Baklava Recipe
If you like to try something deliciously extraordinary then give this Baklava a try. Tasting just fabulous, this Baklava is also gonna amaze you with the ease involved!
Ingredients
4 cups sifted flour
2 teaspoons salt
1 1/3 cups shortening
1/2cup cold water
1 cup cornstarch
1/2 cup butter or margarine
1 cup finely chopped black walnuts
1 cup sage or orange honey
Directions
Sift together flour and salt.
Cut in 1/2 of the shortening with a pastry blender or two knives until mixture is the consistency of corn meal.
Cut in remaining shortening to about the size of peas.
Add water by the spoonful, tossing until mixture just sticks together, about like pie crust.
Turn into a piece of waxed paper and press dough together.
Chill in refrigerator about 5 to 6 hours.
Divide dough into 30 equal sized balls.
Roll each ball into as thin a rectangular sheet as can be handled.
Stack in a baking pan one on top of the other, dusting each sheet lightly with corn- starch to prevent sticking.
As you stack every sixth sheet, brush with melted butter and sprinkle with chopped walnuts.
Pour 1/2 cup of the honey on top sheet.
Bake in a very slow oven (300°F.) 30 minutes, or until lightly browned.
Cut into diamond shaped pieces.
Serve individually on plates with a heaping table- spoon of honey.
Cut in 1/2 of the shortening with a pastry blender or two knives until mixture is the consistency of corn meal.
Cut in remaining shortening to about the size of peas.
Add water by the spoonful, tossing until mixture just sticks together, about like pie crust.
Turn into a piece of waxed paper and press dough together.
Chill in refrigerator about 5 to 6 hours.
Divide dough into 30 equal sized balls.
Roll each ball into as thin a rectangular sheet as can be handled.
Stack in a baking pan one on top of the other, dusting each sheet lightly with corn- starch to prevent sticking.
As you stack every sixth sheet, brush with melted butter and sprinkle with chopped walnuts.
Pour 1/2 cup of the honey on top sheet.
Bake in a very slow oven (300°F.) 30 minutes, or until lightly browned.
Cut into diamond shaped pieces.
Serve individually on plates with a heaping table- spoon of honey.
