Monday, February 16, 2009

Gourmet Monday

I have to admit I can not tell a lie I took this from the hubby's blog.I have eaten a lot of baklava and have found this recipe to produce the finest quality pastry yet. This baklava recipe Makes 2 dozen pieces. The recipe has 2 parts. The first is for the baklava and the 2nd is for the syrup that goes on the baklava when it comes out of the oven. I will also have to admit he did all of the work I was just here for moral support it was our first time making Baklava. We gave every piece away. If you are one of our neighbors just let us know we will put you on our list.BAKLAVA
3/4 cup finely chopped walnuts
3/4 cup finely chopped pistachio nuts
1/2 cup finely chopped, blanched almonds, toasted
1/2 cup superfine sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 lb. butter melted
1 pkg. filo pastry sheets

Combine nuts, sugar, cinnamon and nutmeg. Brush a 13x9x2 baking pan well with butter. Separate 25 filo pastry sheets from package. Place under a smooth (not terrycloth), damp towel so filo does not dry out. Wrap remaining filo well and freeze for future use. Place one filo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are 5 layers of buttered filo in the pan. Sprinkle 1/4 of nut mixture over buttered filo sheets. Butter and layer 5 more filo sheets. Sprinkle with 1/4 of nut mixture. Repeat this procedure two more times, ending with the top of the pastry consisting of 5 sheets of filo. Drizzle and remaining butter over the top. Bake in 300 degree F oven for 1-1/2 hours or until golden brown. Remove baklava from oven. Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "x". Follow these guidelines to cut baklava into serving sized diamonds. While still hot, pour cooled syrup over baklava.

SYRUP
2-1/2 cups sugar
1-1/4 cups water
finely grated rind of 1 orange
finely grated rind of 1 lemon
5 whole cloves
1 cinnamon stick
1 cup honey

Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to a boil. Simmer, uncovered, about 5 minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Pour over hot baklava. Allow to stand overnight before serving.


12 comments:

Maria said...

Looks super sweet!! YUM!

Pam said...

I love baklava...this looks and sounds delicious.

alwayswinner786 said...

Hi,
Thanks for your visit.
This sweets are sweet as you.
Wishing you A Happy Belated Valentine's Day.
May God bless you and all your beloved a life full of love and happiness.

Julie Pia said...

I absolutely love Baklava. Thanks for the recipe. I would love to check out your husband's blog sometime. Will you share the link? loves...

Crystal said...

They were serving them the next day to the museum patrons :-D.

Barbara Bakes said...

We only get baklava once a year at the Greek festival. Yours looks delicious!

BeckyRos said...

glad you found my blog! I will enjoy your now also. I love Baklava and all things Greek. I went to Greek this last May and have several posts on Greek life and Greek foods!

Pink Little Cake said...

Thanks for your comment on my blog, I wanted to ask you about the carrot cake... I made one for Valentines Day, but I felt the frosting was to soft, I just saw your recipe, does your frosting is stif?

Live.Love.Eat said...

Wow, I would never dare to try making this at home but it looks like you succeeded!!! Looks great!

Thank you for stopping by!

Linda said...

Thanks for stopping by my blog. You have some nice recipes and I added you to my faves.

Sara said...

I love baklava, can't wait to make it at home!

Netts Nook said...

Pink little cake to answer your question yes this icing did harden up.