Baklava

Classic Greek strudel

Buy Walnuts here...

Buy Pistachios here...


4 cups chopped pistachio nuts
and/or 4 cups medium walnut pieces
1/4 cup sugar
1 pound commercial phyllo (strudel) dough
2 cups melted butter or margarine
1/2 teaspoon cinnamon
dash of ground cloves
  1. In a large bowl combine nuts, sugar, cloves, cinnamon.

  2. Preheat oven to 350 degrees.

  3. Butter baking sheet or jelly roll pan well. Brush 5 sheets of phyllo dough with melted butter. Place them on top of one another in pan.

  4. On top of the fifth layer spread thick layer of nut mixture. On top of that, place 2 sheets of phyllo dough, each spread with melted butter.

  5. Using remaining phyllo sheets, spread thin layer of nut mixture on each, reserving 3 plain sheets of dough for topping, each one layered with melted butter.

  6. Liberally brush whole top with melted butter. With a sharp knife, cut the pastry into diamond shaped pieces prior to baking. Bake 45-60 minutes on middle shelf of oven. When pastry appears golden brown it is sufficiently baked.

Syrup:
In a saucepan boil 2 cups sugar and 1-1/2 cups water until they begin to thicken and form a thread. Add 1/2 cup honey and boil. Cook over medium heat 20-25 minutes thick & syrupy. Add 2 tablespoons of rose water or orange blossom water and 1 tablespoon of lemon juice. Skim foam off syrup and allow to cool. While pastry is still hot, pour syrup over it.



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