|
|
|
Reply
| | 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!!!!!!!! |
|
First
Previous
2-3 of 3
Next
Last
|
|
Reply
| |
Apple baklava Yield: 12 Servings 6 Golden Delicious apples;6 Granny Smith apples; 2 tb Unsalted butter; 6 tb Sugar ; 1/2 ts Cinnamon Nut Mixture:2 1/2 c Walnuts chopped; 1/2 c Sugar; 1/2 ts Grated lemon peel; 1/2 ts Cinnamon; 24 Sheets phyllo dough ; 1/2 c Unsalted butter melted; 2 tb Plain dry bread crumbs; 2 tb Honey; Prep time:1 hour plus cooling. Baking time:35-40 mins Apples give a distinctive twist to this traditional Greek dessert. Sauteing them first to let the water evaporate ensures a crisp crust. APPLE LAYER: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples sugar and cinnamon; cook stirring occasionally until apples a re tender and juices are evaporated 15 to 20 mins. Cool. NUT MIXTURE: Combine all ingredients in small bowl. Preheat oven to 400^F. Trim phyllo sheets to 13x9-inch rectangles; cover with plastic wrap. Brush 13x9-inch metal baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep remaining phyllo covered). Layer 5 more phyllo sheets on top brushing each with butter. Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple mixture on top; repeat layering with 6 more phyllo sheets and butter. Sprinkle remaining nut mixture on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter. With sharp knife cut lengthwise through pastry and filling into 1 1/2 inch-wide strips then cut diagonally at 2-inch intervals to make diamonds. Bake 35 to 40 mins or until golden. Drizzle honey on top and bake 5 mins more. Cool in pan on wire rack. Serve warm or at room temperature with whipped or ice cream. Makes 12 servings. ~ |
|
Reply
| |
Baklava | - 1 lb fyllo pastry
- 7/8 lb almonds (ground)
- 2 tspn cinnamon
- A pinch of clove
- 1 cup butter
- 2 cups sugar
- 1 cup thyme honey
- lemon juice
- 2 tspn vanilla
| Mix the almonds, cinnamon and clove. Butter a pan and place 4 buttered sheets of fyllo. Spread a thin layer of the mix and then two more sheets of fyllo. Repeat until you have 4 sheets left, which you use for the top layer. Cut the baklava in squares, all the way to the bottom of the pan. Top with the remaining butter and bake in medium oven for ~45 minutes. Mix the sugar, honey, vanilla, lemon juice and 1 1/2 cup of water in a pot and boil for 5 minutes. Remove any froth off the top and pour over the baklava. Serve cold. | |
|
|
|