Baklava 2
Recipe
- Title:
- Baklava 2
- Categories:
- Ethnic, Desserts, Greek
- Yield:
- 30 servings
Ingredients
BAKLAVA
- 3/4 c Walnuts; finely chopped
- 1 ts Cinnamon
- 3/4 c Pistachios; finely chopped
- 1 ts Nutmeg
- 1/2 c Almonds; finely chopped bla
- 1 1/4 lb Butter; melted
- 1/2 c Sugar; superfine
- 1 pk Commercial phyllo sheets
Ingredients
SYRUP
- 2 1/2 c Sugar
- 5
- Whole cloves
- 1 3/4 c -Water
- 1
- Cinnamon stick
- 1
- Orange's rind; finely grate
- 1 c Honey
- 1
- Lemon's rind; finely grated
Directions
- *Note: Almonds should be lightly toasted.
- Combine nuts, sugar, cinnamon and nutmeg.
- Brush a 13 x 9 x 2-inch baking pan well with butter.
- Separate 25 phyllo sheets from package.
- Place under a smooth, damp towel to prevent drying.
- Wrap remaining filo well.
- Freeze for future use.
- Place one phyllo sheet in pan.
- Trim to fit.
- Brush generously with melted butter.
- Repeat procedure until there are 5 layers of buttered phyllo in the pan.
- Sprinkle with 1/4 nut mixture.
- Repeat this procedure two more times, ending with phyllo.
- Drizzle any remaining butter over top.
- Bake in 350 degree oven 1-1/2 hours or until golden brown.
- Remove baklava from oven.
- Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "X".
- Follow these guidelines to cut baklava into serving-size diamonds.
- While still hot, pour cooled syrup over baklava.
- Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan.
- Bring to boil.
- Simmer, uncovered, about 5 minutes to thicken syrup slightly.
- Remove from heat.
- Discard spices.
- Stir in honey.
- Cool at room temperature.
- Pour over hot baklava.
- Allow to stand overnight before serving.
Directions
- From: "Classic Greek Cooking" by Daphne Metaxas.
- ISBN: 0-911954-31-7 Source: Karen Mintzias I-Cooking
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