3 1/2 cup granulated sugar
2 1/2 cup water
2 tbsp honey
1 each lemon rind
1 each stick cinnamon
4 each whole cloves
1 1/4 lb walnuts & blanched almonds*
2 tsp ground cinnamon
1 tsp ground cloves
1 1/2 lb commercial filo sheets
1 lb sweet butter, melted
A Recipe for
Baklava (La Karen Mintzias)
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Food Tip |
Never eat more than you can lift. |
| Miss Piggy |
This Recipe for Baklava (La Karen Mintzias) is one of thousands in the Recipes-to-go Dessert Cookbook.
Food Tip |
If you enjoy this Baklava (La Karen Mintzias) Recipe - you should enjoy the recipe collections you can find on the websites below:
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
This is a recipe for Baklava (La Karen Mintzias) from the recipe cookbook of Recipes-to-go (Dessert)
What garlic is to food, insanity is to art. |
| Anonymous |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
*Note- Walnuts and almonds should be chopped medium fine. Combine 3
cups sugar, the water, honey, whole lemon rind, and whole spices in a
saucepan and bring to boil. Lower the heat and simmer for 15
minutes, then remove the lemon peel and spices and cool. Meanwhile,
in a large bowl, combine the nuts, remaining 1/2 cup sugar, and
ground spices and set aside. Lay filo sheets flat, cover with waxed
paper and then a damp towel. Keep covered except when removing to
assemble the baklava. Count 8 filo sheets, fold, cover and
refrigerate to reserve for the top. Using a large pastry brush,
butter an 11 1/2-inch by 15 1/2-inch by 3-inch baking pan. Lay a filo
sheet on the bottom of the pan, brush with warm butter, and repeat
using 8 sheets. Scoop up a handful of the nut-spice mixture and
sprinkle over the top filo sheet inside the pan. Lay on 3 or more
filo sheets, brushing each with butter, and sprinkle again with the
nut mixture. Continue until all the nuts and filo are used. (The
important things here are to butter each filo and spread the nuts
evenly. The way to do the latter is to rotate the pan several times
during the procedure.) Now you can remove the reserved sheets from
the refrigerator and spread over the top, brushing on each sheet.
Using a long, very sharp knife, score the baklava from top to bottom
into diamond shapes planning in advance the size desired. Be sure
the knife touches the bottom of the pan as you cut. Heat the
remaining butter to sizzling and pour over the top. Bake in a 300
degree oven for 1 1/4 hours or until golden chestnut in color and
flaky. Remove from the oven (in the pan) to a rack, and spoon the
cooled syrup over the entire pastry. Cool in the pan, then serve each
piece individually. Source: "The Food of Greece" by Vilma Liacouras
Chantiles; Avenel Books, New York. Karen
Mintzias Cutting Diagram: ++++++++++++++++++++++++++++++++++_
|\++++_\++++_\++++_\++++_\++_\++++|
|++\++++_\++++_\++++_\++++\++++\++|
|++++\++++_\++++_\++++_\++++\++++\|
|_\++++\++++_\++++_\++++_\++++\++_|
|++_\++++\++++_\++++_\++++_\++++\_| Shared by Gary & Margie Hartford
4/94
Submitted By GARY HARTFORD On 04-23Ä94
Serves: 60
Baklava (La Karen Mintzias) Recipe brought to you by Recipes To-Go