1 no ingredients
Directions
Ingredients:
Syrup:
1.5 cups sugar 0.5 cup water 1 tblsp mazaher (orange blossom water)
squeeze of lemon
Baklava:
1 box phillo dough 3 cups chopped walnuts 1 tblsp cinnamon 2 tblsp
mazaher 2 sticks melted unsalted butter honey 1. Cook syrup first so
that, if you mess up the syrup, you can make another batch.
Combine all syrup ingredients and cook over medium heat and after it
has come to a boil cook for 5 minutes and remove from the heat. Do
not let it get too thick when it's still cooking or it won't be
absorbed by the phillo dough. Place syrup in the refridgerator.
2. For the walnut mix - mix walnuts, mazaher and honey. Mix honey in
so that the walnuts stick together but are not dripping.
3. Using a pastry brush, put a coat of butter on cookie sheet.
Carefully place 1 sheet of phillo on top of butter. Brush sheet with
butter then put another sheet on top of that one. Continue until
you've used 1/3 of the phillo.
4. Spread the walnut mixture on the phillo, leaving a tiny bit of
space at the edges. Cover with the rest of the phillo, spreading
butter between each sheet.
5. Make sure the top of the baklava has butter spread all over it.
Then. cut the baklava in squares.
6. Place in oven at 350 degrees for about 15 minutes ~ but watch it
closely.
7. When the Baklava is done cooking pour the syrup on top - a little
at a time using a spoon or ladle.
The thing to remember about the syrup is hot baklava/cold syrup or
cold baklava/hot syrup. You want the maximum amount of syrup to be
absorbed.
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From: especkma@reed.edu (Erik. A Speckman)
Source: _The Way Yia Yia Did It_ from the Greek Orthodox Ladies
Philoptochos Society, Saint Sophia Greek Orthodox Church, San Antonio,
Texas. Converted by MMCONV vers. 1.40
Servings: 1 servings
Baklava 3 Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into history, at least as far into history as the early Egyptians, and maybe even further. Having said that, in the main part, these old cook books were just very simple hieroglyphic instructions for meal preparation.
Moving our culinary historical trip onwards, there are some recipe books dating from the 1300s ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian food that is served today, but instead accounts of the types of meals on the menus of the rich and powerful of that period. Later on, in the 15th century, the Crusaders brought back many spices and herbs from the East, including spices such as basil and coriander. The introduction of these new foods and spices prompted an increase in publications on food, the majority of which are kept safe in private libraries. The arrival of TV brought us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Baklava 3 recipe.
