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Tuesday, July 1, 2014


I went to Boston several years back and ate my first Baklava. From day one, it was a "must have" every
morning on our trip.....a race to the little bakery in our hotel to grab a piece before it was gone. When I
found this recipe, I knew I MUST try it! It was easier  to make than I thought and tasted as 
fabulous as I remember! I thought I was right back in Boston...where the Baklava melted in my mouth!

2 c. chopped almonds
1 c. chopped walnuts
1/4 c. sugar
3 T. bread crumbs
2 t. cinnamon
1/4 t. ground cloves

2 c. sugar
1 1/2 c. water
1/2 t. cinnamon
1 T. lemon juice

1 1/4 c. melted butter (real butter)
20-24 sheets of Filo Pastry

Grease a 9x13 baking dish. In a mixing bowl, combine all ingredient for the "Filling". Stir until combined. Set aside. Place all ingredient for "syrup" in a sauce pan. Bring to a boil, stirring constantly. Let simmer for 10 minutes. Cool completely. 

Remove Filo Pastry dough from package. Laying each sheet in the pan one at a time and brush with melted butter. Continue processes until 10 sheets have been buttered and layered. Spread filling over the pastry sheets. Top the filling with the remainder pastry sheets, one at a time and buttering each sheet completely. Brush top pastry sheet with butter also. With a sharp knife, score the top layers into squares. Bake for 1 hour at 325 degrees. Remove from the oven and slowly pour syrup over the top. Cool. Let sit 5-6 hours (I let mine sit over night) before serving. DO not cover. It holds the moisture in and causes the Baklava to go soggy. 


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