Daniel Papangellin, from the Fresno Greek Fest, visited the Great Day Kitchen to prepare a delicious authentic Greek dish: Baklava?The Sotiropulos Family Baklava Recipe
9 x 12 pan -yield: approximately 36 pieces
Syrup:1 C. honey1 C. sugar 1/2 C. water1 cinnamon stickPeel of one fresh orange (not grated)
Baklava Nut Mixture:
1 lb. walnuts, coarsely chopped (not too fine) (almonds can also be used)1/3 C. sugar1 tsp. ground cinnamon 1/2 tsp. ground allspice 1/4 tsp. ground cloves1 lb. filo (aka phyllo - purchase at a Deli or find in frozen section of supermarket)1 lb. butter (melted)(optional: whole cloves)
Combine all syrup ingredients in a pot. Bring to a boil watching carefully. Then reduce heat and slowly simmer for 20 minutes. Allow to cool. (Can be made several weeks ahead and stored in a cool place in a jar or bowl.)Mix nuts, sugar, and spices in a bowl.Brush 9 x 13 x 2 inch pan with butter. Lay a sheet of filo on bottom of the pan. Brush first layer with butter. Repeat until you have used about 10 sheets (filo-butter, filo-butter). Butter top layer.Scatter a thin layer (about 1/3 cup) of nut mixture on top of filo. Cover with a sheet of filo. Brush with butter. Repeat this process (filo-butter-nuts, filo-butter-nuts) until you have used all of the nut mixture.Complete by covering with remaining filo sheets, buttering each sheet as you layer it.If you have time, chill baklava in the refrigerator until top hardens so that it will be easier to cut.Using a sharp knife, cut lengthwise first, then diagonally to form diamonds. Note: it can be made and frozen several weeks in advance. Thaw before baking.Optional: insert a whole clove in the center of each piece.Bake at 350 degrees for about 1 hour or until evenly golden brown.Remove from oven. Pour cooled syrup evenly down each row. Allow to cool several hours before cutting and serving. Never refrigerate baklava.