Thursday, July 30, 2009

Baklava. The secret: buttuh

1) Walnuts
2) Layers
3) Bake
4) Syrup

This Greek Baklava is the fruit of my first cooking lesson with Jennifer, my New-Yorker-turned-southerner, classically trained chef (cook?), and future business partner. She came across the recipe while catering with a Greek woman, and has improved it with... butter.

2 lbs phyllo
3 lbs ground walnuts and/or pecans
1 c sugar
4-ish tablespoons cinnamon (to taste)
3 lbs melted butter (we only used 1.5)

1 1/2 c sugar
1 1/2 c water
2 c honey
2 T vanilla
a few cinnamon sticks

1) Walnuts: combine ground nuts, sugar and cinnamon

2) Layers: coat baking dish with thin layer of butter and start layering:
~3 layers phyllo (with butter between each)
- 1 layer of nut mixture
Repeat, ending with phyllo on top

3) Bake on 300 for 1 1/2 hours

4) Syrup: make a 'simple syrup' by boiling sugar and water with cinnamon sticks
When this thickens, remove the cinnamon sticks, add the honey, and reduce a little more

When reduced pour over hot pastry (out of the oven)

Cut and serve!

No comments:

Post a Comment