Yia Yia's Baklava
This traditional, delicious baklava has layers of tender phyllo dough with a walnut filling, and is coated in a spiced syrup.
This was the first time that I used lemon juice and no honey or orange in the syrup. I modified the syrup a bit and added some honey, but not sure that I would do that again with the lemon. I will try it again as is. It was very good though. I recommend doubling the recipe and making two pans, because everyone wants a few pieces give away as little gifts.
Im still working on this its in the oven, but wanted to note that my syrup is way watery. I've tried boiling the snot out of it. I don't know what to do since this is my first time, I'm not sure how thick its suppose to be or if I should go ahead and pour it on still or start over with the syrup///anybody there to help? Maybe I should add honey to it to firm it up some. I've read other reviews that say "The syrup should be hot when poured over the cooled pastry. There’s one rule for adding sugar syrup to baklava: The temperature of the pastry must be opposite that of the syrup. I had always been advised to pour cold syrup over hot-from-the-oven pastry. But the baklava was never quite as crisp as I wanted; the hot pastry absorbed the syrup readily and softened quickly. So I decided to try pouring hot syrup over cooled pastry, which worked beautifully. Letting the pastry cool and settle kept the layers separate and crisp, even after adding the syrup." It has a very distinct cinnamon flavor, but that's ok wit
Chef John uses a generous ratio of nuts to pastry in his baklava, a delicious, sweet confection with crisp phyllo layers throughout.
Phyllo dough is layered with a cinnamon-nut filling, then topped with a honey syrup. Serve slices in cupcake papers.
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Baklava uses phyllo dough stacked with honey and nuts to make a sweet Mediterranean dessert that everyone will love.
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