Baklava

 This week, we're going to use the rest of that box of phyllo dough we bought for spinach pie, both to get it out of the freezer and to use it while it's fresher.  That means, we're making baklava, one of my favorite desserts.  I will say again that working with phyllo dough is a tedious task and best suited for two people, the more patient of the two layering the sheets of phyllo dough.

You will need:                                                        Syrup:

4 c. chopped walnuts                                             3/4 c. sugar
1/4 c. packed brown sugar                                     1/4 c. water
1 tsp. ground cinnamon                                          1/4 c. honey
1 c. butter, melted (2 sticks)                                    1 tsp. vanilla extract
1 pkg 16 oz, 14' x 9" sheet size, frozen phyllo dough, thawed

1.  Preheat oven to 350 degrees.

2.  Butter the bottom of a 14" x 9" glass pan.

3.  Mix walnuts, brown sugar and cinnamon in a large bole and set aside.

4.  Begin layering phyllo dough in the glass pan, brushing each layer with melted butter.  Do this until there are eight layers in the pan.

5.  Spread 1/3 of the nut mixture evenly over the layers of phyllo dough.

6.  Layer four sheets of phyllo dough, brushing each layer with melted butter.

7.  Repeat steps 5 and 6.

8.  Spread last 1/3 of the nut mixture over the phyllo dough.

9.  Layer last eight sheets of phyllo dough, buttering each.

10.  Bake at 350 degrees for 40 to 45 minutes or until golden brown.

11.  Meanwhile, in a saucepan, combine the sugar, water and honey.  Bring to a boil, reduce heat, and simmer, uncovered, for ten minutes.  Add vanilla.

12.  Pour syrup over the warm pie and allow to cool.  Refrigerate leftovers.

Notes:

*  The package of chopped walnuts available in our grocery store was 3 1/2 cups and cost something like $7.59.  I didn't buy any additional to make up for the missing 1/2 cup of nuts and didn't notice it.

*  The package of phyllo dough we purchased had two rolls of 20 sheets of phyllo dough.  We adapted the recipe above by shaving one sheet from each layer.

*  We did not use a full two sticks of butter, instead only requiring one and 1/5 sticks.   It appeared to be swimming in butter, too.

*  When you pour the syrup over the pie, it will appear to be swimming in it.  Do not worry.  It will be absorbed by the pie and will caramelize in the bottom of the pan.

*  We ate them warm, and quickly figured out why that isn't the norm.  It was messy and the syrup hadn't hardened.  I wouldn't do it again.

Rating:

Sandy 4.5

I think after refrigeration, it will be perfect.  Eating them warm, they crumbled and collapsed. and streams of syrup ran down to my elbows.  The flavor was good, but not as set as it normally is.  Still, all-in-all it was very satisfying treat.

Tony 4.0

Great way to use up the rest of the phyllo dough.  Sweet and crispy and light and flaky.  The honey doesn't make it too sweet, it makes it just right.  I love it.  In fact, I'm going to get another piece right now.

Cost:
butter - is a staple and we had it, but typically a four pack is about 4 bucks
walnuts - about $7.59 for 3 1/2 cups
brown sugar - a staple, of which we are now out, but I still do not know the cost
phyllo dough - I don't remember, we bought the box for spinach pie
honey - about 8 bucks, it's a staple and we did not have enough.
sugar - we had plenty on hand so I don't know the cost.
cinnamon - again, a staple

This is not a cheap dish, but it will satisfy a sweet tooth.  I mostly make it around the holidays, since walnuts are on sale a lot then.