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Family Recipes
Desserts, Cakes & Pies
Heritage Home
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 Pam's
Baklava
- A scrumptious finger licking good treat.
- Preparation time 1 hour and 15 minutes.
-
- The Syrup:
- Ingredients
- 3 cups sugar
- 2 cups water
- ½ cup honey or a little vanilla extra
- You can substitute lemon extra or 2 tspns of brandy
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- The Baklava:
- Ingredients
- 1 lbs of filo dough
- 2 cups almonds (cut into pieces)
- 2 cups walnuts (cut into pieces)
- 2 tspns cinnamon
- ½ tspn clove
- ½ cup margarine
- ½ cup unsalted butter
- A few whole cloves (optional)
- Pre-heat oven to 375°
- Mix walnuts, almonds, cinnamon and the ½ tspn cloves
in a medium sized mixing bowl.
- Melt margarine and butter together.
- Butter a square or rectangular pan, (a square glass pan is
best).
- Lay down 4 pieces of filo dough, buttering each layer as
you go.
- Spread a little of the walnut/almond mix.
- Continue putting down the pieces of filo dough two by two.
Make sure you butter each piece as you go.
- Continue with this until you run out of mix.
- The final layer should be 4 slices of filo dough, make sure
you butter each slice.
- Using a very sharp knife, cut baklava into large squares,
then go back and slice each square into triangular pieces.
- Place 1 clove on top of each triangular piece.
- Pour the remaining butter mixture as evenly as possible over
the surface.
- Spray the surface of the baklava with a few drops of cold
water.
- Bake for 30-40 minutes until it becomes golden brown.
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- While the baklava is baking, mix the syrup.
- Add all the ingredients to a heavy sauce pan.
- Boil for 5 minutes. (if you chose to use brandy, add it to
the mix after you remove it from the heat).
- Pour boiling syrup on baklava right after you remove it from
the oven.
- Leave until all syrup is absorbed and it has cooled completely.
-
- Notes:
- In order for dessert to stay crunchy, do not cover or put
in refrigerator.
- Will last for about 1 week.
- You can also make mixture with just almonds, or just walnuts.
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