I really believe in the power of getting to know one's roots, especially when becoming one with your culture leads to eating lots of yummy things. :)
In my case, I have always been obsessed with the deliciousness that is Greek food. When I was a kid and we went to Greek picnics, my dad bought me my weight in Greek pastries. As an adult, Greek food brings memories of fun, love, and family.
I have a great recipe for baklava--but I have simplified it over the years and I think that it is the best of both worlds--easy to make and a delicious Hellenic masterpiece!
Grind the walnuts in a food processor. Combine nuts, cloves, and cinnamon in a bowl
Brush bottom and sides of a 9 x 13-inch pan with melted butter
Layer pan with 10 sheets of phyllo, brushing each layer individually with a pastry brush
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| Found in the freezer section of most grocery stores |
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| This particular batch was made for my daughter's wedding. Shout out to Jennifer, Mother-of-the-Groom for her buttering skills :) |
Sprinkle with a layer of nuts
Add another 10 layers of phyllo, buttering only the top layer
Sprinkle with another layer of nuts and repeat layering nuts and phyllo until all of the nut mixture is used
Top with 10 layers of phyllo, buttering each layer individually
Tuck the excess phyllo down the sides of the pan
Brush top generously with melted butter
Using a sharp knife, cut pastry into diamond-shaped pieces, being careful not to cut through to the bottom of the pan
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| Cut vertical lines first (black); then cut diagonal lines (pink) to create diamond shapes |
Bake at 325 for one hour or until puffy and golden brown
WHILE BAKLAVA IS BAKING...
Combine sugar, water, and lemon slices
Bring to a boil
Add cinnamon stick and simmer 15 minutes
Add honey and heat only until blended
Cool at room temperature
While pastry is still hot, pour cooled syrup over baklava
Allow to set for one hour; cut pastry through to the bottom
Leave in pan several hours or overnight before serving
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| Yep, I always taste test before anyone else can try it! :) |
OPA!
