<3 BAKLAVA <3

www.sarahterranova.com

Once upon a time I was in Florence, Italy and I took a Mediterranean cooking class and I learned how to make baklava and it was a perfect dream. But it was real life. And now I can make real baklava in Kansas City and it’s really good and really real. Don’t let the filo dough scare you away — you can make baklava your reality too! Cheers to the sunshine, authentic recipes, mediterranean dreams, and to you. Enjoy, friends! XX

www.sarahterranova.com

www.sarahterranova.com www.sarahterranova.com

www.sarahterranova.com

www.sarahterranova.com www.sarahterranova.com

www.sarahterranova.com www.sarahterranova.com

Baklava

ingredients :

– filo dough (one frozen package)

– 1 C melted butter

– 1 C walnuts, finely chopped

– 1 1/2 C + 2 T sugar

1 1/2 C water

– 1t cinnamon, ground coriander, cardamom

– 1 T fresh lemon juice

– 2 T rose water (or orange blossom water) ** you can find this at the asian or mediterranean market or at a specialty store **

how – to :

– unwrap the filo dough carefully. it’s fragile, like tissue paper. it comes in a rolled stack. unroll the stack and place it in between to damp kitchen towels. it’s important to keep the dough moist — if it dries out it will crack very easily making it more difficult to handle.

– prepare the syrup by mixing the water, lemon juice, and 1 1/2 C sugar in a small sauce pan. bring to a boil and allow to simmer for 10 minutes. remove from the heat, add the flower water and set aside to cool

– in a small bowl mix the remaining sugar with the spices and chopped walnuts.

– grease a baking pan with a small amount of the melted butter. you can use whatever size/shape pan you want. the smaller the pan the taller the baklava :) my pan was about 8x10in

– carefully lay out two layers of filo in the bottom of the greased pan. drizzle a small amount of melted butter and lay another two layers in the pan. drizzle butter and another 2 layers. repeat until you have 6-8 layers. do not press down the layers. if some of the sheets rip — it’s okay — they still taste the same! use them anyway! no one will see the ripped sheet in the middle of your delicious baklava :)

– sprinkle half of the walnut mixture and layer another 6-8 sheets of filo with butter every two layers.

– spread the remaining walnut mixture and layer the rest of the filo sheets with butter every two layers

– cover the top layer with the remaining butter. carefully cut the baklava into diamond shaped pieces

– bake in the oven at 350°F for 15 minutes. then lower the heat to 300°F for another 30 minutes or until the top is golden

– allow the baklava to cool slightly, then pour the syrup along the cracks

– allow the baklava to cool completely (if you can wait) and enjoy!

:))

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