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Baklava = Yum


Stuff needed:
1 Pound phyllo dough
1/2 Pound butter -- melted
Nut Filling:
1 1/2 Pounds Walnuts, Unsalted Toasted/Coarse Chopped
1 Cup sugar
1 1/2 Teaspoons ground cinnamon
1/2 Teaspoon ground cloves

SYRUP:
1 Cup honey
3/4 Cup water
1/4 Cup sugar
2 Tablespoons lemon juice
1 Sm. Piece lemon peel
1 Sm. Piece orange peel
1 cinnamon stick -- 1 Inch

How to:
Combine nuts, sugar, ground cinnamon and cloves. Set aside.

Combine honey, water, sugar, lemon juice, lemon and orange peels and cinnamon stick in saucepan.
Simmer 10 minutes.

When syrup has cooled, discard peels and cinnamon stick. Set aside.

Unwrap phyllo dough and fold entire amount in half, like pages of book.
Keep covered with dry kitchen towel while working.

Turn over one sheet as if opening "book". brush with melted butter, using soft brush.
Continue turning sheets and brushing with butter until 1/3 have been brushed with butter.

Lay flat in bottom of buttered 13"x9" baking pan.

Cover with 1/2 of nut filling.

Brush another 1/3 of pages and place over nuts in pan, laying flat.

Top with remaining nut filling.

Brush remaining pages and lay flat on top.

Brush top sheet with remaining butter.

With sharp knife, score pastry into diamonds, without quite cutting through to bottom.
(To make diagonals, cut parallel horizontal cuts across pan, then crossdiagonally from one end of each horizontal line).
Bake at 350 degrees, 35 to 40 minutes or until puffed, crisp and deep golden in color.
Immediately remove from oven and pour cooled syrup over baklava.

Let stand 4 hours.

When cool, cut through to bottom layer in scored cuts.

Makes about 24 pieces.

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Jimmy T. Chef