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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BAKLAVA Recipe

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This recipe for BAKLAVA is from The Policandriotes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
"Here's something a little different . . . here's my mother's recipe, with two sizes so you can keep a pan and give a pan away."

PHYLLO
10 sheets OR 1 pound phyllo pastry
1/2 cup OR 1 cup melted butter

WALNUT MIXTURE
2 cups OR 4 cups finely chopped walnuts
1/4 cup OR 1/2 cup honey
3/4 tsp. OR 1 1/2 tsp. cinnamon

SYRUP:
1/2 cup OR 1 cup honey
1/2 tsp OR 1 tsp ground cloves
1/2 tsp OR 1 tsp orange rind
1 tsp OR 2 tsp lemon juice
Directions:
Directions:
Preheat oven to 350º Butter a small (12" x 8") or large (13" x 17") stainless steel pan (not glass). Follow box directions for thawing phyllo. For small recipe cut 10 phyllo sheets in half. Brush 6 sheets with butter one at a time and layer sheet into the pan. Keep remaining sheets covered with a slightly damp paper towel to prevent the phyllo from drying out.

Combine walnuts, honey and cinnamon to make walnut mixture. Spread 1/3 of mixture over phyllo sheets in the pan. Layer 4 more sheets the same way and spread 1/3 mixture. Layer 4 more sheets the same way and spread remaining 1/3 mixture. Melt more butter if necessary. Butter and layer the rest of the phyllo sheets.

Roll the edges of the phyllo to form a "crust". With a very sharp knive, cut pastry into diamond shapes. Top with remaining butter. Bake in oven about 50 minutes until top is crisp and golden brown.

While baklava is baking, in a small pan, combine the syrup ingredients. Heat to boiling, then simmer for 8 to 10 minutes. When baklava is done, remove from oven and top immediately with syrup. Baklava will keep frozen very well.

 

 

 

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