Antonia
12-08-2007, 05:04 PM
stole my yiayia's recipe hehehe
Ok so the syrup you need to make a day in advance so it can sit and stuff
Syrup:
-2 cups sugar
-1 1/2 cups water
-2 slivers lemon rind
-10 to 15 cloves
-cinnamon
1) Boil the above ingredients on the lowest heat that you can still maintain a boil
2) When the syrup has been boiling for 15-20 minutes (stir consistently), add 1tsp lemon juice and take off the heat
3) Give it a good stir off the heat, cover, and let sit for at least 24 hours
Now for the Pastry part (Make the next day - Or assemble the baklava and don't cook till the next day):
-wax paper
-rolling pin
-4 1/2 cups walnuts (1lb)
-1/2 cup sugar
-cinnamon
-2 sticks butter
-box of phyllo dough sheets
-glass casserole dish
-paintbrush (don't remember what the cooking ones are called hehe)
1) Lay out sheet of wax paper, pour some walnuts on top of it, another sheet of paper on top of that, crush walnuts with rolling pin (don't put too much nuts or they'll spill out the sides/not crush properly)
2) When you have all the nuts crushed, mix the nuts, sugar, cinnamon and separate the mixture into 4 sections
3) Melt the butter in a small pot, keep warm and melted throughout the whole process
4) Brush butter on glass casserole dish
5) Lay 3 sets of 2 sheets of phyllo dough with brushed butter in between each set on the bottom of the dish (total 6 sheets for the base)
6) Brush top of the base dough with butter
7) Sprinkle 1st section of nuts mixture, coat evenly
8) Layer 2 sets of 2 sheets phyllo dough (again, brush butter in between sets)
9) Repeat #7/8 until you have 4 layers of nut mixture
10) Put 4 sets of 2 sheets phyllo dough on top (brushing butter...yadda yadda)
11) Smother top with butter!!
12) Refrigerate for 10 minutes to firm
13) Cut! (if you want to keep with the whole Greek thing, cut into diamonds)
14) Set oven to 350
15) Put in oven at 350 and turn temperature back to 300, bake 1 hour
*If top browns too fast, put tin foil on top*
**Immediately after you remove the baklava from the oven, load that baby up with syrup!!! Watch it sizzle and crackle and MMmmMmMm my mouth is watering thinking about it!**
Enjoy!!
Ok so the syrup you need to make a day in advance so it can sit and stuff
Syrup:
-2 cups sugar
-1 1/2 cups water
-2 slivers lemon rind
-10 to 15 cloves
-cinnamon
1) Boil the above ingredients on the lowest heat that you can still maintain a boil
2) When the syrup has been boiling for 15-20 minutes (stir consistently), add 1tsp lemon juice and take off the heat
3) Give it a good stir off the heat, cover, and let sit for at least 24 hours
Now for the Pastry part (Make the next day - Or assemble the baklava and don't cook till the next day):
-wax paper
-rolling pin
-4 1/2 cups walnuts (1lb)
-1/2 cup sugar
-cinnamon
-2 sticks butter
-box of phyllo dough sheets
-glass casserole dish
-paintbrush (don't remember what the cooking ones are called hehe)
1) Lay out sheet of wax paper, pour some walnuts on top of it, another sheet of paper on top of that, crush walnuts with rolling pin (don't put too much nuts or they'll spill out the sides/not crush properly)
2) When you have all the nuts crushed, mix the nuts, sugar, cinnamon and separate the mixture into 4 sections
3) Melt the butter in a small pot, keep warm and melted throughout the whole process
4) Brush butter on glass casserole dish
5) Lay 3 sets of 2 sheets of phyllo dough with brushed butter in between each set on the bottom of the dish (total 6 sheets for the base)
6) Brush top of the base dough with butter
7) Sprinkle 1st section of nuts mixture, coat evenly
8) Layer 2 sets of 2 sheets phyllo dough (again, brush butter in between sets)
9) Repeat #7/8 until you have 4 layers of nut mixture
10) Put 4 sets of 2 sheets phyllo dough on top (brushing butter...yadda yadda)
11) Smother top with butter!!
12) Refrigerate for 10 minutes to firm
13) Cut! (if you want to keep with the whole Greek thing, cut into diamonds)
14) Set oven to 350
15) Put in oven at 350 and turn temperature back to 300, bake 1 hour
*If top browns too fast, put tin foil on top*
**Immediately after you remove the baklava from the oven, load that baby up with syrup!!! Watch it sizzle and crackle and MMmmMmMm my mouth is watering thinking about it!**
Enjoy!!