"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, by , is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Issa
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup walnuts
1/2 cup blanched almonds
1/2 cup fine sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 1/4 sweet butter, melted
1 package of pyllo dough

Syrup
2/1/2 cups fine sugar
1 3/4 cup water
1 finely grated orange rind
1 finely grated lemon rind
5 whole cloves
1 cinnamon stick
1 cup honey

Directions:
Directions:
combine nuts, spices and sugar. Brush a 9 X 13 pan with butter. Separate pyllo pastry sheets from package. Place under a smooth damp towel to prevent drying. Place one phyllo sheet in pan, fold to fit. Brush with butter. Repeat for 5 sheets. Sprinkle 1/4 of sugar mixture over dough. Repeat with remaining dough and spices ending with 5 sheet of dough.Drizzle any remaining butter on top. Using a sharp knife cut a long diagonal from corner to corner, forming an X. Bake at 300 for 1 1/2 hours.

Syrup
While baklava is baking make syrup. Combine sugar and rest of ingredients except honey. Bring to a boil. Simmer for 5 minutes. Remove from heat. remove whole spice and discard. Stir in honey and cool. When baklava is baked remove from over and pour cooled syrup oven hot baklava. Allow to stand overnight before serving for best results.

Number Of Servings:
Number Of Servings:
25-30
Preparation Time:
Preparation Time:
1-2 hours.

 

 

 

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