Food recipes
Filo Sweet Baklava
Filo Sweet Baklava
Ingredients:
------------
1 lb filo dough
1/2 lb sweet butter
2 cup ground pistachios
Directions:
-------------
Preheat oven to 200 F. (You may want to use a higher setting. I found
that it takes too long to bake and the center stays a little dought
tasting at 200 F. I use 275 F.) Melt butter, grease 11x16 jelly roll
pan. Lay 1 sheet of filo on bottom of pan and brush with butter. (If
it doesn't fit exactly just fold edges over to make it fit.) Repeat
until you have used approx. half the sheets. Spread nuts evenly over
entire surface. Continue layering sheets of filo on top of nut layer.
Pour any remaining butter over top. Cut into diagonal strips to form
diamond shapes. Bake 2 1/2 hours. (Watch carefully after 2 hours to
make sure it doesn't get overdone. The top should be a light golden
brown.)
Syrup:
------
3 cup sugar
(1 of 9) [12/17/1999 10:54:59 AM]
COLLECTION: Baklava
2 cup apricot nectar
2 tblsp honey
1 tblsp lemon juice
Instructions:
-------------
Bring to boil and then simmer to a heavy syrup (approx. 20-25 min).
When baklava is done drain any excess butter from pastry. (I have never
done this but if you find it necessary, be very careful the whole thing
doesn't come out of the pan.) Brush surface lightly with butter. Pour
warm syrup over pastry a little at a time until all is absorbed. Allow
to cool several hours. Makes approx. 30 diamonds. (Baklava freezes
very successfully.)
Note:
-----
Don't let the filo dough intimidate you. I doesn't matter how messed up
the lower layers get cause you can't see them and by the time you get to
the top you will be an expert. If possible use a goose feather baster
rather than a basting brush which can tear the sheets if you are rough.
But if they tear it's no big deal, just patch. I always use pistachios
(this is the Turkish version) rather that walnuts (the Greek version)
because I don't like walnuts. If I can't afford pistachios I use
almonds, or half-and-half.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: louray@seas.gwu.edu (Michael Panayiotakis)
BAKLAVA
=======
Ingredients:
------------
1 lb filo dough
1/2 lb sweet butter
2 cup ground pistachios
Directions:
-------------
Preheat oven to 200 F. (You may want to use a higher setting. I found
that it takes too long to bake and the center stays a little dought
tasting at 200 F. I use 275 F.) Melt butter, grease 11x16 jelly roll
pan. Lay 1 sheet of filo on bottom of pan and brush with butter. (If
it doesn't fit exactly just fold edges over to make it fit.) Repeat
until you have used approx. half the sheets. Spread nuts evenly over
entire surface. Continue layering sheets of filo on top of nut layer.
Pour any remaining butter over top. Cut into diagonal strips to form
diamond shapes. Bake 2 1/2 hours. (Watch carefully after 2 hours to
make sure it doesn't get overdone. The top should be a light golden
brown.)
Syrup:
------
3 cup sugar
(1 of 9) [12/17/1999 10:54:59 AM]
COLLECTION: Baklava
2 cup apricot nectar
2 tblsp honey
1 tblsp lemon juice
Instructions:
-------------
Bring to boil and then simmer to a heavy syrup (approx. 20-25 min).
When baklava is done drain any excess butter from pastry. (I have never
done this but if you find it necessary, be very careful the whole thing
doesn't come out of the pan.) Brush surface lightly with butter. Pour
warm syrup over pastry a little at a time until all is absorbed. Allow
to cool several hours. Makes approx. 30 diamonds. (Baklava freezes
very successfully.)
Note:
-----
Don't let the filo dough intimidate you. I doesn't matter how messed up
the lower layers get cause you can't see them and by the time you get to
the top you will be an expert. If possible use a goose feather baster
rather than a basting brush which can tear the sheets if you are rough.
But if they tear it's no big deal, just patch. I always use pistachios
(this is the Turkish version) rather that walnuts (the Greek version)
because I don't like walnuts. If I can't afford pistachios I use
almonds, or half-and-half.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: louray@seas.gwu.edu (Michael Panayiotakis)
BAKLAVA
=======
Printed from https://recipe.bluelayer.org/recipe/73139/filo-sweet-baklava