I've been sick for the past two days. I think it is the flu virus. That is all I am going to say because I want to spare your appetite for the wonderful baklava recipe below.
I am just chilling and drinking a lot of fluids. I am well enough this morning to type, so for those of you who want the baklava recipe, I am more than happy to oblige. For those of you who are baking challenged, send me your addresses and if you can ask, you shall recieve!
No, I am not Greek. I have a friend whose origin is the Mediterranian and she introduced me to foods in that part of the globe and I had been addicted to it since then.
Makes approximately 35 pieces of yummy baklavas!
- 1 lb Walnuts - Finely Chopped
- 1/2 C. Light Brown Sugar
- 2 tsp Cinnamon
- 1.5 C. Butter (3 sticks), Melted
- 1 Package Frozen Phyllo Dough (16 oz) Thawed (refrigerate until needed or it will stick together!)
(***Buy the Phyllo Dough that comes in two half sheet packages so you will not need to cut them in half as this can get tricky because the sheets are very delicate.***)
- 1 C. Light Brown Sugar
- 1 C. Water
- 1 Tbsp Lemon Juice
- 1 C. Honey
- 1/2 tsp Vanilla
- Preheat the oven to 300 degrees.
- In a bowl, combine and set aside walnuts, 1/2 cup light brown sugar, and cinnamon
- Using a pastry brush, lightly brush the bottom and sides of a Jelly Roll Pan (15.5" x 10.5" x 1") with melted butter.
- Layer 12 half sheets of phyllo dough in the pan, buttering each layer as you go You will have 6 layers when you are done.. (The edges will extend over the side.)
- Spread 1 cup of the walnut mixture.
- Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan. Spread 1 cup of the walnut mixture.
- Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
- Layer the remaining half sheets on top -- butter each layer.
- Brush the top with the remaining butter.
- Trim the edges off.
- Cut halfway through the layers using the pattern shown. (Note: Do NOT cut from corner to corner, it will jag the edges.) This is done now since it will be very fragile after it's been baked.
- Bake 1 hour or until golden brown.
- 15 minutes before the baklava should be done, mix 1 cup light brown sugar, water, and lemon juice in a sauce pan.
- Cook sauce over a medium heat, stirring occasionally for 15 minutes.
- Remove from heat, add the honey and vanilla, and stir until well blended.
- Remove the baklava from the oven and finish cutting through the layers.
- Pour the sauce over the hot baklava.
- Cool. Let it sit for at least 24 hours (lightly covered -- do not refrigerate because the honey mixture need to soak in and evaporate a bit) -- longer if you can stand it!
- Put each piece into a muffin cup that has been partially flattened for a great serving presentation.
- Enjoy your baklava and Happy Holidays!