Baklava (Honey and Nut Pastry)
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Posted by:jrt
This honey and nut pastry is popular throughout the Arab and Mediterranean world and Jews have adopted it.
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Ingredients
Pastry:
1 lb. phyllo pastry sheets
1/2 cup chopped almonds
1-1/2 cups melted sweet butter
Dash of ground clove
5 tbs. sugar
1 tsp. cinnamon
2 cups walnuts, pistachio nuts or hazelnuts, roughly chopped
Syrup:
2 cups water
2 cups sugar
1/2 cup honey
3 slices orange & lemon rind
1 cinnamon stick
3 cloves
1 tsp. lemon juice
Directions
- Pastry: Place sheets of phyllo pastry in a 13x9x2 inch pan, brushing every other sheet evenly with butter.
- When ten or twelve sheets are in place, combine walnuts, sugar, cinnamon, and clove, and spread 1/3 of this mixture over the sheet.
- Place another five or six buttered sheets of phyllo on top of nut mixture.
- Repeat this process two more times, alternating nut mixture with five or six sheets of buttered phyllo.
- With a sharp knife, cut baklava into diamond-shaped pieces.
- Heat remaining butter (there should be about 1/2 cup) until hot and light brown.
- Pour evenly over the baklava. Sprinkle a few drops of cold water on top and bake for 30 minutes at 350 degrees (F).
- Reduce the temperature to 300 degrees (F)) and continue baking for one hour.
- Syrup: In a saucepan combine water, sugar, honey, lemon juice, orange and lemon rind, cinnamon stick and cloves.
- Heat mixture until a drop forms when placed into a cup of cold water, then simmer for an additional 20 minutes.
- Strain the syrup before pouring over the completely baked balava.
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