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home > recipes > dessert > baklava 2
from Charleston, South Carolina Hardware Big cookie sheet with a solid raised edge (14" x 22" or larger would be ideal, but you can use 14" x 11"). Brush (or brushes, if you have help) for buttering the sheets of filo dough. Filo Dough The Filo Dough I use is "Fillo" brand--it's at Publix. It's a one-pound package, frozen. It consists of 20 sheets--each sheet is 14x22 inches; the finished sheet of baklava is 14" x 11" inches. It needs to be thawed at least five hours before you make the Baklava; keep that in mind. Nut Filling 1 lb roasted, unsalted walnuts, coarsley chopped or ground. 2/3 cup sugar 1 tsp ground cinnamon 1/3 tsp ground cloves Since the chopped walnuts I buy are pretty big pieces, I stick the walnuts in a blender and chop them up--leaving some big pieces around, but mostly chopped pretty fine. I have to put them in the blender in 1/4 lb batches to get them to chop right at all. Then I hand mix the nuts and all the other ingredients in a bowl. Syrup 1 cup honey (I use orange blossom honey, and recommend it highly) 3/4 cup water 1/4 cup sugar 2 tbl lemon juice 2 small pieces of lemon peel 1 inch piece of cinnamon stick. Combine all of the above in a saucepan, and let simmer for 10 minutes. Let cool. Discard peels and cinnamon stick. Assembly Parts List: 1 lb filo dough 3/4 lb butter Nut Filling (above) Syrup (above) Melt the butter. Unwrap the filo dough--fold it in half, like the pages of a book (the Fillo brand comes like this already). Turn down one "page" of filo dough onto the cookie sheet and brush it with butter (careful, the pages are delicate stuff; if they tear a little, it'll still be fine, really). Keep the rest of the pages covered with wax paper (comes in the package), plastic wrap, or a dry kitchen towel while you butter the turned down page. Continue turning down pages and buttering them until 1/3 have been used (13 pages or so for the 20-sheet filo dough; since it's folded, you really have 40 pages). Once you have 1/3 buttered, cover the top of the buttered pages with half of the nut filling. Then turn down and butter another 1/3 of the pages. Once that second 1/3 is buttered, put the rest of the nut filling on top of them. Continue turning over pages and buttering them until they're all turned over, buttered, and lying on top of the stack. With a sharp knife, score the pastry into diamonds, squares, and rectangles. I find having two people butter the baklava makes things go a lot faster (it can easily take a couple of hours by yourself). Baker at 350 degrees Fahrenheit until puffed, crisp, and deep golden-brown. Remove from oven and immediately pour cooled syrup over the baklava (this is why you need a solid raised edge on your cookie sheet). You're supposed to let it stand four hours, but nobody does this. When cool, cut through to the bottom layer on those scored cuts. Enjoy! Diet food, it isn't.

Baklava 2


average rating = 4.5 stars(4.50002 comments available)
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keyword: baklava
ethnicity: greek
recipes for dessert
recipes by connyh-anon
Email Address:
(posted July 12, 2001)

from Charleston, South Carolina

Hardware
Big cookie sheet with a solid raised edge (14" x 22" or larger would be ideal, but you can use 14" x 11").
Brush (or brushes, if you have help) for buttering the sheets of filo dough.

Filo Dough
The
Filo Dough I use is "Fillo" brand--it's at Publix. It's a one-pound package, frozen. It consists of 20 sheets--each sheet is 14x22 inches; the finished sheet of baklava is 14" x 11" inches. It needs to be thawed at least five hours before you make the Baklava; keep that in mind.

Nut Filling
1 lb roasted, unsalted walnuts, coarsley chopped or ground.
2/3 cup
sugar
1 tsp ground
cinnamon
1/3 tsp ground cloves
Since the chopped walnuts I buy are pretty
big pieces, I stick the walnuts in a blender and chop them up--leaving some big pieces around, but mostly chopped pretty fine. I have to put them in the blender in 1/4 lb batches to get them to chop right at all. Then I hand mix the nuts and all the other ingredients in a bowl.

Syrup
1 cup
honey (I use orange blossom honey, and recommend it highly)
3/4 cup water
1/4 cup
sugar
2 tbl
lemon juice
2 small pieces of
lemon peel
1 inch piece of
cinnamon stick.
Combine all of the above in a saucepan, and let simmer for 10 minutes. Let cool. Discard peels and cinnamon stick.

Assembly
Parts List:
1 lb
filo dough
3/4 lb
butter
Nut Filling (above)
Syrup (above)

Melt the butter. Unwrap the filo dough--fold it in half, like the pages of a book (the Fillo brand comes like this already). Turn down one "page" of filo dough onto the cookie sheet and brush it with butter (careful, the pages are delicate stuff; if they tear a little, it'll still be fine, really). Keep the rest of the pages covered with wax paper (comes in the package), plastic wrap, or a dry kitchen towel while you butter the turned down page. Continue turning down pages and buttering them until 1/3 have been used (13 pages or so for the 20-sheet filo dough; since it's folded, you really have 40 pages). Once you have 1/3 buttered, cover the top of the buttered pages with half of the nut filling. Then turn down and butter another 1/3 of the pages. Once that second 1/3 is buttered, put the rest of the nut filling on top of them. Continue turning over pages and buttering them until they're all turned over, buttered, and lying on top of the stack. With a sharp knife, score the pastry into diamonds, squares, and rectangles. I find having two people butter the baklava makes things go a lot faster (it can easily take a couple of hours by yourself).
Baker at 350 degrees
Fahrenheit until puffed,
crisp, and deep golden-brown. Remove from oven and immediately pour cooled syrup over the baklava (this is why you need a solid raised edge on your cookie sheet). You're supposed to let it stand four hours, but nobody does this. When cool, cut through to the bottom layer on those scored cuts.

Enjoy! Diet food, it isn't.



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+2 comments


from Milford, United States wrote:7  3

This recipe is the all time best
~*~Joe~*~

4 starsMarch 2, 2003


from Austin, TX, United States wrote:7  3

GREAT! GREAT! GREAT!
AND EASY!!!
5 starsSeptember 1, 2001


 
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