Baklava!

Baklava
A nutty and honey filled delight!

Baklava

Baklava

Ingredients:
1 pound Phyllo Dough (thin)
1/2 cup Pistachios
1/2 cup Walnuts
2 sticks butter
1 cup Ground Graham Crackers
Cinnamon (to taste)
For Syrup:
3 cups splenda (or sugar)
1 1/2 cups Water
1 6 or 8-oz jar of Honey
1 1/2 tablespoon Lemon Juice
Directions:
1. Combine groundnuts, cinnamon, and graham crackers into a bowl and mix together. Melt butter so it can be spread on phyllo leaves.
2. Butter bottom of a 9 X 13 pan with melted butter. Spread a phyllo leaf in the pan and butter this with a pastry brush. Put down another leaf and butter it. Do this with 10 phyllo leaves, buttering each leaf. Sprinkle 1/4 of the nut mixture on top of the 10th leaf.
3. Now start layering phyllo leaves again, buttering each leaf. This time use only 4 leaves. Sprinkle another 1/4 of the nut mixture on top of this. Do 4 more leaves and butter each one well. Use another 1/4 of the nut mixture, then 4 more phyllo leaves, being sure to butter each leaf. Use the last 1/4 of the nut mixture and top that off with 10 buttered phyllo leaves. Put lots off butter on top of the last leaf.
4. Before baking, cut into diamond shapes with a sawing action, as philo is fragile and will tear easily. Then, bake at 350 degrees for 1 hour on the lower rack, or until golden brown.
5. While baking Baklava, start your syrup on a burner. Combine the sugar, honey, and water in a pan and let it boil for 10 to 15 minutes. Then, add the lemon juice and boil for a few more minutes. Remove from heat and let this mixture cool slightly.
6. Remove the Baklava from the oven and cool slightly as well. Pour the honey mixture over the Baklava — both must be warm as you do this.
7. Do not cover the pan until it has thoroughly cooled, otherwise it will get soggy on top, and do not serve immediately — you must let the syrup soak into the Baklava overnight or for 6 hours. The pieces can be frozen after all the syrup has been absorbed

Advertisements
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: