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Add a photoRaciónes: 12
Ingredientes
- 1 lb Filo dough
- 1 c. Oil
- 5 c. Grnd walnuts or possibly pecans
- 1 c. Sugar
- 1 tsp Cinnamon.
- 1 1/2 c. Honey
- 1 1/2 c. Sugar
- 1 c. Water Glaze - * see note
- 12 ounce Apricot preserves
- 3 Tbsp. Water
- 9 c. Powdered sugar
- 1/2 c. Water
- 1/2 c. Light corn syrup
- 1 tsp Vanilla
- 1/2 tsp Almond extract.
Direcciones
- Spread out one sheet of filo dough. Dab or possibly lightly brush with oil. Over this, place another sheet of filo dough. Brush 2nd sheet with oil and sprinkle lightly over whole sheet with dry filling (nuts, sugar and cinnamon). Place a third sheet of filo dough over first two, sprinkle with oil and lightly sprinkle dry filling. Roll the 3 sheets up tightly as you would a jelly roll. Slice diagonally into 1 inch pcs and place on a lightly greased cookie sheet.
- Repeat till all the filo dough and filling have been used, using three sheets for each roll. Brush tops of baklava pcs with melted margarine and sprinkle with sesame seeds.
- Bake at 350 degrees for 20 min. While baking, prepare syrup in a saucepan. Heat honey, sugar, and water together and bring to a boil. Do not overcook. Let cold a bit and then pour over baklava pcs (that you have placed on their sides in a jelly roll pan so the syrup seeps into the pastry. You can turn them once to make sure they are completely saturated.
- When ready to serve, place in little paper c.. Look very elegant on a sweet table.
- Petit Fours: 1 pkg white cake mix. Prepare following pkg directions and bake in a greased and floured jelly roll pan (15 x 10) Cold. Cut into shapes (rounds or possibly squares or possibly diamonds)* Glaze (heat a jar of apricot preserves 12 ounce with 3 tbsp water) before icing with petit four icing: 9 c. powdered sugar, 1/2 c. water, 1/2 c. light corn syrup, 1 tsp vanilla and 1/2 tsp almond extract. Combine in top of a double boiler (or possibly improvise using two saucepans). Heat over boiling water to lukewarm Pour over petit four cakes. Can tint icing. After icing hardens, I decorate tops with a flower and leaves. Look pretty; taste good, too
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 12 servings | |
| Calories 1123 | |
| Calories from Fat 264 | 24% |
| Total Fat 30.39g | 38% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 206mg | 9% |
| Potassium 142mg | 4% |
| Total Carbs 217.56g | 58% |
| Dietary Fiber 2.0g | 7% |
| Sugars 181.18g | 121% |
| Protein 5.3g | 8% |
