Baklava
From davik 14 years agoIngredients
- Filling (this is really rough, play with it): shopping list
- 1/3 lb pistachios shopping list
- 1/3 lb almonds shopping list
- 1/3 lb walnuts shopping list
- 1/5 C sugar shopping list
- 1 t cinnamon shopping list
- dash ground clove shopping list
- dash ground cardamom shopping list
- Package phyllo dough shopping list
- Melted butter shopping list
- honey mixture: shopping list
- 1 C honey shopping list
- 1 C sugar shopping list
- 1/2 C water shopping list
- 2 cinnamon sticks shopping list
- 3-4 cloves shopping list
- 1/2 t ground cardamom shopping list
- Additional cloves to garnish shopping list
How to make it
- Ensure that all of the nuts are toasted, and if the nuts are unsalted add a healthy pinch of salt to the mix.
- Grind to a fine chop in a food processor with the spices.
- Add together thehoney, sugar, water, cinnamon sticks, cloves, and ground cardamom. Boil this mixture until syrupy, keeping it mind that it will thicken as it cools.
- Preheat your oven to 350 F.
- Put 8 layers of phyllo down in a glass baking dish, brushing each with melted butter (you can do this with your fingers, but after buying a pastry brush for this, it's honestly a hell of a lot easier with the brush).
- Add half the nut mixture.
- Put down another 8 layers of phyllo brushed with butter. Add the rest of the nuts.
- Top with another 8 layers of buttered phyllo.
- Cut the top of the pastry into appropriately sized diamonds, sticking a clove in the center of each diamond as a garnish (note, clove should be removed on eating, and is optional).
- Bake until golden brown, remove from oven, cut all the way through, pour on the syrup, then let chill for at least 3 hours.
- Note: sprinkling the top of the phyllo with a little water right before cooking will help prevent curling of the pastry.
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