Baklava 2 Recipe

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Baklava 2 Ingredients

BAKLAVA

3/4 cup finely chopped walnuts
3/4 cup finely chopped pistachios
1/2 cup f. chopped blanched almonds*
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 2

Red meat is not bad for you. Now blue-green meat, that’s bad for you!
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Those who forget the pasta are condemned to reheat it.
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This Baklava 2 recipe is one of many in our Dessert Category.

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

This Recipe for Baklava 2 is one of thousands in the Recipes-to-go Dessert Cookbook.

There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.
Miss Manners' Guide to Excruciatingly

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Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.
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This is a recipe for Baklava 2 from the recipe cookbook of Recipes-to-go (Dessert)

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To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

A food is not necessarily essential just because your child hates it.
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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.
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Baklava 2

How can you govern a country which has 246 varieties of cheese?
Charles De Gaulle

Baklava 2 Directions

*Note: Almonds should be lightly toasted. 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.

Serves: 30

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