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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Nut mix 1 pound walnuts, finely chopped ½ pound almonds, finely chopped ½ pound pistachios, finely chopped ½ tsp nutmeg 1tsp ground cinnamon 1/8 tsp ground allspice 1 pound unsalted clarified butter (You don’t have to clarify the butter; it does seem to make the pastry lighter, and higher) 40 sheets of fillo dough Syrup Zest from one orange, finely chopped ½ tsp vanilla 1 ½ cups fancy grade maple syrup 1 ½ cups cooking grade maple syrup Juice from ½ lemon Instructions: Combine the nuts and spices in a bowl. Brush a 12 X 17 baking pan with butter. Lay thawed pastry on table and cover with a damp towel when you are not working with it. Brush a sheet of pastry with butter and then layer in the pan, do this with 10 sheets. Sprinkle 1/3 of the nut mixture. Butter and layer 7 more sheets in pan, top with 1/3 nut mixture. Butter and layer 7 more sheets and the rest of nut mixture. With a very sharp knife, score fillo into 1 ½” diamonds or squares. Bake in a preheated oven at 350 F for 45 minutes to 1 hour or until golden brown. While the baklava is baking, combine the syrup ingredients in a pot and heat gently for 5 minutes. Immediately, pour very warm syrup evenly over baklava. Cool completely, cut and enjoy! This recipe uses a lot of syrup, but well worth it! Notes: The ancient Greeks thought they had achieved perfection with this pastry. It is prized for it’s sweetness and use of fine spices with recognized aphrodisiac qualities. However, an original family recipe has been enhanced in New England with the addition |
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