"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baklava Recipe

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This recipe for Baklava, by , is from Recipes From Momma's House0pp, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret L Mitchell
Added: Tuesday, July 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
4 c. (1 pound) walnuts, finely chopped
1/2 c. sugar
1 tsp. ground cinnamon
1-1/4 c. butter, melted

Pastry:
1 16-oz. package frozen phyllo dough, thawed

Syrup:
1-1/2 c. sugar
1 c. water
1/4 cup honey
1/2 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 inches stick cinnamon


Directions:
Directions:
In a large mixing bowl stir together chopped walnuts, 1/2 cup sugar, and the ground cinnamon. Set aside. Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter. Unfold phyllo dough. Keep phyllo covered with damp cloth, removing sheets as you need them. Layer one-fourth of the phyllo sheets in the pan, generously brushing each sheet with melted butter as you layer, and allowing phyllo to extend up the sides of the pan. Sprinkle about 1-1/2 cups of filling on top of the phyllo. Repeat layering the phyllo sheets and filling twice. Layer remaining phyllo sheets atop the third layer of filling, continuing to brush each sheet with butter before adding the next phyllo sheet. Drizzle any remaining butter over the top layers. Trim edges of phyllo to fit the pan. Using a sharp knife, cut through all layers to make 60 diamond-, triangle-, or
square-shaped pieces. Bake in a 325 degree F oven for 45 to 50 minutes or until golden. Slightly cool in pan on a wire rack. Meanwhile, for syrup, in a medium saucepan stir together the 1-1/2 cups sugar, the water, honey, lemon peel, lemon juice, and stick cinnamon. Bring mixture to boiling. Reduce heat. Simmer, uncovered, for 20 minutes. Remove the stick cinnamon. Pour the syrup over the warm baklava in the pan. Cool completely. Place in an airtight container and store at room temperature for up to 3 days or freeze up to 1 month. Thaw at room temperature for 30 minutes before serving.

Number Of Servings:
Number Of Servings:
app. 60 baklava
Personal Notes:
Personal Notes:
Our family has many cookie favorites, this one is Tessa's.

 

 

 

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