BAKLAVA

  • Syrup:
  • 2 cups water
  • 3 cups sugar
  • 1 teaspoon lemon juice
  • 2 cinnamon sticks
  • In a medium saucepan, combine all ingredients. Bring to a boil; simmer 15 minutes or until candy thermometer registers °224 degrees. Remove from heat; cool, remove cinnamon sticks.
  • Nut filling:
  • 1 1/2 cups sugar
  • 2 pounds walnuts, chopped
  • 2 teaspoons cinnamon
  • Dash of ground clove
  • In a medium bowl, stir together nuts, cinnamon, and cloves. Set aside.
  • Phyllo preparation:
  • 1 package of phyllo
  • 3 sticks of butter

baklava

In a small saucepan, melt butter and keep warm. Brush bottom of 9 X 13 or 13 inch round pan (not glass) with melted butter. Line pan with 3 sheets of phyllo, brushing each sheet with melted butter. Sprinkle with a handful of nut mixture. Place another sheet of phyllo on top of nuts, brushing each sheet with butter. Repeat this procedure until all nut mixture is used. Top with 3 or 4 remaining phyllo sheets, brushing each with melted butter while layering one on top of the other. With a sharp knife, carefully cut or score all layers of baklava into desired size with the tip of a sharp knife. Do not cut or score all the way through the phyllo. Bake at °350 degrees for 45-50 minutes or until golden brown. Remove from oven and while still hot, carefully spoon cooled syrup evenly over the baklava.

Yield: 15-20 servings

Baklava is a traditional Greek recipe. If you’re not sure about trying this recipe yourself, just cruise down Historic Route 66 and stop by the Ariston Cafe to sample a fresh batch.