*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, May 18, 2024 3:49 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Deserts » Baklava (Metaxas)
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Baklava (Metaxas) recipe to your favorite Save to favorite   Discuss Baklava (Metaxas) recipe Write a comment   Print Baklava (Metaxas) recipe Print this recipe   Email Baklava (Metaxas) recipe to friend Email this recipe
  Baklava (Metaxas)
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 202
Ingredients:

MMMMMBAKLAVA

3/4 cup Finely chopped walnuts
3/4 cup Finely chopped pistachios
1/2 cup Chopped blanched almonds (lightly toasted)
1/2 cup Superfine sugar
1 tsp Cinnamon
1 tsp Nutmeg
1 1/4 lb Sweet butter, melted
1 package Commercial phyllo sheets

MMMMMSYRUP

2 1/2 cup Sugar
1 3/4 cup Water
1 Orange's rind, finely grated
1 Lemon's rind, finely grated
5 Whole cloves
1 Cinnamon stick
1 cup Honey
Instructions:
Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch
baking pan well with butter. Separate 25 phyllo sheets from package.
Place under a smooth, damp towel to prevent drying. Wrap remaining
filo well. Freeze for future use. Place one phyllo sheet in pan.
Trim to fit. Brush generously with melted butter. Repeat procedure
until there are 5 layers of buttered phyllo in the pan. Sprinkle with
1/4 nut mixture. Repeat this procedure two more times, ending with
phyllo. Drizzle any remaining butter over top. Bake in 350 degree
oven 1-1/2 hours or until golden brown. Remove baklava from oven.
Using a sharp knife, immediately cut long, diagonal lines from corner
to corner, forming an "X". Follow these guidelines to cut baklava
into serving-size diamonds. While still hot, pour cooled syrup over
baklava.

Syrup: Combine sugar, water, orange and lemon rinds, cloves and
cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about
5 minutes to thicken syrup slightly. Remove from heat. Discard
spices. Stir in honey. Cool at room temperature. Pour over hot
baklava. Allow to stand overnight before serving.

From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7

Typed for you by Karen Mintzias
Rate this recipe:  
Featured Recipe
» Anginares Tarama
Category: Greek
Hits: 228
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com