Friday, June 13, 2014

Cutting cherry tomatoes

Wednesday, June 11, 2014

Baklava



Not anywhere near as difficult as people think it is to make!


Baklava

Syrup:
1 1/4 c water
1 c sugar
2 cloves
2 inch cinnamon stick
2 t lemon juice
Small piece of lemon rind
1/4 c honey

Place syrup ingredients in a saucepan and stir over heat until sugar dissolves.  Bring to a boil, reduce heat, and simmer for 10 minutes.  Strain out solids and return syrup to pot.

Baklava:
2 c chopped walnuts
1 c chopped almonds
1/4 c raw sugar
2 t cinnamon
1/4 t salt
1/4 t allspice
1 lb package of phyllo dough, thawed
2 1/2 sticks (1 1/4 c) butter, melted

Melt the butter and cut a piece of parchment for the bottom of a 9 x 13 baking dish.  Use a pastry brush to coat the top sheet and the sides of the dish with butter.  In a bowl, combine the nuts, sugar, and spices and set aside.

Unroll the phyllo and place on a piece of plastic wrap.  Cover with another piece of plastic wrap and a damp towel.  Place 3 sheets of phyllo in the dish, recovering the rest of the stack.  Brush with butter.  Add 3 more sheet and brush with butter, repeating until about half the phyllo is gone.  Spread 1/2 the nut mixture, top with three more sheets, butter the top, and spread the other 1/2 of the nut mixture.  Continue stacking 3 sheets of phyllo and brushing with butter until you run out.  End with butter.

With a sharp knife, cut through all layers: 6 lengthwise strips and then 6 crosswise strips.  Bake at 350 for about 35 minutes until golden brown.  Cool on a wire rack.

When the baklava is cool, reheat the syrup and pour hot over the pastry.  Let it stand for at least 3 hours at room temperature before serving.