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Cakes, Pastries & Pies >  Greece >  Baklava >

 

Baklava

Greek Pastry

• 1 LB Phyllo Dough

• 1 LB ground almonds

• 2 tsp. cinnamon

• Pinch of cloves

• 1 C butter

• 2 C sugar

• 1 C honey

• Lemon juice

• 3 TBS vanilla

• 1-1/2 C water

In a bowl, mix together almonds, cinnamon and cloves. Grease a baking sheet; layer 4 buttered sheets of phyllo dough on the bottom. Spread on a thin layer of the almond-cinnamon-cloves mix, and then add two more sheets of phyllo on top. Repeat procedure until there are four sheets of phyllo remaining, which will be used for the top layer. Cut the baklava into squares, all the way to the bottom of the pan. Top with remaining butter, and bake in a 350-degree F oven for about forty-five minutes. Mix sugar, honey, vanilla, lemon juice and water in a cooking pot; boil for about five minutes, stirring frequently. Remove froth from the top, and then pour over the baklava. Serve cold.

 

*Baklava image (C) Kultigin (2006). Image released into the public domain by author and copyright holder (per Wikipedia).

 

Related Links:

• Food Fare Culinary Collection: Cupid's Kitchen

• Food Fare Culinary Collection: Greek Culinaria

• Food Fare Culinary Collection: New Years Eve Aperitifs & Appetizers

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