|photo courtesy of Andy Alfaro from http://media.sacbee.com/|
Small sauce pan
Muffin tin baking cups
1 lb chopped walnuts
1/3 cup sugar
1/4 tsp cinnamon
2 cups water
2 cups sugar
1/2 cup honey
1 tsp lemon juice
about 5-10 whole cloves
1 stick butter (melted)
1 roll phyllo dough (room temp)
The work station is set up the same way as the workstation for Spanakopita. Again, it is advised to set up the work station first before starting the mixture.
If you're like me and sometimes forget that the walnuts need to be chopped, chop up the walnuts and add them to your mixing bowl. Add the sugar and cinnamon and mix throughly. Add the bowl of mixture to your work station and melt the stick of butter in a separate small bowl. Preheat oven to 350 degrees. Once again butter your cookie sheet (those Greeks love their butter to cook with!) then begin preparation for your baklava! To may balkava you need a layer of seven phyllo dough sheets. Make sure to butter each layer of phyllo dough! One you have the 7th sheet of phyllo dough laid and buttered, scoop out the mixture. I usually use the 1/2 cup measuring cup to scoop out the mixture. Pour the mixture onto the phyllo dough and spread it out to the edges making sure to leave about a strip of about an inch of uncovered phyllo dough.
Turn on the burner to about medium-high to high. mix the water and sugar together stirring often until the mixture starts to boil. When the mixture starts to boil, lower the heat to about medium and add the lemon juice, honey, and cloves. Simmer for about 10-15 mins stirring often then turn off the heat. If the sauce cools before the baklava is done just re-heat it on the stove before you pour it. Now you can add the sauce at one of two different times. I usually add the sauce to the baklava right when it's out of the oven and let it all cool together. My mom usually waits for the baklava to cool first (keeping the sauce warm) and then pours the sauce (heated) over the baklava allowing it to cool down again.
Once the baklava is completely cooled down, take the serrated knife and cut the rest of the way through the baklava to separate the sections (warning: WILL BE STICKY AND MESSY) So worth it though. Separating the muffin tin baking cups, use the tin cups for each of the pieces of baklava. They are usually the perfect serving size.
A nice little dessert treat that is sweet and nutty. I still ask for this desert every chance I can, and now that I know how to make it, it is also often requested by friends. Some baklava and a cup of coffee is a common sight to see when I'm back home with my family after a hearty dinner. Sitting around the table unwinding and enjoying this tasty treat. Hope you enjoy! Happy eats! =D