Baklava Recipe
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 This recipe for Baklava, by Ann Martin, is from Mad Marshian Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Ann Martin
Added: Saturday, April 11, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg. phyllo dough
1 lb. chopped nuts
1 c. butter
1 tsp. ground cinnamon
1 c. water
1 c. white sugar
1 tsp. vanilla extract
1/2 c. honey
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Directions: |
Directions:Preheat oven to 350º. Butter the bottom and sides of a 9 x 13 in. pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle with 2 to 3 tbs. of nut mixture on top. Top with 2 sheets of dough, butter, nuts layering s you go. The top layer should be about 6 to 8 sheets deep. Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rolls to make diagonal cuts. Bake for 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove Baklava from oven and spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. (Leave it uncovered as it will get soggy if it is wrapped up.) |
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Personal
Notes: |
Personal
Notes: This recipe was given to me by my sister, Linda Barnes.
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