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Baklava

  • 1 lb. phyllo dough (Apollo preferred)
  • 1 stick of sweet butter
  • lb. almonds or walnuts (or a combination of the two, or green pistachios)
  • cinnamon
  • cloves
  • powdered sugar
  • 2 cups sugar
  • 1 cup water
  • fresh lemon juice
syrup: in a saucepan, bring to boil 2 cups of sugar, 1 cup of water, and juice from a squeezed fresh lemon. When it begins to thicken, turn off the stove and pour in rose water (optional). It gives a great aroma.

In a bowl, mix the nuts with the spices and 1 tbsp. of powder sugar. In a rectangle pan, brush the melted butter, then one by one place the phyllo brushing each one with the butter until about 8 sheets of phyllo are spread. Then put some of the mix, then 2 sheets of phyllo. Repeat until the mix is finished. Then 6 sheets of phyllo with the butter until it is over. Brush with butter and add 2 or 3 drops of water all over. Cut the baklava in small squares, and place it in a preheated oven for about 1 hour. When you take it out, place over the already prepared cool syrup. Good Luck! ( KALI TIHI)

ANNA MATATHIAS




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