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Cooking Recipes
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Greek
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Baklava Ala Bev
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| Ingredients: |
- 4 cup Walnuts; finely chopped
- 1/2 cup Sugar
- 1 tsp Ground Cinnamon
- 1 lb Phyllo Dough; *see note
- 1 cup Butter; melted (2 sticks)
- 1 12-Oz Jar Honey
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| Directions: |
- *Note: Phyllo dough can be bought pre-packaged in your frozen dessert section of the grocery store. This is the trickiest part of making Baclava, keeping the layers from drying out:
- Keep dough under a clean, moist kitchen towel to prevent drying as you work with it. Trim it to fit your baking dish, overlapping smaller pieces.
- Once assembled, cut thru the top 1/2 of the layers BEFORE baking to make cutting easier upon completion.
- Spoon on the hot honey while the dessert is still hot so they can be absorbed into the layers as they cool.
- DIRECTIONS: Grease a 13" x 9" baking dish. In a large bowl with a spoon, mix chopped wanuts, sugar, cinammon until blended. Cut phyllo into 13 x 9" rectangles. In a baking dish, place one sheet of phyllo; brush with butter. Repeat with 5 more layers, brushing each with butter, and sprinkle with one cup of nut mixture.
- Place one sheet of phyllo over the nut mixture, brush with butter. Repeat with at least 6 layers, overlapping if necessary. Sprinkle with 1 cup nut mixture. Repeat layering two more times.
- Place remaining phyllo on top of last walnut layer; brush with butter. With a sharp knife, cut 1/2-way thru the layers in triangle patterns to make 24 servings (make 12 squares, then cut them in half diagonally). Bake in 300 oven until golden brown, about 1 hour, 25 minutes. Meanwhile, in a saucepan over medium heat, heat honey until hot but not boiling. Spoon honey over baklava. Cool in pan at least one hour and then cut thru remaining layers and serve.
- Per serving: 255 cals. I don't want to know fat grams!
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