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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Baklava Recipe

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This recipe for Baklava is from The Kathy Romas Family Cookbook , 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 17" x 12" x 2" aluminum jelly pan
2 c. finely chopped walnuts
1 tsp. ground cinnamon
1/8 tsp. ground clove
1/8 tsp. nutmeg
1 1/2 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Directions:
Directions:
Preheat oven to 275 degrees F. Butter a 17x12 inch jelly roll pan.
Toss together cinnamon, nutmeg, cloves and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
Place 4 sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 5 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
Bake in preheated oven 40 minutes, or until golden and crisp.*Alternate tray after 20 minutes of baking from top rack to bottom oven rack for a thorough baking cycle.
While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
Number Of Servings:
Number Of Servings:
30
Personal Notes:
Personal Notes:
**Kathy uses all Phyllo broken pieces "nothing goes to waste"

 

 

 

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