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.
Yield
36 servingsPrep
1¼ hrsCook
45 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
walnuts
finely chopped, or pistachios |
|
| ¼ | cup | sugar |
|
| 1 | tablespoon | cinnamon |
|
| 1 | cup |
butter
melted |
|
| 1 | x |
phyllo (filo) pastry sheets
16 ounce package |
*
|
| 1 | cup | sugar |
|
| ½ | cup | water |
|
| ¼ | cup | honey |
|
| 1 | teaspoon | lemon juice |
|
| 1 | teaspoon | vanilla extract |
|
Directions
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.
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