Tuesday, April 1, 2008

Mmmm, Baklava

Well, right now, my kitchen is filled with the lovely scent of baklava. We're having a Greek themed potluck at work today and since I didn't realize that Fillo Dough is frozen when you buy it, I couldn't make it last night. Consequently, this morning at 4:30 after feeding and putting Alyson back to bed, I assembled and baked my Baklava. It really wasn't hard at all, and didn't take as long as I thought it'd take. I got a little confused by the instructions, so I think some of the layers are wrong, but it'll still taste good. I also cut the diamonds too big, but I hardly think anyone will complain (unless of course it's the person that doesn't get one...). I got the recipe from http://www.allrecipes.com/ which is my alltime favorite recipe website. It provides dietary information, you can scale it to your needs and as a user, you can review and rate the recipe. This one was rated 5 out of 5 stars by 644 members. I can understand why-man it smells good. The recipe with it's reviews, ratings and other information can be viewed at: http://allrecipes.com/Recipe/Baklava/Detail.aspx but for ease of use, I've included it below as well as a picture of my finished product. Sorry, no samples though.

Submitted by: Neonwillie
Yields: 18 servings

1 (16 ounce) package phyllo dough (some come in 2 8 oz packages - you'll need both)
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. 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 two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Allrecipes.com 4/1/2008

I'll have to let you know how it turns out after work. I'll be leaving a piece for Erik, so maybe if he tastes it and wants to give his input, he'll tell us - otherwise, you'll just have to trust me and the other cooks that tried it on Allrecipes.


1 comment:

Jodi Jean said...

sounds delicious. but i've never had it before!