So tasty Recipe For everyone CHRISTMAS BAKLAVA Yummy

Baklava is delicious. It’s beneficial to your health. It is, however, the greatest when made at home. It doesn’t have to be my house that accomplishes this. It could be in any location. It could be in any location. Baklava cooked at home usually tastes better than store-bought baklava. It’s got more flavor, greater freshness, and something more going for it.

I don’t buy many baklavas in Pawhuska, Oklahoma. Nonetheless.

Give an entire pan of baklava to someone you care about, or divide it into portions and put them in little boxes or bags. Your recipients will be even more grateful than they are now. You are the only one who can decide whether or not this is a desired result. Simply be aware that it will happen.

Here’s how you make it:


1/2 pound chopped pecans

1/2 pound chopped walnuts

2-3 tablespoons ground cinnamon

1 pound package of phyllo dough

1-1/2 cup melted butter

2-1/2 cup honey

1 teaspoon vanilla

1 teaspoon lemon peel

Mix the walnuts in a large bowl and mix with the ground cinnamon. Sit aside.


Using butter, grease a 9×13 inch baking dish.

2 sheets of paper should be placed in the bottom of the prepared dish. Melted butter should be generously applied.

Using 2-3 tablespoons of the walnut mixture, smear it all over your face. Continue layering until all of the nuts, butter, and chips have been used.

On top of it, add around 6 levels of edges. If you have any leftover butter, spread it on top of the top layer.

Cut all of the layers of baklava with a very sharp knife. Make 3-4 lengthwise slices.

Then, to produce diamond shapes, make diagonal cuts.

Preheat oven to 350°F and bake for 45 minutes, or until golden brown and crisp.

Heat the honey in a saucepan until it comes to a boil while the baklava is baking. Mix in the vanilla extract and lemon peel.

Pour the honey mixture over the baklava as soon as it is cooked in bread.

Allow the skillet to cool completely before removing it.


Steak and Cheese Croissants



Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *