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Home made Bakalava
Ingredients
1 package Fillo dough
16 oz walnuts
3/4 cup brown sugar
1 slice of wheat bread (shreaded)
1 1/2 sticks of butter
Pastry Brush
9x13 pan
4 cups white sugar
2 cups water
1 tsp cinnamon
Preheat oven to 350 Mix Filling
In a seperate bowl, mix brown sugar, walnuts, and bread.
This mixture will be spread throughout the bakalava. Working with Fillo dough
Begin by opening the package and removing the dough. The dough must not be frozen, or it will not unfold properly.
Lay the dough out on a damp (not wet) towel.
Place another damp towel over any dough that is not being used to keep it from getting brittle. Preparing the Pastry
Melt the butter and place in a bowl beside the dough.
Place a layer of Fillo dough at the bottom of the 9x13 pan.
Brush it gently with melted butter.
Repeat until 5 or 6 layers are in place.
Add a thin layer of the mix.
Cover with Fillo, then brush with butter.
Continue this process, adding the mix every 5 or 6 layers. Baking the Pastry
Cut the pastry before it is placed into the oven.
Bake approx 30 minutes or until the top is golden and flaky. Preparing the Sugar Mixture
Approx 10 minutes before removing the bakalava from the oven, boil the water, sugar, and cinnamon in medium saucepan. The Final Step
Remove the bakalava from the oven and place on a level area.
Pour the sugar mixture over the HOT bakalava.
*Be careful that the sugar mixture does not splash! It will be HOT!!* Allow the baklava to sit on the countertop for approx an hour. Place in the refrigerator.
Bakalava will be best if refrigerated for over 24 hours. ~Enjoy |
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May, 2012
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