Recipes To Go Home | Kitchen Charts | Culinary Dictionary
|
Recipes To Go Home | Kitchen Charts | Culinary Dictionary
|
|
Baklava3 cups granulated sugar Preheat oven to 300 degrees F. In a pot combine the sugar and 2 cups of water and bring mixture just to a boil. Stir in the lemon juice. Mix well. Lower heat to medium, cook, stirring 8 or 9 minutes. Remove the pot from the heat and let cool. This can be made the night before and refrigerated. In a pot heat the clarified butter. Lay the phyllo on a cutting board and cut it in half forming sheets 13 x 8 1/2 inches. Place half of the cut phyllo dough into a 9 x 13-inch baking pan. If the phyllo does not fit perfectly, roll up a strip of aluminum foil, and place in between the phyllo and the end of the pan, eliminating any space. The phyllo should touch both ends of the baking pan. Spread all the nuts evenly over the top of the phyllo. Place the other half of the phyllo on top. Using a sharp knife, cut diagonal lines 1-inch all the way to the bottom of the phyllo - right to the pan. Cut straight parallel lines 1-inch apart all the way through the phyllo. You will have diamond-shape pieces. Spoon all the butter, slowly, over the baklava, letting it absorb before adding more. Be sure to use all of the melted butter. Bake the baklava for 35 to 45 minutes or until golden brown. Pour the cool syrup over the hot baklava and let it sit for a few minutes. Chill before serving. NOTE: Clarified butter is a pure butter concentrate made by slowly melting butter on very low heat. One pound of butter yields 11 to 13 ounces of clarified butter. To make approximately 2 to 3 cups of clarified butter melt 5 sticks of butter in a pan over very low heat until a foam appears on the surface. Do not scorch or burn the butter. Skim off the foamy top. It takes about 10 minutes per pound of butter to clarify. Pour the clarified butter into a bowl. Discard the milk solids that gather at the bottom of the pan. Cover and refrigerate to use. Makes about 2 1/2 dozen. |
|
|