This week I have been consuming all of the leftovers from thanksgiving. They over a week old though and I should probably throw them away. I am just trying to savor the last bit! Last week I tried out my recipe for baklava and it went pretty well for a trial run. My family ate it at least! I have a few tweaks to my recipe but I should be good for posting the video in the blog and embedding the recipe. I am going back to my greek roots after some fall specials and it feels good! hope everyone enjoys!
Prep time: 30 minutes
Cook time: 30 minutes
Makes 24 portions.
1 lb. of chopped nuts (pecans, walnuts, almonds 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
For the syrup:
1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons of lemon juice
1 cinnamon stick
1 tsp vanilla
1 Lightly grease a 9x13 pan and set the oven to 350°F.
2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight). 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.
3 Chop the nuts until in small, even sized pieces. Combine with sugar and cinnamon. In a separate bowl, melt the butter in the microwave for the phyllo dough.
4 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, each sheet being "painted" with the butter on the top side.
5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.
6 Cut into 24 equal sized squares using a sharp knife with diagonal cuts about 1 inch thick on each side. Bake at 350°F for 30-35 minutes or until lightly golden brown,edges appear slightly crispy.
7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Wait until the mixture starts to boil, then reduce to medium low heat and let the mixture simmer for 7 minutes and thicken. Remove the cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for at least 2 hours. Enjoy!