5 tsp cinnamon
3 cup coarsley chopped walnuts
1 lb sweet butter, melted
1 lb phyllo pastry sheets
40 whole cloves
1 2 strip of orange peel
1 2 strip of lemon peel
1 cinnamon stick
1/3 cup honey
1/2 lemon, juiced
Directions
In a medium bowl place the cinnamon and walnuts, and mix them
together. Brush the bottom of a 14" x 20" baking dish with the
butter. Place one pastry sheet in the dish and brush it with the
butter. Repeat this process so that 6 pastry sheets line the bottom
of the dish. Sprinkle 1/3 of the nut mixture over the top of the
pastry sheets. Repeat this process so that there are 3 layers of the
nut mixture and 4 layers of 6 buttered pastry sheets, ending with 6
pastry sheets. Cut the baklava into 40 diamond shaped pieces. Insert
a whole clove in the top of each piece. Preheat the oven to 350 F.
Bake the baklava for 40 minutes, or until it is golden brown. In a
medium saucepan place the sugar, water, orange peel, lemon peel, and
cinnamon stick. Bring the ingredients to a boil and then simmer them
for 5 minutes. Add the honey and bring the mixture to a boil. Remove
the pan from the heat and add the lemon juice. Stir the ingredients
together and then let the syrup cool. Remove the orange and lemon
peels, and the cinnamon stick. Spread the cool syrup over the hot
baklava. Cover the dish with a towel and let it sit for 1 hour before
serving.
Servings: 12 servings
Baklava ( Papadakis Taverna) Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Academics have proved the existance of recipes back into ancient history, in fact as far as pharonic Egypt, and possibly even further. However, these, old records were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are some ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move on, there are two interesting recipe books published in the 1300s - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that we all know today, but instead accounts of the types of meals prepared by the cooks of the nobility of those days. During the following few hundred years, the powerful families of Europe tried to serve up the most extravagent banquests, and because of this chefs and their recipes became highly prized. However, it was during the 1800s that formal cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. The arrival of television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Baklava ( Papadakis Taverna) recipe.
