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Pam's Baklava
A scrumptious finger licking good treat.
Preparation time 1 hour and 15 minutes.
The Syrup:
3 cups sugar
2 cups water
½ cup honey or a little vanilla extra
You can substitute lemon extra or 2 tspns of brandy
The Baklava:
1 lbs of filo dough
2 cups almonds (cut into pieces)
2 cups walnuts (cut into pieces)
2 tspns cinnamon
½ tspn clove
½ cup margarine
½ cup unsalted butter
A few whole cloves (optional)
  • Pre-heat oven to 375°
  • Mix walnuts, almonds, cinnamon and the ½ tspn cloves in a medium sized mixing bowl.
  • Melt margarine and butter together.
  • Butter a square or rectangular pan, (a square glass pan is best).
  • Lay down 4 pieces of filo dough, buttering each layer as you go.
  • Spread a little of the walnut/almond mix.
  • Continue putting down the pieces of filo dough two by two. Make sure you butter each piece as you go.
  • Continue with this until you run out of mix.
  • The final layer should be 4 slices of filo dough, make sure you butter each slice.
  • Using a very sharp knife, cut baklava into large squares, then go back and slice each square into triangular pieces.
  • Place 1 clove on top of each triangular piece.
  • Pour the remaining butter mixture as evenly as possible over the surface.
  • Spray the surface of the baklava with a few drops of cold water.
  • Bake for 30-40 minutes until it becomes golden brown.
  • While the baklava is baking, mix the syrup.
  • Add all the ingredients to a heavy sauce pan.
  • Boil for 5 minutes. (if you chose to use brandy, add it to the mix after you remove it from the heat).
  • Pour boiling syrup on baklava right after you remove it from the oven.
  • Leave until all syrup is absorbed and it has cooled completely.
In order for dessert to stay crunchy, do not cover or put in refrigerator.
Will last for about 1 week.
You can also make mixture with just almonds, or just walnuts.
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