St. Euphrosynos Taverna and Ouzeri 37

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup honey

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Gwenyfur said:

okay my baklava recipe:
INGREDIENTS

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup honey

DIRECTIONS

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Yes...I freely admit it...I got it here

Though I did reduce the sugar and increase the honey...I think it tastes better...and I also omit the vanilla on occasion...

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Photini said:

I'd be interested in a good baklava recipe too.

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MariaRegina said:

Dear Handmaiden,

I will pray for you and the thousands who are losing their jobs during this coming season of the Nativity. I probably will not find a job either after Christmas. The jobless rate is dramatically increasing everywhere in the USA. We are in difficult times and it is criminal.

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Greg the byzantine said:

Definitely salted butter for baklava because it's not getting mixed into a dough or batter. Unsalted butter has that sweet smell that you look for in a cake or frosting and doesn't really fit the flavor profile that you expect from those buttery flaky layers of phyllo. I've even seen a baklava made with olive oil (very distinct flavor, I actually really enjoyed it, but I don't think most people would like that combination)

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Khaleas said:

47.5 hrs and I'll be on my way home!!!! This past week has been very long... Can't wait to be home again.

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Emmanuel-A said:

Good morning to those who mentioned baklava, to those who like baklava, to those who can make baklava, to those who post baklava pictures, to those who whish they'd knew how to make baklava, and to other baklava friends.

What ? Me ? Obssessed aboud baklavas ? Noooo

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Photini said:

Yes, please.

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MariaRegina said:

Unfinished ode to Baklava

I choose Baklava to beer any day.
I gag. I choke. I sneeze. I cough. I wheeze.
Whenever I pass by Budweister bay.


Greg, do you have a Baklava recipe or two that you can share?

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Hoankan said:

LOL, and here I had Brazilian food for lunch. Still not hungry (oh way too many delicious choices!).

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