bgarrett@UCSD.EDU (Brett Garrett) (04/12/91)
In article <1991Apr10.135510.28940@mthvax.cs.miami.edu>, edo2877@usl.edu (Ott Edward D) writes: > i am looking for different baclava recipes Here it is... "TRADER JOE'S HEROIC BAKLAVA" A Note on Filo Dough: The filo dough I buy comes frozen in a 1-pound package. I believe each sheet is 14 x 22 inches, so that the finished baklava is about 14 x 11 inches. The package has very specific instructions for thawing, which should be followed. NUT FILLING: (This is the original recipe; I find it makes too much so I use 2/3 of the amount. I find it works well to dump everything in the food processor. Pecans are good, too...) 1 1/2 pounds roasted, unsalted walnuts, coarsely chopped or ground 1 cup sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves Combine all ingredients. SYRUP: 1 cup honey 3/4 cup water 1/4 cup sugar 2 tablespoons lemon juice 1 small piece lemon peel 1 small piece orange peel 1 inch piece cinnamon stick Combine all of the above in a saucepan, and let simmer for 10 minutes. Let cool. Discard peels and cinnamon. BAKLAVA: 1 pound filo dough 1/2 pound "natural" margarine Nut filling, above Syrup, above Unwrap filo dough and fold in half, like the pages of a book. Keep covered with a dry kitchen towel while working (or just work fast :-)) Turn over one sheet onto 10x15 inch cookie sheet. Brush with melted margarine, using soft 1 1/2 to 2-inch brush or fingertips. Continue turning sheets (pages) and brushing with margarine until 1/3 of the sheets have been used. Cover with half of the nut filling. Brush another 1/3 of the pages and place over the nuts in the pan. Top with remaining nut filling, and then continue with the remaining sheets of filo dough. Brush top sheet with remaining margarine. With sharp knife, score pastry into diamonds, squares, or triangles. Bake at 350 degrees (that's Fahrenheit) 35-45 minutes until puffed, crisp, and deep golden in color. Remove from oven and immediately pour cooled Syrup over baklava. Let stand 4 hours. (that's what the recipe says, but I've never been able to do it :-) ) When cool, cut through to the bottom layer in scored cuts. Brett Garrett bgarrett@ucsd.edu