Sunday, February 6, 2011

Baklava

I remember when I lived in Dallas, TX as a little girl, my parents would take my brothers and I to Greek festivals where there was entertainment, folk dancing, music, and food. I’m not Greek, but it was a good cultural experience. My favorite thing at these Greek festivals was the baklava!

I decided to make my own baklava for dessert to follow my Greek dinner. Making baklava is not difficult, but takes quite a bit of time. The neat part about making baklava is that you can’t mess it up… it will taste amazing no matter what. So try it out for yourself! You can’t fail. The ingredients do the magic for you.



Baklava

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey

Preheat oven to 350 degrees F. Butter the bottom and sides of a 9x13 inch pan

Chop nuts and toss with cinnamon. Set aside.

Unroll phyllo dough. Cover phyllo dough with a dampened but thoroughly squeezed out cloth to keep the dough from drying out as you work. Melt the remaining butter in a dish and use a brush to apply it from here on out.

Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.

Sprinkle 2-3 tablespoons of nut mixture on top. Top with 2 sheets of dough. Butter. Repeat as many times as you have ingredients for.

Finish off the baklava with 6-8 sheets of phyllo dough and nuts.

Using a sharp knife, cut diamond or square shapes all the way to the bottom of the pan.

Bake for 50 minutes or until baklava is golden and crisp.

Make the sauce while the baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from the oven and immediately spoon sauce over it. Let cool. Enjoy! 

1 comment:

  1. I love baklava! I don't make it often but when I do I've got honey from ear to ear and make NO apologies! Great photo!

    ReplyDelete