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Baklava (la Karen Mintzias)

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CATEGORY CUISINE TAG YIELD
Grains Greek Desserts, Greek 60 Servings

INGREDIENTS

3 1/2 c Granulated sugar
2 1/2 c Water
2 T Honey
1 Lemon rind
1 Stick cinnamon
4 Whole cloves
1 1/4 lb Walnuts & blanched almonds*
2 t Ground cinnamon
1 t Ground cloves
1 1/2 lb Commercial filo sheets
1 lb Sweet butter, melted

INSTRUCTIONS

Note- Walnuts and almonds should be chopped medium fine. Combine 3
cups sugar, the water, honey, whole lemon rind, and whole spices in a
saucepan and bring to boil.  Lower the heat and simmer for 15  minutes,
then remove the lemon peel and spices and cool. Meanwhile,  in a large
bowl, combine the nuts, remaining 1/2 cup sugar, and  ground spices and
set aside. Lay filo sheets flat, cover with waxed  paper and then a
damp towel. Keep covered except when removing to  assemble the baklava.
Count 8 filo sheets, fold, cover and  refrigerate to reserve for the
top. Using a large pastry brush,  butter an 11 1/2-inch by 15 1/2-inch
by 3-inch baking pan. Lay a filo  sheet on the bottom of the pan, brush
with warm butter, and repeat  using 8 sheets.  Scoop up a handful of
the nut-spice mixture and  sprinkle over the top filo sheet inside the
pan. Lay on 3 or more  filo sheets, brushing each with butter, and
sprinkle again with the  nut mixture. Continue until all the nuts and
filo are used. (The  important things here are to butter each filo and
spread the nuts  evenly. The way to do the latter is to rotate the pan
several times  during the procedure.) Now you can remove the reserved
sheets from  the refrigerator and spread over the top, brushing on each
sheet.  Using a long, very sharp knife, score the baklava from top to
bottom  into diamond shapes planning in advance the size desired. Be
sure the  knife touches the bottom of the pan as you cut.  Heat the
remaining  butter to sizzling and pour over the top.  Bake in a 300
degree oven  for 1 1/4 hours or until golden chestnut in color and
flaky.  Remove  from the oven (in the pan) to a rack, and spoon the
cooled syrup over  the entire pastry. Cool in the pan, then serve each
piece  individually. Source: "The Food of Greece" by Vilma Liacouras
Chantiles; Avenel Books, New York. Karen Mintzias Cutting Diagram:
++++++++++++++++++++++++++++++++++_ |++++_++++_++++_++++_++_++++|
|++++++_++++_++++_++++++++++| |++++++++_++++_++++_++++++++|
|_++++++++_++++_++++_++++++_| |++_++++++++_++++_++++_++++_| Shared by
Gary & Margie Hartford 4/94  Submitted By GARY HARTFORD   On  
04-23Ã.94

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 84
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: 1.4mg
Sodium: 1.5mg
Potassium: 30.6mg
Carbohydrates: 17.2g
Fiber: <1g
Sugar: 12.2g
Protein: <1g


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