Thursday, December 27, 2007
It's tradition isn't it?? It must be tradition somewhere in the world to have Baklava for New Years. Although probably only a modest runner up to the Greeks and the Turks who, in my humble opinion are the gods of this heavenly dessert, this one is pretty darned good and will guarantee you a couple of oooh's and aaaah's when you serve.
16 oz. walnuts (4 cups) finely chopped
1/2 cup sugar
1 tsp cinnamon
1 16 oz pkg phyllo pastry
1 cup margarine or butter (2 sticks unsalted), melted
1 - 12 oz jar honey (1 1/2 cups)
In a large bowl, with fork, mix finely chopped walnuts, sugar and cinnamon, set aside.
Cut phyllo (very carefully) into 13"x9" rectangles. In greased 13x9 baking dish, place 1 phyllo sheet, brush with some melted margarine or butter.
Repeat with phyllo and margarine or butter to make 5 more layers, overlapping any small strips of phyllo to make rectangles, if necessary.
Note: Keep the unused portion of your phyllo covered with a damp cloth so it doesn't dry out and crack becoming pretty useless.
Over phyllo in baking dish, sprinkle 1 cup of walnut mixture.
Repeat phyllo process and then walnut mix to make 3 more layers (4 layers total). Pleace remaining phyllo on top of last walnut layer and brush with melted margarine or butter. (you need to brush each and every layer of phyllo with the butter)
With sharp knife, cut just halfway through layers in triangle pattern to make 24 servings. Cut lengthwise into 3 strips, cut each strip crosswise into 4 rectangles, then cut each rectangle diagonally into 2 triangles).
Bake in 300 F over 1 hour and 25 minutes or until top is golden brown.
In small saucepan over medium-low heat, heat honey until hot but not boiling. Evenly spoon hot honey over hot baklava.
Cool Baklava in dish on wire rack at least 1 hour, cover with foil and let stand at room temperature until serving.
To serve: with sharp knife, finish cutting through layers to make 24 Baklava triangles.