Bakalava

 

Anytime I work with filo dough it makes me nervous, so needless to say this venture had my heart racing but I had the need to conquer my fear and IT WAS SOOOOO WORTH IT!  Athens brand frozen filo dough is very easy to work with, but whatever your local grocery store supplies, take the plunge and give this recipe a try.  A hit with adults and miraculously my kids (one absolutely refuses to eat honey in any form, the other refuses to eat nuts yet both gobbled this up!)

BVC Bakalava 

3 1/2 cup sugar                                               
2 tablespoons honey                                                         
1 stick cinnamon                                                         
1/2 pound walnuts, finely chopped                                     

1/2 pound blanched almonds, finely chopped                   

1 pound (4 sticks) unsalted butter, melted                      

2 1/2 cup water
2 tsp fresh lemon juice
3 whole cloves
1/2 tsp ground cloves
2 tsp ground cinnamon
1 1/2 lbs filo pastry (approximately 1 or 2 boxes depending on size - buy an extra in case you tear some sheats)
 

In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool. 

In a large bowl, combine the walnuts, almonds, remaining 1/2 cup sugar, ground cinnamon, and ground cloves and set aside.

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Remove 8 filo sheets, fold, cover and refrigerate for the top layer. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut mixture over the top filo sheet. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mixture. Continue until all the filo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of filo for the last, top layer. 

Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way. Next, cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner. 

Heat the remaining butter until it bubbles and pour it over the top of the pastry. Bake for 1 1/4 hours or until evenly golden and flaky. Remove to a rack and spoon the cooled syrup over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.