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Desserts Greek Pastries

Baklava

Simple, easy, very quick to put together dessert — but you do need to let it sit overnight before serving.

I used to order this at a Greek restaurant that my late husband and I once frequented and one day the proprietor’s wife — responsible for making it every evening in preparation for the following day — was kind enough to give me the recipe. I didn’t even have to ask!

Baklava

melted unsalted butter (melt approximately half a cup at a time only and repeat if or as needed)

1 package (16 ounces, 14×9-inch sheet size) frozen phyllo dough, thawed

2 cups finely chopped walnuts (traditional), toasted … or pecans, untoasted

SYRUP:

3/4 cup sugar
3/4 cup water
1/3 cup honey
3/4 teaspoon vanilla extract

 

Preheat oven to 350 F degrees.

Coat a 13 x 9-in. baking pan with melted butter.

Unroll phyllo dough; trim to fit into pan.

Layer two sheets of phyllo dough in prepared pan, lightly coat/brush with melted butter. Repeat three times. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Cover well but do not drown in butter or you will get very soggy — instead of crispy — pastry.

Sprinkle with 3 tablespoons nuts.

Top with two sheets of phyllo and coat/brush with melted butter.

Repeat layering with nuts, phyllo and butter 10 times.

Top with remaining phyllo dough, coating/brushing every other layer with melted butter.

Using a sharp knife, cut into triangles. Make 3 equal distance cuts to form 4 strips along the long length then make “X” cuts across two of those strips at a time to form approximately 30 triangles. (Note: triangles are traditional but you can simply cut squares instead if prefer).

Bake at 350° center/middle rack for 35-40 minutes or until golden brown.

Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil.

Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

Pour over warm baklava as soon as it is removed from the oven.

Cool completely uncovered in pan on a wire rack. Then cover and let stand overnight.  Do NOT refrigerate.

 

If you wish to try your hand at making your own phyllo dough:

 

Filo or Phyllo Dough

 

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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