4 1/2 cup walnuts (16 oz), chop fine
1/2 cup sugar
1 tsp ground cinnamon
1 lb phyllo sheets
1 cup unsalted butter, melted
1 cup honey
Directions
Grease 13" by 9" baking pan. In large bowl, mix walnuts, sugar and
cinnamon, set aside. In baking pan, place 1 sheet of phyllo, allowing
it to extend up sides of pan; brush with butter or margarine. Repeat
to make 5 more layers; sprinkle with 1 cup walnut mixture. Cut
remaining phyllos into approximately 13" by 9" rectangles if desired;
otherwise, just be sure to butter the edges so you can fold them over
after you add the filling. Preheat oven to 300 degrees. Place one
phyllo rectangle in pan; brush with butter or margarine. Repeat to
make at least 6 layers, overlapping small strips of phyllo to make
rectangels, if necessary. Sprinkle with 1 cup of the walnut mixture.
Repeat step 3 three more times. Place remaining phyllo on top of last
walnut layer. Trim any phyllo that extends over top of pan. With
sharp knife, cut just halfway through all layers in a diamond pattern
to make 24 servings. Bake 1 1/4 hours or until top is golden brown.
Meanwhile, in 1-quart saucepan over medium hear, heat honey until
hot, not boiling. Spoon hot honey evenly over baklava. Cool in pan on
wire rack at least 1 hour, then cover and leave at room temperature
until serving time. To serve: Finish cutting through layers.
Servings: 24 servings
Baklava Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
We are able to read the history of meal recipes back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these early records were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he describes how the meals were separated into starters, main meal and afters, a style of dining still practiced today. Aspicius informs us how the ancient chefs were skilled in the use of a wide range of spices, including a few that are still present in modern kitchens for example bay, fennel and dill. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the East, such as coriander, parsley, and rosemary. These new spices and herbs was responsible for an explosion in manuscripts on cooking, many of which are now in private collections. Over the following few centuries, the upper classes strove to offer the most exotic meals, and as a result cooks and their recipes could command a high salary. Even so, it was during the 19th century that cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and recording recipes of the day. The arrival of TV gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Baklava recipe.
