Baklava!!!!!!

For the past few days,  my husband was having an unending urge to gorge Baklavas and he wanted to get those from Harry and David. It sure is too good and just melts.  I was wondering what is so difficult in making this and why I had not attempted the same.   I browsed through a couple of good recipes and found the recipe from tastebook.com the best and followed their recipe.  It is not as difficult as I thought and moreover, if I prepare at home, I can have my own combination of nuts too.

A successful maiden attempt  which was duly applauded by my family and they are looking forward to the second batch

 

Ingredients:

ATHENS® FILLO DOUGH – 9″ X 14″ SHEETS

Walnut - 4 cups chopped

Cinnamon - 1 tsp

Butter sticks - 1-1/2

Honey - 1 cup

Sugar 1/2 cup

Water - 1/2 cup

Vanilla extract- 3 tsp 

Here are a few tips before the start.

The Phyllo dough is available in Shoprite-Isle freezer section.The Phyllo dough has to be refrigerated for 24 hours and to be kept outside for an hour before the preparation.
Chop the walnuts into small pieces in the food processor. Add cinnamon to it. Set aside.Take  a baking pan and brush butter on it.

Procedure to arrange the sheets.

Butter the top sheet of phyllo with melted butter, then arrange the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press the sheets lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three  sheets buttered.

Sprinkle on walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts then two more buttered phyllo sheet. Repeat until you have exhausted the  walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.

Preheat the oven to 350 degrees,

Bake it for 45 min till its golden brown.

Now for the syrup:

Add the remaining butter. Let it melt. Add powdered cloves, honey ,sugar, vanilla extract and water.

Let it come to a boil and simmer it till all the ingredients are mixed evenly and becomes syrupy.

Once you remove the Baklava from the oven, add the syrup on the Baklava.

Keep it outside for 6-7 hours for the syrup to soak into the Baklava.

You can serve it hot or at room temperature.

Enjoy!!!!

Recipe Courtesy: http://www.tastebook.com/recipes/3713910-Baklava