Tuesday, October 9, 2012


2 cups chopped nuts * I used one bag of pistachios and 1 bag of almonds,  I chopped them "heartily" in the food processor....

1/4 cup sugar  * i used raw sugar 
1/2 tbl cinnamon
1/4 tbl nutmeg
3/4 cups melted butter
8 oz 1/2 pack phyllo dough
1 cup sugar 
1 1/2 cups water 
1 cup local honey   ***I got mine from AMBER KIMMICH if you are local you may want to contact her
1 tbl cinnamon
2 tbl ground cloves 

mix together nuts , raw sugar & cinnamon
SELECT A pan the size of the phyllo sheets brush well with melted butter.  use 4 sheets of phyllo for the bottom layer brushing each one before adding the next with butter.....

Top with dry phyllo sheet and sprinkle with the nut mixture evenly.   Cover with a buttered sheet and then unbuttered sheet and add another layer of nuts

Repeat until all ingred. are used and then top with 5 sheets of phyllo.... brushing each with butter and pour remaining butter over the top of the last sheet.  Trim the edges or fold under into the pan. 

Use a pizza cutter and cut (almost all the way thru but not quite do not cut bottom layer) in traditional diagonal shapes..... 

sprinkle water with your fingertips over the top... bake at 250 for 1 hour take out of oven and cool completely

make a syrup combining sugar/ water and boil for 5 minutes then add the honey, cinnamon and cloves and boil for 5 more minutes.  Pour hot syrup over cool baklava , if you pour over hot baklava your entire dish will be soggy.  to insure that I did this step right I  cooled and removed from pan and put into another pan (larger) lined with wax paper and then poured syrup over the top

My baklava had such HEAVY nuts that it did not "stay together" in the end, we spatula'd it out and ate with a spoon , really good with ice cream, just saying! 


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