Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Hazelnut Baklava




Source of Recipe


Internet


List of Ingredients




2 1/2 cups hazelnuts
1/2 cup ground almonds
1/4 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
24 sheet packet filo pastry
4 ounces butter, melted

Syrup:
2 large oranges, grated rind and juice
1 1/2 cups sugar
1/4 cup honey
1 cinnamon stick or 1/4 teaspoon ground
3 whole cloves

Roast the hazelnuts in a 350F oven for around 10 to 12 minutes until the are nicely browned. Rub nuts together to remove the skins. Allow the nuts to cool thoroughly. If you do not allow the nuts to cool thoroughly before grinding they will turn to a paste. In a food processor grind the hazelnuts until finely chopped. In a bowl toss together the hazelnuts, ground almonds, sugar, cinnamon and ground cloves. Take the filo pastry from the fridge and unwrap. Cover with a slightly dampened cloth. Remove one sheet of filo at a time. Brush one sheet liberally with melted butter, then place a second sheet on top. Repeat this process with 9 more sheets so that in total you have 11. Place the sheets into the base of a 10 x 15 inch well greased baking or roasting dish. Sprinkle over half the nut mixture. Take a sheet of filo, brush with melted butter and top with a second sheet of filo. Place on top of the nuts. Sprinkle over the remaining half of the nuts. Spread the remaining 11 sheets with butter, layering them together. Place on top of the nuts. Using a sharp, thin, pointed knife, cut the baklava into diamond shapes. Brush the top layer well with butter and spray or sprinkle with water. This will prevent the top layer of filo from curling up. Bake at 325F in the center of the oven for 30 minutes, then move the baklava up one level for a further 30 minutes. Should the baklava begin to brown too much, cover with foil, shiny side up, until the cooking time is finished. While the baklava is in the oven, make the syrup. Place the grated orange rind in a saucepan. Squeeze the juice and make up to 1 1/2 cups with water. Place in the saucepan with the remaining ingredients. Simmer, stirring over a low heat, until the sugar has dissolved, then simmer gently for 5 minutes. Strain. When the baklava is cooked remove from the oven and gently pour the syrup over the hot baklava. Allow to stand until cold, which will take several hours, before cutting again and serving. Keep stored in an airtight container in the refrigerator. Makes About 36 pieces.



Recipe