How to Make Baklava

Tired of the same old dessert night after night? Want something that will put the "WOW" back into your family's vocabulary? This recipe will show you how to make a mean and tasty Baklava! Try this scrumptious Greek dessert and you will be guaranteed to get a 5 star rating at your next sit down family gathering!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 lbs of pecans or almonds, coarsely ground
• 1 cup of sugar
• Grated rind of 1 orange
• 1 1/2 teaspoons of cinnamon
• Dash of allspice
• 1/4 teaspoon of ground cloves
• 1/2 cup of farina (optional)
• 1 1/2 to 2 lbs of melted sweet butter
• 1 1/2 lbs of phyllo pastry dough
• Whole cloves
• SYRUP:
• 4 cups of water
• 4 cups of sugar
• 1 cinnamon stick
• Rind of a whole orange
• 2 lb jar of honey
• 11x16 inch pan

How to Make Greek Baklava

1. Combine nuts, sugar, orange rind, cinnamon, allspice, cloves and farina. Mix well.

2. Grease 11x16 inch pan with melted butter. Line pan with four phyllo pastry doughs, brushing butter on each as it is placed in the pan. Sprinkle with a thin layer of nut mixture.

3. Cover with another phyllo pastry dough and nut mixture, making sure each phyllo pastry dough is brushed with butter.

4. Finish with six phyllo pastry doughs to form diamond shapes. Then stick a whole clove into center of each diamond phyllo pastry dough.

5. Heat remaining butter until sizzling, taking care not to burn the butter, and pour over entire pan of arranged phyllo pastries. Bake at 300 degrees for one hour. After done, allow phyllo pastries to slightly cool.

6. Syrup: Boil water, sugar, cinnamon stick and rind of a whole orange and cook into medium syrup. Remove from heat and add honey. Stir well.

7. Pour warm syrup, in a decorative fashion, over the slightly cooled baklava. Serve immediately.

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[chloeyis4]

on 12/15/2008 Sounds yummy ,but sounds difficult!

[bookmom]

on 6/10/2008 This sounds like a good recipe but I found the steps a little hard to follow. I don't understand about the diamond shapes...do you cut them that way? These are individual phyllo dough sheets, right?