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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Baklava Recipe

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This recipe for Baklava is from LeBlanc 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:  
Filling
3 c chopped nuts (walnuts,almonds,pistachios etc)
1/4 c sugar
1/2 tsp cinnamon
1 lemon, grated rind only
whole cloves
1 pound phyllo pastry
1/2 melted butter

Honey Syrup
2 c honey
1 c water
2 c sugar
1 Tbsp lemon juice
Directions:
Directions:
Defrost phyllo. Mix filling ingredients in bowl and set aside. Melt butter. Find a large, deep pan. I use 16"x10". Cut phyllo to 1" larger than pan, and brush each sheet of phyllo before placing next layer. After 6 sheets are in the pan, spread on 1/2 the nut mixture. Add 6 more layers and then spread with remaining nut mix and place another 6 layers of phyllo/butter. Try to tuck edges of phyllo underneath the layers. Brush with final generous layer of butter. Before baking cut through top layers of phyllo, in diamond pattern if you wish. Sprinkle with powdered cloves, or place whole cloves on each diamond shape. Bake at 350' for 1 hour. (check at 45 min)
Syrup. Boil all syrup ingredients, starting 20 minutes before baking is to finish. Pour hot syrup over baklava immediately after taking out of oven. It will be absorbed by the mixture. Let cool completely before cutting into slices. Freezes well but a bit gooey.

 

 

 

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