Baklava No. 5
I had this Greek pastry for the first time in a restaurant and I was not overly thrilled with it. So when I ran across this recipe and saw how easy is was to make I decided to try it. I liked my version much better, which will no doubt cause an uproar. So to anyone who has tried this dessert I want you to make this one and let me know if you like it, maybe it tastes nothing like it is suppose to.
finely chopped, or pistachios
phyllo (filo) pastry sheets
16 ounce package
In a bowl, combine the nuts, sugar and cinnamon; set aside. Grease a 13-in. x 9-in. x 2-in. baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling).
Place one sheet of phyllo in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold short ends under to fit dish.
Sprinkle with about ¼ cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds or squares with a sharp knife.
Bake at 350℉ (180℃). for 45 to 55 minutes in until golden brown.
Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack.
Yield: about 3 dozen.