Thursday, August 16, 2007

The Best Baklava in the World.

Today I am thinking of absent friends. Gillian's at the lake with Dave, dogs and a whole lot of work. She developed this recipe. You can make it for me instead of answering the questions I asked if you like.

The Best Baklava in the World

1. Use actual butter: salted is good, unsalted traditional.
2. Use actual honey made by bees.
Don't mess with anything else.

1. Good Sturdy Base: in greased (with butter) Big Flat Oven Tin lay down 10 layers of buttered filo (melt butter and paint on with a pastry brush).
You're probably going to need most of a pound of butter by the end I suppose, but I've forgotten.
2. (Meanwhile) MIX
750g Walnuts, finely ground, if you can be bothered toasting them it's extra nice. Or pistachio or hazel nuts (not blanched).
250g Sugar (optional)
1/2 teaspoon Cinnamon.
3. Take 1/2 mixture and spread thickly over the 10 layers.
4. Put down another bunch of layers of filo and butter, maybe 6.
5. Put other 1/2 mixture.
6. Put down another 6 layers finishing with butter.
7. Cut into longish diamonds, cut into but not through the bottom layers.
8. Bake at 200* C for 15 minutes. Or until a beautiful light golden brown.
9. While still scorching hot pour over a good amount (1.5 cups) of melted honey.
10. Let cool to allow honey seepage.
11. Finish cutting.



Blogger Alasdair said...

That's a bit odd. I bought today, for the first time since I was in Greece, a peice of Baklava.

I used to eat about 400-500 grams worth every day. It was good.

11:10 PM  

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