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(Jonquil) wrote in message >...

> I'm going to make baklava today. Never made it before. My recipe
> calls for "1 recipe simple syrup". I'm wondering if I should use a 1
> or 2 water-sugar ratio for this purpose??
>
> And while I'm at it, anyone have a tried and true recipe for baklava?
> Tried and true by *you* that is! Mine calls for the filo to be rolled
> "jelly roll fashion". I've always seen baklava in diamond shapes
> which I assume means it was baked in a rectangular or square pan, none
> of this rolling stuff.

From _Greek Cooking in an American Kitchen_. Seattle: St Demetrios
Orthodox Church Cookbook Committee, 1st ed. 1983.

Baklavas
Makes 40 servings

Syrup

2 1/4 c sugar
2 c water
2 or 3 2-inch strips of lemon peel
6 whole cloves
1 cinnamon stick
1 Tblsp fresh lemon juice
1/4 to 1/2 c honey (optional)

In a medium saucepan, combine all ingredients except lemon juice and
honey. Bring to a boil; simmer 20 minutes or until candy thermometer
registers 224 degrees Fahrenheit. Add lemon juice and honey; simmer 5
minutes. Remove from heat; cool.

Nut filling

1 1/2 c finely chopped walnuts
1 1/2 c finely chopped almonds
1/2 c sugar
2 1/4 tsp cinnamon
1/2 tsp nutmeg
dash ground cloves

In a medium bowl, stir together nuts, sugar, cinnamon, nutmeg and
cloves; set aside.

Phyllo preparation

1 1/2 c clarified butter
1 1/2 to 2 lbs phyllo (36 sheets)

In a small saucepan, melt butter and keep warm. Brush bottom of a 13
x 9-inch pan (not glass) with some of the melted butter. Count 36
phyllo sheets; cut 10 sheets to measure 14 x 10 inches and set aside.
Cut remaining sheets into 13 x 9-inch rectangles. Cover with wax
paper and a damp tea towel.

Baklava assembly

Line pan with the 10 sheets measuring 14 x 10 inches, brushing each
sheet with melted butter. Sprinkle with 1/3 c nut mixture. Place two
13 x 9-inch phyllo sheets on top of nuts, brushing each with butter.
Sprinkle with 1/3 c nut mixture. Repeat this procedure until all nut
mixture is used. Top with remaining ten 13 x 9-inch phyllo sheets,
brushing each with melted butter while layering one on top of the
other. With a sharp knife, carefully cut all layers of baklava into
pieces. Bake at 325 degrees F 45 minutes; reduce oven temperature to
275 degrees F and bake 20 to 30 minutes. Remove from oven and while
still hot, carefully spoon cooled syrup evenly over baklava.<<<<<

Derek Juhl