Grecian Baklava

History

Balog Baklava-- Nov 2011

I was first introduced to Baklava when Chappy's greek Mom made some for her brother.  I started asking for it everytime we saw her, however, it was not to be.  She did however supply Ashleigh and myself with the recipe.  Ashleigh and I experimented and have added a touch of our own.  And still the experimenting goes on.

Ingredients

1 lb	Phyllo Dough
1 c	Honey
1 c	Sugar
1 c	Water
1/4 tsp	Orange peel
1/2 tsp	Vanilla
1 c	butter
1 tbl	Cinnamin
Dash	Clove

*Phyllo (pronounced FEE-low) is found in the frozen or dairy section of the grocery store.  Different spices can be used, ie. Ashleigh and I like clove, or you can use cardamom.  Also pistachios are very common for Baklava.


Directions

1. Make the syrup: place the water, honey, orange peal and sugar in saucepan and bring to a gentle boil.  Remove from the heat.  Add vanilla and refrigerate.
2. Preheat the oven to 325F
3. Add nuts and spices together in a bowl and set aside.       
4. Take one sheet of phyllo dough at a time, keeping the remainder covered with a damp cloth, lay it in the 9x13" pan and brush with melted butter.  Do this for six layers..
5. Spread half the nut mixture over the six layers, press gently with spoon.
6. Repeat step 2 for six more layers of phyllo dough.       
7. Sprinkle the remaining nuts and finish with the rest of the phyllo sheets.
8. Cut the pastry into small losenges (diamond shapes) pour the remaining butter over the top. 
9.  Bake for 20min increase the heat to 400F. and bake for 15min.
10. Drizzle the cooled syrup over the hot pastry. Let sit until cool enough to eat.  Can be stored in an airtight container out of the fridge or in.

Side Notes

Ashleigh and I have also tried rolling the phyllo layers to create Baklava Fingers.  This is a nice way to serve at a pot luck or buffet gathering.

Submitted by Darcien Balog