Holiday dessert

[cornerofmadness]

I'd say this is more recipes for Leni but this one is...well, it's STILL easy but it goes best with two people because the Phyllo dough gets ruined easily especially when your hands are buttery so it's good to have a second person who hands you the phyllo dough.

Enjoy.

BAKLAVA

READ ENTIRE RECEIPE BEFORE STARTING.

INGREDIENTS:
DRY:
1 LB OF BUTTER
1TBLS FLOUR
1 LB OF GROUND WALNUTS
1 CP SUGAR
SHAKE OF CINNAMON
I PACKAGE PHILLO DOUGH

For Syrup:
1 cup Sugar
1 cup water
1/2 cup honey
juice of one lemon

HOW TO:

· MELT BUTTER SLOWLY DO NOT BURN. WHEN IT BEGINS TO COOL SKIM THE WHITE FOAM FROM THE TOP. YES YOU MUST DO THIS.

· MIX TOGETHER NUTS, FLOUR, SUGAR AND CINNAMON. SET ASIDE

· JELLY ROLL PAN – SPREAD MELTED WARM BUTTER ON BOTTOM OF PAN LIGHTLY.

· PHILLO - THAW IN FRIDGE. MUST BE KEPT COOL AND MOIST. KEEP COVERED WITH MOIST KITCHEN TOWEL WHEN NOT IN THE FRIDGE. WHEN BUTTER IS COOL ENOUGH, UNROLL PHILLO ONE SHEET AT A TIME. PLACE ON TOP OF BUTTER IN PAN. BRUSH TOP OF THIS PHILLO WITH BUTTER, PUT ANOTHER SHEET OF PHILLO ON TOP OF THIS BUTTERED ONE. CONTINUE UNTIL YOU HAVE 9 LAYERS OF PHILLO.

· ADD NUT MIXTURE AND SPREAD EVENLY OVER THE PHILLO DOUGH. DRIZZLE WITH BUTTER AND TOP WITH PHILLO SHEET. CONTINUE AS ABOVE BUTTERING AND LAYERING FOR 9 MORE LAYERS.

· CUT CRISSCROSS DIAGONALLY THROUGH ALL 18 LAYERS OF PHILLO DOUGH MAKING DIAMOND PATTERN. MAKE 1” WIDE OR LARGER .

· BAKE 1 HOUR IN A PRE HEATED 350 DEG. OVEN

· MAKE SYRUP ABOUT ½ HOUR AFTER YOU PLACE IN OVEN.

· AFTER BAKING IS DONE, IMMEDIATELY POUR SYRUP OVER THE BAKLAVA. COOL BEFORE REMOVING FROM PAN.

Comments

[a2zmom.livejournal.com]

My good friend up the block is Greek, so I don't have to bother. Even beter, she makes homemade spanigopita. (which I have no idea how to spell.)

[cornerofmadness.livejournal.com]

close enough. I can make that too and a friend just gave me a ginger crab meat thing made with phyllo

[leni-ba.livejournal.com]

*copies*

Meanwhile, I'll go see what Phillo dough is....

[cornerofmadness.livejournal.com]

it's a paper thin sheet of dough that can be bought commerically HERE. I have no idea if you can even get it in Peru

[esmerelda-t.livejournal.com]

mmmnnn, that sounds nice, alas I can't cook to save myself, id only ruin it and then cry.

[cornerofmadness.livejournal.com]

it's honestly not that hard. I swear. Guess I won't be getting any Scottish recipes from you then.

[esmerelda-t.livejournal.com]

sadly not, none of my family can cook, or else Id send you a recipe, but I really am that bad, I ruined the french toast last week, it ended up bread dipped in oil casue I used to much of that and not enough egg mix.

[cornerofmadness.livejournal.com]

okay eww. THen again some of the Scottish recipes I've seen have frightened me so maybe it's just as well

[spikegrrl1.livejournal.com]

Copying, and about to talk my mother into letting me make one of these days...

[cornerofmadness.livejournal.com]

it's quite good (a tad pricey considering the nuts and honey but I love it)

[spikegrrl1.livejournal.com]

We're going to have to substitute almonds for walnuts (almonds & chestnuts are the only nuts my mom's not allergic to), but there's actually a great natural foods store with good deals on honey. Lucky for me...she said she'll let me make it after New Years.

[cornerofmadness.livejournal.com]

almonds work. Chestnuts don't, too mushy. Good luck with it