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00:REM:BAKlava
by Judy McIntosh
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10: 4-1/2 cups
walnuts, finely chopped
20: 1/2 cup sugar
30: 1 teaspoon ground cinnamon
40: 1 cup butter
50: 1 cup honey
60: 1 pound phyllo (strudel leaves)
70: READ: Grease 13x9" baking pan
75: READ: In large bowl, mix walnuts, sugar and cinnamon,
set aside.
80: READ: In baking pan, place 1 sheet of phyllo, allowing
it to extend up sides of pan.
85: READ: Brush with butter.
90: READ: Repeat to make 5 more layers.
95: READ: Sprinkle with 1 cup walnut mixture.
100: READ: Cut remaining phyllo into approximately 13x9"
rectangles.
105: READ: Preheat oven to 300.
110: READ: Place one phyllo rectangle in pan, brush with
butter.
115: READ: Repeat to make 6 more layers, overlapping small
strips of phyllo to make rectangles.
120: READ: Sprinkle with 1 cup of walnut mixture.
125: READ: Repeat last step three times.
130: READ: Place remaining phyllo on top of last walnut
layer.
135: READ: Trim any phyllo that extends over top of pan.
140: READ: With sharp knife, cut just halfway through all
layers in a diamond pattern to make 24 squares.
145: READ: Bake 1-1/4 hours or until top is golden brown.
150: READ: Meanwhile, in a 1 quart saucepan, over medium-low
heat, heat honey until hot, not boiling.
155: READ: Spoon hot honey evenly over baklava.
160: READ: Cool in pan on wire rack at least one hour, then
cover and leave at room temperature until serving time.
170: REM: To serve: finish cutting through layers. |
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