BAKLAVA
 

     Ingredients -
 
  2 lbs pecan halves
  4 tsp cinnamon
  1/2 tsp clove
  3/4 cup sugar
  1/2 lbs unsalted butter
  1/2 cup vegetable oil
  1 package fillo (The pastry comes in 2 rolls per package)
 
  9 by 13 pan
  2 inch paint brush
 
    Procedure -
 
  Put butter and oil in small sauce pan over low heat.
  Grate pecan halves with course cheese grater.
  Sift out the fine dust from grated nuts using a colander. The dust will contain a lot of the inner shell material which is very bitter. Discard it.
 
  Blend cinnamon, clove and sugar together till homogenous and add to nuts.
 
  Raise the heat under the butter/oil mix.
  Begin heating oven to 300 degrees.
  Measure the nut mixture evenly into 8 small bowls. (approx. 1 1/4 cups). (By having the filling measured in advance you will be able to work more quickly in assembling the layers. Working too slowly allows the fillo to become brittle and unmanageable.
 
  When the butter begins to simmer assemble the dessert as follows -
     paint the pan with butter
     unroll the package of fillo
     working quickly, put a sheet of fillo on the pan and paint with butter.
     repeat 7 times to make 8 layers of butter and fillo.
     dump 1 1/4 cups nut mixture across pan and spread.
  Do this 7 times
     lay fillo and butter to make 4 layers.
     dump nut mixture across pan and spread.
  Lay fillo and butter to make 6 layers. Do not put butter on top layer.
  Score lengthwise cutting thru to bottom.
  Score diagonally cutting thru half way.
  Bake for 1 1/2 hours then let cool for 2 hours.
 
  Prepare syrup by simmering together the following -
     1 1/3 cups sugar
     1/2 cup honey
     1 cup water
     Juice of 1/2 lemon
     1 tsp cinnamon
  Pour syrup into the cuts. Let syrup soak into pastry for an hour before cutting the diagonal cuts thru to bottom.
 
 
    Notes -

This is an americanized version of Baklava. Other than the texture and name, there is little else in common. I love the origional, but I developed this for my buds who would rather have a dessert that is less spicy and sweet, yet still very rich. Honey suppliments the sugar so that the gooey texture is retained in the syrup.

 
  Go back to Recipe menu
 
  return to HOME

If you have comments, questions or suggestions, please email [email protected]