  • 2 sheets of puff pastry, thawed
  • 1/2 tbsp ground pistachios per boreka

Semolina Filling:

  1. Combine all the ingredients together in a  sauce pan. Cook at medium heat until it thickens.
  2. Refrigerate for about 1 hour or until firm.
  3. Cut into 20 rectangular pieces.

Orange Blossom Syrup:

  1. Combine sugar and water in a small sauce pan. Start cooking at medium heat.
  2. Once the sugar is dissolved, add orange blossom and rose water.
  3. Bring to a boil, add lemon juice and simmer for about 5 minutes. Set a side.

  1. Preheat the oven at 400F
  2. Unfold puff pastry and cut each one into 9 rectangular pieces
  3. Place a piece of semolina on each piece of puff pastry, fold over and pinch the ends with a fork to seal them
  4. Once they are all ready, place them on a baking sheet and in the freezer for about 10 minutes*
  5. Bake at 400F for 20 minutes
  6. While hot, drizzle some syrup on top and sprinkle with 1/2 tablespoon of ground pistachios
  7. ENJOY! From May I have that recipe

*NOTE: These are best eaten fresh out of the oven. You can bake as many as you need and freeze the rest unbaked.

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