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Baklava Recipe

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This recipe for Baklava is from The MacNaughton Family Cookbook Project, 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:  
1 lb. finely chopped walnuts
3/4 to 1 lb. melted butter
1 c. tea biscuit type cookie crumbs
cinnamon
1 lb. phyllo dough

syrup
3 c. sugar
11/2 c . water
6 to 8 oz. honey
11/2 T. lemon juice
Directions:
Directions:
1.Combine nuts, cinnamon to taste, cookie crumbs in a bowl and mix.
2.Use pastry brush to butter 9 by 13 pan with melted butter. Spread a phyllo leaf in pan and butter gently using brush each leaf. Put down 10 leaves, buttering each leaf.
3.Sprinkle 1/4 of nut mixture over leaves.
4.Start layering again. This time only use 4 leaves, buttering each.
Top with 1/4 of nuts.
5. Repeat with 4 leaves and 1/4 more of nuts.
6. Top with 4 more leaves and butter. Top with last of nut mixture.
7. Top with 10 leaves, buttering each.
8. Before baking, cut into diamond shapes with a sawing motion and very sharp knife. Phyllo is fragile and will tear easily.
Bake at 350º for 1 hour on lower rack until golden brown
9. While baking, start your syrup on the stovetop. Combine sugar honey and water fin pa n and let it boil for 10 to 15 minutes. Then add lemon juice and boil a few more minutes. Remove from heat and let syrup cool slightly10. Remove baklava from oven and let it cool slightly. Pour syrup over baklava. both must be warm when you do this. Do not cover until well cooled. Let the syrup soak in for 6 hrs. or overnight.
Personal Notes:
Personal Notes:
This requires patience and luck. Cutting before you bake it is difficult. If your nuts are not finely chopped cutting is even more difficult and your diamond do not stay together.You can freeze after the syrup is absorbed but it usually doesn't last that long.

 

 

 

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