Sunday, December 22, 2013

Baklava Recipe

      Sorry for the delay in getting this recipe for you.  We are all busy at this time of year, of course.  In addition to the normal busyness here our poor cat, Rosie, started having distressing symptoms, requiring visits to the Vet.  Finally, after a second round of x-rays, it was determined that she had bladder stones and needed surgery.  Not good news!  So that is what kept us away from the computer this past week.  Thankfully, Rosie is finally on the mend after a rough first couple of days.  We are so very grateful for being able to get excellent care, and for God's healing mercies for our beloved almost-four-year-old kitty. 

Now for the Baklava recipe that I have used for many years.  See the photos I posted on my last blog for how we did it:
1 lb. package Phyllo dough (thawed)
4 cups (1 lb.) finely chopped walnuts
1 cup (2 sticks) real butter, melted
12 oz. honey
1/2 cup white sugar
1 tsp. cinnamon

  1. Preheat oven to 300 degrees.  Butter a 9 x 12 inch baking pan well with butter.
  2. Blend nuts, sugar and cinnamon in a bowl.
  3. Into the buttered pan, one at a time, lay a piece of Phyllo dough and using a pastry brush, butter each sheet, until you have 8 pieces on top of each other.
  4. Sprinkle one cup of the nuts mixture evenly over the 8th layer of  buttered pastry.
  5. Repeat steps 3 and 4 until you have used up all the Phyllo dough.  You will (probably)end up with 4 or 5 layers of eight pieces of pastry topped with nut mixture, except for the top.
  6. Do NOT sprinkle the top with nut mixture--just butter the very top.
  7. Then take a sharp, thin knife and cut the entire panful of Baklava into diamonds.  CUT ONLY HALFWAY DOWN INTO THE PASTRY--DO NOT CUT ALL THE WAY TO THE BOTTOM. Cut into small bite-sized triangles, as this is very rich and that will be plenty.
  8. Bake in 300 degree oven for 1 hour and 20 minutes, or until golden brown on top.
  9. Remove from oven.  Warm the honey in a small pan over med-low heat until hot but not boiling.  Then pour it evenly over the entire top of the hot Baklava in the pan.
  10. Cool the pan on wire rack at least one hour. 
  11. Then cover and let sit at room temperature until served.
     NOTE: The tricky part about making Baklava is learning how to keep the pastry from drying out while you are constructing it in buttered layers.  If any little part of it dries out it Sticks Together--not good! That leaves a tear when you go to peel off a layer.  To prevent this from happening, before opening your Phyllo package, take a large clean cotton  dish towel (not terry cloth, but flat woven cotton) and get it wet under running water.  Then wring it out as well as you can.  Then lay the towel on your countertop, place the dough on one end of the towel, and fold the other half of the towel over the top of the dough.  This keeps it moist while you are buttering a layer of dough.  You can see why it is good to do this with a partner, because one person can butter layers while the other person opens and closes the towel on top of the dough.  Plus having a friend to help you makes a rather monotonous  job a whole lot of fun.  The only downside is that chatting makes you loose count on what layer you are on--all of which adds to the laughter.  :-)

      Enjoy making, and eating, this wonderful Greek dessert! 


  1. Thank you so much! Merry Christmas!

  2. I'm sorry to hear that Rosie was ill, but so happy to know that she is feeling better. Thank you for sharing this recipe. It sounds and looks scrumptious! Merry Christmas! :)

  3. Glad to hear Rosie is getting better. Thanks for the recipe...LOVE Baklava and this really doesn't seem as bad as I always thought it would be....Yes, tricky, with keeping the layers from getting dry, but not too many ingredients. I'm going to try this with some of Joy's honey.

    1. Yes, Joy's honey is the best! Let me know if you need a helper.