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A universal dessert. Baklawa is known in
many cultures including the Middle East, Greek,
 Eastern
Europe, and even in Western Europe and the United States. Each
culture has its unique mixture and ingredients combination.
The one listed below is just one of the many possibilities.
Honey is used here as a topping syrup, but you can use
home-made syrup made from white cane sugar, or, you can serve
it dry.
- 1
1/2 pounds chopped walnuts.
- 1/2 cup sugar.
- 1/2 teaspoon
ground cardamom.
- 1 pound
melted sweet butter.
- 2 pounds thin
sheet Fillo, or shredded Fillo Dough.
- 1 cup honey.
To make the stuffing, combine and mix walnuts, sugar and
cardamom. Set aside.
Brush a baking dish measuring about 9x13x2 inch with some of
the melted butter.
Spread one Fillo sheet flat in the pan, brush with about 1
teaspoon butter. Stack about 15 Fillo sheets using this
method.
Spread one half of the stuffing mixture on the Fillo sheets.
Spread and butter about five Fillo sheets on top of the first
layer of stuffing.
Spread the remaining half of the stuffing on top.
Spread and butter about 15 Fillo sheets to make the top and
final layer. Use more butter if you run out, or use less for
each Fillo layer.
With a sharp knife, cut in diamond, or square shapes.
Pour remaining melted butter on top.
Bake in 350 degree oven for about 30 minutes, or until the
surface turns light golden color.
Pour honey over Baklawa. When at room temperature, transfer
individual pieces onto a serving dish.
Serve at room temperature or chilled.
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