6 golden delicious apples
6 granny smith apples
2 tbsp unsalted butter
6 tbsp sugar
1/2 tsp cinnamon
1 nut mixture:
2 1/2 cup walnuts, chopped
1/2 cup sugar
1/2 tsp grated lemon peel
1/2 tsp cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tbsp plain dry bread crumbs
2 tbsp honey
Directions
Prep time: 1 hour plus cooling Baking time: 35 to 40 minutes
Apples give a distinctive twist to this traditional Greek dessert.
Sauteing them first to let the water evaporate ensures a crisp crust.
APPLE LAYER: Peel and slice apples. Melt butter in Dutch oven over
high heat. Add apples, sugar and cinnamon; cook, stirring
occasionally, until apples are tender and juices are evaporated, 15
to 20 minutes. Cool. NUT MIXTURE: Combine all ingredients in small
bowl. Preheat oven to 400^F. Trim phyllo sheets to 13x9-inch
rectangles; cover with plastic wrap. Brush 13x9-inch metal baking pan
with butter. Place 1 phyllo sheet in pan and brush with some of the
melted butter (keep remaining phyllo covered). Layer 5 more phyllo
sheets on top, brushing each with butter. Spread 2 cups nut mixture
on top and repeat layering with 6 more phyllo sheets and butter.
Spread apple mixture on top; repeat layering with 6 more phyllo
sheets and butter. Sprinkle remaining nut mixture on top; sprinkle
with bread crumbs and layer with the 6 remaining phyllo sheets and
butter. With sharp knife, cut lengthwise through pastry and filling
into 1 1/2 inch-wide strips, then cut diagonally at 2-inch intervals
to make diamonds. Bake 35 to 40 minutes or until golden. Drizzle
honey on top and bake 5 minutes more. Cool in pan on wire rack. Serve
warm or at room temperature with whipped or ice cream. Makes 12
servings.
Servings: 12 servings
Apple Baklava Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Dutch Oven; Fruit
The History of Recipes
It is possible to trace the history of written recipes way back into history, at least as far into history as ancient Egypt, and potentially, even further back. In practice though, sadly, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few documents detailing recipes cooked by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Additionally, he describes how the cooks of his times made use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example basil, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from Arab cooking, including spices like parsley and basil. These new culinary innovations caused a surge in recipe publications, some of which are kept safe in private cookery archives. During the following few hundred years, the rich and powerful families of Europe competed to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes common in their social group. The arrival of television brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Apple Baklava recipe.
