MARKEEN’S SIGNATURE BAKLAVA

Markeen’s Baklava 

1 lb filo.. fillo.. phyllo dough (its all the same stuff)
1 lb finely ground nuts (traditional) walnuts, pine nuts, sunflower seeds or a mixture
1/2 cup sugar
1/2 t cinnamon
1/4 t ground cloves
1 lb melted butter

Syrup:
2 cups sugar
2 cups water
1 cup honey

MAKE SURE you SPRAY your pan, THEN, put some parchment down, THEN spray

the parchment… You want it to come OUT of your pan, and its so

sticky, it can give ya a hard time otherwise..

Ok, now, Phyllo, comes in 1 pound packages, but it may have one LONG roll of sheets or it may have 2 shorter rolls, so….

1) Working with one sheet of phyllo at a time, THINLY butter EACH

piece of dough with melted butter. Do about 1/2 of one of the (2) rolls

of phyllo. Just layer them, one on top of the other.

take about 1/4 of the nut mixture, and simply sprinkle it on top of layers.

2) Repeat, til its all done.

3) DO NOT WORRY IF THE PHYLLO TEARS, that is normal… and DONT throw

it away if it crinkles…. MORE CRINKLES means more CRUNCH…. its OK

Now, all of your layers are made, ending with the top layer of phyllo.

4) cut it NOW

5) Bake at 350 til it is golden/slightly brownish

6) MEANWHILE….

7) Make your syrup of sugar, water and honey… simmer boil for 20

minutes… when it has thickened, like a thin syrup but not a thin

‘liquid’, meaning, make sure it is a syrup… pour slightly cooled syrup

on top of the baked baklava… pour it slowly, get the first coating on

it… let it soak in… repeat….

I never use all of the syrup… it is plenty… but YOU may use all if you wish.