Family Chefmate: Christmas Baklava

I have been making baklava since I was 10 years old when my neighbor in Florida showed me how to make it. It was a joy this year to make baklava with my three kids. The kids just loved buttering each delicate piece of phyllo dough and sampling the dough as we placed layer after layer of phyllo sheets into the pan. The syrup is fun to make with rich honey and cinnamon sticks. Then there are nuts, nuts and more nuts. You can pick your favorite nut to make in this savory dish. Traditionally the Greeks use walnuts to make this dish but since I am allergic to walnuts and so is my daughter we make the dish with either pecans or almonds. This year I made two batches of baklava. The first batch I made with pecans and the second batch I made with almonds. This dish is festive so I will be serving mine for Christmas dessert. You can also make this dish up ahead of time and store it in a cool dry place for up to three days. The original recipe comes from the Baking Book from Linda Collister and Anthony Blake. You can find phyllo dough in the freezer section by the desserts at your local grocery store.

Baklava:

Pre-heat oven: 350 degrees
Thaw the phyllo dough in the refrigerator
Makes: 24 pieces

1 lb. 2 oz phyllo pastry dough
3 1/4 cups finally chopped pecans or almonds
2 tablespoons organic cane sugar
1 teaspoon ground cinnamon
1/2 cup melted butter

Syrup:
1 2/3 cups organic cane sugar
1 1/4 cups water
2 cinnamon sticks
3 teaspoons lemon juice
4 tablespoons honey

Finely chop the almonds or pecans by hand or in a food processor. In a bowl mix the nuts, ground cinnamon and 2 tablespoons of sugar. Set aside.

Melt the 1/2 cup butter in a small microwaveable bowl. Remove the plastic wrap from the phyllo dough and lay the dough flat on a counter. Place a moist towel over the dough when you are not working with it to keep the dough from drying out. In a 9 X 14 inch pan place the 1st sheet of phyllo dough down in the pan. With a pastry brush, brush the melted butter over the entire phyllo sheet. Repeat the above directions until you have six buttered phyllo sheets. Add 1/3 of the nut mixture and spread evenly over the phyllo dough. Then add 3 more sheets of buttered phyllo dough. Add the other 1/3 of the nuts and another 3 layers of phyllo dough. Finally add the last of the nuts and place 5 more buttered phyllo sheets on top. With a sharp knife cut the phyllo dough in rows (4x 6). Bake the baklava at 350 degrees for 15 minutes. Then increase the heat to 375 degrees for another 15 minutes. The baklava is done when the phyllo dough is a golden brown. While the baklava is cooking you can make the syrup.

Making the Syrup:
In a Saucepan on medium heat add the sugar, water, honey, lemon juice and cinnamon sticks and stir. Bring the syrup up to a boil then lower the temperature to low. Cook the syrup for 10 minutes on low so the flavors of the cinnamon will infuse to the sugar syrup. Remove the syrup from the stove top and allow to cool. Remove the cinnamon sticks from the syrup after it has cooled.
When the baklava is cooling but is still warm poor the honey syrup over the baklava. The baklava will absorb the honey syrup in about 10 minutes. This dish can be served immediately or can be stored in a cool dry place covered for up to 3 days.

Chopped Nuts in Food Processor