Baklava
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1 lb. | pastry sheets, (FILO), also known as streusel leaves |
| 1 lb. | butter |
| Filling: | |
| 1 lb. | ground walnut |
| 1 to 2 teaspoon | cinnamon |
| 1/4 teaspoon | ground cloves |
| 1/4 teaspoons | ground nutmeg |
| 2 tablespoon | brown sugar |
| 1/2 box | zwieback, finely grounded |
| Syrup: | |
| 2 cups | sugar |
| 1 1/2 cup | water |
| 1 slice | lemon |
| 1/2 teaspoons | vanilla |
| 1 teaspoon | almond extract |
| Dash | cinnamon |
Directions
Combine and mix the ingredients for the filling and set aside. Melt butter and skim off foam (salt). Use only clarified butter. Discard white liquid in bottom of the pan. Brush 9x13 or 11x14 pan with butter. Line bottom of the pan with about 6 pastry sheets that have been brushed with melted butter. Sprinkle with about 1/4 of the nut mixture. Sprinkle melted butter over the nuts, cover with 2 more buttered pastry sheets, 1/4 of the nut mixture, etc., until the nuts are used. Top with the remaining sheets. Use a sharp knife to cut unbanked baklava. Bake in a 350 degrees oven for about 45-55 minutes until gold. When baklava is baking combine sugar, water, lemon, and cinnamon in a saucepan. Bring to a boil and cook for 15 minutes to lukewarm. Let cool before pouring over the baklava. Add flavorings and remover from heat. Cool to lukewarm. Pour over baklava evenly. Let stand for a day before serving.
Recipe uploaded with Shop'NCook for iPhone.
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