LOCATION: Recipes >> Pastries >> Here's my mother's recipe of Baklava. It's rather different than
Here's my mother's recipe of Baklava. It's rather different than
what you normally see in that it's rolled up rather than flat, you
might want to call it "Baklava fingers". Actually this makes it serving
and eating more convenient and less messy. Not the stuff that lo-cal
diets are made of. :-)
1 pkg fillo dough
some unsalted butter
about 1/2 pound chopped walnuts
about 1/4 pound chopped almonds
(You may vary the proportion of nuts, or try using other nuts.
If you can find raw, unsalted pistachios they're great (IMHO). I've
also tried pecans but wasn't thrilled with the results).
1/2 tsp. cinnamon
sprinkle of nutmeg
2 tablespoons sugar
1 tsp orange blossom water (you may substitute vanilla extract)
Syrup Ingredients: Instead of making the syrup described below you
can use corn syrup.
3 cups sugar
1 tsp orange blossom water (or vanilla extract)
First the syrup.
Dissolve 3 cups sugar in 1.5 cups water.
Bring to a medium boil for 10 minutes.
Squeeze 1/2 lemon into it and boil for another minute or two.
At this point it should be a little thick, not as thick as corn
syrup but not like water.
Add 1 teaspoon of blossom water and let cool.
OK, now the fun stuff.
Mix nuts and spices together. I've found you need slightly more
than 1/2 pound of walnuts and 1/4 pound of almonds for one package
of fillo dough.
Melt some unsalted butter and let seperate over low heat.
Preheat oven 350 degrees.
Spread the fillo dough and cut it into nine (three by three) equal
Stack three layers of fillo dough, brushing the bottom
two layers with butter.
Place 1 tsp of nuts at one end and roll tightly.
Repeat until you've used up all the fillo dough.
Place the rolled up pieces in a buttered baking pan, leave no
space between pieces. Brush the top with butter.
Bake for 15 minutes at 350. Lower to 300 and bake until lightly
golden (lift one of the pieces and check the bottom). This
should take between 15 and 30 minutes.
Remove from the oven and pour the syrup on it immediately. Let it
sit for about an hour to absorb the syrub. After the first few
minutes you might want to tilt the tray back and forth a couple
times to make sure the syrup spreads around.
How does this recipe taste?
||Ease of Prep: (n/a)
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