Heritage Festival 2009
Baklava Recipe
Chrysanthe Nagios and Helen Pervanas
INGREDIENTS
For the baklava:
•    1 lb. of chopped nuts (walnuts(¾ lb), pecans (½ lb)combination of them)
•    1 lb of phyllo dough (found in freezer section of supermarket)
•    1 1/2 cups of butter, melted
•    1/3 cup of sugar
•    1 teaspoon of ground cinnamon
For the syrup:
•    4 cups of sugar
•    3 cups of water
•    1 cinnamon stick
METHOD
1.    Lightly grease a 9×13 pan and set the oven to 375°F.
2.    Thaw the phyllo dough according to manufacturer’s directions.  When thawed, remove phyllo from plastic package and spread dough open.  Cut the dough in half so the sheets will fit in the pan.(this may not be necessary because some brands are packaged as dough halves) Cover with a damp towel to keep it from drying out.
3.    Grind nuts until in small, even sized pieces. Combine with sugar and cinnamon.
4.    Melt the butter on the stove top or in the microwave.
5.    Before beginning set aside 4 phyllo sheets that will be used for the top of the baklava.  Butter the 9x 13 pan and add 5 sheets of phyllo dough, buttering each sheet of phyllo dough using a pastry brush with the melted butter.
6.    Sprinkle a thin layer of the nut/sugar mixture.  Butter next 3 sheets of phyllo and follow with nut/sugar mixture.  Continue to repeat the nut mixture and three buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 4 phyllo sheets thick, each sheet being individually buttered including the top layer and place in refrigerator to chill for 15 minutes.  Remove from fridge and cut into diamond shapes using a sharp knife before baking. Bake at 375°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crispy.
7.    While preparing baklava, make the syrup. Combine the cinnamon stick, sugar, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 10 minutes and slightly thickened.  Remove the cinnamon stick and allow to cool.  Pour cool syrup immediately over hot baklava.