I think I’ve been inspired by Matt’s cooking posts this week …

Tonight, Ray and I are going to a farewell party for someone in our extended circle of friends who’s moving to New Jersey.  I was requested to bring Baklava (Jackie — the guest of honor — and I have a running friendly competition between her Italian heritage and my Greek), so I pulled out my yia-yia‘s recipe that’s helped me through more than a few potlucks and got started.

First off, you gotta break up the walnuts.  I used about 3 cups of walnuts and another cup of slivered almonds that I had laying around from something else that I made recently.

Add a quarter-cup of sugar and 2 tsps of cinammon.

Phyllo is an interesting creature to work with.

Traditionally, each sheet of paper-thin pyillo dough is brushed with melted butter.  A few years ago, I realized that I could skimp a lot on the calories and fat by using butter flavored cooking spray instead.  It works fine, although my aunt would probably bear mourning if she ever found out.

There are many ways of the baklava making.  Some cooks trim the phyllo to fit the pan before they put it in.  I use a pizza cutter once it’s in there.  I think it makes it neater.

Half of the nuts go in. Three more sheets of phyllo, then the other half.

I run out of cooking spray (the can was almost empty when I started), so I nuke a stick of I Can’t Believe It’s Not Butter and start brushing it over the remaining phyllo.

It’s very important to cut the dough before it goes in the oven — otherwise, it shatters.

A little thing I learned from yia-yia: I add a clove in the center of each piece to finish it off.

OK, here’s the thing about baklava.  It does not contain honey: some people add just a little honey to the syrup, but it’s your basic simple syrup — equal parts sugar and water, with a dash of lemon juice and rose water.  After half an hour in a 325-degree oven, half of the syrup goes on top, then another half an hour back in the oven.

Out of the oven, remaining syrup goes on top, then refrigerate.

And now, it’s time to head off to the party!

Tags: baklava, food, greek, Photos, recipes