Painting and Baking

This is what I've been up to this week. There are alot of pic's- so be patient please. I have repainted the kitchen(2 coats) and today the family room. After the tile went in my pretty yellow didn't go anymore. I didn't think it would, but wanted to make sure. I went with a light tan. I'll post finished kitchen soon.
Next, my soon to be graduate son and I made a simple pastry that he could take to his class where they are studying food from different cultures. This is an Armenian recipe that's been passed on to me by my sweet Auntie Sylvia. If you've ever tried baklava you'll love this. It's called Boorma and is a simplified version.
Let 1 bag of the phyllo dough defrost(i microwaved it for about 5 min. on defrost. Carefully unwrap and lay it out-keep a damp dish towel over dough at all times. Assemble other ingredients.
About 1/2 cup of any kind of chopped nuts, about 1 stick of unsalted butter melted and honey. Yes just 4 ingredients! You need a broomstick or dowel rod( we used his karate staff).
Take one sheet of phyllo and put a row of nuts across the dough. Carefully and loosely roll up around the dowel. If it tears, just patch it together. After it's rolled scrunch the ends together-it kind of makes a ruffle, and than slide off dowel rod.

Place in a 9x 12 cake pan that has been buttered. Lay them close to each other.
When you have used all the dough, drizzle with melted butter-I use a pastry brush for this. You want to be liberal with the butter-that's what makes the dough crisp up in the ruffles. Bake at 350 until a little brown and crisp looking. I think about 20 minutes.keep checking.
After you take it out of the oven drizzle with honey- maybe about 1/2 cup or to taste. Sorry the measurements aren't real exact-it's been passed down. My son made them and were a big hit at his class. They are pretty easy and an unusual dessert.
I loved reading about your enamel ware pieces. Thanks for all the wonderful comments. I'm off to clean up and more graduation parties. I think I need a rest, but am trying to enjoy all the excitement. Have a great week-end!
Leslie