Recipe of the Month
November 2006
Greek Baklava
Ingredients:
Use walnuts, pecans, blanched almonds or other nuts in this delicious baklava
1 lb frozen Phylo (Fillo) sheets (find in the frozen food department next to frozen pie crusts).
1 cup melted butter (use real butter, oil in margarine burns Phylo).
2 cups finely chopped nuts.
½ cup sugar.
½ teaspoon ground cinnamon
½ teaspoon nutmeg
Syrup:
¾ cup sugar
¾ cup honey
1 cup water
1 tablespoon lemon juice
Preparation:
Thaw Phylo sheets and separate sheets according to package directions. Keep pastry not being used covered with clean damp towel to keep from drying out.
Place half of pastry sheets in greased 15 x10x1 inch baking pan. Brush each quickly oall over with melted butter.
Combine nuts, ½ cup sugar, cinnamon and nutmeg and sprinkle over buttered pastry. Place remaining sheets on top, brushing each one with melted butter. Cut baklava pastry into 2 inch diamonds. (cut 2 inch squares then cut corner to opposite corner to make a diamond.
Bake on top shelf of oven at 400 degrees until brown and crisp, about 25 minutes.
Meanwhile in a saucepan, combine remaining sugar, honey, water and lemon juice; bring to a boil. Boil syrup about 20 minutes stirring constantly until syrupy. Cool and pour over baklava (I let the syrup soak in overnight so that it can get into all the layers.)
Chef - Millie Hovanec
If you would like to submit a recipe to be considered for Recipe of the Month please e-mail your recipe to webmaster@holy-spiritchurch.org