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> BAKLAVA LAYER
INGREDIENTS
■ 3
■
■
■
ounces (6 tablespoons)
unsalted butter, melted
1 6 sheets of phyllo pastry
1 cup pistachio, toasted
and ground
range-scented syrup
O
(tap here for recipe)
DIRECTIONS
1. Fold phyllo sheets in
half along the long edge.
Use cake pan as template
and cut out 8-inch circles,
roughly 1-inch wider than
the pan on all sides. Cover
phyllo with damp towel.
2. Adjust oven rack to
middle position and preheat
oven to 350˚F. Brush two
6-by-2-inch round cake
pans with melted butter.
Place one sheet of phyllo in
one pan and fold in edges
to fit the pan. Brush with
melted butter. Continue this
layering and brushing until
you have 8 layers of pastry.
3. Scatter ground pistachio
over the pastry and
continue the layering and
buttering for 8 more layers.
Repeat process with the
second pan. Place pan in
oven and bake until golden
brown and crisp on top,
about 30-35 minutes.
Remove pan from oven and
slowly drizzle 1/4 cup of
syrup into each pan. Set
aside to cool completely.
4. While baklava layers
are baking, roughly tear/
chop up leftover phyllo
into chards and brush
generously with butter.
Spread pastry chards on
parchment lined baking
sheet. When baklava are
done, place baking pan in
oven and bake until golden
brown, about 18-25
minutes.
EAT
THIS
HUFFINGTON
03.03.13