Easy BaklavaFrom rodeogirl73 7 years ago
- 3 1/2 cups sugar shopping list
- 2 1/2 cups water shopping list
- 2 tablespoons honey shopping list
- 2 teaspoons fresh lemon juice shopping list
- 1 stick cinnamon shopping list
- 3 whole cloves shopping list
- 1/2 pound walnuts, finely chopped shopping list
- 1/2 pound blanched almonds, finely chopped shopping list
- 2 teaspoons ground cinnamon shopping list
- 1/2 teaspoon ground cloves shopping list
- 1 1/2 pounds filo pastry shopping list
- 1 pound (4 sticks) unsalted butter, melted shopping list
How to make it
- In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool.
- In a large bowl, combine the walnuts, almonds, remaining 1/2 cup sugar, ground cinnamon, and ground cloves and set aside.
- Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Remove 8 filo sheets, fold, cover and refrigerate for the top layer. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut mixture over the top filo sheet. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mixture. Continue until all the filo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of filo for the last, top layer.
- Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way. Next, cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner.
- Heat the remaining butter until it bubbles and pour it over the top of the pastry.
- Bake for 1 1/4 hours or until evenly golden and flaky. Remove to a rack and spoon the cooled syrup over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.
The Cookrodeogirl73 Tacoma, WA
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