Baklava | October 2013
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Michael let me know that he would like to see Baklava listed. I don't blame him one bit...Baklava is an amazing dessert...so addicting when fresh. |
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Baklava |
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2 pounds shelled walnuts or pecans, or 8 cups chopped 1. Mix nuts, sugar and cinnamon together and set aside. 2. Grease a 15x18 inch pan well with butter. 3. Open the phyllo dough (it dries out extremely fast) and unfold on your work area. One or two at a time layer the phyllo dough alternating with melted butter in the buttered pan. You want a thin layer of butter on each sheet. After about 8 - 10 sheets spread 1/2 of the nut mixture evenly on top of the phyllo dough. Start the process again finishing with at least 8 sheets of buttered phyllo. If your phyllo dough is getting brittle (dry) work faster. This layering process can be completed in about 2 minutes. 4. If you want the Baklava prescored, place in a refrigerator for about 15 minutes. Remove and cut into the traditional diamond shapes. Place a clove in the middle of each diamond (I usually omit this step and sprinkle a little ground cloves into the nut mixture). 5. Bake at 375˚ for 30 minutes. Reduce the heat to 350˚ and bake an additional 30 minutes. Cool. 6. Make your syrup by boiling all ingredients together for about 15 - 20 minutes. You will pour the HOT syrup over the cooled baklava. This should make you approximately 100 Baklava pieces. |
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Enjoy! Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to contactus@arnettsacres.com. Thank you. |
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