If you are a fellow Greek as I am and you are flying or traveling into Anaheim, there are some great eating options Orange County has to offer. However, one of the best Greek treats out there is baklava. No matter which occasion it is, this Greek favorite makes everyone think you are a master chef and oh by the way it is easier to make than you would think.
You may assume that it is pretty difficult to find the items on this recipe, but the phyllo dough that is needed can be found in the freezer section of most grocery stores. You can add a little lemon zest to the sugar sauce, if desired, but most baklava I have had do not have this extra kick of flavor. Here are some quick tips on how to make baklava.
According to Allrecipes.com, this original recipe for baklava makes just the right amount for that sugar rush you crave:
- One 16 ounce package of phyllo dough
- One pound of chopped nuts
- One cup of butter
- One teaspoon of ground cinnamon
- One cup of water
- One cup of white sugar
- One teaspoon of vanilla extract
- Half a cup of honey
You want to be sure to check these off your shopping list to prepare this treat. Once you have already made one of these tasty Greek favorites, you can start to experiment and add new additions to your liking.
- Preheat oven to 350 degrees Fahrenheit. Butter the pan.
- Slice nuts and mix with cinnamon. Set aside. Unroll phyllo dough. Split stack in two. Cover phyllo with a wet cloth. Place two sheets of dough in pan, butter meticulously. Repeat until you have eight sheets layered. Sprinkle two to three tablespoons of nut mix on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about six to eight sheets deep.
- Using a knife slice into pieces. You may cut into four long rows to make diagonal slices. Bake for 50 minutes until baklava is crisp and golden.
- Create sauce while baklava is baking. Boil water and sugar until sugar is disintegrated. Add honey and vanilla. Simmer for 20 minutes.
- Take baklava out of oven and lather sauce on top. Let cool. Serve in cupcake papers. This freezes well. Leave uncovered as it gets soggy if wrapped up.