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| recipe title: |
Baklava |
| category: |
Desserts |
| keywords: |
Greek |
| servings: |
60 |
| ingredients: |
3 1/2 c Granulated sugar
2 1/2 c Water
2 tb Honey
1 Lemon rind
1 Stick cinnamon
4 Whole cloves
1 1/4 lb Walnuts + blanched almonds
- Chopped medium fine
2 ts Ground cinnamon
1 ts Ground cloves
1 1/2 lb Commercial filo sheets
1 lb Sweet butter; melted
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| directions: |
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Combine 3 cups sugar, the water, honey, whole lemon rind, and whole spices
in a saucepan and bring to boil. Lower the heat and simmer for 15
minutes, then remove the lemon peel and spices and cool.
Meanwhile, in a large bowl, combine the nuts, remaining 1/2 cup sugar, and
ground spices and set aside. Lay filo sheets flat, cover with waxed paper
and then a damp towel. Keep covered except when removing to assemble the
baklava. Count 8 filo sheets, fold, cover and refrigerate to reserve for
the top. Using a large pastry brush, butter an 11 1/2-inch by 15 1/2-inch
by 3-inch baking pan. Lay a filo sheet on the bottom of the pan, brush
with warm butter, and repeat using 8 sheets. Scoop up a handful of the
nut-spice mixture and sprinkle over the top filo sheet inside the pan.
Lay on 3 or more filo sheets, brushing each with butter, and sprinkle
again with the nut mixture. Continue until all the nuts and filo are
used. (The important things here are to butter each filo and spread the
nuts evenly. The way to do the latter is to rotate the pan several times
during the procedure.) Now you can remove the reserved sheets from the
refrigerator and spread over the top, brushing on each sheet.
Using a long, very sharp knife, score the baklava from top to bottom into
diamond shapes planning in advance the size desired. Be sure the knife
touches the bottom of the pan as you cut. Heat the remaining butter to
sizzling and pour over the top. Bake in a 300 degree oven for 1 1/4 hours
or until golden chestnut in color and flaky. Remove from the oven (in the
pan) to a rack, and spoon the cooled syrup over the entire pastry. Cool in
the pan, then serve each piece individually.
Source: "The Food of Greece" by Vilma Liacouras Chantiles
Avenel Books, New York.
Cutting Diagram:
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Typed for you by Karen Mintzias
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