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| From: ANNIE24447 (Original Message) | Sent: 8/15/2004 4:27 AM |
BAKLAVA (Make mine in a jellyroll-sized pan) 1-1/2 lb. Phyllo dough 1 lb. unsalted butter (clarified) NUT MIXTURE: (THIS CAN BE DONE DAYS IN ADVANCE) 1-1/2 lbs. walnuts;1/3 c. sugar; 3 tsp. cinnamon;1-1/8 tsp. ground cloves; Grind nuts and add spices, or put all ingredients in food processor and process until walnuts are a medium-fine texture. SYRUP: ( THIS CAN BE MADE THE DAYS IN ADVANCE- -IT NEEDS TO BE COOLED TO POUR ON BAKLAVA.) 1 c. honey;2-1/2 c. water; 4-3/4 c. sugar;2 T. lemon juice; 4 cinnamon sticks (about 4" long); 6 pieces orange peel (about 3"-4" long); Combine ingredients in saucepan and bring to a boil. (WATCH VERY CAREFULLY...IT HAS A WAY OF BOILING OVER AS SOON AS YOU ARE NOT LOOKING!) Gently boil for 20 minutes. Cool to room temperature. If phyllo is frozen, allow to defrost at room temperature for about 1 hour. You will be working with about 30 sheets of phyllo. Start by brushing pan with clarified butter with pastry brush. Layer phyllo dough one at a time, brushing each one gently and completely with butter. (try not to brush the butter on to heavily) Repeat this procedure through 10 sheets. Now start layering the nut mixture...You will need about 2 cups of nut mixture for each of the next 6-8 layers. (it depends on how thick you spread the layers) Sprinkle the nuts over the phyllo, then evenly spread them over the dough. Be sure to get the edges and corners, too. The larger pieces have a tendency to end up on the edges, so I brush them into the center. REPEAT THIS UNTIL THE NUTS ARE GONE. Then top it off with the remaining 12-14 sheet of phyllo, brushing each with butter. Score with a serrated knife to the size you would like to serve.IT CAN BE FROZEN AT THIS POINT! Bake at 350 degrees for about 45 - 60 mins. (should be golden brown) Remove from oven. Using a measuring cup, pour evenly over the hot baklava. Use all of the syrup. (it might seem like a lot of syrup, but after it sets overnight it will be absorbed in the layers. Do not cover, or lay a piece of waxed paper lightly over the top (after it cools) After the baklava has set overnight, it can be cut into diamond shapes and put into foil-lined cupcake cups. (the foil prevents the butter from leaking through). I don't cut the baklava until I am ready or close to getting ready to serving it. ENJOY!!!!!!!! |
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