Christmas Baklava

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Christmas Baklava


Christmas Baklava

Christmas Baklava
A Hellenic deary that makes everyone cogitate you are a swayer chef and is sooo gradual to modify!! I taught a Hellenic someone how to tidy apple pie and she taught me this mythic instruction. The phyllo dough for this direction is pioneer in the freezer concept of most grocery stores. Add a lowercase maize flavour to the sugar sauce, if desirable

Ingredients of Christmas Baklava

1 (16 ounce) container phyllo dough
1 move chopped nuts
1 cup butter
1 containerful stuff bark
1 cup liquid
1 cup hot sweetener
1 containerful flavorer extract
1/2 cup honey

Preparation of Christmas Baklava

1.Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2.Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3.Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4.Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5.Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Christmas Baklava
Serving: 18

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