Wednesday, December 16, 2009

Winter Wednesday Wrecipes

Well, Christmas doesn’t begin with a “w”. What was with the internet today? Was everyone ordering online? Facebook barely worked at all. Anyway, it’s late; I almost skipped a recipe but realized I had this one on file already. I make a couple of pans of this very year- one whole pan goes to my boss, and I split the second into two smaller pans for a couple of special relatives.


  • Honey Syrup (see recipe below)
  • ¾ cup each finely chopped pecans, walnuts & almonds
  • 1-1/2 teaspoons cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • 1-1/4 cups butter or margarine, melted
  • 1 package (16 oz) Athens frozen filo dough-

use one roll of dough; save other for later or keep frozen. Please note there are approx. 21 leaves per roll of dough, though sometimes as many as 24 - divide total number by 3 for 3 equal amount layers of dough separated by 2 layers of nuts

Prepare honey syrup and set aside. Heat oven to 350 degrees.

Mix nuts & spices.

Melt butter.

Brush bottom and sides of 9” x 13” baking pan (disposable aluminum works great) with some butter. Open filo and unfold leaves; cover with damp towel & plastic wrap to prevent drying (see filo package directions).

Carefully separate 1 leaf and set in buttered baking pan. Brush lightly with butter and repeat 6 times, ending with butter.

Sprinkle ½ the nut mixture evenly over top to edges. Layer 7 more filo leaves in pan, brushing each layer with butter. Sprinkle with remaining nut mixture. Layer remaining filo leaves over nuts, brushing each layer with butter.

With a sharp knife, cut pastry into 6 lengthwise strips about ½” deep (not thru to bottom of pan). Make diagonal cuts across strips ½” deep and 2” wide. Pour any remaining butter over top. Bake until golden brown, 22-28 minutes. Place pan on wire rack; pour Honey Syrup over top. Cool completely. Cut along scored lines to serve. Refrigerate leftovers, but best served at room temperature.

Honey Syrup

  • 1 cup sugar
  • 1 cup water
  • 1-3/4 TBSP fresh lemon juice
  • ½ cup honey

Heat sugar, water & lemon juice to boiling; stir until sugar is dissolved. Boil 5 minutes. Remove from heat and stir in honey. Cool and set aside.


A bevy of bountiful baklava


Wanda said...

I'll leave this recipe to you....I can't even make cookies right and Baklava has GOT to be complicated!! But it sure sounds great!!!

Xeyedmary said...

Hi Wanda-actually Baklava is just an assembly process- despite the long directions, it's just melted butter, nuts mixed with spices, layered in a pan with pre-made filo dough sheets. The only cooking is the honey syrup, and then throw it in the oven for 20 minutes or so and VEE-O-LA , as Coni Spinster would say. Try it, you'll like it!