baklava

1 pound Filo dough at room temperature. Leave in plastic wrap until ready to use to prevent sheets from cracking
3 pounds walnuts (2 pounds ground fine; 1 pound ground coarse)
2-1/2 teaspoons cinnamon, ground fine
1-1/2 teaspoons nutmeg
1-1/2 teaspoons ground cloves
1 cup sugar
1/2 pound Crisco, melted (margarine doesn’t work as well)
1/2 pound margarine or butter, melted to coat sheets of Filo dough

Use a 17 x 12-1/2 inch cookie sheet. Brush bottom of cookie sheet with butter or margarine. Put 5 sheets son bottom, brushing each sheet with butter or margarine. Spread 3 cups of filling evenly over dough. Add 3 sheets of filo, brushing each sheet with butter or margarine. Repeat until all filling is used, then put remainder of filo dough on top, brushing each sheet with margarine or butter. Cut into shapes with a sharp knife. You can put a whole clove in the center of each piece if you wish.

Bring 1/2 pound Crisco to a high temperature (almost smoking) and pour over baklava. If you skip this step due to fat intake, baklava will not be as crispy.

Bake at 375 degrees for 35 minutes. Cool slightly, then pour syrup on top.

Syrup:
3 cups granulated sugar
2-1/2 cups water
16 ounces honey
2 ounces fresh lemon juice

Mix the above and bring to a boil. Reduce heat and simmer for 5 minutes. Cool before pouring onto baklava.

From St. Mark’s Church cookbook.

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