| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
80 |
Servings |
INGREDIENTS
| 1 |
lb |
Filo dough |
| 1 1/2 |
lb |
Shelled nuts; (walnuts, almonds, hazelnuts, pine nuts, mixed as desired) |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Bread crumbs |
| 1 |
|
Tbsp.level cinnamon |
| 1 |
c |
Approx. oil |
|
|
Sesame seeds; lighly toasted, to sprinkle |
| 2 |
c |
Sugar |
| 1 |
c |
Water |
| 1/2 |
|
Lemon;juice |
INSTRUCTIONS
SYRUP
Continuing with the Sepharadic recipies I found on
Http://home.bc.rogers.wave.ca/sburton/bethamidrash/
This variation of baklava is ideal for buffet receptions as it is an
elegant finger delicacy. It freezes well if carefully packaged in single
layers.
Makes 80 pieces recipes from "Cooking The Sepharadic Way"
Grind nuts; mix with sugar and crumbs. Set aside. Take one sheet of filo
and cut lenghtwise to make 4 long narrow atrips. Dab each piece very
lightly with oil (which is best done with a pastry brush). Fold over top
and bottom of each piece about 1/2 inch. Place 1 level tablespoon of the
nut mixture on one corner and fold over to form a triangle. Continue
folding over and over until the end of the strip. Form several layered
trangles. Place triangles on lightly grased pan and bake at 325oF until
light golden brown, 15-20 minutes. Watch baking carefully as they burn
easily. When baked, remove from pan and allow to cool on paper toweling.
SYRUP: Cook syrup ingredients together until a drop from a spoon threads
slightly, (about 20 minutes). Do not overcook.
When triangles are cool, dip in warm syrup for not more than one minute.
Remove and sprinkle with slightly roasted sesame seeds.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on Feb 19,
1998
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