TEACHING fillo dough class, # 2 BAKLAVA








WALNUT BAKLAVA

In my family, my grandmother made baklava always for New Year. We had a huge tree in the front of the house. Long after school started (in Romania September 15th) it was a very odd type of collecting walnuts from tree. My mother and my grandmother had 2 long poles, and they “beat” the tree, so the nuts will open from the shell and fell on the ground, My brother and I used to collect them and put in basement, to get dry, on the newspaper beds….




Close to New Year Eve, my grandmother (bless her soul) start very early in the morning to knock and clean and knock and clean… many walnuts.

I brought one time, at my neighbor party BAKLAVA and they dream about many year later. I keep telling them it is very easy to make, but they don’t believe me. So this year just before holidays I get them together to teach how to deal with fillo dough.




They were surprised how easy is to use fillo dough, they didn’t know anything about

It is a very, very sweet dessert, and all I remember when I was little, was “fishing” them from a “huge” bowl of syrup. Later I found out that it was not so much syrup but my grandmother recipe it is DEFINITELY a “wet” baklava compare to a “dry “ baklava as people from Egypt make it.





Ingredients:


1lb Walnuts
1 package of Fillo Dough
1 Tablespoon of Cinnamon
1 Stick of Unsalted Butter
Syrup
2 cups sugar
2 cups water
2 tablespoons vanilla powdered
¼ cup of honey
2 tablespoons Rum (Bacardi) at end, just before you take it off stove.

 Directions:

Mix 3 cups of crushed (coarse) walnuts,one tablespoon of Cinnamon and set aside.

Brush 9/12 pan with melted butter.

Preheat oven at 375 Degrees


Use 2 or 3 layers for Fillo Dough as a base,then butter Fillo Dough add a couple more Fillo Dough, spread walnuts mixer, add 5 more layer of Fillo Dough.
Every second or third slice butter the Fillo Dough on the 5 slice of Fillo Dough spread mixture.
Keep repeating until mixture is done.
Cut in squares, with a sharp knife.

Bake at 375 degrees for ½ an hour or until golden brown.

** If Baklava is Hot do cold syrup or vice- versa

To make syrup:
Heat on stove 2 cups of sugar, 2 cups of water, and 2 tablespoons vanilla powdered. Heat until thick then add 8 oz of honey with 2 tablespoons Rum (Bacardi)

When syrup is thick enough remove from the heat and pour over cold Baklava.


Step by step photo cook book and the recipe you can find into my own photo-cookbok:


Bone appetite!

print recipe here

Comments

  1. Hi Ili,


    Love the pics! That was so much fun and so kind of you to pull together. Also nice to have met Kathy, Anneli and Cisca...a fun group!


    I'm actually going to try my hand at some mini spanikopita today!


    Happy Holidays!


    Sue

    ReplyDelete
  2. Hello Ili,

    I tried to open the below links a few times, but it locks up my computer. I am not sure if it’s my computer or the link…anyway, Brendan and I had a great time. I gave some of what we made to my mother who is now a lover of your baklava!

    Thanks again!
    Donna

    ReplyDelete
  3. BINE MAI ARATA BACLAVAUA SI STIU CA ESTE TARE BUNA!

    ReplyDelete
  4. Dear Ili,

    What a fun time we had and the baklava was absolutely wonderful. When you read the recipe it looks like a lot of steps, but it is really not difficult - and worth it!

    I look forward to our next cooking lesson!

    Cisca

    ReplyDelete
  5. The baklava looked so GOOD. There are so many Romanians and people from that part of the world that would love your recipes like the old country! And fans of baking will love it,
    too.

    Best,

    Roxanne

    ReplyDelete

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