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BAKLAVA (Greek Pastry) Pastry: 2 c. sifted flour 1/2 c. shortening 1 tsp. salt 1 egg and water to make 1/2 c. Cut shortening into flour and salt until mixture looks like corn meal. With a fork, blend the egg and water. Add to dry ingredients, mixing until all dry ingredients are thorough- ly dampened. Turn onto waxed paper. Knead 8 times. Roll into ball and let rest 1/2 hour. Filling for Baklava: 2 c. slivered almonds 1/2 c. brown sugar, firmly packed 1 c. melted butter or margarine 1 tsp. cinnamon 1/2 tsp. nutmeg Mix together all ingredients for filling. Divide pastry into 4 portions. Roll out 1 portion very thin on a lightly floured pastry cloth into a rectangle, 8 x 16-inches. Cut rectangle in half to form 2 (8-inch) squares. Place 1 square in bottom of 8 x 8 x 2-inch baking pan. Spread 2 tablespoons of filling over this pastry. Place second layer of pastry on top of filling. Roll out another portion of pastry as before. Continue making layers of pastry and filling. Spread no filling on the top layer of pastry. Topping for Baklava (Syrup): 1 c. water 1 c. sugar grated rind of 1 orange grated rind of 1 lemon Mix ingredients for syrup in saucepan. Boil 5 minutes. Cut Baklava into 8 servings. Pour 3 tablespoons of syrup over Baklava. Bake in a moderate 350 degrees oven for 35 to 40 minutes. Serve remaining sauce (cooled) over the hot Baklava. Serves 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |