Baklava
photo by 916101
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
30
ingredients
- 1 lb butter, melted
- 1 lb filo pastry
- 1 lb walnuts, shelled and chopped or 1 -2 lb blanched almond, chopped
- 2⁄3 cup sugar
- 1 egg
- 1⁄4 cup breadcrumbs (plain)
- 2 teaspoons cinnamon, ground
- 1 teaspoon allspice
- 3 dozen whole cloves
-
SYRUP:
- 1 cup honey
- 1 1⁄2 cups water
- 2 cups sugar
- 2 cinnamon sticks
- 1 teaspoon orange rind, grated
- teaspoon vanilla extract
directions
- Combine all ingredients for syrup in saucepan, bring to boil, simmer for 10 min., strain, and allow to cool.
- Mix egg, sugar, cinnamon and allspice well.
- Coarsely grind or chop walnuts and almonds; mix thoroughly with bread crumbs and egg, sugar, cinnamon, allspice mixture. Brush a 9"x13"x2" pan with butter; lay sheet of filo in bottom; brush with butter; cover with another sheet of filo; brush with butter, and repeat process until you have used a dozen sheets.
- Then spread 1 thin layer of nut mixture on top of filo; cover with sheet of filo; brush with butter; cover with another layer of nuts and repeat process until all nuts are used.
- Cover with remaining filo sheets; brush ea. sheet with butter.
- With a very sharp knife, cut the top filo sheets into triangles (cutting diagonally across pan). Insert clove in center of ea. triangle.
- Bake (350 degrees F.) for 1 hr. until baklava is evenly browned.
- Remove from oven; pour cooled syrup evenly over it, so that it penetrates the layers.
- Cool several hrs. before serving.
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Reviews
-
Baklava is definitely not Greek, but Turkish. It was the prime dessert in the Ottoman Cuisine and a feast never ended without a serving. In fact the word itself is Turkish, meaning "diamond-shaped" which was the way in which the pastry was cut before serving. Generally walnuts, pistachios and other nuts are used for the filling.
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