Friday, June 13, 2014
Wednesday, June 11, 2014
Not anywhere near as difficult as people think it is to make!
1 1/4 c water
1 c sugar
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.
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.