Baklava

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Baklava

Recipe Information
Description: Fillo Dough, Middle Eastern Pastry Source: Harold Serves/Makes:12 or more Ingredients 1 pkg Appollo Filo (thin sheets of rolled pastry) 3 cups (700 ml) white sugar 1 pound chopped pistachios or walnuts 1 pound butter 1-1/2 tsp (7 ml) ground cinnamon 1/2 tsp (2 ml) ground cloves 9 X 12 pyrex baking dish pastry brush Preparation Mix chopped pistachios or walnuts, 1 cup (225 ml) white sugar, 3/4 tsp (4 ml) ground cinnamon and 1/4 tsp (1 ml) ground cloves. Melt the butter. Cut the filo leaves to fit the baking dish you are using. Spread a layer of melted butter on the bottom of the baking dish. Place single layers of filo, spreading with butter between each layer. Every 6 to 8 layers of filo spread a layer of the chopped pistachio/walnut mixture. Continue layers, being sure to spread melted butter over each layer, until all of the filo is used. Pour any remaining melted butter over the last layer. With a sharp knife carefully cut the filo diagonally creating diamond shaped pieces. Pre-heat oven to 350 degrees (175 C.) F. Bake at 350 degrees (175 C.) 30 to 40 minutes or until top layer is golden brown. Remove the baking dish and allow to cool completely. Combine the remaining sugar, cinnamon, and ground cloves in a sauce pan with 1 cup (225 ml) of water. Heat at a slow boil for 10 to 15 minutes for syrup. Pour the syrup, while at boiling temperature, over the baked and cooled Baklava. Allow to cool completely once again and enjoy some of the best pastry to come out of Turkey. Comments Don't be afraid to try this, it is time consuming, but it is not complicated to make. The results will be worth the effort. Serve with sweetened Turkish Coffee and Dried Turkish Apricots. The proper way to make Turkish Coffee is in a rather narrow high sided pan. Putting a teaspoon of stone ground (very fine ground) coffee and a teaspoon of sugar and a cup fo water for each demitasse cup and heat slowly until just starting to boil. Do not allow it to boil, that will "break" the foam. Pour the coffee into the cups, dividing the foam among them.

Recipe Information

Description:: Fillo Dough, Middle Eastern Pastry

Source:: Harold

Serves/Makes:12 or more

Ingredients

1 pkg Appollo Filo (thin sheets of rolled pastry)
3 cups (700 ml) white sugar
1 pound chopped pistachios or walnuts
1 pound butter
1-1/2 tsp (7 ml) ground cinnamon
1/2 tsp (2 ml) ground cloves
9 X 12 pyrex baking dish
pastry brush

Preparation

Mix chopped pistachios or walnuts, 1 cup (225 ml) white sugar, 3/4 tsp (4 ml) ground
cinnamon and 1/4 tsp (1 ml) ground cloves.
Melt the butter.
Cut the filo leaves to fit the baking dish you are using.
Spread a layer of melted butter on the bottom of the baking dish.
Place single layers of filo, spreading with butter between each layer.
Every 6 to 8 layers of filo spread a layer of the chopped pistachio/walnut
mixture.
Continue layers, being sure to spread melted butter over each
layer, until all of the filo is used.
Pour any remaining melted butter over the last layer.
With a sharp knife carefully cut the filo diagonally creating diamond shaped pieces.
Pre-heat oven to 350 degrees (175 C.) F.
Bake at 350 degrees (175 C.) 30 to 40 minutes or until top layer is golden brown.
Remove the baking dish and allow to cool completely.
Combine the remaining sugar, cinnamon, and ground cloves in a sauce pan
with 1 cup (225 ml) of water.
Heat at a slow boil for 10 to 15 minutes for syrup.
Pour the syrup, while at boiling temperature, over the baked and cooled
Baklava.
Allow to cool completely once again and enjoy some of the best pastry to
come out of Turkey.

Comments

Don't be afraid to try this, it is time consuming, but it is not complicated to make. The results will be worth the effort. Serve with sweetened Turkish Coffee and Dried Turkish Apricots. The proper way to make Turkish Coffee is in a rather narrow high sided pan. Putting a teaspoon of stone ground (very fine ground) coffee and a teaspoon of sugar and a cup fo water for each demitasse cup and heat slowly until just starting to boil. Do not allow it to boil, that will "break" the foam. Pour the coffee into the cups, dividing the foam among them.