Baklava Recipe

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Baklava Ingredients

4 1/2 cup walnuts (16 oz), chop fine
1/2 cup sugar
1 tsp ground cinnamon
1 lb phyllo sheets
1 cup unsalted butter, melted
1 cup honey

A Recipe for
Baklava

Do vegetarians eat animal crackers?
Author Unknown

Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

This is a recipe for Baklava from the recipe cookbook of Recipes-to-go (Dessert)

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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Baklava

After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy

Baklava Directions

Grease 13" by 9" baking pan. In large bowl, mix walnuts, sugar and
cinnamon, set aside. In baking pan, place 1 sheet of phyllo, allowing
it to extend up sides of pan; brush with butter or margarine. Repeat
to make 5 more layers; sprinkle with 1 cup walnut mixture. Cut
remaining phyllos into approximately 13" by 9" rectangles if desired;
otherwise, just be sure to butter the edges so you can fold them over
after you add the filling. Preheat oven to 300 degrees. Place one
phyllo rectangle in pan; brush with butter or margarine. Repeat to
make at least 6 layers, overlapping small strips of phyllo to make
rectangels, if necessary. Sprinkle with 1 cup of the walnut mixture.
Repeat step 3 three more times. Place remaining phyllo on top of last
walnut layer. Trim any phyllo that extends over top of pan. With
sharp knife, cut just halfway through all layers in a diamond pattern
to make 24 servings. Bake 1 1/4 hours or until top is golden brown.
Meanwhile, in 1-quart saucepan over medium hear, heat honey until
hot, not boiling. Spoon hot honey evenly over baklava. Cool in pan on
wire rack at least 1 hour, then cover and leave at room temperature
until serving time. To serve: Finish cutting through layers.

Serves: 24

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