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BAKLAVA

The organization is the key to assembling this dish. Make sure the phyllo is at room temperature, the syrup
is ready, and the filling is made before you start.
Serves 16
2 ⁄ cups sugar, divided
1 cup of water
⁄ cup honey
1 tablespoon fresh lemon juice
2 cups walnuts
2 cups blanched almonds
⁄ teaspoon ground cloves
2 teaspoons ground cinnamon
⁄ cup white bread crumbs or ground melba toast
1 cup unsalted butter, melted
1 package phyllo, thawed, at room temperature

  1. Put 2 cups of sugar, water, and honey into a medium pot over medium-high heat. Bring the mixture to
    a boil, and then reduce the heat to medium-low and cook for 10 minutes. Add the lemon juice and
    cook for another 10 minutes. Allow the syrup to cool to room temperature.
  2. In a food processor, pulse the walnuts and almonds until they are finely crumbled. Transfer the nuts
    to a bowl and add the cloves, cinnamon, remaining sugar, and bread crumbs. Stir to combine and set it aside.
  3. Preheat the oven to 300°F. Brush the bottom and sides of a 9″ × 13″ baking pan with the melted
    butter.
  4. Cover the phyllo sheets with a damp towel so they don’t dry out. Take a sheet, brush one side with butter, and lay it in the pan with a quarter of it hanging off the top edge. Repeat for the bottom, left,
    and right edges of the pan. Place a fifth buttered sheet directly into the pan, so the entire bottom of the pan is covered.
  5. Sprinkle a third of the filling over the phyllo. Place four buttered sheets over the filling. Sprinkle another third of the filling over the sheets. Top the filling with another four buttered sheets. Sprinkle the remaining filling over the sheets. Top with four more buttered sheets. Fold in the hanging edges
    from the first four sheets and brush the entire surface with butter.
  6. With a sharp knife, score the top layers of phyllo, about ⁄ -inch deep, into serving squares. The scoring will make the baklava easier to cut after it is baked. Bake the baklava for 90 minutes or until
    the phyllo is golden.
  7. Immediately after baking, ladle the syrup over the entire surface of the baklava. Use all the syrup. Let
    the baklava absorbs the syrup as it comes to room temperature.
  8. Cut the baklava and serve at room temperature. Store uncovered at room temperature

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