Receta Baklava
Baklava
Baklava is one of those things that you make and eat once in a great while. While it is certainly high in fat, calories and sugar, we all deserve a diet break once in a while and these were my go-to this week! I saw this being made on Michael Symon’s show on the Cooking Channel and just knew I had to give it a try. It does take a bit of patience to put together, but the end product is well worth the effort…
Baklava
Ingredients:
- 1 pound butter, melted, plus more for greasing the pan
- 8 ounces pistachios-ground
- 8 ounces pecans-ground (the recipe called for walnuts)
- 1 cup graham crackers-ground
- 1 teaspoon ground cinnamon
- 1 pound fresh phyllo dough
- SYRUP:
- 3 cups sugar
- 1- 8 ounce jar honey
- 1 1/2 cups water
- 1 1/2 tablespoons lemon juice
Directions:
Preheat oven to 350 degrees. Butter the bottom of a 9 x 13 pan.
Mix together the ground nuts, graham crackers and cinnamon in a bowl. Spread phyllo sheet in the buttered pan and brush on some more butter with a pastry brush. Put down another sheet and repeat this process with 10 sheets, buttering each sheet. Sprinkle 1/4 cup of the nut mixture on top of the 10th sheet.
Layer on 4 more sheets, buttering each sheet, and top the last sheet with another 1/4 cup of the nut mixture. Repeat with 2 more layers of 4 phyllo sheets and 1/4 cup nut mixture, buttering each sheet. Top with 10 more sheets of buttered phyllo, adding lots of butter to the top of the last sheet.
Before baking, cut into diamond shapes with a sawing action using a sharp knife. Bake on the lower rack of the oven until golden brown-1 hour.
For the syrup: While the baklava is baking, combine sugar, honey, and 1 1/2 cups water in a saucepan. Bring to a boil and let cook for 10 to 15 minutes, and then add the lemon juice and boil for a few minutes longer. Remove the syrup from the heat and let the mixture cool slightly.
Let the baklava cool slightly. Pour the honey mixture over the top--both syrup and baklava should be warm while doing this. Let the baklava and syrup cool thoroughly, uncovered. Let the syrup soak in for at least 6 hours, or overnight before eating.
Michael Symon via www.cookingchanneltv.com