Baklava
Yield:
Makes 24 servings
Ingridients: 1/2 lb. – sheets filo dough, frozen 2 cups – blanched almonds, ground 3/4 cup – sugar 1 tsp. – lemon rind, grated 3/4 tsp. – cinnamon, Ground 1 cup – unsalted butter, melted almonds, sliced for garnish 1/4 cup – sugar 1/4 cup – water 1 cup – honey 1 T – rose water
Directions: Thaw filo dough for 8 hours in the refrigerator, if frozen. Unfold sheets of filo dough so they lie flat. Cover with waxed paper, then a damp towel, to prevent them from drying out. Preheat oven to 325°F. In a medium bowl combine almonds, sugar, lemon rind, and cinnamon. Generously butter an 8- to the 9-inch-square pan. Carefully fold 2 sheets of filo to fit pan; place in pan one at a time, brushing each with butter. Sprinkle about 3 T of the almond mixture over the top sheet. Fold 1 sheet of filo to fit pan; brush with butter. Sprinkle evenly with another 3 T almond mixture. Continue to add layers, using 1 folded sheet of filo, a generous brushing of butter, and 3 to 4 T almond mixture for each, until nut mixture is used up (there should be about 10 nut-filled layers). Fold the remaining 2 to 3 sheets of filo to fit the pan. Place on top, brushing each, with butter before adding the next. With a very sharp knife, carefully cut diagonally across the pan to make small diamond shapes–about 1 1/2 inches on a side–cutting all the way to the bottom of the pan. Pour on any remaining butter. Bake until golden brown (about 45 minutes). Pour warm Honey and Rose Water Syrup over top. Decorate each piece with an almond slice. Cool before serving.
For Honey and Rose Water Syrup (last four ingredients):
Combine sugar and the water in a 1 1/2-quart saucepan; bring to a boil, stirring. Mix in honey and cook until syrup boils again. Remove from heat; mix in rose water.
Ingridients: 1/2 lb. – sheets filo dough, frozen 2 cups – blanched almonds, ground 3/4 cup – sugar 1 tsp. – lemon rind, grated 3/4 tsp. – cinnamon, Ground 1 cup – unsalted butter, melted almonds, sliced for garnish 1/4 cup – sugar 1/4 cup – water 1 cup – honey 1 T – rose water
Directions: Thaw filo dough for 8 hours in the refrigerator, if frozen. Unfold sheets of filo dough so they lie flat. Cover with waxed paper, then a damp towel, to prevent them from drying out. Preheat oven to 325°F. In a medium bowl combine almonds, sugar, lemon rind, and cinnamon. Generously butter an 8- to the 9-inch-square pan. Carefully fold 2 sheets of filo to fit pan; place in pan one at a time, brushing each with butter. Sprinkle about 3 T of the almond mixture over the top sheet. Fold 1 sheet of filo to fit pan; brush with butter. Sprinkle evenly with another 3 T almond mixture. Continue to add layers, using 1 folded sheet of filo, a generous brushing of butter, and 3 to 4 T almond mixture for each, until nut mixture is used up (there should be about 10 nut-filled layers). Fold the remaining 2 to 3 sheets of filo to fit the pan. Place on top, brushing each, with butter before adding the next. With a very sharp knife, carefully cut diagonally across the pan to make small diamond shapes–about 1 1/2 inches on a side–cutting all the way to the bottom of the pan. Pour on any remaining butter. Bake until golden brown (about 45 minutes). Pour warm Honey and Rose Water Syrup over top. Decorate each piece with an almond slice. Cool before serving.
For Honey and Rose Water Syrup (last four ingredients):
Combine sugar and the water in a 1 1/2-quart saucepan; bring to a boil, stirring. Mix in honey and cook until syrup boils again. Remove from heat; mix in rose water.