Turkish Baklava

1 Pkg Fillo Sheets
1 lb Butter, melted
1 lb Walnuts, chopped
3 c Sugar, white granulated
1/2 ts Ground Cloves
1 ts Ground Cinnamon or
1/4 ts Ground and 1 Stick Cinnamon
9 x 13 Pyrex Baking Dish
Pastry Brush
|1. Chop walnuts to medium fine and mix with 1 cup
sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon
ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so
that each sheet fits the bottom of the Baking Pan. 4.
Generously butter the bottom and sides of the baking
pan and place the Fillo, one sheet ata a time, in the
baking pan. Generously spread butter on each sheet of
fillo as it is placed in the pan. Every 6 to 8 sheets
of Fillo sp[read a layer of walnut mix. Continue
layering Fillo sheets and walnuts until Fillo is
complete. Pour any remaining butter over top of the
Baklava. The secret to good flaky Baklava is to have
each sheet of Fillo well buttered so that the sheets
do not stick together. 5. With a sharp knife, cut the
Baklava diagonally to form diamond shaped pieces. 6.
Preheat oven to 350 degrees and bake the Baklava for
40 to 45 minutes or until golden brown on top. Remove
from oven and allow to cool completely. 7. SYRUP Mix
one cup water, two cups sugar, 1/4 teaspoon ground
cloves and either 3/4 teaspoons Cinnamon or the
Cinnamon stick in a sauce pan and bring to a bnoil.
Simmer for 20 minutes. 8. Pour the boiling syrup over
the cool Baklava and allow to cool completely again.
When cool serve individual pieces with strong
(Turkish) sweet coffee and dried apricots for an
exquisite dessert.

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