|No visit to the Crayola Factory is complete without a visit to the store!!|
|Crayon making demonstration.|
|One of the many art stations.|
|My grandchildren dancing in cool moves!|
1 pound butter
1 pound filo pastry
1 cup finely chopped almonds
3 cups shelled ground pistachios or walnuts
3/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon of nutmeg
1 teaspoon rose water
Mix all ingredients.
3 cups sugar
2 cups water
1 tablespoon lemon juice
1 teaspoon orange blossom water
Mix sugar and water, bring to a boil. Boil for about 10 minutes on low. Let cool slightly and add lemon juice and orange blossom water.
When I make this syrup I slice thin slices of oranges and lemons and put them in the pot with the water and sugar, along with 2 cinnamon sticks.
Pan: I used a round 13 inch pan…You may use a jelly roll pan, mine measures 10 1/2 x 15 1/2.
Layer filo sheets in pan, buttering each sheet as you layer...14 sheets in all. Add 1/2 the nuts. Then layer about 6 more sheets of filo. Add the rest of the nuts. Layer the rest of the leaves on top. Make sure to butter after each layer of filo. With sharp knife, cut through the top layer on long side making diagonal
cuts at 1 1/2 inch intervals. Then starting at one corner, make cuts, on the diagonal at 1 1/2 inch intervals to form a diamond shape. Cut through the top layer only. Bake 60 minutes, or until golden and puffy. Turn off oven and leave in oven for another hour. Remove from oven and pour cooled syrup over hot baklawa. Following the diamond pattern cut all the way through baklawa.
The syrup should always be cool and the baklawa hot when you pour the syrup.
Syrup can be made a few days ahead of time and kept refrigerated until ready to use.
|Syrup...water, sugar, orange and lemon slices and cinnamon sticks. |
After it cools add orange blossom water and lemon juice.
|First layer of nuts|
|Filo pastry…keep it covered so it doesn't dry out.|
|Second layer of nuts|
|Layering the rest of the filo|
|Trim the excess|
|Ready for oven|
|Beautifully golden…just out of the oven!|