1 cup sugar
1 cup water
1 1/2 cup honey
2 cup walnuts, finely chopped
3/4 cup sugar
2 tsp cinnamon
1 tsp allspice
1 1/2 cup unsalted butter
1 lb phyllo dough
A Recipe for
Baklava (Tdn-6 4 91)
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
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This Recipe for Baklava (Tdn-6 4 91) is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Baklava (Tdn-6 4 91) from the recipe cookbook of Recipes-to-go (Dessert)
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
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I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
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Preheat oven to 300 degrees.
In saucepan, combine 1 cup sugar and 1 cup water; bring to a boil,
stirring until sugar dissolves. Continue to cook over medium heat for
about 20 minutes (until thickness of honey). Stir in honey, continue
to cook about 10 minutes longer. Remove from heat and set aside to
cool.
In bowl, combine walnuts, 3/4 cup sugar, and spices, set aside. Melt
butter, set aside.
Remove phyllo dough from package, cover unused portion with damp towel
while working with it. Using kitchen scissors, cut to fit a 9x13
inch pan. Coat pan with melted butter. Place 10 phyllo sheets in pan,
two sheets at a time, brushing each top sheet with melted butter.
Place trimmings between full sheets. Spread with 1/3 of nut mixture,
4-5 sheets of buttered phyllo then the remaining nut mixture. Top
with remaining phyllo, buttering every other sheet.
With a small, very sharp knife cut pastry lengthwise into 6 strips.
Then cut diagonally to make small diamonds. Heat remaining butter
(there should be 1/2 cup) until frothy and pour it over pastry,
letting it run down into cuts.
Bake in slow oven for 1 hour. Remove from oven. Turn oven to 400
degrees. Pour about half of syrup mixture over pastry. Return to oven
for 2-3 minutes until browned on top. Pour remaining syrup over
pastry. Let stand at least 3 hours before serving.
Assorted recipes from the Detroit News, entered by Diane Pahl
Serves: 24
Baklava (Tdn-6 4 91) Recipe brought to you by Recipes To-Go