METHOD
Mix all filling ingredients
in a bowl. Butter base and sides of an elongated or round baking dish.
Measure length of the phyllo against the baking dish and cut to length with
a sharp knife.
Preheat oven to 350°F.
Brush each layer of phyllo
with melted butter and spread over the base of the container as evenly
as possible. Once you have used 5 layers of pastry, sprinkle a thin layer
of filling over the surface and add 4-5 more layers. Sprinkle a thin layer
of filling and place 3 more sheets on top. Sprinkle on all the remaining
filling, spreading it evenly, and cover with 7-8 more layers of phyllo,
brushing individually with butter.
Fold any excess pastry
on either of the sides over the filling and brush it with butter. Brush
the top layer liberally with butter in order to get it crisp and golden.
Trim any excess pastry with a small sharp knife, keeping in mind that
it will also shrink. Cut (only!!!) the top layers of phyllo carefully, diagonally
into diamond shapes.
Using the tips of four
fingers, sprinkle drops of water all over surface and cook it in a preheated
350° F oven for 15 minutes. Lower to 325° F and cook for a further
15 minutes. Raise to 375°F and cook another 5 minutes.
Meanwhile, prepare syrup.
Place all syrup ingredients, apart from honey, in a saucepan and stir
to dissolve sugar. Simmer for 6-8 minutes, add honey and simmer for a
further 5 minutes until it thickens slightly. Pour hot, but not boiling
syrup slowly all over the baklava (use a strainer) and let it stand to
absorb all the syrup.
recipe from www.inmamaskitchen.com
Contributor: Elinoar
Moore
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