 |
Baklava Recipe | |
Greek Dessert | |
|
Ingredients:
4 cups Walnuts, finely chopped 3/4 cup Sugar 1 T. Ground cinnamon 1 lb. Phyllo dough sheets 12 oz. Butter, melted For the Honey Syrup: 2 cups Water 3/4 cup Sugar 1 T. Fresh lemon juice 2 Strips lemon rind 3/4 cup Honey
Directions:
Combine nuts, sugar and cinnamon, mix well. Brush bottom of 8" x 13" x 2" baking dish or pan with melted butter. Trim phyllo dough sheets to fit baking pan if necessary and keep covered with a damp cloth. Brush 6 sheets of phyllo dough with melted butter and lay in bottom of pan. Sprinkle top with 1/4 cup of the nut mixture and cover with 2 buttered phyllo dough sheets. Alternate 1/4 cup nut mixture with 2 buttered phyllo dough sheets until all of the nut mixture is used. Butter 6 phyllo dough sheets and place on top. Cut or score baklava into diamond shaped pieces with a sharp knife. Bake in preheated oven at 350 degrees F for 1 hour or until golden brown. Prepare honey syrup by combining water, sugar, lemon juice and lemon rind in a saucepan. Bring to a boil and simmer for 15 minutes. Incorporate honey and simmer for 5 minutes. Remove lemon rind and cool. Remove baked Baklava from oven and pour cool syrup over hot pastry. Cool and cut into diamond shaped pieces for service. Baklava can be made ahead unbaked and frozen. Bake unthawed Baklava in a preheated oven at 300 degrees F for 2 to 2 1/2 hours or until golden.
Yield: 28 - 30 Pieces
Phyllo dough sheets are readily available in the frozen bakery section of the market.
| |