Sunday, 6 June 2010

Baklava

I'm feeling adventurous and decided to start a Weekend Recipes blog hop! I am someone who only cooks on the weekend, or on my days off... so it's a perfect idea for this type of thing.


<a href="http://amoroccan-acat-and-my-bigass.blogspot.com/"><img src="http://1.bp.blogspot.com/_8If77NE0SuM/TAvhlGWTn9I/AAAAAAAAAcE/klM21g4q8dg/s320/Weekend+Banner.jpg" /></a>

Here's how it works:

Create a new Weekend Recipes blog post. Include the Weekend Recipes button by copying and pasting the code above. (You are also welcome to copy and paste these instructions in their entirety, or any portion of this Weekend Recipes blog post!)


Add your blog name and the URL of your  post to the MckLinky (Just click on button & it will bring you to original page).

Follow as many other blogs as you want. The more you follow, the more that will follow you back! Be sure to tell them that you're following from Weekend Recipes! You may also want to leave a link to your blog so they can return your follow more easily.

When you get a new follower through Weekend Recipes, be sure to follow them back! It's just common courtesy. :)


Here's my Weekend Recipe for Baklava... hope you enjoy!


Ingredients


1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Directions

1.Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

2.Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

3.Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

4.Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. You may add a pinch of ground cordamom if you desire. Simmer for about 20 minutes.

5.Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Amount Per Serving Calories: 393

Total Fat: 25.9g
Cholesterol: 27mg





Tell a Friend

2 comments :

  1. Printing this out! I LOVE baklava!

    Thank you for your comment on my last post. It was such a hard day and the comments were wonderful to read. I'm going to be writing an update in a little bit.

    Teri

    ReplyDelete
  2. This recipe is very easy to make... only thing that could be a problem if you forget....
    make sure while assembling the layers of filo, that you have the unused portion under a moist dish towel or they will dry out.

    Have fun!
    Let me know how they turn out!

    ReplyDelete

If you comment... I follow!