Baklava is a delicious Middle Eastern dessert made of phyllo dough and nuts soaked in honey. It's a must-try!
things you'll need.
1 pound Fresh Phyllo Dough (thin)
1/2 cup Pistachios
1/2 cup Walnuts
1 pound Butter
1 cup Ground Graham Crackers
Cinnamon (to taste)
FOR THE SYRUP:
3 cups Sugar
1 1/2 cups Water
1 6 or 8-oz jar of Honey
1 1/2 tablespoon Lemon Juice
9x13 pan/ sheet
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1/2 cup Pistachios 1/2 cup Walnuts Cinnamon (to taste) 1 cup Ground Graham Crackers 1 pound Butter
instructions Combine groundnuts, cinnamon, and graham crackers into a bowl and mix together. Melt butter so it can be spread on phyllo leaves.
ingredients 1 pound Fresh Phyllo Dough (thin)
instructions Butter bottom of a 9 X 13 pan with melted butter. Spread a phyllo leaf in the pan and butter this with a pastry brush. Put down another leaf and butter it. Do this with 10 phyllo leaves, buttering each leaf. Sprinkle 1/4 of the nut mixture on top of the 10th leaf.
instructions Now start layering philo leaves again, buttering each leaf. This time use only 4 leaves. Sprinkle another 1/4 of the nut mixture on top of this. Do 4 more leaves and butter each one well. Use another 1/4 of the nut mixture, then 4 more phyllo leaves, being sure to butter each leaf. Use the last 1/4 of the nut mixture and top that off with 10 buttered phyllo leaves. Put lots off butter on top of the last leaf.
instructions Before baking, cut into diamond shapes with a sawing action, as philo is fragile and will tear easily. Then, bake at 350 degrees for 1 hour on the lower rack, or until golden brown.
ingredients 3 cups Sugar 1 1/2 cups Water 1 6 or 8-oz jar of Honey 1 1/2 tablespoon Lemon Juice
instructions While baking Baklava, start your syrup on a burner. Combine the sugar, honey, and water in a pan and let it boil for 10 to 15 minutes. Then, add the lemon juice and boil for a few more minutes. Remove from heat and let this mixture cool slightly.
instructions Remove the Baklava from the oven and cool slightly as well. Pour the honey mixture over the Baklava -- both must be warm as you do this.
instructions Do not cover the pan until it has thoroughly cooled, otherwise it will get soggy on top, and do not serve immediately -- you must let the syrup soak into the Baklava overnight or for 6 hours. The pieces can be frozen after all the syrup has been absorbed.