Teeny's Baklava
Jean Bentley
This was given to me by a dear friend in California. She is Armenian so it is authentic.
1/2 lb. melted butter
1 box phyllo (let thaw in fridge 1 day or on counter 1/2 day)
Filling:
1/2 tsp. cinnamon
1 1/2 cups diced walnuts
3/4 cup sugar
Mix and set aside.
Unwrap phyllo and place on jelly roll pan. Lift up 1/2 phyllo and spread filling evenly edge to edge. Lay 1/2 phyllo on top. Cut with pizza cutter 2 inch strips horizontally and vertically. Then cut diagonally. Try to cut as quickly as possible so the phyllo won't dry out. Pour or brush butter on top of cut phyllo dough. Cook at 325 degrees for 20-30 minutes until lightly browned. While baklava is cooking, make syrup.
Syrup:
1 cup sugar
1/2 cup water
1/2 tsp. lemon juice
Bring water and sugar to boil then add lemon juice and pour over cooked baklava.
This was given to me by a dear friend in California. She is Armenian so it is authentic.
1/2 lb. melted butter
1 box phyllo (let thaw in fridge 1 day or on counter 1/2 day)
Filling:
1/2 tsp. cinnamon
1 1/2 cups diced walnuts
3/4 cup sugar
Mix and set aside.
Unwrap phyllo and place on jelly roll pan. Lift up 1/2 phyllo and spread filling evenly edge to edge. Lay 1/2 phyllo on top. Cut with pizza cutter 2 inch strips horizontally and vertically. Then cut diagonally. Try to cut as quickly as possible so the phyllo won't dry out. Pour or brush butter on top of cut phyllo dough. Cook at 325 degrees for 20-30 minutes until lightly browned. While baklava is cooking, make syrup.
Syrup:
1 cup sugar
1/2 cup water
1/2 tsp. lemon juice
Bring water and sugar to boil then add lemon juice and pour over cooked baklava.
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