RECIPE BOX
Baklava is an Eastern dish, mostly associated with Greeks. However, Turks claim it, too, as well as other Eastern cultures.
Years ago baklava was quite a rage at the Christmas holidays, and my friends and I made it regularly. I wanted to tell some friends about my baklava recipe, so I went to my old alumuninum recipe for it—it wasn't there! I couldn’t believe it!
I immediately contacted my friends of the baklava era. Jane’s recipe was in pieces and she didn’t know where all the pieces were. I’ve lost contact with Jean, who originally had the recipe. But Jodee, after much rummaging through her recipes, came through!!
Baklava
Honey Syrup (to be made while baklava is baking)
1 c sugar
1 and 1/2 c honey
2 tsp vanilla
1. Mix sugar and 1 cup water, cook over low heat until syrupy, about 1 minute.
2.
Add honey and vanilla and cook 5 minutes more.
Baklava
1 lb shelled walnuts, chopped fine
3/4 c sugar
1 tsp allspice
2 tsp cinnamon
1 lb sweet butter, melted
1 lb filo (phyllo) pastry sheets
Whole cloves
1. Mix walnuts and sugar, allspice and cinnamon.
2. Brush baking pan (9x12x1 and 1/2) with butter.
3. Place 6 filo sheets in pan, brushing each layer with butter.
4. Sprinkle with nut mixture, then a sheet of dough, buttered.
5. Continue alternating nuts and dough until 6 sheets remain for the top. Brush each sheet with butter and place
them on top.
6. Using a sharp knife dipped in warm melted butter, cut the baklava into strips 1 1/2 inch wide. Then cut
diagonally for form small diamond-shaped pieces.
7. Place a clove in the center of each.
8. Heat remaining butter and pour into knife cuts.
Bake 1 hour in a 300 degree oven.
9. When lightly browned, pour boiling honey syrup over it and return to oven and bake at 400 degrees for a few minutes more until the syrup has seeped in and the top is golden brown.
Let cool at room temperature for at least three hours.
