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
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
This Recipe for Baklava is one of thousands in the Recipes-to-go Dessert Cookbook.
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
If you enjoy this Baklava Recipe - you should enjoy the recipe collections you can find on the websites below:
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
This is a recipe for Baklava from the recipe cookbook of Recipes-to-go (Dessert)
Food Tip |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Food Tip |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
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
Baklava Recipe brought to you by Recipes To-Go