Baklava
2 cups water
2 lbs walnuts, chopped
4 ½ cups granulated sugar, divided
2 cinnamon sticks
2 tsp ground cinnamon
1 tsp lemon juice
Dash ground clove, optional
1 lb pkg Phyllo sheets
1 ½ cups butter, 3 sticks
2 lbs walnuts, chopped
4 ½ cups granulated sugar, divided
2 cinnamon sticks
2 tsp ground cinnamon
1 tsp lemon juice
Dash ground clove, optional
1 lb pkg Phyllo sheets
1 ½ cups butter, 3 sticks
Preheat oven to 350 degrees F.
Prepare Syrup in medium saucepan, combine water, 3 cups sugar, lemon juice and cinnamon sticks. Bring to boil; simmer 15 minutes or until candy thermometer reaches 224 degrees F. Remove from heat; cool; remove cinnamon sticks. Set aside.
Prepare Nut filling in medium bowl, stir together nuts, 1 ½ cups sugar, ground cinnamon, and cloves if using. Set aside.
In a small saucepan, melt butter and keep warm. Brush bottom of a 9×13 metal baking dish with melted butter. Line pan with 3 sheets of phyllo, brushing each sheet with melted butter.
Sprinkle with a handful of nut mixture. Place another sheet of phyllo on top of nuts, brush with butter. Repeat this procedure until all nut mixture is used. Top with 3 or 4 remaining phyllo sheets, brushing each with melted butter while layering one on top of the other.
With the tip of a sharp knife, carefully cut or score the layers of baklava, except the bottom layer, into desired size for easy serving and good ventilation.
Bake for about 45 minutes or until golden brown.
Remove from oven. Immediately spoon cooled syrup evenly over hot baklava.
Makes 15 to 20 servings
Makes 15 to 20 servings
Variations:
Use Pistachios in place of walnuts
Use a 13 inch round metal pan in place of a 9×13 baking dish
Use Pistachios in place of walnuts
Use a 13 inch round metal pan in place of a 9×13 baking dish
Find out more by clicking on the link below.
http://www.howtoinstructions.us/category/food
http://www.howtoinstructions.us/category/food
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