Cyser Baklava

"We are making cyser and grabbed a couple cups for the baklava and it is the most amazing syrup ever."
 
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Ready In:
2hrs
Ingredients:
13
Yields:
24-42 pieces
Serves:
24
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ingredients

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directions

  • Syrup:

  • Use a heavy saucepan and dissolve the sugar in the cyser over medium heat, stirring occasionally. Add lemon juice.
  • When all the sugar has dissolved, reduce heat to a gentle boil. Do not stir often.
  • Add honey once the syrup thickens. If you use a candy thermometer (I never have) it should register 230°F A drop of syrup on a cold plate will not spread.
  • It takes about 20-25 minutes. Set aside to cool (but not to get cold).
  • Baklava:

  • Preheat oven to 325 f.
  • Finely chop the nuts. You want them as close to a meal as you can. I use the blender or food processor.
  • Combine with sugar and spices. (Not the whole cloves).
  • Place 6 phyllo sheets in a well buttered 13x9 inch baking pan. I think glass works best. Butter the top sheet generously.
  • Sprinkle a thin layer of the nut mixture over the phyllo. You want it even and no dough showing, but not thicker than about 1/8 inch.
  • Cover with 4 more phyllo sheets and generously butter the top sheet.
  • Continue alternating nut mixture and phyllo until you run out of nuts. Top with 8 phyllo sheets and generously butter the top.
  • If your sheets are too big for the pan, you may trim them or fold them over.
  • Score into squares or diamonds. Place a whole clove in the center of each slice. Pieces are traditionally quite small as it is a very sweet dessert.
  • Bake for 30 minutes, then lower the oven to 300 and bake for another 30 minutes, or until golden brown.
  • Pour the warm syrup over the hot baklava. Let stand several hours, at least.
  • Freezes well.

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RECIPE SUBMITTED BY

<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p> <p><a href=http://www.food.com/bb/viewtopic.zsp?t=360098 target=_blank><br /></a></p>
 
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