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Baklava

3 cups finely chopped nuts
(1/2 cup almonds, 1/4 cup pistachios, 1/4 cup cashews)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 - 2 cups butter, melted
(Mix the above ingredients and equally divide it)

1 package (16 ounce) frozen Filo leaves - completely thawed (the way to thaw these it to leave the package in your refrigerator for a day or at least overnight)

Pre Heat oven to 350° F

Brush the bottom and sides of a 15 1/2 x 10 1/2 x 1 inch pan with some butter. Unfold the Filo leaves; and lay one leaf inside the pan and brush with butter, continue to do so until you have about 8 leaves. (Note: cover the Filo leaves with a towel to prevent drying and butter generously to ensure perfect crispness).

Evenly spread the nut mixture over the layers of Filo leaves and then begin to butter and layer six to eight more layers of Filo leaves. Then evenly spread the remaining nut mixture over the layers of Filo leaves and begin the layering process again until all the leaves have been used. With a sharp knife cut the baklava, (I generally make cuts length wise and then give a diagonal shape to each piece). Bake in oven for 30 to 45 minutes until golden brown.

While the Baklava is baking, prepare the honey syrup:

2 cups sugar
1 cup water
1 pinch of saffron
Boil this mixture until it feels sticky when touch (Please use caution as the mixture is very hot, just lift a little of the back of the spoon and test it between your index finger and thumb if it feels sticky and you see a thread of syrup form then the mixture is ready) Take it off the heat and add in 1/2 cup of honey, mix well and let cool.

Once the baked baklava has cooled (it better if the baklava is a little warm) slowly spread the honey syrup all over the baked baklava ensuring all the cuts and nooks have been covered with the syrup. Let cool and enjoy!

By: Jitendar Chadda
Copyright © 2009 Briden Wilson Farm - All Rights Reserved