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  1. Exported from MasterCook II

  2. BAKLAVA

  3. Recipe By : Deborah K. (Eat-L)

  4. 1 Preparation Time :

  5. Categories : Desserts

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1/2 pound phyllo dough

  8. 1 1/2 pounds chopped nuts

  9. 1 lb walnuts and lb almonds)

  10. 1 teaspoon ground cinnamon

  11. 1/2 teaspoon ground cloves

  12. 1/2 pound butter -- melted

  13. SYRUP

  14. 3 cups sugar

  15. 2 cups water

  16. 1 cup honey

  17. 1/2 lemon

  18. Mix chopped nuts and spices in a bowl. Using a 9x13 pan, brush some melted

  19. butter on the bottom. Put in a piece of phylo dough. Brush with more butter,

  20. add another layer of phylo, etc., until you have 6 sheets of phylo in the

  21. pan. Sprinkle on 1/3 of nut mixture. Build another layer of buttered phylo,

  22. 4 sheets. Sprinkle with another

  23. 1/3 nuts. Do another 4-sheet layer of

  24. buttered phylo. Sprinkle with rest of nuts. Now add a top layer of buttered

  25. phylo, about 8 sheets this time. If there is any melted butter left, pour it

  26. over the baklava in the pan.

  27. Taking a sharp knife, cut the baklava into diamond shapes, down to (but not

  28. through) the bottom layer of phylo; the pieces on the ends will be

  29. 24 to 36 good diamonds, depending on

  30. how large you want the pieces to be. (Baklava is very rich).

  31. 300F oven for 1 hour. Cool for about an hour. Pour HOT

  32. syrup over COOL baklava (my friend said this was very important). The

  33. baklava will soak up a good bit of the syrup as it cools. Baklava is better

  34. if made the day before it is served. It will keep unrefrigerated for several

  35. days.

  36. SYRUP:

  37. Mix sugar, water and honey in a saucepan. Add a half a lemon. Bring to a

  38. boil and simmer for 15 minutes, skimming off foam as it accoumulates. Press

  39. lemon against side of pan to release some of the juice into the syrup as it

  40. cooks. Remove lemon. Pour HOT syrup over COOL Baklava. - - - - - - - - - - - - - - - - - -

  41. NOTES : Keep the Phylo dough covered with a cloth which is removed just long

  42. enough to take up a sheet of phylo. Remember to defrost the dough for 24

  43. hours in the refrigerator. The sheets of dough are much larger than 9x13

  44. inches so they will have to be cut to fit. They can be cut in half and staggered in the pan so they will fit properly.

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