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Baklava |
FOOD
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Pastry: 4 cups chopped pistachio nuts 1/4 cup sugar 1 lb. phyllo leaves 2 cups unsalted butter 1/2 teaspoon cinnamon Ground cloves In a large bowl combine nuts, sugar, cloves, cinnamon. Melt the butter over low heat. Layer 3 sheets of the phyllo dough brushed with butter in a 12x8x1 inch pan. Trim dough to fit. Sprinkle 2 Tbs. of the pistachio mix over the phyllo dough. Layer 3 more sheets of dough brushed with butter and sprinkle with 2 more tablespoons of pistachio mix. Continue to layer dough and nut mix until pan is 3/4 full. With a sharp knife, score phyllo dough to form diamonds. Pour remaining butter over dough. Bake 45-60 minutes on middle shelf of oven at 350 degrees until golden brown. Syrup: 2 cups sugar 1-1/2 cups water 1/2 cup honey 2 Tbs. rose water or citrus blossom water 1 Tbs. lemon juice In a saucepan boil 2 cups sugar and 1-1/2 cups water until the syrup will thickly coat the back of a wooden spoon. Add 1/2 cup honey and boil. Cook over medium heat 20-25 minutes until thick & syrupy. Add 2 Tbs. rose water or citrus blossom water and 1 Tbs. lemon juice. Skim foam off syrup and allow to cool 5 minutes. Pour syrup over Baklava and allow to soak in for 2 hours. |
Copyright 2001 Chris A. Hawley |
