Genie's Baklava Recipe
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Ingredients: |
Ingredients: One package Fillo (thin if you have a choice between thin and thick) dough - lots of butter
Filling:
3-4 cups chopped pecans (or other nuts)
1 cup packed brown sugar (approx – I do to taste – not real sweet – you will add
the sweet taste with the syrup)
2 teaspoons cinnamon (or more – you want to barely taste the cinnamon flavor)
Mix together in processor until nut pieces are very small and mostly ground up.
Lemon Peel Syrup:
Cut thin yellow peel from lemon - Don't want much of the white flesh - mostly the yellow layer. Place juice and peel from one lemon in saucepan.
Add 3 cups sugar
Add 1 3/4 cup water
Heat and stir over high heat until boiling.
Lower heat and simmer uncovered about 15 minutes. Let cool.
Pour cooled syrup(can be warm but not hot) over slightly warm baklava.
NOTE: This is an important part of the recipe. Very hot syrup over very hot baklava results in too much moisture absorbed and makes for soggy baklava rather than crispy.
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Directions: |
Directions:Brush melted butter over sheets of dough - do two at a time. Place filling along one long edge of the stack of two buttered fillo sheets. (Keep remaining sheets of fillo completely covered with a dishtowel while working. If dough sheets are dry and cracking - place a lightly damp towel on top of a dry towel. They will dry quickly but too much moisture makes them turn to mush. Either way, they can become unusable.) Then roll up, place on baking sheet with side rims. Slice these rolls on the diagonal. ( It helps to refrigerate before cutting)
Bake at 300 until golden --small should take about 30 minutes
Cool to barely warm. Pour slightly warm syrup over.
Let stand an hour or more (I tip the pan and pour out the excess syrup – then I drizzle it back over the baklava again – several times). Remove from syrupy baking sheet. Pack in airtight container – keeps for a couple of weeks. Can be frozen for months. Thaw with lid open so moisture won't turn the baklava soggy. |
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