Ages ago on the older board, Sr Kathy posted this.
Let me know should you require a taster
Kathy’s Famous Baklava Recipe
I like the smaller boxes of Phyillo , it is easier to work with.
Thaw in refrigerator over night.
3c. Lightly Toasted chopped Walnuts
2c. Lightly Toasted chopped Almonds
½c. Brown Sugar
5T. Melted butter
Mix the above ingredients together and let sit over night if possible.
1 ½ c. Water
2 inch square orange rind
2 inch square lemon rind
1T. Lemon juice
In a sauce pan, stir together sugar and water, until dissolved. Add orange & lemon rinds. Then cinnamon stick.
Bring to a boil- stirring constantly. Add lemon juice.
Simmer for 5 minutes, stirring constantly.
Cool. Remove rinds and stick
If you have a friend to help you by handing you the sheets... it will be great!
Keep the Phyillo sheets from the box covered, do not let them dry out. Each individual Phyillo sheet needs to be completely buttered. Some use a brush, I prefer using my hands.
1 lb butter- melted and cooled to hand touch.
Grease a 13x9 pan with butter.
Layering Phyillo and nuts:
*See how many sheets are in the box any extra add before the 4 layer spot.
First layer- 8 sheets.- fitting in the bottom of the pan.
Put one sheet in, brush with butter, then second-brush butter, third etc...
Add 2 ½ c. of the nut mixture
*Add extra Phyillo here
Again add 4 more layers- each layer, ½ sheet of the sheet hanging outside the pan.
Add 2 ½ c. of the nut mixture.
Cover the nuts with the hanging Phyillo
Add the rest of the sheets about 8 layers.
Cut the top layer of baklava with a knife, to the nut layer, in the traditional Phyillo pattern:
cut the pan in half, and each half in half again. Then make an x on both half. This is for a generous serving. It is almost impossible to cut the Phyillo after baking, without damaging the top layer, so determine ahead of time, you serving requirements. Make a diagram the first time
on this piece of paper.
Once it is cut pour the left over butter over the entire pan.
Lightly spray the top with a mist of water.
Bake at 350 degrees (Preheated Oven) for 25 minutes.
!!! Every oven is different, please watch very carefully. You want it a light golden bronze brown, not beige like the bought baklava :p. It is very easy to burn. Begin watching closely at 20 min.
Cool for about 30 minutes.
Pour all of syrup over the baklava.
Serve the next day... if you can wait! This gives the syrup time to permeate the nuts.