Baklava

BAKLAVA! The sweet, sticky, lemony goodness. I know Christmas is right around the corner when i am in the mood for this mana from heaven.. It is not as hard as it may seem, nor does it have anything to do with grilling or bbq. But, it is my favorite treat. The next few posts ay have nothing to do with bbq. But they can be used with bbq or grilling.
Now, baklava, is not challenging or difficult, it just takes FOR FREAKIN EVER!!!! Never ever try and make the Philo dough. Its impossible, so I just buy mine at the store for $4 a pound. Make sure to thaw out the dough before you start. Thus, said, if you want a challenge, then try and make your own Philo dough. So what are we waiting for? Lets get started!

You are going to need a baking dish that is 9x13, a gallon sized ziplock bag, a mixing spoon, pastry brush and a bowl. You may need more but this should do it.

With all of your tools ready, lets get movin!

1 box phyllo pastry – 1 lb. defrosted
1 ½ c. (3/4 lb.) unsalted butter, melted
1 ½ c. finely cut walnuts

1 ½ c. finely cut pecans
2/3 c. sugar
1tsp. cinnamon
1tsp. nutmeg

Mix the walnuts, pecans, sugar, cinnamon and nutmeg in a gallon sized zip lock bag and shake well to mix.

Grease a 13×9 baking dish with melted butter.

 NOTE: PLACE 10 SHEETS OF DOUGH INTO THE BAKING DISH, AT THIS STAGE,BRUSHING WITH BUTTER EVERY TWO SHEETS. 

 Spread a ¼ of the nut mixture onto the dough. Place 6 sheets of dough ontop of the mixture and make sure to butter every two sheets of dough. Then place another ¼ of the nut mixture onto the dough. Add 6 more sheets followed by a ¼ of the nut mixture. Use 6 more sheets of dough and then add the last ¼ of the nut mixture and top with remaining twelve sheets of dough. Just remember to butter in between every 2 sheets of dough.. here is what it should resemble:

10 sheets

¼ of mixture

6 sheets

¼ of mixture

6 sheets

¼ of mixture

6 sheets

¼ of mixture

12 sheets

Brush top layer of philo with butter. Cut into diamond shapes before baking . Top by pressing clove into each diamond..Bake for 30 minutes at 350*, then bake for an additional 1 hour at 300* 

Its easier to cut before its baked then when it is. It will break and crack all the cooked dough when cutting after baking.. As the Baklava is baking, now would be a good time to make the syrup.

Take the following and mix into a pan.

1 ½ cups Water

1 ½ cups Sugar

½ cup of Honey

½ tsp of Cinnamon

half of a lemon squeezed

Mix all the above ingredients and bring to a boil. Once boiling, boil for 30 seconds then remove and let cool. Spoon onto the baked Baklava. Dont put to much on or it will make it soggy.

Thats it. It is pretty simple and is wy fun to make. It does take time, but it lasts for a long time, except at my place it is gone with in the hour. haha