I saw my friend Liz the other night, which means one thing: baking extravaganza. We spent a while talking about past baking adventures and mishaps and what we planned to make that night. We both agreed that we wanted something easy, something you could just pour into a pan and forget about in the oven. And then we got home and looked through my recipes, and Liz’s eyes immediately alighted upon the word “baklava.” And that was that.
At the same time, we ‘d been discussing this article on making muesli, entitled How to Feel Competent by Dumping a Lot of Stuff in a Bowl, and diabetes-friendly foods in general, so when we were at the supermarket we picked up some ingredients for muesli as well.
Of course, when we got home, we realized we had all of the ingredients for muesli, but we’d gotten puff pastry instead of the phyllo dough that is absolutely essential for making baklava. At this point, I’d already stopped at the grocery store twice and didn’t have the energy to make another trip. So we called my little brother and his friend, who obligingly went driving all around town to find a grocery store that was still open and sold phyllo dough. And when they got back, they were in the mood for toaster pastries. So we decided to make some of those, too.
First up, while we were waiting for my bro and his friend to return home, we made muesli. And then we ate it while watching The Mighty Boosh. Impeccable decision. Here are the ingredients:
Combine all of the above in a bowl or jar. You can add whatever nuts, seeds, and dried fruit you want in any quantity you want, the only important parts that make muesli muesli are the oats and the salt.
Now, onto the toaster pastries. I’m sure there is a real recipe out there, but we just took some puff pastry dough, sandwiched some orange marmalade, black cherry jam, and Nutella between two sheets, pinched the edges closed with a fork, and then poked holes in the top to let the steam out.
Bake in the oven at 350 degrees for about 10 minutes (cooking time will vary, so stay close to the oven and keep checking). When the pastries are done, they will have fluffed up and turned a nice golden brown.