Baklava

1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
1 lb of phyllo dough
1 cup of butter, melted
1/3 cup of sugar
1 teaspoon of ground cinnamon
1/3 teaspoon of ground cloves
8 ounces of honey, warmed but not boiling

Lightly grease a 9×13 pan and set the oven to 350°F.

Thaw the phyllo dough according to manufacturer’s directions. When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.

Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.

Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick.

Spoon 1/4 cup nut mixture on the phyllo. Repeat first step and add more filling. Repeat until the phyllo is used up.

Cut into 28 triangles and bake for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

Remove the baklava from the oven and pour the warm honey over it. Let cool and serve at room temperature.

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