Oh man, baklava is something I've never attempted. Basically, toast walnuts and almonds then remove their skin by rolling them around in a kitchen towel. Chop or pulse them in a food processor until pretty fine, but not a powder.
Soften, either on the stove or in the microwave, about 2 cups of honey.
Melt about 1 stick of butter again, on the stove or in the microwave.
(it might be easier if you left the honey in a double boiler and worked next to your stove while doing this)
Brush some melted butter over the bottom and sides of a large, long baking pan. Place 1 sheet of phyllo over the pan and brush it with butter. Place another 2 or 3 sheets on it and brush them with butter. Sprinkle a generous amount of the nuts over the phyllo, then drizzle a generous amount of honey over them. Place 1 phyllo sheet on top of it, brush it with butter; place 2 more sheets on it and brush them with butter, then repeat the nuts and honey. Keep repeating until you reach the top. Be sure to brush the top with a generous amount of butter - don't put honey or nuts on the top layer; they'll burn really quickly.
Cut the baklava BEFORE you cook it (if you try to do it after, it'll just crumble).
Then bake it for, maybe 30 minutes in a 350 degree oven.
I've never made baklava - I don't think I have the patience. But I can say, you can be generous with the nuts, but be more generous with the honey. If you have, or can get, flavored honey (like vanilla or lavender), I'm sure that would be delicious. And since you're placing phyllo directly on top of the honey, you have to be really sure about where you're placing - hold it taught across and lower it slowly - you only get once chance to make it fit.
I can't imagine how my 90 year old arthritic great grandmother made this like every day.
oh, nice! thanks for the recipe! i always thought that the nuts in baklava were pistachios...?
Pistachios are turkish - almonds and walnuts are greek. The greek islands have a turkish influence, so you might see pistachios there.
ah, okay. i think i've only had baklava w/ pistachios...we had arabic friends back in long island..and nadia made the most amaaaazing baklava.
Tikanis! I have done it a couple of ways, use pecans instead of walnuts, walnuts can be a bit bitter(they are more expensive but if it is for something special). Also be sure to infuse your honey or sugar concoction with lemon. It gives it that something special. Also I have done it once with by doing up two layers (three phylo, two nut) on a silpat mat and rolling it (like a swiss roll), it is quick and you can do alot more at one time (just don't forget to cut before baking).
And sorry Webtoe, but we never put the sugar or honey stuff in as we go, it goes on after it comes out of the oven like within 20-30min. YMMV
Excellent tips!