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» Make Bakhlava Cookies

How Did I Do It? > Food & Drink > Make Bakhlava Cookies
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A traditional sweet of the East, this is a dessert that is delightful as a holiday cookie. Sinfully rich and incredibly delicious making it takes a bit of effort but you will find it is well worth it.

A cup of coffee and a plate of Bakhlava is dessert in and of itself.

I make these and send them overnight to friends of ours, several hundred miles away at holiday time, and each time I do they tell me the only problem with my gift, was that there just wasn’t enough

I found the recipe online a few years ago, and have been in love with it ever since. Light flaky pastry with a honey sweet filling is something you simply don’t.. as the saying goes, eat just one.

45 Sheets of Filo
1 c Butter
2 c Walnuts, finely chopped
2 tb Sugar
1 ts Cinnamon

Butter a 9×13 square baking pan. Lay 15 sheets of Filo dough in pan, brushing each sheet lightly with melted butter.

Mix nuts with cinnamon and sugar and sprinkle one-half of the mixture over the layered dough. Drizzle melted butter over the top.

Repeat the above process by laying on another 15 sheets of Filo, again brushing each layer lightly with butter and sprinkling remaining nuts on top.

Finally add the remaining 15 sheets of Filo again, buttering each layer lightly. Butter the top layer well.

Cut, without cutting through the bottom layer, into diamond shaped pieces.

Bake in 350 degree oven for 1 hour or until golden brown. Drain any excess butter. Cool the dish completely

Pour warm syrup over cooled Bahklava (see recipe for Bakhlava Syrup).

Hints for working with Filo:

Keep melted butter warm. Use pastry brush and brush lightly; if you use a hard stroke, Filo will by soggy when baked. To prevent Filo from drying out while working with it, keep the unused portion covered with a slightly damp towel. Filo keeps in the refrigerator about 10 days if wrapped well. Filo can be kept frozen indefinitely. If frozen, remove Filo from freezer at the same time you assemble the other ingredients.

Recipe courtesy of St. Gregory’s Armenian Food Festival San Francisco, September 1995.

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