3 cup almonds, ground (1 lb)
4 cup walnuts or pecans, ground (1 lb)
3/4 cup sugar
3/4 cup water
1 cinnamon stick
1 1/2 cup honey
1/2 cup sugar
2 tsp lemon peel, grated
2 tsp cinnamon, ground
1 1/2 cup butter, melted
1 lb filo, thawed
A Recipe for
Mom's Baklava
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 |
In Mexico we have a word for sushi: bait. |
| José Simons |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
This Recipe for Mom's Baklava is one of thousands in the Recipes-to-go Dessert Cookbook.
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
If you enjoy this Mom's Baklava Recipe - you should enjoy the recipe collections you can find on the websites below:
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
This is a recipe for Mom's Baklava from the recipe cookbook of Recipes-to-go (Dessert)
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Food Tip |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
Spread nuts in a shallow baking pan and toast at 300 degrees F. for 10
minutes or until lightly browned. Cool.
Combine 3/4 C sugar, water and cinnamon stick in a saucepan. Boil
until clear. Add honey and heat until well-blended. Cool and remove
cinnamon stick.
Combine 1/2 C sugar, lemon peel, and ground cinnamon in a large mixing
bowl. Mash together with back of a spoon to blend citrus oil with
sugar. Add cooled toasted nuts and mix well.
Butter a 9x13 inch pan. Line it with 3 sheets of filo, each of which
has been brushed with melted butter. Let filo overlap sides of pan.
Sprinkle with 1/2 cup of nut mixture. Repeat, alternating 2 sheets of
buttered filo and nut mixture, ending with filo. (After the second
set of sheets overlap the edges of the pan, start folding the sheets
in half after they are buttered. They will fit almost perfectly in
the pan.)
After you put in the final sheet of filo, fold the filo that has been
hanging off the pan back onto the top sheet of filo so you have a
neat, sealed package. Using a razor blade or very sharp knife, cut
through the top layer of filo, making lengthwise strips 1 1/2 inches
wide. Cut diagonally, making diamonds.
Bake at 325 degrees F. for 1 hour or until golden brown. Remove from
oven, place pan on rack, and quickly cut pieces through completely.
Immediately pour cooled honey syrup over the baklava. Stop when you
run out of syrup or when the baklava stops sizzling when the syrup
hits it. This will help keep it crispy and keep it from becoming
soggy. Cool and serve. Makes about 4 dozen pieces.
Serves: 1
Mom's Baklava Recipe brought to you by Recipes To-Go