This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Greek Baklava
- add review
- #34245
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
Baklava
1 1/2 pound walnut meats
1 teaspoon cinnamon
1 1/2 pound butter (unsalted) melted
1 1/2 pound filo sheets, found in the frozen foods dept. at the market
Syrup
3 cups granulated sugar
1 1/2 cup water
1 tablespoon lemon juice
1 cup honey
directions
Coarsely grind walnuts and mix with cinnamon. Grease a 11"x16" baking pan with some melted butter. Place 8 sheets of the filo in the pan, brushing each layer with melted butter.
Place the ninth sheet of filo in the pan, brush with melted butter, and sprinkle with 3 TBS. of the nut mixture. Alternate 1 sheet of plain buttered filo with 1 sheet of buttered filo with nut mixture. Repeat process until all ingredients are used. Conclude by placing 10 sheets of buttered filo on top. With a sharp knife, cut into diamond shapes.
Bake in a 275 degrees F for 2 hours.
Meanwhile, for the syrup, combine sugar, water and lemon juice. Bring to a boil then let simmer for 10 minutes. Remove from heat and add honey. Cool. Remove baklava from oven and pour cold syrup over while hot. Let stand 4 hours or overnight before serving.
added by
janic412
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more greek recipes
reviews & comments
July 22, 2015
So easy, and came out perfect! Just like the kind I buy! I had pecans in the house, so I used those instead of walnuts, worked just fine! I also used a pizza cutter instead of a sharp knife for cutting the diamond shapes. Worked well. I made the mistake of trying to make a half-portion (so I wouldn't eat it all!), but still used a 9x11 pan. That causes the syrup to spread out to the sides. I'm just mopping it up with a fork as I go, but I would say make sure to use a dish that is the same size as the phyllo sheets you are using, to make sure the syrup stays put. I am going to attempt to freeze my leftovers. I think that should be ok. Enjoy!
April 1, 2011
this is the best of the traditional greek Baklava recipes I have found. It is wonderful! it is truly simple to make it just takes a LOT of time to butter all the philo. If you are willing to do the buttering, the dessert is well worth the time spent!