Honey-Soaked Baklava

From COBBLESTONE magazine
Page 1
Discover American History
Honey-Soaked Baklava
From Cobblestone, December 1996
Nancy M. Cousins
Baklava is a delicious pastry filled with nuts
and soaked in a honey syrup. Probably the most
famous dessert pastry prepared by Greek Americans, it has many cousins—saragli, bougatsa, katemeria, and others—all made with phyllo (pronounced
fee-low and sometimes spelled fillo or filo).
Phyllo is a type of pastry dough that originated in the Near East. Made
primarily of flour and water, homemade phyllo is kneaded, rolled, and
stretched in a time-consuming process to form tissue-thin sheets. Fortunately,
phyllo now is produced commercially and can be found in the frozen food section of most large grocery stores.
Pastries like baklava are made by sandwiching fillings between many sheets of buttered phyllo. Try this recipe,
and you will know why baklava is so famous. Kalli orexi! (Good appetite!). (Note: An adult should be available
for any necessary assistance.)
You Need
1 pound (4 cups) almonds and/or walnuts, finely chopped
1-3/4 cups sugar, divided
1 tablespoon cinnamon
3 sticks (3/4 pound) butter
1 pound phyllo, thawed (9- by 13-inch size, 40 sheets or more)
1 cup water
1 lemon slice, 1/2-inch thick
1 cup honey
measuring cups and spoons, mixing bowl, 2 saucepans, plastic wrap, 9- by 13-inch greased baking pan,
pastry brush, clean straightedge (18 inches or longer), sharp knife
Mix the nuts, 3/4 cup of the sugar, and the cinnamon in the bowl. Set aside.
In a saucepan, melt the butter over low heat.
On a large, clean surface, unwrap the phyllo and cover it completely with plastic wrap to prevent drying.
Always cover unused phyllo after removing a sheet. When working with phyllo, do not worry if a sheet
tears.
Preheat the oven to 350$SSF.
Place a sheet of phyllo in your baking pan. Brush it lightly and thoroughly with melted butter. Repeat
until you have used 8 sheets of phyllo.
Spread 1/3 cup of the nut mixture over the buttered phyllo. Layer on two more phyllo sheets, buttering
each. Repeat until the nut mixture is used up.
Layer the remaining phyllo sheets on top, buttering each sheet, including the top one.
copyright © Carus Publishing
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From COBBLESTONE magazine
Page 2
Discover American History
To make the traditional diamond-shaped pieces, rest the straightedge lengthwise across the pan and,
using the sharp knife, cut a series of lines 1-1/2 inches apart. Then rest the straightedge diagonally across
the pan. Cut a series of diagonal lines 1-1/2 inches apart.
Bake for 50 to 60 minutes, or until golden brown.
While the baklava is baking, combine the remaining 1 cup sugar, the water, and the lemon slice in a
saucepan. Bring to a boil, reduce the heat, and simmer for 15 minutes. Remove from the heat, stir in the
honey, and let cool. When the syrup is completely cooled, remove the lemon slice.
When the baklava is finished baking, pour the syrup over the hot pastry. Let stand for 20 minutes.
Makes approximately 35 pieces.
copyright © Carus Publishing
subscribe or order back issues at www.cricketmag.com