I package puff pastry shells (6 shells)              1/2 cup white sugar

1/2 teaspoon ground cinnamon                         1/2 cup water

1/2 cup chopped mixed nuts                                1 teaspoon honey

1/2 cup butter, melted                                           1/2 teaspoon vanilla extract

1/2 teaspoon grated lemon zest

Baklava is a well -known dessert served not only on Koleda and Survaki, but also throughout the year. The dessert was listed in a thirteenth century Turkish cookbook. The following is a modern recipe I invented that saves time e and hassle.

 

STEPS:

Preheat oven to 385.F (2oo·c).

Prepare Shells

> Butter a round shallow baking dish.

> Toss together cinnamon and nuts in a small bowl.

> Break open a package of pastry puffs along the pre-scored lines to separate the shells.

Take them out of the freezer at least 4- 5 hours prior to baking.

> Place the puffs onto the baking sheet with their tops up.

> Brush them generously with melted butter.

> Sprinkle 2- 3 Tablespoons of the nut mixture on top.

> Bake for 20 minutes, until puffs rise and are crisp and golden.

Prepare Syrup

> While the puffs are baking, combine the sugar and water in a small saucepan over medium heat and bring to a boil.

> Stir in the honey, vanilla, and lemon zest.

> Reduce the heat and simmer for 30 minutes.

Final Steps: Remove the puffs from the oven and let them cool for 15 – 20 minutes. Spoon the syrup over them. Let them cool completely before serving. Store uncovered. The best way to bring out the flavor of baklava is to let it cool for about 24 hours. When it is dry, make an additional syrup mixture and spoon it over the top of the puffs.

Variation: Use puff pastry sheets. Spread the nut mixture onto a sheet, patting it down with your hands. Sprinkle melted butter on top. Start rolling the log from the filled edge until you have a firm even log. Using a sharp or serrated knife, cut the log into 1/2 inch slices. Place them on a waxed -paper lined tray. Preheat oven to 385.F (2oo·c). Bake for about 15 – 20 minutes or until golden brown. Prepare the syrup and the rest of the recipe as described above.

by Rebecca Carter (a.k.a. Ronesa Aveela)

Website: http://www.mysticalemona.com

Email- contact@mysticalemona.com

Facebook – https://www.facebook.com/RonesaAveela.

Twitter –  @Ronesa_Aveela.

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