Baklava
The Baklava is not as hard as it seems, it just takes FOR FREAKIN EVER!!!! Never ever try and make the Philo dough. Its impossible, so I just buy mine at the store for $4 a pound. Make sure to thaw out the dough before you start.
1 box phyllo pastry - 1 lb. defrosted
1 ½ c. (3/4 lb.) unsalted butter, melted
1 ½ c. finely cut walnuts
1 ½ c. finely cut pecans
2/3 c. sugar
1tsp. cinnamon
1tsp. nutmeg
Mix the walnuts, pecans, sugar, cinnamon and nutmeg in a gallon sized zip lock bag and shake well to mix.
Grease a 13×9 baking dish with melted butter. NOTE: PLACE 10 SHEETS OF DOUGH INTO THE BAKING DISH, BRUSH WITH BUTTER EVERY TWO SHEETS. Spread a ¼ of the nut mixture onto the dough. Place 6 sheets of dough ontop of the mixture and make sure to butter every two sheets of dough. The place another ¼ of the nut mixture onto the dough. Add 6 more sheets followed by a ¼ of the nut mixture. Use 6 more sheets of dough and then add the last ¼ of the nut mixture and top with remaining twelve sheets of dough. Just remember to butter in between every 2 sheets of dough.
10 sheets
¼ of mixture
6 sheets
¼ of mixture
6 sheets
¼ of mixture
6 sheets
¼ of mixture
12 sheets
Brush top layer of philo with butter. Cut into diamond shapes before baking and bake for 30 minutes at 350*, then bake for an additional 1 hour at 300*
Its easier to cut before its baked then when it is. It will break and crack all the cooked dough when cutting after baking.
As the Baklava is baking, now would be a good time to make the syrup.
1 ½ cups Water
1 ½ cups Sugar
½ cup of Honey
½ tsp of Cinnamon
half of a lemon squeezed
Mix all the above ingredients and bring to a boil. Once boiling, boil for 30 seconds then remove and let cool. Spoon onto the baked Baklava. Dont put to much on or it will make it soggy.
