Greek Cuisine - Part One - Baklava

It may have been Greek to me but not anymore. Louise made Baklava, and made it using layman's (errr laywomen's) terms. Louise is the epitome of loveliness - inside AND out. Her attention to details regarding every recipe she creates is rivalled only by her presentation of the creation. Watching her in the kitchen is a treat, as she is obviously in her element. I love this lady. I love this Baklava! Chef Louise

Here's the goal!


Here are the rest of the dishes we tasted that night. (stay tuned for the rest of this story). I used a wide aperature to photograph this, and the Baklava got all the focus! My subconcious knew it would be my favorite.


Tula's Baklava

Butter a 9 x 13 pan. Butter 5 layers of phyllo pastry dough (each layer is paper thin … cover remaining layers with moist towel so as not to dry it out) and lay in the bottom of a 9 x 13 pan. Sprinkle 1 C crumb mixture (recipe below) over dough. Repeat 5 or 6 times. Final layer is phyllo dough on top. Score in a diamond pattern, but do not cut all the way through the bottom layer. Bake at 325 degrees for 1 hour. Remove baklava from oven and immediately spoon sauce over it. Let cool. Do not eat for at least 24 hours. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Crumb Mixture
4 C walnuts
3 C pecans
¾ C sugar
1 ½ C graham cracker crumbs
1 Tbsp. cinnamon

Sauce
1 C water
1 ½ C sugar
2 Tbsp. lemon juice
¼ tsp. cinnamon
Boil gently for 15 minutes uncovered

Now, feast your eyes and go try some for yourself. Louise will be proud.