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Instructions |
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To make the syrup-
Combine all above syrup ingredients in a medium
saucepan. Cook over medium heat, stirring
occasionally with a wooden spoon until sugar is
dissolved. Reduce the heat to medium-low and cook
until syrup is slightly thickened about 10
minutes. remove cinnamon sticks and lemon zest and
set syrup aside to cool.
Chop nuts and combine in a mixing bowl with
cinnamon and salt and stir well.
Melt butter over low heat and brush melted butter
onto a 13 by 9 pan ( I just used bakers joy)
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Open package of Phyllo dough and lay the thin
sheets onto a clean work surface. Measure the
sheets. If the type you have purchased measures
about the same size as the baking dish you are
using, then move onto next step. If not then you
need to cut them to the same size as your dish and
discard any scraps.
place one sheet of Phyllo dough into bottom of
baking dish and lightly brush with some melted
butter. repeat this step with 6 more sheets of
phyllo dough for a total of 7 sheets. measure
about 3/4 c of nut mixture and spread evenly over
butter phyllo in pan. continue layering 7 sheets
of buttered phyllo dough and nut mixture till you
have no more remaining nut mixture. layer
remaining phyllo dough buttering each sheet in
between on top of pan till no more sheets of
phyllo remain.
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Use a sharp knife to make 4 cuts lengthwise
through the layered phyllo dough at 1 1/2 inch
intervals (you should end up with 5 lengthwise
strips 1 1/2 inch wide) Now use your knife to cut
diagonally across the strips at 1 1/2 inch
intervals to form diamond shapes. You should now
have about 36 diamond shaped pieces.
Bake in oven until golden brown appro 40 minutes.
Use oven mitts to remove baklava and set on wire
rack to cool for 5 minutes. Using a ladle or
measuring cup slowly drizzle cooled syrup onto
warm baklava. Allow to stand for several hours
before serving.
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NOTE- I printed this recipe in 2006 so I am not
sure where i got it from. My family is German so I
wanted to surprise my husband with this dessert
one night. Anyway we found the honey to be over
powering. SO I would suggest only using about 1/2
the honey suggested in this recipe. Otherwise it
was quite delicious!
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Originally Submitted
7/16/2010
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