|
|
| Baklava |
|
 |
|
Baklava has been a favorite Greek pastry for centuries. Try it, it will become one of your favorite pastry recipes.
|
|
|
|
|
| METHOD |
| Combine nuts, cinnamon, and sugar.
Melt butter in a saucepan.
Use pastry brush to brush inside of a 14 X 10 1/2 inch pan with
melted butter.
Line bottom of pan with one piece of Phyllo dough. Fold under
excess Phyllo.
Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter.
Repeat five (5) times, making five layers.
On the 6th sheet, sprinkle evenly with nut mixture.
Continue until all nut mixture is used and last six (6) buttered sheets of Phyllo form top crust.
Use a sharp knife to cut into a shape of your choice.
Bake at 425° F on the bottom shelf for 30 minutes, then place on top shelf for 15 minutes or until golden brown.
|
| Ingredients |
2 lb Phyllo dough
4 to 5 C your choice of walnuts, almonds, pistachios
or macadamia nuts chopped coarsely
2 T sugar
1/2 t cinnamon
3/4 lb sweet butter
|
| INGREDIENTS: Syrup |
2 1/2 C water
4 1/2 C sugar
2 T lemon juice
|
| Method: syrup |
| Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool.
Pour cooled syrup over hot pastry OR pour hot syrup over cool pastry. Do not do both hot or both cold.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
