The LENS department passed along a baklava recipe just in case today’s story inspires you.
Baklava with Greek Pastry Syrup
- 2 lbs. walnuts, finely chopped
- 1 cup sugar
- 1 tsp. cinnamon
- ½ tsp. ground cloves
- 1 ½ lbs. phyllo dough
- 1 lb. butter, melted
- 1 recipe Greek pastry syrup, cooled (recipe follows)
In a bowl, add sugar, walnuts and spices. Butter an 11-by-17-inch pan and layer six sheets of phyllo dough in the pan, brushing the top of each with melted butter as you lay them in the pan. Sprinkle 1/3 of the walnut mixture over the dough. Add 6 more sheets of phyllo, again buttering between the layers. Sprinkle with another 1/3 of the nut mixture, followed by a layer of 6 more sheets of buttered phyllo. Spread the final 1/3 of the nut mixture over, and top with the remaining phyllo sheets, buttering between the layers and buttering the top of the final sheet.
Refrigerate for 15 minutes, then use a sharp knife tip to score the score the top of the pastry into diamond shapes.
Bake at 350 degrees for 40 to 45 minutes or until golden brown. Remove from oven. Cut baklava along score marks. Pour cooled syrup onto hot baklava. Let set for several hours or overnight to allow pastry to absorb the syrup.
Makes about 4 dozen pieces, depending on size.
GREEK PASTRY SYRUP
- 3 cups sugar
- 2 cups cold water
- 2 tbsp. honey
- 1 tsp. lemon juice
- 1 cinnamon stick
- 1 tbsp. whole cloves
Combine sugar and water in a saucepan. Bring to a boil; boil for 15 minutes. Add remaining ingredients and simmer for 5 minutes more. Set aside to cool. Strain to remove cinnamon stick and cloves before using.
Makes enough for 1 tray of pastry.
— Adapted from Treasures from Our Hope Chest, Elpis/Hope Society, Akron, Ohio