BAKLAVA
3/4 cup finely chopped walnuts
3/4 cup finely chopped pistachios
1/2 cup chopped blanched almonds (lightly, toasted)
1/2 cup superfine sugar
1 tsp cinnamon
1 tsp nutmeg
1 1/4 lb sweet butter, melted
1 package commercial phyllo sheets
SYRUP
2 1/2 cup sugar
1 3/4 cup water
1 orange's rind, finely grated
1 lemon's rind, finely grated
5 whole cloves
1 cinnamon stick
1 cup honey
A Recipe for
Baklava (Metaxas)
I envy people who drink -- at least they know what to blame everything on. |
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The belly rules the mind. |
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If the headache would only precede the intoxication, alcoholism would be a virtue. |
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This is a recipe for Baklava (Metaxas) from the recipe cookbook of Recipes-to-go (Dessert)
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch
baking pan well with butter. Separate 25 phyllo sheets from package.
Place under a smooth, damp towel to prevent drying. Wrap remaining
filo well. Freeze for future use. Place one phyllo sheet in pan.
Trim to fit. Brush generously with melted butter. Repeat procedure
until there are 5 layers of buttered phyllo in the pan. Sprinkle with
1/4 nut mixture. Repeat this procedure two more times, ending with
phyllo. Drizzle any remaining butter over top. Bake in 350 degree
oven 1-1/2 hours or until golden brown. Remove baklava from oven.
Using a sharp knife, immediately cut long, diagonal lines from corner
to corner, forming an "X". Follow these guidelines to cut baklava
into serving-size diamonds. While still hot, pour cooled syrup over
baklava.
Syrup: Combine sugar, water, orange and lemon rinds, cloves and
cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about
5 minutes to thicken syrup slightly. Remove from heat. Discard
spices. Stir in honey. Cool at room temperature. Pour over hot
baklava. Allow to stand overnight before serving.
From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7
Typed for you by Karen Mintzias
Serves: 30
Baklava (Metaxas) Recipe brought to you by Recipes To-Go