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 Turkish Baklava | Status Approved | | Name |  Turkish Baklava | | Category | Desserts, Cakes & Pastries, Asian | | Serves/Yields | About 20 pieces | | Source | Kate | | Difficulty | Easy | | Prep. Time | 25 minutes | | Cook Time | 40-45 minutes | | Introduction | | Many groups claim Baklava as their own. However, a check of the history of baklava yields surprising results. It is widely believed that it is of Assyrian origin. Around approximately the 8th century B.C., Assyrians baked thin layers of dough with nuts, poured honey over it, and enjoyed this sumptuous treat. Baklava was baked only on special occasions, usually by the rich who could afford such a luxury. The history of Baklava changed with the history of the land. The Near and Middle East saw many civilizations come and go. Baklava and the recipe had spread to the Near East, Armenia, and Turkey. With the advent of the Grecian Empire, it spread westward to Greece. | | Ingredients | | 1 Pkg Phyllo_Dough Sheets
1 lb Butter , melted
1 lb Walnuts , chopped
3 cups granulated_sugar
1/2 tsp ground_cloves
1 tsp Ground_Cinnamon or 1/4 tsp Ground and 1 Cinnamon_stick
9 x 13 Pyrex Baking Dish
Pastry Brush | | Directions | | Step: 1 | Chop walnuts to a medium fine texture and mix with 1 cup sugar, 1/4 Teaspoon ground Cinnamon 1/4 Teaspoon ground Cloves. Melt Butter .Cut Fillo dough in half so that each sheet fits the bottom of the baking Pan. Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet at a a time, in the baking pan. Generously spread butter on each sheet of fillo as it is placed in the pan. Every 6 to 8 sheets of Fillo spread a layer of walnut mixture. Continue layering Fillo sheets and walnuts until Fillo is completely used up. Pour any remaining butter over top of the baklava. The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together. With a sharp knife, cut the baklava diagonally to form diamond shaped pieces. Preheat oven to 350 degrees and bake the baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely.
SYRUP
Mix one cup water, two cups sugar, 1/4 teaspoon ground cloves and either 3/4 teaspoons Cinnamon or theCinnamon stick in a sauce pan and bring to a bnoil. Simmer for 20 minutes. Pour the boiling syrup over the cool baklava and allow to cool completely again When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert.
| | Nutrition Information | | Not Available |
Time submitted: Thursday, October 21. 2004 at 20:48:07 Contributed By: Kate
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