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Title: Baklava To Kill for > Pt 1
Categories: Dessert Pastry
Yield: 60 Servings
| 4 | c | Sugar |
| 2 | c | Water |
| 2 | Sticks cinnamon - sticks ~ 3 | |
| Inches long | ||
| 3/4 | c | Honey |
| 1 | tb | Lemon juice |
| Nut mixture: | ||
| 1 1/2 | lb | Walnuts |
| 2 | ts | Cinnamon - powdered |
| Pastry: | ||
| 1 | lb | Phyllo dough - thawed |
| 1 1/4 | lb | Melted butter |
Equipment:
Tall large pot for making the syrup. Ladle (optional) Candy thermometer. Baking pan about the size of the phyllo sheets. I've used stainless steel and have even used a jelly-roll pan. 2-3 inch paint brush for applying the melted butter. Food processor for chopping the nuts with the powdered cinnamon Electric Knife (optional) for cutting the pastry before baking. otherwise a good, very sharp knife.
Other:
Metalized cup-cake cups to put individual pieces in for serving. Thaw the phyllo dough inside it's plastic package, and don't open it until you're ready to go. If you forget, and you need to speed it up, you can thaw it in its sealed plastic package in warm water, but better to remember (I forgot once, can you tell? :-) ).
Chop the nuts with the powdered cinnamon in a food processor. Pulse it to get good control on the size. You want a fine chop, but not powder. This takes about 5-10 seconds. Do it in batches if necessary. You can do this by hand, but it's easier to find a friend with a food processor. :-) Put the chopped nuts in a medium-large bowl.
Put the sugar, honey, water, cinnamon sticks, and lemon juice into a tall pot. Stir well and boil until 220 degrees Fahrenheit on a candy thermometer (soft ball). Remove from heat, skim any scum off the top and let cool. Remove the cinnamon sticks.
Melt the butter in a saucepan while the syrup is boiling. Some people clarify the butter, I don't bother.
Preheat the oven to 350 degrees Fahrenheit.
OK, time to assemble, open the phyllo and unfold it.
Brush the inside of the pan with melted butter. It really goes much faster with a 3 inch brush for the rest. A larger brush will tear the phyllo, and smaller ones take more time and the phyllo can dry out.
You can cover the phyllo if you want, but if you open it and spread it out and do it straight through, I've never needed to cover it. Make sure your butter is very liquid when you start.
Put six sheets of phyllo in the pan, brushing each sheet with melted butter before adding the next sheet. Put about 6 sheets of phyllo dough aside for the top layers. Actually, I just book-mark the last six sheets on the pile.
After the first six sheets, sprinkle some of the nut mixture over the buttered sheet in the pan. I use about a handful or two, it's easier if you have two people, one to do the nuts, and one to put the sheets down and butter them.
Add another sheet of phyllo covering the nuts, then butter that sheet. Repeat the process until you get to the last six sheets (See the notes).
You want to use up the nuts at the same time you run out of phyllo, not counting the six sheets for the top layers, so try to plan it out. This is a little touchy, but if you get it secured at the edges first, it helps, just be delicate, but quick. :-) Don't worry about torn or broken up sheets, just put them in and butter them down. In the end, no one will know. Have no fear and keep working. :-)
Now place the last six sheets on top of the rest, one at a time, brushing each with butter after it is added. You should have a little butter left over. I just pour it over the pastry after I cut it, but that's not necessary, and after you've done it a couple times you can adjust the amount of butter you use. Syrup:
From: Steve Thomas Date: 26 Mar 97 Chile-Heads List Ä
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