Thursday, December 9, 2010

Baklava Recipe

A few of you requested the recipe for my sisters Baklava and she read my blog and was kind enough to email it to me to post. Here recipe is her own version and she never really measures it exactly every time so the measurements are "guess-timents". (Feel free to add or subtract as you go.) I may have to try it since she left her extra phyllo dough package in my fridge.

Andrea's Baklava

1 pack of Phyllo Dough Sheets 
2 sticks of butter
Chopped Walnuts (1/2 to 3/4 cup)
Chopped Pecans (1/2 to 3/4 cup)
2 eggs
1/2 tablespoon Vanilla
1 cup brown sugar
1 tablespoon flour

Mix 1 stick of room softened butter, brown sugar, eggs and vanilla until blended.  Add in chopped walnuts and pecans until the right mixture is obtained (consistency of googey chocolate cookie dough).  Add in flour.

Melt other stick of butter.  Using pastry brush, brush bottom of 13x9x2 pan with butter.  Put down one sheet of Phyllo, brush with butter, phyllo, butter, etc. until you have put down about 10 sheets of Phyllo. Pour the nut mixture into the pan.  Smooth over the Phyllo layers.  Continue with Phyllo, butter, Phyllo, butter until you've put another 10 or so sheets of Phyllo down.

Cut the UNCOOKED Baklava into whatever size pieces you want.  Bake at 350 for about 20-30 minutes - until the top is golden brown.
Drizzle honey on hot cookies.  Make sure you get honey along the sides and in all the cracks.  Let sit for about 30 minutes and then coat with honey again.  ENJOY!

One pan makes about 24 big pieces to about 60 small pieces.

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