recipe has been contributed by Becky who like me
loves cooking good food, especially for the family.
You can find more of Becky's recipes, as well as
finding out more about her, at her website.
This is what Becky said about this recipe:
is part Greek and over the years I've experimented
with a couple of Greek recipes. For my Baklava,
I combined two recipes from a Greek cookbook
to come up with my own recipe. My husband thinks
its the best he's ever tasted and I would have
to agree with him!!! The recipe looks complicated,
but it's really VERY simple to make".
2 cups walnut,
2 cups almonds, finely chopped
2 cups fine dry breadcrumbs
2 tablespoons sesame seeds
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 pound phyllo dough
1 pound butter, melted
2 cups honey
2 cups sugar
1 1/2 cups water
Juice of 1 lemon
oven to 350ºF.
large bowl, mix first 7 ingredients together.
the butter. Grease a 9 x 13 inch pan and
line bottom with 5 layers of phyllo dough.
Sprinkle a thin layer of nut mixture over
phyllo and sprinkle with a little melted
butter. Top with a layer of phyllo and keep
repeating - nut mixture, butter, phyllo,
until all nut mixture is used up. Top with
5 layers of phyllo.
a sharp knife, cut at angles across pan
in a criss-cross manner to make diamond
shapes. DO THIS BEFORE BAKING
remaining melted butter over all the Baklava.
about 1 hour and 15 minutes until top is
syrup ingredients to boil and boil for 10
minutes. Pour syrup over cooled Baklava.
to stand AT LEAST several hours before serving.
Best if made 2 days ahead as flavours will mellow.
Can keep up to 2 weeks. The key to making this
easy is to work fast putting it together, as
the thin phyllo layers dry out fast. Have everything
ready before opening the phyllo.