Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself. This is miscellany‘s seventh installation of Finger-lickin’ Fridays!
I love baklava, but I’ve only made it once. I only remember two things about it: (1) it turned out delicious, and (2) it was very labor-intensive. Although I’ll never be able to recreate my favorite baklava (which can be found in the authentic Greek restaurants in Tarpon Springs, Florida), I’m really curious to try my hand at baklava again. I can’t remember where I found the recipe I used the first time, so I quickly searched for another. This one is from AllRecipies.com. I plan to make this baklava soon & will update this post with a review.
Status: Curious to try
Makes: 3 dozen
- 1 package phyllo dough, 16 oz
- 1 pound chopped nuts
- 1 Cup butter
- 1 tsp ground cinnamon
- 1 cup water
- 1 cup white sugar
- 1 tsp vanilla extract
- 1/2 Cup honey
- Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
- Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
- Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
- Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.