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deadhed

Baklava is a honey-nut pastry from Eastern Europe. It is the best sweet food ever.

My grandma (a greek immigrant) used to make the best baklava. Honey would ooze from it the moment you picked up a piece. I don't know how I could possibly improve on it.....

wait...

I took her recipe and substituted "special" butter for regular butter!

I've just taken it out of the oven...we'll see how it works out, but my grandma's recipe says to wait 48 hours before eating...I don't know if i can wait! Here's the recipe.

ingredients:
1.5lbs of walnuts, chopped well
2 cup sugar
1/2 tsp nutmeg
3 tsp cinnamon
3 sticks (1.5 cups) of butter
1/2 ounce MJ (this baklava will pack a kick!)
16oz of Filo dough (one package)
1.5 cup of water (make half bitter lemon water if you want a strong lemon flavor)
1.5tsp lemon juice
2 cups of honey
1/2 teaspoon vanilla

1. Prepare cannibutter with all but 2tbsp of butter.
2. With the 2 leftover tablespoons of (melted) butter grease a 10x15 pan.
3. Lay 10 layers of filo dow down, coating each layer with liberal amounts of butter. You should have 1/3 of your butter left after doing this. The filo dough will be too big for the pan. Don't grease the sides, as you will want to cut off the excess filo dough so the dough just curves up slightly against the sides.
4. Mix walnuts and 1 cup of sugar. Pour into pan and spread evenly. It is critical that you put ALL the mixture in. Some baklava recipes do alternating layers of dough and filling. DON'T BUY INTO THIS LIE! This is the best way to make baklava.
5. Cut 5 more sheets of dough just slightly bigger than the pan (I do 10.5 by 15.5)
6. Do the same as you did in step 3.
7. Preheat oven to 300, bake for 50 minutes.
While that is baking:
8. Mix the remaining cup of sugar with the water, lemon, vanilla and spices.
9. Cook in a saucepan until it is a syrup.
10. Add the honey, heat for about a minute more.
After the baklava is done cooking:
11. Cut into a grid. Make each piece 2inx2in (you'll have one row of smaller pieces)
12. Pour the honey sauce over the baklava.
13. Let sit for 48 hours to let the honey sauce permeate everything.

This might look like a lot of work (took me an hour and a half) but it is truly the best food ever. It is breakfast, lunch, and dinner for me. I can't wait to get stoned off of this. No one try this until i can verify these directions when im not so baked

Peace out all...

~deadhed~

 

deadhed

Looking over these directions, they look A-OK.

Bongzilla

I LOVE Baklava, I think I am going to have tot ry this recipe - with or without weed!

Mamabudz

...we'll know you are in Baklava Heavan

deadhed

It's good. Very good. I'm trying to establish a dosage. 3 pieces consumed. Feelin good. Very good.

 

Bear

Outstanding. Thanks for posting that deadhed - you've insipred me to get back into the kitchen for our ski trip this weekend. I haven't had decent Baklava in a long time, and have never taken the time to look up a recipe to make it myself - so this is perfect. I'll report back on monday with results.
When you say 3 "pieces" - you are talking about the full-on 2"x2" squares? Man - that is sweet overload! Goddam, I'm starving...

deadhed

Yah, sick stomach afterwards, but damn it was worth it.

deadhed

The thing is, there are 37 pieces in the pan, and I used a half sack, so I tried to do what's comprable to a bowl. I didn't mind eating it all anyway

Bear

No love. I didn't get to give this a go b/c we decided to go skiing this weekend instead. Onto next weekend...