Email to LaDonna Helmer      

Baklava

Source of Recipe


I don't know






List of Ingredients



• SYRUP:
  
• 2 cups honey
  
• 2 cups sugar
  
• 3 cups water
  
• 2 whole cloves
  
• 1 stick of cinnamon
  
• FILLING:
  
• 2 pounds chopped walnuts OR blanched almonds
  
• 1 tablespoon cinnamon
  
• FILO:
  
• 3/4 pound unsalted butter, melted
  
• 2 packages Filo (can be found in the freezer section)
  






Instructions



1. For syrup: Combine all ingredients in a saucepan. Bring to a boil. Lower heat at once, cover, and simmer for 20 minutes. Remove from heat and cool to room temperature.
   
   
2. For Filling: Combine nuts and cinnamon in a bowl and set aside.
   
   
3. For Filo: Melt butter, DO NOT let it brown. Reheat if it cools and does not spread easily. Remove Filo from package, lay flat and cover with a damp tea towel(after doing this a few times you will be quick enough so that the Filo doesn't dry out). Brush butter on the bottom and sides of a 18-in. x 12-in. baking pan.
   
   
4. Line pan with 4 Filo layers, brushing each layer with some butter before adding the next layer. After the 4th layer is done sprinkle 1/3 of the filling over the Filo.
   
   
5. Add 2 more layers of Filo, with butter and the rest of the filling. Cover with remaining Filo and butter each layer.
   
   
6. Using a very sharp knife, cut into the top most layers tracing diamond shapes, by making vertical cuts from one end of the pan to the other, 1-inch apart and diagonal cuts slightly less than 1/2-inch apart.
   
   
7. Bake in a 250 degree oven for 1 hour and 50 minutes or until golden brown. Cool 5 minutes. Pour cooled syrup over it all. Let it sit overnight so the syrup can be absorbed. Using a sharp knife cut through each piece completely.
   
   
8. Remove baklava slices with a fork tot paper cup cake cups. Baklava does not retain crispness if stored in the refrigerator.