Recipe

Baklava 2 Recipe

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Ingredients

Directions

Step #1 Ingredients: Fillo dough (pastry leaves).
Step #2 1 1/4 c butter/margarine 1/4 c sugar 1-2 tsp cinnamon (ground) 4 c almonds, slivered and sliced.
Step #3 cloves (NOT ground) For syrup: 4 c sugar 3 c water 1/2 c honey 1 stick cinnamon 5-6 cloves (NOT ground) Mix sugar, sugar, cinnamon, & almonds.
Step #4 Lay the fillo dough out on a table.
Step #5 Fillo dough will dry quickly, so you'll need to work fast, so what spills out of the pan doesn't dry (although it will anyway), & keep a damp towel on the rest of it (that you had laid on the table) so it doesn't dry.
Step #6 On a medium-sized, buttered pan (you'll need to melt the butter) lay one of the sheets of dough.
Step #7 Butter it, & lay another on top of that.
Step #8 Continue until you have 5-6 sheets of dough on the bottom of the pan.
Step #9 Then lay another sheet, & do NOT butter it.
Step #10 On that, enough to cover it evenly, put some of the almond mix, but not making a thick layer.
Step #11 On that, butter it, lay another sheet of dough, & then another, unbuttered.
Step #12 On that place some almond mix again.
Step #13 Repeat until all the mix is gone, or you have only 4-5 sheets of dough left.
Step #14 Fold in the dough that hangs from the side of the pan.
Step #15 Some of sthem will be dry, so just cut them & discard them.
Step #16 Make sure to butter all of them (except, of course, if they have almonds on them).
Step #17 Lay down some more sheets of dough, buttering every one, & cutting off the edges, that hang from the sides of the pan.
Step #18 here, I've found it easier if you just lay the dough down, width of dough to length of pan.
Step #19 That is to say, so lay the short side of the dough down along the length of the pan, & the length of the dough about twice teh widht of the pan, the width of the dough is sometimes about teh same size as the length of the pan, so that some (about half) of it will hang out the end.
Step #20 Then butter it, & fold what hangs back in the pan, buttering that.
Step #21 This way you get it to look better, & stick better.
Step #22 When you're done with laying the sheets of dough down, make sure you butter the first one VERY well, & Sprinkle top some water on it before you put it in the oven.
Step #23 Also, with a sharp, not getting all the way through, cut the top few sheets of dough, pointy knife, just sort of "scratching" the top layer & marking the pieces, in rhombus-shaped pieces.
Step #24 I find it easier to cut along lengthwise, & then sideways, from corner to corner, & lines paralel to that:.
Enjoy the BAKLAVA 2 recipe