My Culinary Blog

Ingredients:

1 lb filo dough
1/2 lb sweet butter
2 cup ground pistachios

Instructions:

Preheat oven to 200 F. (You may want to use a higher setting. I found that it takes too long to bake and the center stays a little dought
tasting at 200 F. I use 275 F.) Melt butter, grease 11×16 jelly roll pan. Lay 1 sheet of filo on bottom of pan and brush with butter. (If it doesn’t fit exactly just fold edges over to make it fit.) Repeat until you have used approx. half the sheets. Spread nuts evenly over entire surface. Continue layering sheets of filo on top of nut layer. Pour any remaining butter over top. Cut into diagonal strips to form diamond shapes. Bake 2 1/2 hours. (Watch carefully after 2 hours to make sure it doesn’t get overdone. The top should be a light golden brown.)

Syrup:

3 cup sugar
2 cup apricot nectar
2 tblsp honey
1 tblsp lemon juice

Instructions:

Bring to boil and then simmer to a heavy syrup (approx. 20-25 min). When baklava is done drain any excess butter from pastry. (I have never done this but if you find it necessary, be very careful the whole thing doesn’t come out of the pan.) Brush surface lightly with butter. Pour warm syrup over pastry a little at a time until all is absorbed. Allow to cool several hours. Makes approx. 30 diamonds. (Baklava freezes very successfully.)

Note:

Don’t let the filo dough intimidate you. I doesn’t matter how messed up the lower layers get cause you can’t see them and by the time you get to the top you will be an expert. If possible use a goose feather baster rather than a basting brush which can tear the sheets if you are rough. But if they tear it’s no big deal, just patch. I always use pistachios (this is the Turkish version) rather that walnuts (the Greek version) because I don’t like walnuts. If I can’t afford pistachios I use almonds, or half-and-half.

You can also see: apple squares,  anzac biscuits