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Baklava
Use honey from your
favorite vendor in this delicious and rich
traditional Greek dessert.
INGREDIENTS:
1/2 lb. sheets phyllo dough, frozen
2 cups blanched almonds, ground or mix of almonds,
walnuts, pistachios
3/4 cup sugar
1 teaspoon lemon rind, grated
3/4 teaspoon cinnamon, ground
1 cup unsalted butter, melted
almonds, sliced, for garnish
SYRUP:
1/4 cup sugar
1/4 cup water
1 cup honey
1 Tablespoon rose water (optional)
DIRECTIONS;
1. Thaw phyllo dough for 8 hours in refrigerator, if
frozen. Unfold sheets of phyllo dough so they lie
flat. Cover with waxed paper, then a damp towel, to
prevent them from drying out.
2. Preheat oven to 325°F. In a medium bowl combine
almonds, sugar, lemon rind, and cinnamon. Generously
butter an 8- to 9-inch-square pan.
3. Carefully fold 2 sheets of phyllo to fit pan;
place in pan one at a time, brushing each with
butter. Sprinkle about 3 Tablespoons of the almond
mixture over top sheet. Fold 1 sheet of filo to fit
pan; brush with butter. Sprinkle evenly with another
3 Tablespoons almond mixture.
4. Continue to add layers, using 1 folded sheet of
phyllo, a generous brushing of butter, and 3 to 4
Tablespoons almond mixture for each, until nut
mixture is used up (there should be about 10
nut-filled layers).
5. Fold remaining 2 to 3 sheets of phyllo to fit
pan. Place on top, brushing each, with butter before
adding the next. With a very sharp knife, carefully
cut diagonally across pan to make small diamond
shapes--about 1 1/2 inches on a side--cutting all
the way to bottom of pan. Pour on any remaining
butter.
6. Bake until golden brown (about 45 minutes). Pour
warm Honey and Rose Water Syrup over top. Decorate
each piece with an almond slice. Cool before
serving.
Honey Syrup: Combine sugar and the water in a 1
1/2-quart saucepan; bring to a boil, stirring. Mix
in honey and cook until syrup boils again. Remove
from heat; mix in rose water if using.
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