Baklava Ala Bev

Title:
Baklava Ala Bev

Yield:
24 Servings

Categories:
Greek,
Bakery,
Desserts




Ingredients:





     4 c  Walnuts; finely chopped


   1/2 c  Sugar


     1 ts Ground Cinnamon


     1 lb Phyllo Dough; *see note


     1 c  Butter; melted (2 sticks)


     1    12-Oz Jar Honey






 Recipe by: Beverly R. Salinger *Note: Phyllo dough can be bought


 pre-packaged in your frozen dessert section of the grocery store. This is


 the trickiest part of making Baclava, keeping the layers from drying out:


 


 1). Keep dough under a clean, moist kitchen towel to prevent drying as you


 work with it. Trim it to fit your baking dish, overlapping smaller pieces.


 


 2). Once assembled, cut thru the top 1/2 of the layers BEFORE baking to


 make cutting easier upon completion.


 


 3). Spoon on the hot honey while the dessert is still hot so they can be


 absorbed into the layers as they cool.


 


 DIRECTIONS: Grease a 13" x 9" baking dish. In a large bowl with a spoon,


 mix chopped wanuts, sugar, cinammon until blended. Cut phyllo into 13 x 9"


 rectangles. In a baking dish, place one sheet of phyllo; brush with butter.


 Repeat with 5 more layers, brushing each with butter, and sprinkle with one


 cup of nut mixture.


 


 Place one sheet of phyllo over the nut mixture, brush with butter. Repeat


 with at least 6 layers, overlapping if necessary. Sprinkle with 1 cup nut


 mixture. Repeat layering two more times.


 


 Place remaining phyllo on top of last walnut layer; brush with butter. With


 a sharp knife, cut 1/2-way thru the layers in triangle patterns to make 24


 servings (make 12 squares, then cut them in half diagonally). Bake in 300


 oven until golden brown, about 1 hour, 25 minutes. Meanwhile, in a saucepan


 over medium heat, heat honey until hot but not boiling. Spoon honey over


 baklava. Cool in pan at least one hour and then cut thru remaining layers


 and serve.


 


 Per serving: 255 cals. I don't want to know fat grams!


 


 THIS IS VERY RICH!!!!!


 Posted to MC-Recipe Digest by Bill Spalding 
on Mar


 24, 1998