Presents
"From Sandi's Recipe File"
Presents
"From Sandi's Recipe File"
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Comfort Foods by Holly Garrison |
Baklava
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Preparation Tips:Preheat oven to 300 degrees.
Butter a 13x9 inch baking dish and set aside.
Mix walnuts, sugar, and cinnamon in a large bowl until well blended and set aside.
Remove thawed phyllo from package and unfold.
(This is important!) While working with phyllo dough, keep those sheets that you are not immediately working with covered with damp paper towels. Otherwise they will dry out and flake away.
Place one sheet of the phyllo dough in the prepared dish. Brush lightly with melted butter. Repeat this procedure to make four more layers of phyllo dough and butter for a total of five layers. Sprinkle evenly with 1 cup of the walnut mixture.
Place one sheet of phyllo over walnut mixture and brush lightly with melted butter. Repeat to make five layers as before. Sprinkle with another cup of walnut mixture.
Repeat layering two more times for a total of four layers, ending with phyllo. Brush the final layer of phyllo with remaining butter. With a very sharp knife, cut just halfway through the layers of phyllo and filling into triangles. (Start by cutting into 12 rectangles, then cut the rectangles into 24 triangles.) This precutting is done because the top of the baklava will simply be too crumbly to cut after it is baked.
Bake for about 1 hour and 30 minutes, or until the top is golden brown.
Heat honey in a small saucepan over medium-low heat.
As soon as baklava is removed from the oven, spoon hot honey over it so that the honey will be absorbed into the layers of phyllo and filling as it cools. Cool completely on a wire rack. Cover and leave at room temperature until ready to serve.
To serve, finish cutting through the layers.
Makes 24 servings.
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