The Fat Greek Baklava
Source of Recipe
This recipe is courtesy of George Markou, owner and chef of The Fat Greek, and is served in the restaurant.
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The Fat Greek Baklava Syrup
Yield: Enough for 1 batch of baklava
Ingredients:
3 cups sugar
2 cups water
1/2 cup honey
Procedure:
1) Heat all ingredients in a saucepan and bring to a boil, stirring constantly. Mixture must boil 5 minutes.
2) Pour syrup slowly and evenly over finished baklava.
The Fat Greek Baklava
Yield: 1 batch
Ingredients:
6 cups walnuts, chopped
3 teaspoon cinnamon
1/2 teaspoon ground cloves
1 1/2 cup butter, melted
1 package of phyllo (filo) pastry
Procedure:
1) Preheat oven to 350 degrees.
2) Mix chopped nuts and cloves in a bowl. Grease pan with butter and lay 3 sheets of phyllo on pan bottom.
3) Butter phyllo and layer with nuts. Continue to layer 3 pieces of phyllo with butter and nuts until nuts are gone.
4) Layer buttered phyllo on top until used up. Score top 3 lines by 4 lines and then on the diagonal.
5) Bake for 30 minutes or until golden brown.
6) After baklava comes out of oven, pour syrup slowly and evenly over top. Let pastry absorb syrup and cool completely before serving.
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