Bakin’ Baklava
February 1, 2014
You start by layering filo dough into a buttered pan, alternating buttered layers with non-buttered layers. Every now and then, you add a layer of this–a mixture of chopped pecans and cinnamon. Did I say butter? Yep, lots.
After all the filo’s been layered and the nut mixture’s been used up–hopefully those two things happen somewhat simultaneously–you slice through the whole thing with a series of diagonal cuts.
That goes into a 350 degree oven for 45 minutes (I actually went 35 minutes, using convection).
While that’s baking, you heat up some honey, sugar, vanilla, water and butter. More butter? Uh huh.
It comes out of the oven looking like this:
Then you pour about half of the hot honey mixture over the top and let it soak in. Then more honey stuff until it feels sufficiently honey-soaked. Then it sits and cools for a few hours and gets really sticky. GORG, isn’t it?
Then you take it to that middle-eastern-themed dinner party you’re going to.
Life of Wry 