These didn't last long at my house!
Being 1st generation American there is a lot of European dishes
that I have been able to try but I don't think there is much that tops this one.
As a desert. This is one of my families favorites:
|It's hard to capture Baklava's beauty, all my other pictures looked like shepherds pie|
18 sheets of filo pastry
1-1/4C. finely chopped pistachios and walnuts
2 1/4 sticks melted butter
1 tsp cinnamon
For the syrup:
1 cup and 2 Tbs honey
|Mike doing the nut sprinkling|
- Take a square tin (roughly the same size as the pastry would be good) and grease it up, then pre heat the oven to 180 degrees.
- Lay the first 10 sheets of the filo pastry in the tin, one at a time, brushing with the melted butter each time.
- Mix the chopped nuts and cinnamon together and then sprinkle half the nut/cinnamon mixture over the pastry
- layer another two sheets, brushing with butter each time, then sprinkle over half of the remaining nuts
- Place the last 6 filo sheets on, again brushing with butter each time
- Cut a criss cross patter in to the top of the baklava then pop in the oven for 30 mins
- While it's baking make up the syrup by mixing together the honey, water and sugar in a pan and bringing to the boil. Then leave to simmer for 20 minutes and leave to cool.
- When the baklava is done, pour the cool syrup in to the hot baklava and top with the remaining nuts.
- Leave to cool and enjoy!