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Recipe: Baklava
Similar Categories: Baklava
Makes one 9-inch x 13-inch pan.
1. The filling
1 lb walnuts, chopped fine
1/2 cup sugar
2 tsp cinnamon
1/4 cup cloves
Mix these ingredients together and set aside.
2. Make the syrup
3 cups sugar
1.5 cup water
1/4 lemon (just throw in the whole piece)
Put these ingredients into a heavy saucepan and boil until the
consistency of honey (Momma Rose says ~ 15 minutes, but the time has
varied quite a bit for me. The key is the consistency).
Cool to room temperature - this is very important to the consistency
of the final baklava.
3. Assembly
The Filling (above)
The Syrup (above)
1 lb butter, clarified
1 lb phyllo, thawed if previously frozen
9-inch x 13-inch pan
Turn on oven to 300 degrees F.
Place 4 layers of phyllo in the pan, brushing with butter between each
layer.
Place 1 layer filling on top. Repeat until filling is gone, ending
with 4 layers phyllo on top.
Score top with a sharp knife into desired shapes before baking.
Bake at 300 degrees F for 1 hour.
When you remove this from the oven, pour the syrup immediately over all.
After it has cooled, stick a whole clove in each piece and slice,
following the scoring you made before baking.
Hints:
1.A full sheet of phyllo is twice the size of a 9 x 13 pan. This makes
assembly relatively fast. I make the phyllo layers by placing the
short end of the phyllo sheet across the long end of the 9 x 13 pan,
allowing the remainder to hang out of the pan on the other side.
Butter the half of the sheet that fits in the pan, fold the remainder
over and butter that.
Voila! You have two layers of phyllo and you've only taken the damp
towel off your big pile of phyllo once!
2. It is important to make sure your syrup is cool (room temp) and
your baklava is hot when you pour one on the other. This ensures the
consistency of your final baklava.
1. The filling
1 lb walnuts, chopped fine
1/2 cup sugar
2 tsp cinnamon
1/4 cup cloves
Mix these ingredients together and set aside.
2. Make the syrup
3 cups sugar
1.5 cup water
1/4 lemon (just throw in the whole piece)
Put these ingredients into a heavy saucepan and boil until the
consistency of honey (Momma Rose says ~ 15 minutes, but the time has
varied quite a bit for me. The key is the consistency).
Cool to room temperature - this is very important to the consistency
of the final baklava.
3. Assembly
The Filling (above)
The Syrup (above)
1 lb butter, clarified
1 lb phyllo, thawed if previously frozen
9-inch x 13-inch pan
Turn on oven to 300 degrees F.
Place 4 layers of phyllo in the pan, brushing with butter between each
layer.
Place 1 layer filling on top. Repeat until filling is gone, ending
with 4 layers phyllo on top.
Score top with a sharp knife into desired shapes before baking.
Bake at 300 degrees F for 1 hour.
When you remove this from the oven, pour the syrup immediately over all.
After it has cooled, stick a whole clove in each piece and slice,
following the scoring you made before baking.
Hints:
1.A full sheet of phyllo is twice the size of a 9 x 13 pan. This makes
assembly relatively fast. I make the phyllo layers by placing the
short end of the phyllo sheet across the long end of the 9 x 13 pan,
allowing the remainder to hang out of the pan on the other side.
Butter the half of the sheet that fits in the pan, fold the remainder
over and butter that.
Voila! You have two layers of phyllo and you've only taken the damp
towel off your big pile of phyllo once!
2. It is important to make sure your syrup is cool (room temp) and
your baklava is hot when you pour one on the other. This ensures the
consistency of your final baklava.
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