BAKLAVA

I got this recipe from a Greek woman in Salt Lake City 35 years ago.  Serve with Coeur d'Alene Cellars No. 6 White.

1 pound frozen filo dough, thawed
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 pound butter

4 cups ground walnuts
1 1/2 cups sugar
1 1/2 cups honey

Melt butter and spices in a pan.  Grind nuts in a food processor until there are small pieces.  Coat 9X13-inch metal pan with butter.  Lay 2 to 3 sheets of filo at a time, coating with butter until about 10 sheets are down.  Continue, adding butter and nuts, until laying last 10 sheets without nuts.  Cut diagonally at an off-slant 1/2 inch deep and 2 inches or less apart.  Push a whole clove into each piece.

Bake at 300 degrees for 1 1/2 hours with foil laid loosely over the top the first hour.  Thirty minutes before done, combine 1 1/2 cups water, sugar and honey in a pan and simmer for 20 to 30 minutes.  Watch closely and stir occasionally to prevent spilling over.  Do not boil.

Remove baklava from oven and immediately pour syrup over.  Cool and cut through slices before chilling.  Makes 30 to 40

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