Baklava

This recipe is for the Greek dessert Baklava. It is a dessert that requires a lot of work, but with patience and maybe a little help from mom- it is possible. There is so much to say about this dessert, I have been making it for 6 years, and over those years I have learned the right way and wrong way of making it. But I will save that for the end...

Ingredients:

For nut mixture:
1 lb pastry sheets (phyllo)
1 lb. sweet butter
2-2 ½ lbs chopped walnuts
½ tsp cinnamon
½ lb. chopped, blanched almonds
¼ cup sugar         

For Syrup:
6 cups sugar
3 cups water
¾ cup honey
slice of lemon
1 cinnamon stick                              

Directions: 

1. Grind walnuts and almonds coarsely in a food processor. Mix in the sugar and cinnamon. 

2. Melt butter in large bowl. 

3. Line 10” by 15” baking pan with one sheet of filo, brush with butter. Repeat 6 times to form the bottom layer. Sprinkle half of the nut mixture. 

4. Add 6 more layers of the filo, buttering each sheet. Add the remaining mixture. Top off with 8 sheets of filo. 

5. Cut into squares or diamonds with a sharp knife. Pour remaining butter over pastry.  Bake at 375 for 30 minutes, then at 350 for 30 minutes or until golden brown.

6. While pastry is baking, make the sugar syrup. Boil water and sugar with the lemon slice and the cinnamon stick to form a thin syrup. Stir in honey and cool.

7. After removing pastry from the oven, pour most of the honey syrup over pastry.

My godmother Aunt Janet and I at my grandma's house -1991

I debated whether or not to post this recipe, in fact I'm still conflicted over it. I feel like I am not doing my job as the newest baklava recipe guardian. This recipe has been passed down from generation to generation. I don't know how it is in other families, but in ours everyone has a specialty. Some recipes are guarded and others shared. This recipe was always made by my Godmother Aunt Janet. I started making it 6 years ago when she taught me, and somewhere along her illness it became associated with me. She made it before me and Aunt Irene made it before her. I am so proud to finally have an "associated" recipe, although I wish she were still able to make it too. I know how to make this in my sleep or even blindfolded. Although the recipe is given above, I do have tricks and little tips that I will have to keep secret (only for this recipe!)- until its time to teach my goddaughter one day. Enjoy! 

My goddaughter Gabriella and I on Thanksgiving 2013. I absolutely love her.