"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for BAKLAVA, by , is from The Policandriotes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrea Mebane
Added: Monday, March 2, 2009


"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."

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

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

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

Preheat oven to 350 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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