The Hynovian Launch Party is tomorrow – I will be posting about it in a couple weeks. I have been cooking for the last few days and thought I would share a "Hynovian" recipe that will be served at the party. This recipe is adapted from the Baklava recipe from Turkish Cooking, by Tess Mallos (Periplus, 2005). If you've never used filo dough, its not as intimidating as it might seem. Remember to let it defrost all the way, and use it quickly once you unwrap it as it dries out.
Almond and Walnut Baklava with Rose Water Syrup
Makes 35 small squares
Oven to 325° - Baking time 1 hour
1 package (18 sheets) filo dough, defrosted. (I used The Fillo Factory’s organic whole wheat filo dough.)
¾ cup unsalted butter, melted
2 cups finally chopped almonds
1 cup finally chopped walnuts
½ cup sugar
1 tsp ground cinnamon
1 ½ cups water
1 ¼ cups sugar
¾ cup honey
1 strip of lemon zest
1 cinnamon stick
½ tsp rose water
Preheat the oven to 325°. Brush a little butter on the sides and bottom of a 9” x 13” baking pan.
Mix the chopped nuts, cinnamon and sugar for the filling and set near your pan.
|Mixing the nuts, sugar and cinnamon.|
Sprinkle with ⅓ of the nut and sugar mixture and cover with a folded sheet of filo. Brush with butter and layer with two more sheets, brushing the butter between the sheets.
|Filling the Baklava|
With a sharp knife cut the uncooked baklava into 35 squares – five cuts across the length of the pan and seven across the width. Sprinkle with a little water to keep the edges from curling up while baking.
|Ready to bake|
While the baklava is baking make the syrup. Heat the sugar and water in a small pan until boiling, stirring occasionally. Add the honey, lemon zest, cinnamon and cloves. Simmer for 15 minutes. Remove from heat and stir in the rose water. Strain into a measuring cup or small pitcher and allow to cool.
|Adding the rose water|
|Pouring the syrup|
|Ready to Party!|