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BAKLAVA
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1989-05-28
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BAKLAVA
Baklava:
2-1/2 c. ground walnuts
1-1/2 c. ground almonds
(May substitute ground
pistachios for part)
1/2 c. honey
1 T. cinnamon
Cinnamon Syrup:
1-1/2 c. honey
1-1/3 c. water
4 whole cloves
1/4 t. cloves
1/2 t. orange blossom water
26 phyllo sheets
1-1/2 c. clarified unsalted
butter
3 cinnamon sticks
1 t. orange blossom waterButter 9 x 13 pan generously. Combine nuts, honey,
cinnamon, cloves and orange blossom water and set aside. Place
first 9 phyllo sheets in baking pan one at a time, brushing each
with melted butter. Sprinkle with half of nut mixutre. Repeat
with next 9 sheets and sprinkle remaining nuts on top. Finish
with remaining 8 sheets. Trim edges and brush top generously
with melted butter.
Cut baklava diagonally, cutting all layers. Baklava pieces
should end up diamond-shaped. Brush again with butter. Bake at
325 degrees until golden brown, brushing every 10 to 15 minutes
with melted butter. Usually takes between 35 and 50 minutes.
While baking, prepare syrup by boiling all ingredients.
Reduce heat and boil gently for 15 to 20 minutes. Let cool and
strain.
Remove baklava from oven and immediately pour cinnamon syrup
evenly over it. Let cool completely before removing pieces. If
wrapped individually in plastic and stored in air-tight
container, baklava will keep up to 2 months in refrigerator.
Date Entered: May 28, 1989
By: Donna Endreson