Flash Back Friday #20: Baklava

FLASH-BACK FRIDAY

These were SOOOOO stinkin' good...I think I ate 1/2 the pan the first day! eek! =D

BAKLAVA

Click on image to see full post from 2/17/11

If you have a flash-back post you want me to see, leave me the link in a comment!

Daring Bakers Challenge: Baklava

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

I've made Baklava before, so this challenge wasn't really my thing to repeat. Oh it was spectacular in every bite--but that was the issue. I. Ate. Every. Bite. And I have/had nothing coming up to take it to. I'm trying to loose weight. Not gain it. I understand the challenge and appreciate every part!


He is my past posted recipe for Baklava.

DARING BAKERS CHALLENGE

BAKLAVA

1 (16oz) package fillo dough

1 lb (16oz) chopped pecans

1 teaspoon ground cinnamon

1 cup butter, melted

1 cup water

1 cup white sugar

1 teaspoon vanilla

1/2 cup honey

Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9x13-inch pan.

Chop pecans then toss with cinnamon. Set aside.

Unroll 1 package fillo dough (or phyllo, depends on brand). Cover with dampened cloth to keep from drying out so quickly as you work. Place 2 sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.

Sprinkle 2-3 tablespoons of nut mixture on top. Top with 2 sheets of dough, butter, nuts, layering as you go.

Top layer should be 8 sheet deep (buttered between every 2)

Using a sharp knife, cut squares (or diamond shapes) all the way to the bottom of the pan.

Bake for 50 minutes until the baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. Leave uncovered (it will get soggy if it is wrapped up)

BAKLAVA

This is a fairly easy dessert to make. You just have to be pretty speedy so the fillo dough doesn't dry out. Have everything prepped and ready to go before you start.

BAKLAVA

1 (16oz) package fillo dough
1 lb (16oz) chopped pecans
1 teaspoon ground cinnamon
1 cup butter, melted
1 cup water
1 cup white sugar
1 teaspoon vanilla
1/2 cup honey

Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9x13-inch pan.

Chop pecans then toss with cinnamon. Set aside.

Unroll 1 package fillo dough (or phyllo, depends on brand). Cover with dampened cloth to keep from drying out so quickly as you work. Place 2 sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.

Sprinkle 2-3 tablespoons of nut mixture on top. Top with 2 sheets of dough, butter, nuts, layering as you go.

Top layer should be 8 sheet deep (buttered between every 2)

Using a sharp knife, cut squares (or diamond shapes) all the way to the bottom of the pan.

Bake for 50 minutes until the baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.


Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. Leave uncovered (it will get soggy if it is wrapped up)