BAKLAVA

[Guest guest]

Baklava (or Baklavas) is common not only in Greece, but throughout

the Balkans and the entire Middle East. It is a bit of work,

especially when you prepare the fyllo dough yourself, but it is a

real special (and quite rich in calories, but delicious) 1001 Nights

treat for friends and your beloved ones, and a way to pop up your

reputation as " a hell of a cook " .

 

3/4 - 1 pound sweet butter, melted

2 cups mixed, blanched almonds, walnuts, and pine nuts, finely chopped

3 tbsp sugar

25 sheets fylla (approx. 1 pound, see previous recipe nr. )

A well-chilled syrup (see below)

cloves

 

Prepare the syrup well in advance and chill it thoroughly:

 

1 1/2 cups sugar, or 1/2 cup sugar and 1 cup honey

1/2 cup water

2 tbsp lemon juice

Rose water or a pinch of cinnamon (optional)

 

Dissolve the sugar in the water. Boil over low heat until thin syrup

has formed. Remove from heat, add the lemon juice, and chill for

several hours. If you use rose water, add it when the syrup is cold.

 

 

Filling:

 

Add 1/2 pound melted butter to the nuts, then add the sugar and mix

well. Preheat oven to 350 F (180 c)

Butter the bottom and sides of a baking pan large enough to hold the

fylla, approx. 12x20 inches

(30x74 cm).

Put down the first sheet, brush with melted butter, and repeat with

11 more sheets. Spread the filling over the top sheet and cover with

the rest of the fylla sheets, putting them down one by one and

buttering each one as before.

Using a sharp knife, score the surface of the baklava into lozenge

shapes or squares. Stick a whole clove in the center of each. Bake

the baklava at 350 F (180 C) for 30 minutes, then turn up the heat to

425 F (220C) and bake for 15 - 20 minutes more, or until a rich

golden brown. Immediately pour over the well-chilled syrup over the

hot baklava. Cut through the scored lines into serving pieces.

Baklava are often made in miniature as well, sort of mini pies, but I

prefer them the traditional way.